Vegan Flourless Chocolate Cake
This rich and decadent vegan flourless chocolate cake is made without gluten, dairy, or refined sugars. It's dense, fudgy, and deeply chocolaty — the perfect dessert for celebrations, dinner parties, or whenever you crave a wholesome indulgence.
Ingredients
- 1 1/2 cups dairy-free dark chocolate chips or chopped chocolate
- 1/2 cup almond butter or any natural nut butter
- 1/4 cup coconut oil
- 1/3 cup maple syrup or agave nectar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup almond milk or other plant milk
- Optional toppings:
- Fresh berries
- Shaved chocolate
- Powdered coconut sugar or cocoa powder dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a 6- or 7-inch round cake pan with parchment paper.
- In a heatproof bowl, melt the dark chocolate and coconut oil together using a double boiler or in the microwave in 20-second increments, stirring until smooth.
- Stir in the almond butter, maple syrup, vanilla extract, and sea salt until fully combined.
- Sift in the cocoa powder and mix until no lumps remain.
- Gradually add the almond milk, stirring until the batter is smooth and glossy.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18-22 minutes, or until the edges are set but the center still looks slightly soft.
- Let the cake cool completely in the pan before removing. The cake will firm up as it cools.
- Top with fresh berries, shaved chocolate, or a light dusting of cocoa powder before serving, if desired.
Notes
Do not overbake! The cake should remain fudgy and moist in the center.
You can substitute sunflower seed butter for a nut-free version.
Store in the refrigerator for up to 5 days; let it come to room temperature before serving for the best texture.
Nutrition:
Serving Size: 1 slice (1/8 of cake)
Calories: 250
Fat: 18g
Carbohydrates: 20g
Fiber: 4g
Protein: 5g
Sugar: 12g