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    Home » Dessert

    Vegan Flourless Chocolate Cake

    Published: Jan 30, 2023 by Lee · This post may contain affiliate links · 2 Comments .

    Jump to Recipe Jump to Video

    This Vegan Flourless Chocolate Cake is utter decadence! Each forkful of cake melts on your tongue, tasting like you're biting into melted chocolate. A cross between a brownie and regular chocolate cake, this beauty is rich and delicious. Topped with a vegan ganache...you will never believe it is gluten free, nut free, eggless and dairy free!

    A delicious slice of vegan flourless chocolate cake with a strawberry on top on a black plate.

    Decadent, luscious and rich are just a few words to describe this Vegan Flourless Chocolate Cake! The entire cake mixes up with a whisk in 15 minutes. With only 40 minutes of baking time, you'll have an incredible allergy friendly dessert in under an hour!

    For more decadent chocolate recipes, try my Chocolate Fudge Cupcakes, my Brooklyn Blackout Cake, my Cocoa Dusted Truffles or my Small Batch Chocolate Cupcakes!

    Jump to:
    • Reasons to Love this Flourless Chocolate Cake
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Vegan Flourless Chocolate Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Other Chocolate Recipes You'll Love
    • 📖 Recipe
    • Vegan Flourless Chocolate Cake

    Reasons to Love this Flourless Chocolate Cake

    • Allergy Friendly- This cake is gluten free, nut free, egg free and dairy free (vegan)!
    • Rich & Decadent- The cake is super fudgey, decadent and delicious.
    • Vegan Ganache- It's topped with a luscious vegan chocolate ganache!
    • Easy to Make- The batter mixes up in just one large bowl with a whisk!
    • Zero Flour- This recipe is naturally gluten free as it uses zero flour of any kind!
    • Completely Vegan- Because we use vegan chocolate and vegan baking sticks, this recipe is all vegan!

    Ingredient Notes

    Cornstarch water, cocoa powder, chocolate chips, vegetable oil, a vegan baking stick, kosher salt, vanilla and granulated sugar in separate glass bowls.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • Vegetable Oil- The cake uses oil and vegan baking sticks to help it stay moist.
    • Cornstarch Water- This is essential and binds everything together since the cake is eggless.
    • Vanilla- I use pure vanilla extract otherwise the cake can have a chemical flavor.
    • Mini Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make this with Dairy

    • Use Real Butter- Swap out the vegan butter in the batter and in the ganache for real butter.
    • Use Baking Chocolate instead of Vegan Chocolate Chips- This is essential. Most dairy chocolate chips contain stabilizers like soy lecithin. If used with the cornstarch water...the entire cake will bubble, boil and never set when baking. You must use baking chocolate to prevent that from happening.

    How to Make this Flourless Cake with Eggs

    • Replace the cornstarch water mixture with 4 eggs.

    How to Make this like a Skillet Brownie

    • This has a similar texture to a brownie. If you desire you can make it like a brownie skillet. Bake it in a ceramic 8 inch dish with no parchment paper. Still grease the dish. Serve it with ice cream on top and eat with spoons.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A removed slice reveals the dark delicious cake interiors of this vegan chocolate cake.

    How to Make Vegan Flourless Chocolate Cake

    Here are the step by step instructions to make this cake!

    Make the Cake

    Step 1: Melt the Chocolate and Vegan Butter

    Place the vegan chocolate chips and 4 tablespoons vegan baking sticks in a heat safe bowl.

    Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated. 

    Step 2: Whisk in the Granulated Sugar and Vegetable Oil

    Using a whisk, into the melted chocolate and vegan butter, mix in the granulated sugar and vegetable oil until all combined.

    A whisk with warm chocolate ganache.
    Step 1
    Whisking in the granulated sugar into the melted chocolate.
    Step 2

    Step 3: Make the Cornstarch Water

    In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    Cornstarch and water in a bowl.
    Cornstarch water mixed thoroughly.

    Step 4: Mix in the Cornstarch Water, Vanilla and Salt

    Using a whisk, mix in the cornstarch water. It may appear chunky at first but keep whisking until everything is combined and smooth.

