This Vegan Flourless Chocolate Cake is soft, moist and full of rich chocolate flavor. It's easy to make too, no whipped egg whites or aquafaba needed! Naturally sweetened with maple syrup and kept soft using almond butter, it's a wholesome dessert everyone can enjoy. Gluten-free and vegan.
A Fuss-Free Decadent Dessert
While many desserts require special equipment or lots of time to make, this flourless chocolate cake is different. The batter, made with wholesome pantry ingredients, is simply stirred together and baked. The result? This fudgy yet light chocolate cake that'll fulfil anyone's chocolate cravings. It's great to serve to guests with some berries and dairy-free whipped cream as a low-effort yet impressive dessert.
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Ingredients and Substitutions
Vegan chocolate chips - Adds a deep, chocolatey flavor to the cake and gives it such a rich texture. I like the EnjoyLife brand but use whichever vegan chocolate is your favorite.
Almond butter - Full of healthy fats, protein and fiber, the almond butter binds the cake batter and makes it moist. Use an unsalted, creamy, natural almond butter here. Cashew, hazelnut or peanut butter will also work but will change the flavor.
Maple syrup - This natural liquid sweetener has a subtle caramelised flavor. Its light sweetness helps to cut the bitterness of the cocoa. Agave nectar can be used instead if you like.
Cocoa powder - Enhances the chocolate flavor and adds some bulk to the batter. Make sure you're using unsweetened cocoa powder and not hot cocoa mix.
Almond flour - Keeps the cake gluten-free and moist. Don't use ground almonds here as the cake may turn out dense. You can even make your own almond flour!
Tapioca starch - This gluten-free starch helps bind the batter instead of using eggs, keeping it vegan and preventing the cake from crumbling. Arrowroot starch can be used instead.
Almond milk - Makes the batter fluid which helps the cake rise properly. Use an unsweetened, unflavored almond milk here. Oat or cashew milk also work well.
Baking powder - This leavening agent creates lift in the cake so it doesn't turn out dense.
Vanilla extract, salt and organic powdered sugar
How to Make Vegan Flourless Chocolate Cake
Before you start: Preheat the oven to 350°F. Line the bottom of an 8-inch round springform pan or cake pan with parchment paper and lightly grease the sides.
Step 1: Add the chocolate chips to a microwave-safe bowl. Heat in 30-second increments, stirring between each, until smooth. Let cool slightly.In a large bowl, whisk together the melted chocolate, almond butter, maple syrup, almond milk, and vanilla extract until smooth.
Step 2: Whisk in the cocoa powder, almond flour, tapioca starch, baking powder, and salt until fully combined. The batter will be thick but pourable.
Step 3: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until the edges are set and the center is just slightly soft.
Step 4: Let the cake cool in the pan for at least 30 minutes, then transfer to a plate. The cake will firm up as it cools. Dust with powdered sugar before serving, if desired.
Variations
- Flourless Mocha Cake: Mix 1 teaspoon espresso powder with 1 tablespoon hot water then mix into the batter.
- Flourless Chocolate Cherry Cake: Fold 1 cup frozen, pitted sweet cherries into the batter before baking. Increase the bake time to 35 minutes.
- Flourless Chocolate Hazelnut Cake: Use ground hazelnuts in place of the almond flour. Use natural, creamy hazelnut butter in place of the almond butter.
- Flourless Chocolate Raspberry Cake: Mash 1 cup fresh raspberries with 1 tablespoon maple syrup. Spoon over the baked cake before serving.
Recipe tips
- Keep an eye on it in the oven, if you overbake the cake it can dry out quickly. It's usually better to err on the side of slightly underdone than overdone with this cake.
- Natural nut butters tend to separate over time leaving an oily layer on top. So, give the almond butter a good stir right the way down to the bottom of the jar before measuring.
- If you notice your cocoa powder is a bit lumpy, sift it using a fine-mesh strainer before stirring into the batter.
- Chilling the cake in the refrigerator overnight will make it even fudgier (which makes it an ideal make-ahead dessert!).
Serving suggestions
- Serve with some fresh raspberries or strawberries on the side.
- Top with a cloud of whipped coconut cream.
- Spread a layer of chocolate avocado mousse on top for the ultimate dessert.
- Make a quick berry compote (with fresh or frozen berries) for spooning over the cake.
- Serve the cake warm with a scoop of no-churn vegan chocolate ice cream.
More Chocolate Recipes
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📖 Recipe
Vegan Flourless Chocolate Cake
Ingredients
- 1 cup vegan chocolate chips semi-sweet or dark
- ½ cup creamy almond butter or cashew butter
- ½ cup pure maple syrup room temperature
- ½ cup unsweetened almond milk or coconut or oat milk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 cup almond flour
- ¼ cup tapioca starch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- organic powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line the bottom of an 8-inch round springform pan or cake pan with parchment paper and lightly grease the sides.
- Add the chocolate chips to a medium to large microwave-safe bowl. Heat in 30-second increments, stirring between each, until smooth. Let cool slightly.
- Whisk together the melted chocolate, almond butter, maple syrup, almond milk, and vanilla extract until smooth.
- Whisk in the cocoa powder, almond flour, tapioca starch, baking powder, and salt until fully combined. The batter will be thick but pourable.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until the edges are set and the center is just slightly soft.
- Let the cake cool in the pan for at least 30 minutes, then transfer to a plate. The cake will firm up as it cools. Dust with powdered sugar before serving, if desired, or serve with vanilla ice cream or dairy-free whipped cream.
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