Vegan Flourless Chocolate Cake
A rich, fudgy, and decadent chocolate cake made without flour, dairy, or eggs. Naturally gluten-free and perfect for a special occasion or guilt-free indulgence.
Ingredients
- - 1 1/2 cups dairy-free dark chocolate chips or chopped chocolate
- - 1/2 cup canned coconut milk full fat
- - 1/4 cup maple syrup or agave nectar
- - 1/2 cup unsweetened cocoa powder
- - 1/4 cup almond butter or tahini
- - 1 tsp vanilla extract
- - Pinch of sea salt
Instructions
- Melt Chocolate
- In a saucepan over low heat, melt the chocolate with coconut milk, stirring continuously until smooth.
- Mix Wet Ingredients
- Remove from heat and stir in the maple syrup, almond butter, vanilla extract, and a pinch of salt until fully combined.
- Add Cocoa Powder
- Sift in the cocoa powder and mix well until a thick, smooth batter forms.
- Transfer and Chill
- Line a small round cake tin (6–7 inches) with parchment paper and pour in the batter. Smooth the top.
- Refrigerate
- Refrigerate for at least 4 hours or until firm. Slice and serve chilled or at room temperature.
- prep_time: PT10M
- cook_time: PT0M
- total_time: PT4H10M
- servings: 8 slices
Notes
nutrition:
calories: ~180 (per slice)
carbohydrates: ~14g
protein: ~3g
fat: ~13g
sodium: ~30mg
sugar: ~10g notes:
- Add a dusting of cocoa powder or fresh berries before serving.
- Keeps well in the fridge for up to 5 days.
- For a nut-free version, use sunflower seed butter instead of almond butter.
calories: ~180 (per slice)
carbohydrates: ~14g
protein: ~3g
fat: ~13g
sodium: ~30mg
sugar: ~10g notes:
- Add a dusting of cocoa powder or fresh berries before serving.
- Keeps well in the fridge for up to 5 days.
- For a nut-free version, use sunflower seed butter instead of almond butter.