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–+ servings
A thick slice of my fudgy flourless chocolate cake on a white and brown plate.
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5 from 2 votes

Vegan Flourless Chocolate Cake (Gluten Free)

My vegan flourless chocolate cake is so fudgy and tasty. It's one of the most unique gluten free cakes that I've ever made. I hope you enjoy it. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Flourless Chocolate Cake
Diet: Gluten Free, Vegan
Servings: 10 Slices
Calories: 339kcal
Author: DJ

Ingredients

For the cake batter:

  • 60 g cornstarch
  • 140 ml soy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 230 g vegan dark chocolate
  • 150 g coconut cream thick part from refrigerated can of coconut milk
  • 120 g almond meal
  • 150 g brown sugar
  • 50 g cocoa powder
  • 0.25 teaspoons salt
  • Powdered sugar for dusting
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 163 Celsius (325F).
  • Grease the base and sides of a round, 8-inch springform cake tin with vegan butter.

Make the chocolate cake:

  • In a small bowl, whisk the cornstarch into the soy milk until fully combined. Mix in the vanilla and maple syrup. Set aside.
  • Melt the dark chocolate using the double-boiling (bain-marie) method over a medium heat. Whisk in the coconut cream until it is melted into the chocolate mixture. Remove from the heat.
  • Add the soy milk mixture to the chocolate and mix in until just combined.
  • Finally, gently fold in the almond meal, brown sugar, cocoa powder and salt until a smooth chocolate batter forms.
  • Add the mixture to the prepared lined tin. Smooth it out on top.

Bake the cake:

  • Place the cake in the center of the preheated oven and bake for 35 minutes. Check the doneness of the cake by inserting a skewer into the centre. If it comes out clean, it’s ready.
  • Let the cake cool fully, then slice and serve.

Video

Notes

  • The melted chocolate can become clumpy if over-mixed so stop mixing once it has melted. After that you can add in the coconut cream. Also don't use vegan chocolate chips are they're difficult to work with and don't melt easily.
  • Opening the oven door before the cake is ready may cause the cake to collapse and sink. Especially if it's within the first 15 minutes of baking. Let the cake bake without checking on it until time is almost up.
  • This recipe calls for the cake to be inside the oven for 35 minutes. For a gooier texture in the center of the cake, perhaps you can reduce the total time by 5-7 minutes.

Nutrition

Calories: 339kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 74mg | Potassium: 167mg | Fiber: 6g | Sugar: 24g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg