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This rich and dense vegan Flourless Chocolate Cake is also gluten-free for a decadent dessert nearly everyone can enjoy. Made with just 7 simple ingredients for a quick and easy sweet treat.

Before my blogging days, I spent many years as a baker.

Among my most notable jobs, was the cake maker at a popular dessert restaurant here in Portland. There I learned how to make the perfect meringues, chiffon cakes, Italian buttercreams, and French gateaus. These recipes were all traditional (non-vegan, that is) and so I spent a lot of time justifying my decision to work in an environment that was at complete odds with my deepest values.

I told myself that someday, after I understood the technique and had enough financial freedom to be a bit choosey about where I worked, I would take everything I learned from my time in the food service industry and veganize it.

I’ve worked on this goal over the past 6 years of blogging, veganizing desserts such as creme brûlées, pots de creme, baccone dolces, and so much more. Every time I perfect one of these delicate desserts that rely so much on eggs, I feel immense satisfaction that I am making dreams come true.

But I’m not done veganizing. And so today I bring you this vegan flourless chocolate cake.

Recipe Video

Ingredients & Substitutions

This flourless chocolate cake is another classic dessert I made a lot in the various bakeries I worked in. Traditionally, rather than relying on flour for the structure, this cake relies on eggs. This technique gives the cake a delicate structure that is incredibly rich and decadent, more similar to a brownie than a cake.

Here is everything you need.

Dark Vegan Chocolate – You can use either chocolate bars or chocolate chips.

You can use either chocolate bars or chocolate chips. Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either EarthBalance or Miyoko’s.

Look for a high-quality non-hydrogenated vegan butter. I recommend either or Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements.

Check out my and alternative sugar replacements. Chickpea Flour – I love the chickpea flour because it has serious binding powder, similar to that of eggs which gives the cake it’s structure. It also is completely flavorless* meaning it won’t affect the taste of the cake itself. I’ve tried this cake with other egg replacers without the same success.

I love the chickpea flour because it has serious binding powder, similar to that of eggs which gives the cake it’s structure. It also is completely flavorless* meaning it won’t affect the taste of the cake itself. I’ve tried this cake with other without the same success. Non-Dairy Milk – I recommend something thick, creamy, and neutral in flavor. Soy, cashew, or macadamia nut milk are the ones I prefer.

Cocoa Powder – I prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.

I prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well. Baking Soda

*IMPORTANT – while cooked chickpea flour is completely flavorless, raw chickpea flour has a potently unpleasant taste. That means you won’t want to be licking the spatula for this recipe.

Step-by-Step Instructions

Step One – Chop and Melt the Chocolate Roughly chop your chocolate and place it in a metal bowl with the vegan butter. GENTLY melt your chocolate and butter over medium-low heat. This can be done in a double boiler or with a metal bowl placed over a pot of steaming water that has been removed from the heat. Stir the chocolate/butter mixture with a spatula, taking careful effort not to over mix.

Step Two – Make the Chickpea Egg Whisk together chickpea flour and soy milk until you have a thick gooey paste. Make sure the chickpea mixture is evenly hydrated throughout. This is best done in a small blender.

Step Three – Make the Batter Once the chocolate and butter are melted, stir in sugar until it is dissolved. Add the chickpea egg, stirring with a spatula to combine. Fold in cocoa powder and baking soda until a uniform batter is achieved. Be careful not to agitate the chocolate by over-mixing.

Step Four – Bake Transfer the batter to a prepared cake pan and bake for 35-40 minutes. Do not open the oven door before 35 minutes of baking or the cake will fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.

Serving and Storing

Let the cake cool in the pan for at least 30 minutes before removing it. Because this cake lacks the same structure that flour gives the cake, it could fall apart if removed too early from pan. Serve the cake chilled with fresh berries and powdered sugar.

Leftover cake can be wrapped tightly and stored in the refrigerator. Eat leftover cake within 5 days.

Tips and Tricks Make sure not to over-mix your chocolate. This can agitate the chocolate, causing it to clump and lose its shine. When making the chickpea flour egg, mix the chickpea flour and soy milk completely. This is best done by using a small blender. Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be. Do not open the oven door while the cake is baking or it may fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.

Frequently Asked Questions

Can I use something other than chickpea flour?

Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the cake it’s structure. It also is completely flavorless* meaning it won’t affect the taste of the cake itself. I’ve tried this cake with other egg replacers without success.

More Vegan Cake Recipes

Vegan Flourless Chocolate Cake This rich and dense vegan Flourless Chocolate Cake is also gluten-free for a decadent dessert nearly everyone can enjoy. Made with just 7 simple ingredients for a quick and easy sweet treat. 4.84 from 6 votes Did you make this recipe? Leave a comment and rate it below.

If you made any substitutions, let us know how it turned out! Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Print Course: Dessert

Cuisine: Vegan, Gluten-Free

Servings : 6 people

Calories : 293 kcal

Author : Sarah McMinn

DessertVegan, Gluten-Free: 293 kcal Ingredients 4 ounces vegan dark chocolate, chopped

ounces vegan dark chocolate, chopped 6 tbsp vegan butter

tbsp vegan butter 2/3 cup granulated sugar

granulated sugar 1/2 cup + 2 tbsp chickpea flour

tbsp chickpea flour 1/2 cup soy or cashew milk

soy or cashew milk 1/2 cup cocoa powder

cocoa powder 1/4 tsp baking soda

tsp baking soda 1/2-3/4 cup fresh raspberries

fresh raspberries powdered sugar, for dusting US Customary – Metric Instructions Preheat the oven to 325 F. Generously spray a 6" cake pan and set aside. In a double boiler, gently melt the chocolate and butter together, stirring occasionally. While chocolate melts, whisk together chickpea flour and soy milk until a thick gooey paste has formed. Make sure the chickpea mixture is evenly hydrated throughout. Once the chocolate and butter are melted, stir in sugar until it is dissolved. Add chickpea/milk mixture, stirring with a spatula to combine. Fold in cocoa powder and baking soda until a uniform batter is achieved. Transfer batter to the prepared cake pan and bake for 35-40 minutes, until a thin crust has formed and cake doesn't wobble when gently shaken. Remove from the oven and let set up in the pan for 30 minutes before transferring to a wire cooling rack to cool completely. Refrigerate until ready to serve. Dust with powdered sugar and fresh raspberries to serve. Recipe Video Recipe Notes Serving and Storing – Let the cake cool in the pan for at least 30 minutes before removing it. Because this cake lacks the same structure that flour gives the cake, it could fall apart if removed too early from pan. Serve the cake chilled with fresh berries and powdered sugar. Leftover cake can be wrapped tightly and stored in the refrigerator. Eat leftover cake within 5 days. Recipe Tips Make sure not to over-mix your chocolate. This can agitate the chocolate, causing it to clump and lose its shine. When making the chickpea flour egg, mix the chickpea flour and soy milk completely. This is best done by using a small blender. Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be. Do not eat this batter raw. Chickpea flour has an unpleasant raw taste that goes away completely once it is baked. Do not open the oven door while the cake is baking or it may fall. Check the cake at 35 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed. Frequently Asked Questions Can I use something other than chickpea flour? Unfortunately no. Chickpea flour has serious binding powder, similar to that of eggs, which gives the cake it’s structure. It also is completely flavorless* meaning it won’t affect the taste of the cake itself. I’ve tried this cake with other egg replacers without success. Nutrition Facts Calories Per Serving: 293 % Daily Value Carbohydrates 41g 14% Protein 3g 6% Fat 14g 22% Saturated Fat 5g 31% Cholesterol 2mg 1% Sodium 167mg 7% Potassium 152mg 4% Fiber 3g 13% Sugar 35g 39% Vitamin A 655IU 13% Vitamin C 4mg 5% Calcium 62mg 6% Iron 1.4mg 8%