If there’s one dessert that turns any day into a special celebration, it’s this Easy Vegan Flourless Chocolate Cake. Fudgy, decadent, and surprisingly simple with just six ingredients, this cake is all about rich chocolate flavor and wonderful texture—no dairy, no eggs, and absolutely no flour needed!
Why You’ll Love This Recipe
- Ultra-Fudgy Texture: Every bite of this Easy Vegan Flourless Chocolate Cake is dense and moist with that classic crinkly brownie-like top.
- Fuss-Free Ingredients: Just six everyday staples come together for a show-stopping dessert without complicated steps.
- Naturally Gluten-Free: No flour means this cake is friendly for gluten-free eaters and anyone seeking a flourless option.
- Celebration-Worthy Flavor: Deep, intense chocolate taste makes this cake feel both comforting and luxurious, all at once.
Ingredients You’ll Need
What I love about this recipe is how each simple ingredient brings something essential to the table. Nothing fussy—just solid basics that deliver bold chocolate flavor, perfect texture, and that irresistible look.
- Vegan Chocolate or Chocolate Chips: The main event! Use a good-quality vegan chocolate for maximum richness and shine.
- Salted Vegan Butter: Adds creaminess and a subtle salty note that balances the sweetness and deepens flavor.
- Chickpea Flour: Acts as the magic binder, yielding a satisfyingly fudgy crumb without a trace of beany taste.
- Organic Granulated Sugar or Coconut Sugar: Sweetens and helps create that classic crackly top—coconut sugar adds subtle caramel notes.
- Aquafaba: The liquid from canned chickpeas, whipped here to give structure and lift; it’s the jewel of vegan baking!
- High-Quality Cocoa Powder: A boost of chocolate intensity and that striking dark hue; don’t forget some extra for dusting.
Variations
The Easy Vegan Flourless Chocolate Cake is already amazing, but the real magic happens when you make it your own! Swap in different ingredients or adjust flavors to suit your mood, cravings, or dietary needs.
- Mocha Twist: Add a teaspoon of instant espresso powder for a rich coffee-chocolate flavor boost.
- Nutty Crunch: Fold in a handful of toasted pecans, walnuts, or even hazelnuts right before baking for delicious texture.
- Orange Zest: Stir in the grated zest of one orange for an irresistible citrus-chocolate combination.
- Raspberry Swirl: Drop dollops of raspberry jam on top and swirl with a knife before baking for a fruity surprise in every bite.
How to Make Easy Vegan Flourless Chocolate Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper on the bottom and sides—this ensures your Easy Vegan Flourless Chocolate Cake releases beautiful and whole every time, no sticking or mess!
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl or small saucepan, melt the salted vegan butter until hot and liquid. Immediately stir in all your vegan chocolate or chocolate chips, mixing until completely silky and smooth. Set this glossy mixture aside to cool slightly while you move on.
Step 3: Whip the Aquafaba and Sugar
In a large mixing bowl, use a hand mixer to whip up the aquafaba and granulated (or coconut) sugar. You’re looking for thick, shiny “ribbons” that take about 3–4 minutes to form; this step brings structure and that crackly brownie-style top.
Step 4: Combine Wet and Dry Ingredients
Pour the melted chocolate-butter mixture into your aquafaba-sugar base, mixing again to blend everything together. Next, add the chickpea flour and cocoa powder. Mix gently on low speed until just combined—over-mixing can make the cake dense, so stop when no lumps remain!
Step 5: Bake
Scrape the glossy batter into your prepared pan, smoothing the top if needed. Bake for 40–50 minutes, or until the cake is set on top and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). The top should look shiny and crinkly like brownies.
Step 6: Cool, Garnish & Serve
Let the cake cool in the pan for 10–15 minutes before releasing it, then transfer to a rack to cool completely. Sprinkle with extra cocoa powder, add berries, or serve with vegan ice cream—then slice and enjoy your Easy Vegan Flourless Chocolate Cake moment!
Pro Tips for Making Easy Vegan Flourless Chocolate Cake
- Chickpea Flour Perfection: Sift your chickpea flour before using to avoid any lumps and ensure a smooth, fudge-like texture with no beany notes.
- Shiny Crinkly Top: Resist the urge to skip whipping the aquafaba and sugar—it’s the secret for that classic, shiny crust!