    Then whisk in the vanilla and salt until combined.

    Mixing in the cornstarch water into the chocolate.
    Step 4- Part 1
    Mixing in the salt into the chocolate batter.
    Step 4- Part 2

    Step 5: Add in the Cocoa Powder

    Add in the cocoa powder and whisk until just combined. Do not over mix.

    Adding in two cocoa powders with a whisk.
    Step 5- Part 1
    Vegan flourless chocolate cake batter mixed thoroughly.
    Step 5- Part 2

    Step 6: Line the Cake Pan

    Grease an 8 inch cake pan with vegetable oil. Cut two strips of parchment paper about 3 inches wide and about 10 inches long so there is an over hang on each side. Place those in the cake pan and then line the bottom of the pan with parchment paper also. On top of the strips. This is so you can lift the cake out easily.

    A cake pan lined with a circle of parchment paper.
    Two strips of parchment crisscross the pan.

    Step 7: Bake and Cool

    Using a spatula, scoop the batter in a greased and parchment lined 8 inch cake pan; smooth the top with a butter knife. 

    Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until slightly crunchy when carefully touched.

    Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate. The cake may appeared puffed up and then sink as it cools. That's normal.

    When the cake has cooled, carefully lift the cake out of the pan. If it seems to be sticking, use a butter knife or a spatula to loosen the edges.

    Set the cake on a cake cooling rack with wax paper underneath. Leave the parchment paper tabs because you'll need to lift the cake onto a cake plate later.

    Filling the pan with the chocolate cake batter.
    Step 7- Part 1
    Fresh oven baked chocolate cake in the cake pan.
    Step 7- Part 2

    Assembling the Cake

    Step 1: Make the Vegan Ganache

    Make the ganache. Place the ¾ cup of vegan chocolate chips and 6 tablespoons of vegan baking sticks in a heat safe bowl.

    Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.

    A bowl of chocolate chips and slices of vegan baking stick.
    A whisk with warm chocolate ganache.

    Step 2: Pour on the Ganache

    Spoon the vegan ganache onto the top of the cake. Push the ganache around to the edges of the cake using an icing spatula. You want it to drip down the sides.

    Carefully move the cake to a plate or cake stand using the parchment tabs.

    Shiny chocolate ganache tops the cake resting on a cooling rack.
    Step 2- Part 1
    Putting the Vegan Flourless Cake on a cake stand.
    Step 2- Part 2

    Step 3: Top with Fresh Fruit

    Once on the plate, remove the parchment paper. Top with fresh strawberries, raspberries, vegan whipped cream or powdered sugar and enjoy!

    Adding seven whole strawberries to the top.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know its color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
    • Melt the Vegan Chocolate and Vegan Butter Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
    • Use Parchment Paper- I explain how to make tabs with the parchment paper. Flourless cakes are very crumbly and this helps prevent the cake from getting stuck in the pan.
    • Smooth the Batter- Many flourless batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.

    Recipe FAQs

    Can I make this cake ahead of time?


    Yes!  If making it ahead of time, store the cake in the cake pan with foil on top, without the ganache...at room temperature. Make the ganache and decorate the cake the same day.

    What size cake pan does this use?


    This recipe is for an 8 inch cake pan.

    I'm allergic to corn. Can I use arrowroot starch?


    Ideally you should be able to replace the cornstarch with the same amount of arrowroot starch but I have not tested this.

    Do I have to make the vegan ganache?


    No! The cake also tastes wonderful without it! You can still top with with powdered sugar and fresh fruit if desired.

    How do I store this Vegan Flourless Cake?


    Keep the cake under a cake dome at room temperature for up to 2 days, without the fruit or in an airtight container in the fridge for up to 2 days without the fresh fruit.

    When ready to eat, warm each slice in the microwave for a few seconds if you want the gauche liquidy. Be careful not to burn yourself on the hot chocolate topping. Re-top with fresh strawberries and enjoy.

    Rich delicious vegan flourless cake on a cake stand with strawberries.

