Vegan Flourless Chocolate Cake (Rich & Fudgy)
🌱 Vegan Flourless Chocolate Cake 🍫
This Vegan Flourless Chocolate Cake is rich, fudgy, and dense in the best way — like a truffle that learned how to be a cake. No wheat flour. No eggs. No dairy. Melted dark chocolate does the heavy lifting, and a swirl of vegan whipped cream on top is all the decoration it needs.
I love serving this slightly chilled. The center stays fudgy and the top looks like a bakery torte. Don’t overbake it or you’ll lose that melt-in-the-middle texture. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Cake 💚
- 🌱 Completely vegan
- 🚫 No wheat flour
- 🍫 Deep chocolate flavor
- 🍰 Fudgy center
- ☁️ Perfect with whipped cream
- 🎉 Small celebration cake
The Secret to a Fudgy Flourless Cake
Pull it when the center still looks a little soft. It firms as it cools. Use good dark chocolate — this cake tastes exactly like whatever bar you melt. A parchment circle in the pan is not optional. Flourless cakes like to stick.
Frequently Asked Questions ❓
Is this gluten-free? 🌾
Yes, if your chocolate and cocoa are certified gluten-free.
Can I make it ahead? 🧊
Yes. Chill overnight and add the cream just before serving.
Why did mine crack? 🍫
That’s normal. A flourless cake often gets a little crack on top as it cools.
🌱 Vegan Flourless Chocolate Cake
Ingredients 🛒
- 8 oz vegan dark chocolate, chopped
- ½ cup vegan butter or coconut oil
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- ½ cup aquafaba or 2 flax eggs (2 tbsp flax + 5 tbsp water)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons plant milk
- Vegan whipped cream, for serving
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a 7- or 8-inch round pan with parchment and grease the sides.
- Melt the chocolate and vegan butter over low heat, stirring until smooth. Cool 5 minutes.
- Whisk in the sugar, cocoa, vanilla, salt, and plant milk.
- Whip the aquafaba to soft peaks, or mix the flax eggs. Fold into the chocolate until combined.
- Pour into the pan and bake 25–30 minutes, until the edges are set and the center is still slightly soft.
- Cool in the pan, then chill 1 hour for the fudgiest slice. Top with vegan whipped cream.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 310 |
| Protein | 3g |
| Net carbohydrates | 28g |
| Total carbohydrates | 32g |
| Fiber | 4g |
| Total fat | 20g |
| Sodium | 95mg |
Estimates based on dark chocolate, vegan butter, and cocoa, without whipped cream. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- A pinch of espresso powder makes the chocolate taste darker.
- For cleaner slices, chill the cake and wipe the knife between cuts.
- This keeps 4 days in the fridge.
- Serve at cool room temperature if you want it extra fudgy.
This Vegan Flourless Chocolate Cake is dense, dark, and made for whipped cream. A fudgy torte with no wheat flour. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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