Home » Desserts » Cakes » Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe
posted by Britt Berlinon Feb 9, 202315 comments »
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4.8 from 5 reviewsThis 6 ingredient vegan flourless chocolate cake is fudgy and rich, just like the classic! Only one bowl just a whisk needed to make this ultra decadent leavened free cake!
If you’re a hard core chocolate lover like me, then you absolutely NEED to try this vegan flourless chocolate cake.
We have amazingly moist and tender vegan chocolate cake (and a small 6″ version as well) and a wonderful vegan gluten free chocolate cake as well, but we desperately needed a flourless chocolate cake. MAJORLY.
You’re going to love this one.
It’s so easy to make in just one bowl and ultra rich and decadent. When I say it’s like biting into fudge, I mean…you get a whole slice of that on a plate?! THE BEST!
This vegan flourless chocolate cake is:
- Fudgy, decadent, and SO deliciously dense like a brownie
- Rich and chocolatey- quite literally the best flourless chocolate cake you’ll ever make!
- So easy to make, and no decorating required!
- Contains NO eggs nor dairy, so it’s completely vegan
- Only 6 ingredients
- Naturally gluten-free since it’s flourless!
- Easy to transport- no need to worry about frosting!
- Perfect for Passover, as it doesn’t contain any leavening agents and is yeast free
- Delicious as a fun and easy vegan Valentine’s Day dessert!
Only 6 Ingredients:
- Vegan Butter:I use salted Miyoko’s vegan 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 will not be as rich (since vegan butters really do taste like butter!).
- Vegan chocolate:A high quality vegan chocolate is super important here- something like Pascha Chocolate or Valrhona’s vegan chocolate works wonderfully. You can use chocolate chips or a bar chocolate, whichever you prefer!
- Aquafaba:This is one of my favorite vegan egg substitutes that when combined with my other favorite (chickpea flour) essentially resembles an egg! The best part? You already have it in your pantry if you have a can of chickpeas there! If you don’t know what aquafaba is, it’s chickpea brine or water. It essentially acts like a vegan version of egg whites. If you don’t have aquafaba youcanuse dairy-free milk, BUT I really wouldn’t recommend it as the method changes, and you won’t have a crackly top on top of the vegan chocolate cake.
- Chickpea Flour:Chickpea flour is just dried chickpeas ground into a flour, and what’s really cool is that they’re packed with protein so when combined aquafaba mimics a full egg in vegan baking.
- Cocoa powder:Like the vegan chocolate, it’s super important to use a high quality cocoa powder, like Valhrona or Ghirardelli. Your flourless chocolate cake will be super rich and have the ultimate chocolate flavor because of it! I wouldn’t recommend using cacao powder either, as it won’t be as rich in flavor.
- Granulated sugar:Using a vegan sugar is important here- I recommend Florida Crystals Sugar. It’s super high quality as well, and organic! For refined sugar free, you can use coconut sugar or maple sugar (a form of maple syrup!).
But you’re using chickpea flour- how is this flourless?
I was really set on not using any forms of alternative flours (like almond flour) here, but let me tell you- the results were a mess.
This is because there’s no straight forward vegan egg replacement that’s truly one-to-one. There’s a multitude that kind of all work together (see my whole blog post of my top 10 vegan egg substitutes and how to use them!).
That being said, my absolute favorite vegan “whole egg” version is combining aquafaba with chickpea flour- basically just chickpeas ground into flour! The aquafaba acts like the egg whites and the chickpea flour acts like the egg yolks.
I use this same method for making my vegan lemon curd. It’s a much better replacement than applesauce or yogurt, both of which I’ve tested in the vegan gluten free flourless chocolate cake!
Overview: Step by Step How to Make This Flourless Chocolate Cake:
When is the cake ready?
With a really simple method! The top of the flourless chocolate cake will almost look like a brownie- it will have a crinkly crackle top that’s slightly shiny! The middle will be completely set and won’t wiggle as well.
You can also test it with a toothpick- the toothpick should come basically clean!
Serving & Storing:
Once your vegan flourless chocolate cake is baked, you’ll allow it to set for 10-15 minutes. Then you can serve warm or cool! I like to serve mine with a scoop of vegan vanilla ice cream on top and a dusting of cocoa.
You can also top it with vegan whipped cream and berries, like fresh raspberries and blueberries.
