This flourless vegan chocolate cake is perfectly fudgy, fluffy and indulgent. It’s easy to make, gluten free, has no added oil and can be made refined sugar free!

Ingredients

  • 1 cup (240g) dairy-free milk
  • 1 cup (200g) roughly chopped vegan chocolate or chocolate chips, (I used dark and semi-sweetened)
  • ½ cups (250g) almond flour 
  • ¼ cups (155g) applesauce 
  • 1/2 cup (120g) coconut sugar, brown sugar or cane sugar
  • 1/2  cup (75g) corn starch / corn flour
  • 3 teaspoons baking powder
  • Pinch of Himalayan salt

Optional add-insvegan chocolate cake

  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee

Instructions

  • Preheat the oven to 320°F fan forced or 350°F conventional. Grease or line an 8-inch (20 cm) cake pan with parchment paper.

Preparing the flourless cake:

  • Add the milk and chocolate to a saucepan over medium heat. Once the chocolate starts to melt, remove from the heat and stir until the chocolate is fully melted. Allow the mixture to cool slightly.
  • Add the cooled chocolate mixture and all the other ingredients to a large mixing bowl or food processor. Mix until combined.
  • Pour the cake batter into your prepared cake pan.

Baking the flourless cake:

  • Bake the cake for 35-40 minutes. The cake is ready when you can press the centre with your finger and it springs back slightly. If you insert a skewer in the middle, there should be a *little* amount of crumbs and/or wet batter on the skewer. If in doubt, it’s better to underbake the cake than to overbake (it will firm up a lot when it cools).
  • Allow the cake to completely cool in the cake tin then remove. It can be messy cutting the cake when it’s warm!
  • Serve the cake with cocoa powder/icing sugar, with fresh raspberries and/or ice cream . Store leftovers in an airtight container at room temperature or in the fridge for 3 days or in the freezer for up to 1 month.