Name: Vegan Flourless Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup almond flour; 0.5 cup unsweetened cocoa powder; 1 tsp baking soda; 0.25 tsp salt; 1 cup unsweetened applesauce; 0.75 cup maple syrup; 2 tsp vanilla extract; 0.5 cup plant-based milk ((almond, soy, or oat)); 0.25 cup melted coconut oil

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Vegan Flourless Chocolate Cake

A rich, decadent, and intensely chocolatey cake that's completely vegan and gluten-free. Perfect for special occasions or a satisfying dessert.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Servings 8 slices

Calories 250 kcal

Equipment

1 8-inch Springform Pan
1 Mixing Bowls
1 Whisk
1 Spatula
1 Oven

Ingredients

Dry Ingredients

1 cup almond flour
0.5 cup unsweetened cocoa powder
1 tsp baking soda
0.25 tsp salt

Wet Ingredients

1 cup unsweetened applesauce
0.75 cup maple syrup
2 tsp vanilla extract
0.5 cup plant-based milk (almond, soy, or oat)
0.25 cup melted coconut oil

Instructions

Preheat your oven to 350°F (175°C). Grease and lightly dust an 8-inch springform pan with cocoa powder. This will help the cake release easily.
In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined.
In a separate mixing bowl, whisk together the applesauce, maple syrup, vanilla extract, plant-based milk, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Pour the batter into the prepared springform pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Allow the cake to cool completely on a wire rack before serving. This will help it set properly.
Dust with cocoa powder or top with fresh berries for an extra touch.

Notes

For a richer flavor, use dark cocoa powder. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.