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published by britt berlinemFebruary 9, 20231 comment "
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★★★★★1 commentsThis 6 Ingredient Flourless Vegan Chocolate Cake is sweet and rich, just like the classic! All it takes is a bowl and a whisk to make this ultra-decadent flat cake!
If you're a chocolate lover like me, you definitely NEED to try this flourless vegan chocolate cake.
We have incredibly wet and softVegan chocolate cake(it is asmall 6″ versiontoo) and a wonderfulgluten free vegan chocolate caketoo, but we desperately needed a flourless chocolate cake. MOSTLY.
You will love this one.
It's so easy to make in a bowl and ultra-rich and decadent. When I say it's like biting into a fudge, I mean... do you have a whole slice on a plate? THE BEST!
This flourless vegan chocolate cake is:
- Fudgy, decadent and deliciously dense like a brownie
- Rich and chocolatey, literally the best flourless chocolate cake you'll ever make!
- So easy to make and no decorating required!
- Contains NO eggs or dairy, so it's completely vegan
- only 6 ingredients
- Naturally gluten free as it contains no flour!
- Easy to carry, no need to worry about icing!
- Perfect for Easter as it is free of leavening agents and free of yeast.
- Delicious as a fun and easy vegan dessert for Valentine's Day!
Only 6 Ingredients:
- vegan butter:I use Miyoko's vegan salted butter, it's my favorite! For a nut-free version, you can use Violife Vegan Butter. I wouldn't recommend coconut oil as the flavor won't be as rich (since vegan butters actually taste like butter!).
- vegan chocolate:High quality vegan chocolate is very important here, something like Pascha chocolate or Valrhona vegan chocolate works wonderfully. You can use chocolate chips or a chocolate bar, whichever you prefer!
- Aquafaba:This is one of my favoritesvegan egg replacerswhich when combined with my other favorite (chickpea flour) essentially resembles an egg! The best part? You already have it in the pantry if you have a can of chickpeas there! If you don't know what aquafaba is, it's chickpea brine or water. Essentially, it acts like a vegan version of egg whites. If you don't have aquafabahe canuse lactose-free milk BUT I really wouldn't recommend it as the method changes and you won't have a crispy frosting on top of the vegan chocolate cake.
- Chickpea Flour:Chickpea flour is just dried chickpeas ground into flour, and what's really great is that they're packed with protein; therefore, when combined together, aquafaba mimics a whole egg in vegan cooking.
- cocoa powder:As with vegan chocolate, it is very important to use high quality cocoa powder such as Valhrona or Ghirardelli. Your flourless chocolate cake will be super rich and taste the best chocolate because of it! I would also not recommend using cocoa powder as it won't be as rich in flavor.
- granulated sugar:Using a vegan sugar is important here. I recommend Florida Crystals Sugar. It is also very high quality and organic! If you don't have refined sugar, you can use coconut sugar or maple sugar (a form of maple syrup!).
But you are using chickpea flour, what do you mean without flour?
I was really determined not to use any form of alternative flour (like almond flour) here, but let me tell you, the results were a disaster.
This is because there is no such thing as a simple vegan egg replacer that is truly one-for-one. There's a crowd that works together (see my full blog post with my top 10vegan egg replacersand how to use them!).
That said, my absolute favorite vegan version of "whole egg" is combining aquafaba with chickpea flour - basically just ground chickpeas into flour! Aquafaba acts like the egg white and chickpea flour acts like the yolk.
I use this same method to make minevegan lemon curd. It's a much better substitute for applesauce or yogurt, both of which I've tried in the Gluten Free Flourless Vegan Chocolate Cake!
Summary: Step by step How to make this Flourless Chocolate Cake:
When is the cake ready?
With a very simple method! The top of the flourless chocolate cake will look almost like a brownie, it will have a crispy, slightly shiny crust! The medium will be fully seated and will not shift as well.
You can also try it with a toothpick - the toothpick should be basically clean!
Service and storage:
After your flourless vegan chocolate cake is baked, you will let it rest for 10-15 minutes. So you can serve it hot or cold! I like to serve mine with a scoop of vegan vanilla ice cream on top and a dusting of cocoa.
You can also end withchantilly veganoand berries, such as fresh raspberries and blueberries.
To store leftover slices, store in an airtight container and in the refrigerator for up to 5 days. Or you can leave it on the counter tightly covered for up to 3 days.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, be sure to leave a comment and rating.⭐️⭐️⭐️⭐️⭐️below. This helps other people find the recipes! As always, I love seeing your beautiful creations inInstagramypinterest, so be sure to tag me there too!
Easy flourless vegan chocolate cake recipe with 6 ingredients
★★★★★5 of 1 comments
- Author: britt berlin
- Setup time: 5
- Time to cook: 45
- Total time: 50 minutes
- To produce: 101x
- Category: cakes
- Method: cooking
- Kitchen: Italian
- Diet: vegan
Description
This 6 Ingredient Flourless Vegan Chocolate Cake is sweet and rich, just like the classic! All it takes is a bowl and a whisk to make this ultra-decadent flat cake!
Ingredients
UnitsScale
- 6 ounces(170g) good quality vegan chocolate or vegan chocolate shavings
- 3/4 cupo12 soup spoon(168 g) vegan salted butter
- 1 cup(120 g) chickpea flour
- 1 cup(200 g) organic granulated sugar or coconut sugar
- 1/2 cup(120 ml) aguafaba*
- 1/2 cup(50 g) high quality cocoa powder plus additional dusting
Instructions
- Homework:Preheat oven to 350F and line an 8″ round baking dish with parchment paper.
- Melted:In a large mug or small microwave-safe bowl, heat the vegan butter until melted and hot. You can make it in the microwave or heat it up in asmall poton the stove. Add the chocolate and stir until completely melted. Set it aside.
- Creme:In a large bowl and using an electric mixer, beat the aquafaba and granulated sugar until thick ribbons form, about 3-4 minutes. Pour in the melted chocolate butter mixture and mix again until incorporated. Then add the chickpea flour and cocoa powder and beat on low speed until the flour mixture is completely incorporated.
- To roast:Pour the batter into the prepared pan and place the springform pan in the oven to bake for 40-50 minutes, or until the top of the cake is fully set and looks almost like brownies on top. A toothpick should also come out almost clean.
- Fresco:Let the cake cool in the tin for 10 to 15 minutes, then transfer it to a cooling rack. You can also make this cake the day before serving, as it is good to serve completely cold.
- Serve and enjoy!Top with a layer of cocoa powder and fresh fruit or vegan ice cream and serve! Enjoy!
grades
Aquafaba:You can use non-dairy milk, but I don't recommend it as it won't come out with a crinkly top and sweet center. See the blog post to learn why. If you choose to use non-dairy milk, you will simply skip the milk-sugar mixture and instead combine the milk-sugar-chocolate mixture with vegan butter all at once. Again, I don't recommend this, but if you're in a pinch it will work, but it won't give the best results!
Key words:gluten-free vegan chocolate cake, flour-free chocolate cake, gluten-free chocolate cake, gluten-free vegan chocolate cake
cakes desserts cakes for special occasions without category
Posted inFebruary 9, 2023
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jason— respondents
Very good recipe from the chef 👍👏👌. Delicious 😋. Thanks for your effort 🌞😎
★★★★★
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FAQs
What are flourless cakes made of? ›
Flourless cakes can be baked or unbaked, and are made without flour. They generally have a creamy or silky textures; it's because they are comprised of just egg foams (usually whole eggs and/or egg yolks) with lots of added fat, from sources such as butter, cream cheese, cream or sour cream.
Why do flourless cakes fall? ›Cakes without flour will fall when they cool if air has been beaten into the batter too quickly. Be gentle while whisking the batter. Adding the eggs one at a time also prevents the batter from being whisked too vigorously.
What are the benefits of a flourless cake? ›Cakes made without flour tend to have a creamy, silky texture as well as a rich flavor when you take a bite. This is because instead of flour, the recipe has egg foams made of whole eggs or just the yolks, lots of added fats from sources like butter, cream, sour cream, or cream cheese.
What can I use instead of cake flour? ›Making your own cake flour substitute is incredibly easy. Just take out two Tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch or arrowroot powder to get one cup of cake flour.
What is the binder for eggless cake? ›Xanthan gum. Xanthan gum is a white powder that comes from the exoskeleton of bacteria. Add 1 tsp. per recipe to bind and add texture to egg-free cakes and cookies, as well as milk-free ice cream.