This Vegan flourless chocolate cake is super rich and chocolatey with the most amazing fudgey texture. It also has a gorgeous crinkle on top along with being only 9 ingredients- woohoo!
This recipe has been made in collaboration with Koro. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Flourless Chocolate Cake
All hail chocolate. If you love chocolate, you’ll be all over this cake! If you’ve seen Matilda, you’ll understand me when I say this cake is ‘much too good for children’- haha!
This recipe is vegan, easy to make, contains only 9 simple ingredients and it’s also flourless! I say flourless, but this cake does contain coconut flour. Coconut flour is basically ground up coconut, unlike plain & self-raising flour which are from a grain. This recipe is technically flour-free!
This cake is truly addictive. You’ll be making it every single week, trust me! With a fudgey texture inside and the crackles on-top, it’s tender fudgey and light at all once. Plus it’s gluten free!
Ingredients for a vegan flourless chocolate cake
This chocolate cake may look ridiculously good, like it could be served up in a 5 star restaurant, yet it’s actually pretty easy to make and only contains 9 ingredients. Here is your shopping list, jot these down:
- Dairy-free butter / margarine: You can use either for this recipe.
- Dairy-free dark chocolate: I like to use 70% chocolate as it gives the cake a rich and intense chocolate flavour!
- Ground flaxseed + water: This makes a flax-egg, and will give the cake a fudgey texture.
- Aquafaba / chickpea brine: The water from a can of chickpeas is the star of the show when it comes to making the meringue-type crinkles on top of the cake.
- Vanilla bean paste / extract: If you can find vanilla bean paste, or even better, a vanilla pod, definitely use these as it will give a scrumptious flavour to the cake. If not, simply use vanilla extract. You won’t get the same flavour, but it will still be extremely delicious.
- Coconut flour: For this recipe, you’ll want to use coconut flour. I love to use Koro’s Organic Coconut Flour. This flour is one of my favourite gluten-free flours for baking. It’s soft, ground fine and is made from 100% real coconuts. It is also suitable for vegans, naturally gluten-free and slightly sweet, so it works perfectly in this recipe & desserts in general.
- Cocoa powder: It’s not a chocolate cake without some cocoa powder. This really intensifies the chocolate flavour.
- Whipped cream: This chocolate cake is pretty irresistible on it’s own, but it taste even better with a side of dairy-free cream. It’s truly scrumptious on the side of this cake. Alternatively, vanilla ice-cream works wonders.
Tips for the best vegan flourless cake
- Use good quality chocolate: A chocolate cake calls for delicious chocolate. I went into Lidl recently and picked up their ‘Finn Carré Dark Cooking Chocolate’. If you have a Lidl near you, definitely pop in and hunt this chocolate down. It taste divine in this recipe. Alternately, any other high quality dark chocolate will work wonders.
- Don’t over-mix: This step is crucial. This recipe requires you to whip up aquafaba into a meringue. When it comes to adding the other ingredients, you’ll want to be very careful when mixing as you could risk deflating the meringue, which will compromise the end result.
- Make sure to line the cake tin: The cake is already delicate and the last thing you want is for the cake to stick to the pan. Make sure the base and sides of the tin are lined with grease proof paper. To help the grease proof paper stick to the tin, use some dairy-free butter.
- Sift the coconut flour and cocoa powder before adding into the meringue mixture. For a flourless cake, to achieve the classic crinkles on-top, you want as much air in this cake as possible. Sifting a great way to add more air into the cake.
Make sure to PIN the photo below to your favourite Pinterest board.
Looking for more chocolate recipes? Check these out:
Bakery Style Vegan Chocolate Chip Muffins
Easy Vegan Strawberry Cream Brownies
Vegan Baked Chocolate Cheesecake
Vegan White Chocolate Cheesecake
No-Bake Mini Chocolate Cheesecakes
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!Print
Vegan Flourless Chocolate Cake
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
A decadent, vegan and gluten-free flourless chocolate cake recipe which is easy to make, and only 9 ingredients.
Ingredients for the cake
- 3 tablespoons of ground flaxseed
- 6 tablespoons of water
- 70ml of aquafaba (chickpea brine)*
- 100g of caster sugar
- 1 teaspoon of vanilla bean paste / vanilla extract
- 60g of dairy-free vegan butter / margarine
- 160g of dairy-free dark chocolate
- 60g of Koro Coconut Flour
- 30g of cocoa powder
- Dairy-free whipped / single cream
- Cocoa powder – to dust
- Preheat oven to 180ºC F and line a 8” round, loose base cake tin with grease proof paper.
- Add the flaxseed into a small bowl, pour over the water and stir together. Allow this to stand for 5 minutes to thicken.
- Add the aquafaba into a mixing bowl and whisk until fluffy. This will take around 5 minutes on high speed if using an electric hand mixer / stand mixer with balloon whisk attachment.
- Once fluffy, slowly sprinkle in the sugar in small bursts and add in the vanilla. If you add all the sugar in at once, you risk deflating the aquafaba mixture.
- Keep them mixer whipping on high speed for around 5-8 minutes until meringue resembles marshmallow fluff. It should be thick and glossy.
- Add the dairy-free butter / margarine and chocolate into a small saucepan, place on the hob and heat over low heat until fully melted. Stir to combine.
- Add the ‘flaxegg’ into the chocolate mixture and stir to combine.
- Drizzle the chocolate mixture into the whipped meringue, being very careful folding them together. You want to use a hand held spatula, being careful when folding.
- Sieve the cocoa powder and coconut flour into the bowl and fold to combine. The batter should be airy and drip off the spatula in clumps. If it feels tough, you’ve over mixed it, and the cake will be dryer in texture, and may not have the crinkles on top. Only fold until you see no more dry ingredients then stop.
- Pour the cake mixture into the lined tin, carefully levelling out with the back of a spoon or off set spatula.
- Place the tin into the middle of the pre-heated oven and bake for 35-40 minutes.
- Remove from the oven and allow to cool before lifting out of the tin.
- Place on a serving plate, slice and enjoy. It’s even more delicious with a spoon of dairy-free vanilla ice-cream or dairy-free cream.
To store: Store this cake in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best eaten within 3 days of making.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, vegan chocolate cake, vegan cake, flourless cake, flourless chocolate cake
This is soo chocolatey and fudgy. Loved it with some vegan vanilla icecream. Really worth making.
Hello, Aw thank you SO much! I am so happy you enjoyed xx
Great recipe and really a nice one. Will surely try this
Hi, I don’t have any coconut flour and wondered what I could use as a substitute. Would oat floour work?
l would love to try recipe this way. Thanks for sharing.