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!
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.