Ingredients:
- 1 1/2 cups dairy-free dark chocolate chips (or chopped dark chocolate)
- 1/4 cup coconut oil (or other plant-based oil)
- 3/4 cup maple syrup or agave syrup
- 1/2 cup unsweetened almond butter (or peanut butter)
- 1/2 cup unsweetened cocoa powder (preferably sifted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder (optional, for slightly fluffier texture)
- Pinch of salt
- 1/4 cup plant-based milk (such as almond, soy, or oat milk)
- Powdered sugar (for dusting, optional)
- Fresh berries or mint (for garnish, optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or lightly coat it with cooking spray. - Melt the Chocolate:
In a heatproof bowl, combine the dairy-free chocolate chips and coconut oil. Melt them together over a double boiler (a bowl placed over simmering water) or in the microwave in 30-second intervals, stirring in between until smooth. - Mix the Wet Ingredients:
In a separate bowl, whisk together the maple syrup, almond butter, vanilla extract, and plant-based milk until well combined. Once the chocolate mixture has melted, add it to this bowl and stir to combine. - Add Dry Ingredients:
Sift in the cocoa powder, baking powder (if using), and salt. Stir everything together until the mixture is smooth and fully combined. The batter will be thick but pourable. - Pour and Bake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes. The cake should look set on top but may still be slightly soft in the center. You can test doneness by inserting a toothpick into the center; it should come out mostly clean but with a few moist crumbs attached. - Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. The cake will firm up as it cools, so don’t worry if it seems soft when it first comes out of the oven. - Serve:
Once cooled, dust the top with powdered sugar for a decorative touch, if desired. You can also garnish with fresh berries or mint leaves for added flavor and a pop of color. - Enjoy:
Slice and enjoy your rich, fudgy, and delicious vegan flourless chocolate cake! It’s perfect on its own or paired with a scoop of dairy-free ice cream or whipped coconut cream.
Tips:
- For a richer flavor, use a high-quality dark chocolate with at least 70% cocoa.
- If you prefer a more decadent cake, you can add a tablespoon of coffee or espresso powder to enhance the chocolate flavor.
- This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for longer storage.
This Vegan Flourless Chocolate Cake is an absolute treat for chocolate lovers and makes for a stunning dessert that’s both simple and sophisticated!