    Other Chocolate Recipes You'll Love

    • Chocolate Tea Cake
    • Chocolate Crumb Cake
    • Homemade Hostess Chocolate Cupcakes
    • Chocolate Ganache Tart

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A delicious slice of vegan flourless chocolate cake with a strawberry on top on a black plate.

    Vegan Flourless Chocolate Cake

    Author: Lee
    This Vegan Flourless Chocolate Cake is utter decadence! Each forkful of cake melts on your tongue, tasting like you're biting into melted chocolate. A cross between a brownie and regular chocolate cake, this beauty is rich and delicious. Topped with a vegan ganache...you will never believe it is gluten free, nut free, eggless and dairy free! 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Rest Time 1 hr
    Total Time 1 hr 55 mins
    Course Dessert
    Cuisine American
    Servings 10 Slices
    Calories 386 kcal

    Ingredients
     
     

    For the Cake

    • 8 ounces vegan/gluten free chocolate chips (if not using vegan chips, you must use baking chocolate)
    • 4 tablespoons vegan baking stick
    • ½ cup granulated sugar
    • ¼ cup vegetable oil
    • 2 teaspoons pure vanilla extract
    • ¼ teaspoon kosher salt
    • 8 heaping tablespoons cornstarch mixed with ¾ cup room temperature water
    • ½ cup cocoa powder  (I use ¼ cup dutch or natural unsweetened and ¼ cup dark)

    For the Vegan Ganache

    • ¾ cup vegan/gluten free chocolate chips
    • 6 tablespoons vegan backing stick

    Instructions
     

    For the Cake

    • Preheat your oven to 350 degrees Fahrenheit and grease an 8 inch cake pan with vegetable oil.
      Cut two strips of parchment paper about 3 inches wide and about 10 inches long so there is an over hang on each side. Place those strips in the cake pan so they form a plus sign. Then line the bottom of the pan with parchment paper also...on top of the strips. This is so you can lift the cake out easily. 
    • Place the vegan chocolate chips and 4 tablespoons vegan baking sticks in a heat safe bowl.
    • Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated. 
    • Using a whisk, into the melted chocolate and vegan butter, mix in the granulated sugar and vegetable oil until all combined. 
    • In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
    • Using a whisk, mix in the cornstarch water. It may appear chunky at first but keep whisking until everything is combined and smooth. 
      Then whisk in the vanilla and salt until combined.
    • Add in the cocoa powder and whisk until just combined. Do not over mix. 
    • Using a spatula, scoop the batter in a greased and parchment lined 8 inch cake pan; smooth the top with a butter knife. 
    • Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until slightly crunchy when carefully touched. 
    • Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate. The cake may appeared puffed up and then sink as it cools. That's normal. 
    • When the cake has cooled, carefully lift the cake out of the pan. If it seems to be sticking, use a butter knife or a spatula to loosen the edges. 
      Set the cake on a cake cooling rack with wax paper underneath. Leave the parchment paper tabs because you'll need to lift the cake onto a cake plate later. 

    Assemble the Cake

    • Make the ganache. Place the ¾ cup of vegan chocolate chips and 6 tablespoons of vegan baking sticks in a heat safe bowl.
      Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
    • Spoon the vegan ganache onto the top of the cake. Push the ganache around to the edges of the cake using an icing spatula. You want it to drip down the sides.
    • Carefully move the cake to a plate or cake stand using the parchment tabs. Once on the plate, remove the parchment paper. Top with fresh strawberries, raspberries, vegan whipped cream or powdered sugar and enjoy! 

    Video

    Notes

    Storing: Keep the cake under a cake dome at room temperature for up to 2 days, without the fruit or in an airtight container in the fridge for up to 2 days without the fresh fruit.
    When ready to eat, warm each slice in the microwave for a few seconds if you want the gauche liquidy. Be careful not to burn yourself on the hot chocolate topping. Re-top with fresh strawberries and enjoy.
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 386kcalCarbohydrates: 36gProtein: 3gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 151mgPotassium: 71mgFiber: 4gSugar: 28gCalcium: 55mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      January 31, 2023 at 6:12 am

      5 stars
      What a great cake! Perfect in every way!

      Reply
      • Lee

        January 31, 2023 at 7:33 am

        Thank you!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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