If you want a mouth-watering cake minus the flour in your life, you need my vegan flourless almond cake which is so tasty. This simple treat is mainly made from almonds and melty dairy free chocolate.
The cake takes less than 30 minutes to bake in the oven and it will still be slightly gooey in the center when it comes out, preserving a soft texture to enjoy. You're going to love it!
This is a super chocolatey recipe so I love to serve this treat with a cold, vegan cream which can be poured onto it. This easy, gluten free cake is so fudgy, nutty and topped with melted chocolate and is sure to make an impression.
Why You Will Love This Cake
- Visual Appeal - The cake looks stunning once the melted chocolate is poured over the top, as it gives it a glistening, shiny appearance. The melted chocolate topping is inspired by the one that I used in my vegan cherry chocolate cake recipe.
- Easy to Make - All you need to do to make this cake is make the batter, bake it and pour over the chocolate.
- Beautiful Texture - The center of the cake is gooey and soft and the outer shell has a nice crisp to it. It is very similar to my vegan flourless chocolate cake in many ways.
- A Great Flavour - If you love chocolate cakes which are fudgy and very rich, this will be your new favorite.
- Allergy Friendly & Plant Based - This chocolate cake is completely vegan, dairy free and gluten free.
- Vegan Dark Baking Chocolate - baking specific chocolate is always best for melting as it melts evenly without clumping up .
- Coconut Cream - gives the cake a creamier chocolate taste.
- Almond Meal - this is the main flour substitute in this recipe and the item that makes this cake gluten free. It makes a great alternative for all-purpose flour and I even partly substituted out flour for it in my vegan blueberry almond cake and my vegan orange almond cake.
- Blanched Almonds - these are the skinless whole almonds which are to be chopped and folded into the batter, as well as sprinkled on top of the cake.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Although this is an almond cake, you can change the type of nut if you don't like them. For example, you can use ground peanuts and blanched peanuts instead if you wish and it will still be delicious.
- If you'd prefer to skip the chocolate topping out of fear of 'chocolate overload', this is completely fine. The cake alone is tasty enough. Cakes such as, my vegan chocolate fudge cake work completely fine without any toppings.
How To Make Flourless Almond Chocolate Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a round, springform cake tin with vegan butter.
2: Make the cornstarch mixture.
3: Melt the vegan chocolate.
4: Whisk the cornstarch mixture into the melted chocolate.
5: Fold in the remaining batter ingredients.
6: Pour the chocolate cake batter into the prepared tin. Bake inside the oven.
7: Chop some blanched almonds, which will be used for the topping.
8: Take the cake out from the oven and let it cool completely.
9: Make the chocolate topping.
10: Pour the topping over the cake and sprinkle on the almonds.
Use ground almonds, not almond flour - these are two completely different things and people often mistake them for each other. This recipe calls for ground almonds, which is used as a replacement for regular all-purpose flour in order to make this cake gluten free.
Don't open the oven door while the cake is inside - if you do this the cake could collapse and sink in the center. However, this is much less likely to happen towards the end of the baking time.
Yes, they add a nice sweetness to a cake and increase the richness. Ground almonds also increase the fat content of the cake and as a result, the moisture also increases.
Although some people like to do this to help with the texture of some almond-based, gluten free cakes, this isn't necessary.
Store this cake inside an airtight container at room temperature for 4 days or inside the fridge for 3 days.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Flourless Almond Chocolate Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Flourless Almond Chocolate Cake (Gluten Free)
For the chocolate cake batter:
- 60 g cornstarch
- 140 ml soy milk
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 230 g vegan dark baking chocolate chopped
- 150 g coconut cream thick part at top of can from refrigerated can of coconut milk
- 120 g almond meal
- 60 g blanched almonds finely chopped
- 150 g brown sugar
- 50 g cocoa powder
- 0.25 teaspoon salt
For the chocolate topping:
- 100 g vegan dark baking chocolate chopped
- 1 Tablespoon coconut oil
- Blanched almonds finely chopped, to taste
- Preheat your oven to 163 Celsius (325F) and grease an 8-inch, springform cake tin with vegan butter. Set aside.
Make the chocolate cake batter:
- Whisk together the cornstarch and soy milk in a small bowl. Stir in the vanilla extract and maple syrup. Set aside.
- Next melt the chocolate using the double-boiling (bain-marie) method over a medium heat. Once the chocolate is smooth and creamy, mix in the coconut cream until combined.
- Pour the soy milk and cornstarch mixture into the chocolate. Mix it in so it’s combined.
- Next, fold in the almond meal, chopped almonds, brown sugar, cocoa powder and salt until a cake batter forms.
- Spoon the chocolate cake batter into the prepared tin and smooth it out on top.
Bake the cake:
- Place the cake into the center of your oven and bake for 28-30 minutes. The cake will be crisp on top and still a little gooey in the middle when you place a skewer inside. When the cake has cooled, make the chocolate topping.
Make the chocolate topping:
- Using the double-boiling (bain-marie) method, melt the chocolate with the coconut oil inside a large bowl.
- Pour the melted chocolate mixture over the cake as you please. Slice and serve.
- These are two completely different things and people often mistake them for each other. This recipe calls for ground almonds, which is used as a replacement for regular all-purpose flour in order to make this cake gluten free.
- If you do this the cake could collapse and sink in the center. However, this is much less likely to happen towards the end of the baking time.