Vegan Flourless Chocolate Cake

Chocolate cake dusted with powdered sugar.

Vegan Flourless Chocolate Cake

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, vegan.

Course Dessert

Cuisine French

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 365kcal

Author Tessa

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

US Customary - Metric

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.

Notes

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.

Storage: Cooled cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Storing it in the refrigerator will give it a fudgier texture.

Nutrition