To store any leftover slices, keep them in an airtight container and in the fridge for up to 5 days. Or you can leave on the counter covered tightly 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, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 5 reviews
- Author: Britt Berlin
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This 6 ingredient vegan flourless chocolate cake is fudgy and rich, just like the classic! Only one bowl just a whisk needed to make this ultra decadent leavened free cake!
Ingredients
Scale
- 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*
- ½ 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. You can do this in the microwave or heat it in a small saucepan on the stove top. Add in the chocolate and mix until completely melted. Set aside.
- Cream:In a large bowl and using a hand mixer, cream together the aquafaba and granulated sugar until thick ribbons start to form, about 3-4 minutes. Pour in the melted chocolate butter mixture, and mix again until combined. Then add in the chickpea flour and cocoa powder, and mix on low speed until the flour mixture is completely combined.
- Bake:Pour the batter into your prepared pan, and place the springform pan into the oven to bake for 40-50 minutes, or until the top of the cake is completely set and it looks almost like brownies on top. A toothpick should come out mostly clean too.
- Cool:Allow the cake to cool in its pan for 10-15 minutes, then you can transfer it to a cooling rack. You can also make this cake the day before serving, as its fine to serve completely cool.
- Serve and enjoy!Top with a dusting of cocoa powder and fresh berries or vegan ice cream and serve! Enjoy!
Notes
Aquafaba:You can use a non-dairy milk, but I don’t recommend it as it won’t come out with the crinkly top and fudgy center as much. See the blog post for why. If you DO choose to use dairy free milk, you’ll simply skip mixing the sugar and milk together, and instead combine the milk, sugar, and vegan butter chocolate mixture all at once. Again, I don’t recommend this, but if you’re in a pinch, it will work- just won’t yield the best results!
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published on Feb 9, 2023
15 comments Leave a comment »
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15 comments on “Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe”
Leave a comment »
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Jasson — Reply
Very nice recipe chef 👍👏👌. Delicious 😋. Thank you for your effort 🌞😎
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Tracy Litterer — Reply
Is it crazy to want to try these in a mini muffin size? would that work? I definitely want to make it in a spring form pan soon too!
thanks!
Tracy-
Britt Berlin — Reply
Omgsh no I LOVE that idea!! I believe they would bake quite fast though (the last time I baked mini cupcakes, they bake quite quickly!!). I would check on how they’re doing after 10 minutes!
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Ariel — Reply
Incredible! I made this for my non-vegan GF family members and it was a hit. Tastes like a fudgey brownie, and the crusty top came out perfectly!
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Britt Berlin — Reply
This is so wonderful 🙂 Thank you for coming back to review!! Enjoy!!
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Sam — Reply
Can I use normal flour instead of chickpea flour?
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Britt Berlin — Reply
I actually haven’t tried it with regular AP flour- I’m sure it would be similar results, but I can’t say for sure. You’re always welcome to try, but I can’t guarantee anything!
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Aya — Reply
*THE* tastiest gluten free chocolate cake I’ve ever made. It’s chewy just like a brownie and everybody (non-vegans as well) devoured it.
Highly recommend!-
Britt Berlin — Reply
This is so wonderful!! So happy to hear it 🙂 Enjoy!! Thanks for the review!
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Aya — Reply
Hi! Can I make the batter a few hours prior to baking?
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Britt Berlin — Reply
Hi Aya! I haven’t personally tested this so I have no clue how it would go! My thought would be that it would take longer to bake, as now the chocolate will be cooler and more firm, so it might mess up the texture.
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Mandy — Reply
This is super delicious!! I love the crinkle top and the overall texture. It is so rich and chocolatey. My issue is it started falling apart when I cut it into slices. Did I not bake it long enough? Any tips? I used some dark chocolate bars that measured a little over 6 oz, so maybe there was too much melted chocolate? Either way, absolutely delicious and a great way to use the aquafaba I have left over from cooking with chickpeas.
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Britt Berlin — Reply
So glad to hear it!! Thank you! If it’s crumbling when you slice, it actually might be over baked! I would try 1-2 minutes less in the oven next time 🙂 So glad you liked it though!
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Mandy — Reply
Thanks! I’ll try that next time!
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Jennifer Drennan — Reply
I’d love to hear from someone who baked it with almond or oat milk please.
