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.
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.