- Don’t Overbake: The cake is ready when a toothpick comes out with a few moist crumbs; this guarantees a gooey, melt-in-your-mouth center.
- Let It Cool Completely: This cake sets up as it cools, so patience is key for perfectly clean slices and maximum fudginess.
How to Serve Easy Vegan Flourless Chocolate Cake
Garnishes
The classic touch? A generous dusting of cocoa powder. But don’t stop there—pile on fresh raspberries, strawberries, a tumble of cherries, or even a dollop of coconut whipped cream for both beauty and pop flavors that complement the deep chocolate.
Side Dishes
This cake is lovely solo but also pairs wonderfully with vegan vanilla ice cream, a simple mixed-berry compote, or even a quick espresso for a sophisticated coffee-and-cake experience.
Creative Ways to Present
Try cutting the cake into bite-sized squares for a party tray, or layer slices with vegan whipped cream and berries in parfait glasses for a playful twist. The Easy Vegan Flourless Chocolate Cake also looks stunning served as the grand finale at dinner dusted with edible gold leaf for that wow effect.
Make Ahead and Storage
Storing Leftovers
Simply cover leftovers tightly with plastic wrap or transfer slices to an airtight container and refrigerate. The cake stays fudgy and delicious for up to 4 days—some say it’s even better on day two!
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight for a ready-made chocolate fix whenever you need it.
Reheating
For that “just-baked” magic, warm a slice in the microwave for 15-20 seconds. The chocolate will soften and intensify, pairing perfectly with cold vegan ice cream or berries.
FAQs
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Can I use a different flour instead of chickpea flour?
Chickpea flour is key here for structure and binding without eggs or wheat, but if you must substitute, finely ground almond flour can work in a pinch—just be aware the texture will be a bit different and the cake might be slightly softer.
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Do I have to use aquafaba, or can I swap it for something else?
Aquafaba gives the cake its classic crackly top and fudge-like center. Non-dairy milk is a backup, but you’ll lose some of the light texture—so for best results, stick with aquafaba if possible!
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How can I tell if my Easy Vegan Flourless Chocolate Cake is baked enough?
The top should look set and shiny, and a toothpick in the center should come out mostly clean with a few moist crumbs. It should not be wet or jiggly, but do avoid overbaking for maximum fudginess.
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Can I make this cake in advance for a party?
Absolutely! The Easy Vegan Flourless Chocolate Cake actually tastes even more decadent after a day in the fridge. Just bake, cool, cover, and chill until ready to serve—dust with cocoa and garnish just before guests arrive.
Final Thoughts
There’s something so special about sharing a chocolate dessert that everyone can enjoy, and this Easy Vegan Flourless Chocolate Cake truly fits the bill. Whether you’re baking for family, friends, or just yourself (no judgment!), I hope this recipe brings a little extra joy and chocolatey goodness to your table. Happy baking!
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Vegan Flourless Chocolate Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Indulge in this decadent yet simple Vegan Flourless Chocolate Cake that requires just 6 ingredients. This rich and fudgy cake is a chocolate lover’s dream!
Ingredients
Ingredients:
- 6 ounces (170 g) fine-quality vegan chocolate or vegan chocolate chips
- 3/4 cup or 12 tbsp (168 g) salted vegan butter
- 1 cup (120 g) chickpea flour
- 1 cup (200 g) organic granulated sugar or coconut sugar
- 1/2 cup (120 ml) aquafaba*
- 1/2 cup (50 g) high-quality cocoa powder plus additional for sprinkling
Instructions
- Prep: Preheat the oven to 350F, and line an 8″ springform round pan with parchment paper.
- Melt: In a microwave-safe large cup or small bowl, heat the vegan butter until melted and hot. Add in the chocolate, mix until melted, and set aside.
- Cream: Cream aquafaba and sugar until ribbons form. Mix in the melted chocolate butter, then add chickpea flour and cocoa powder.
- Bake: Pour batter into pan and bake for 40-50 minutes until set. Cool in pan for 10-15 minutes.
- Serve: Top with cocoa powder, berries, or vegan ice cream.
Notes
- Aquafaba: Using aquafaba gives the cake its unique texture and appearance.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
