Vegan Flourless Chocolate Cake
A rich and decadent vegan flourless chocolate cake that's surprisingly easy to make. Perfect for any occasion!
Equipment
- 1 9-inch Springform Pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Rubber spatula
Ingredients
Ingredients
- 1.5 cup almond flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup plant-based milk
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 tablespoon apple cider vinegar
- Vegan chocolate ganache for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, sugar, vegetable oil, vanilla extract, and apple cider vinegar. Make sure the sugar dissolves.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
- Optional: Top with vegan chocolate ganache or dust with cocoa powder before serving.
Notes
Enjoy this rich and moist vegan flourless chocolate cake! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
