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!
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!
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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.