Indulge in a rich and decadent vegan flourless chocolate cake that is sure to satisfy your sweet tooth. This cake is not only easy to make but also packed with wholesome ingredients, making it a guilt-free treat. Perfect for any occasion, this dessert will impress both vegans and non-vegans alike.
When preparing this recipe, you may need to pick up a few items that aren't always in the pantry. Dark chocolate chips are essential for that deep, rich flavor, and make sure they are vegan. Almond butter adds a creamy texture and nutty taste, while unsweetened applesauce acts as a natural sweetener and binder. These ingredients can usually be found in the baking or health food section of your supermarket.
Ingredients for Vegan Flourless Chocolate Cake
Dark chocolate chips: Provides the rich, chocolatey base for the cake.
Unsweetened applesauce: Acts as a natural sweetener and binder, replacing eggs.
Almond butter: Adds creaminess and a subtle nutty flavor.
Cocoa powder: Enhances the chocolate flavor and adds depth.
Vanilla extract: Adds a hint of sweetness and complexity.
Salt: Balances the sweetness and enhances the overall flavor.
Technique Tip for This Recipe
When melting the dark chocolate chips, ensure you do it slowly and gently to avoid burning. If using a microwave, heat in 20-30 second intervals, stirring in between until fully melted. If using a double boiler, keep the heat low and stir constantly. This will ensure a smooth, lump-free chocolate mixture that will blend seamlessly with the applesauce and almond butter.
Suggested Side Dishes
Alternative Ingredients
dark chocolate chips - Substitute with vegan dark chocolate bar: Ensure it is dairy-free and chop it into small pieces for even melting.
unsweetened applesauce - Substitute with mashed bananas: Provides a similar moisture content and natural sweetness.
almond butter - Substitute with sunflower seed butter: Offers a similar creamy texture and is nut-free for those with allergies.
cocoa powder - Substitute with carob powder: Has a similar color and slightly sweeter taste, making it a good alternative.
vanilla extract - Substitute with almond extract: Adds a different but complementary flavor profile to the cake.
salt - Substitute with sea salt: Provides a similar salty taste but with a slightly different mineral content.
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How To Store / Freeze This Cake
- Allow the cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
- Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh. For an extra layer of protection, place the wrapped cake in an airtight container.
- Store the cake at room temperature for up to 3 days. If you prefer a chilled dessert, you can refrigerate it for up to a week. Just make sure it's well-wrapped to prevent it from drying out.
- For longer storage, freeze the cake. First, wrap it in plastic wrap, then in aluminum foil, and finally place it in a freezer-safe bag or container. This triple-layer protection helps maintain the cake's texture and flavor.
- When you're ready to enjoy the cake, thaw it in the refrigerator overnight. If you're in a hurry, you can also let it sit at room temperature for a few hours.
- To serve, you can dust the cake with a bit of cocoa powder or powdered sugar, or even drizzle with melted dark chocolate for an extra touch of decadence.
- If you have leftover slices, you can individually wrap them and store them in the freezer. This makes it easy to grab a single serving whenever you have a chocolate craving.
How To Reheat Leftovers
Oven method:
- Preheat your oven to 300°F (150°C).
- Place the leftover vegan flourless chocolate cake on a baking sheet.
- Cover the cake with aluminum foil to prevent it from drying out.
- Heat for 10-15 minutes, or until warmed through.
- Remove from the oven and let it sit for a few minutes before serving.
Microwave method:
- Place a slice of the cake on a microwave-safe plate.
- Cover it with a microwave-safe cover or a damp paper towel.
- Microwave on medium power for 20-30 seconds.
- Check the temperature and heat in additional 10-second intervals if needed.
- Let it cool slightly before enjoying.
Steaming method:
- Set up a steamer with boiling water.
- Place the cake on a heatproof plate and put it in the steamer basket.
- Cover and steam for about 5-7 minutes.
- Carefully remove the plate from the steamer and let it cool for a minute before serving.
Stovetop method:
- Place a non-stick skillet over low heat.
- Add a slice of the cake to the skillet.
- Cover the skillet with a lid to trap the heat.
- Warm for 2-3 minutes on each side, checking frequently to avoid burning.
- Remove from the skillet and let it cool slightly before serving.
Best Tools for This Recipe
Oven: Used to bake the cake at the specified temperature of 350°F (175°C).
8-inch round cake pan: The pan in which the cake batter is poured and baked.
Parchment paper: Lined at the bottom of the cake pan to prevent the cake from sticking.
Microwave-safe bowl: Used to melt the dark chocolate chips in the microwave.
Double boiler: An alternative method to melt the dark chocolate chips gently over simmering water.
Large mixing bowl: Where all the ingredients are combined and mixed together.
Spatula: Used to smooth the top of the batter in the cake pan.
Toothpick: Inserted into the center of the cake to check for doneness.
Wire rack: Used to cool the cake completely after it has been baked.
Measuring cups: Used to measure out the ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and salt.
How to Save Time on Making This Cake
Melt chocolate efficiently: Use a microwave to melt the dark chocolate chips in short bursts, stirring in between to save time.
One-bowl mixing: Combine all ingredients in a single bowl to reduce cleanup time.
Pre-measure ingredients: Measure out the applesauce, almond butter, cocoa powder, vanilla extract, and salt before starting to streamline the process.
Quick cooling: Place the cake pan on a wire rack immediately after baking to speed up the cooling process.
Use parchment paper: Line the cake pan with parchment paper for easy removal and less cleanup.
Vegan Flourless Chocolate Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups dark chocolate chips
- 1 cup unsweetened applesauce
- 0.5 cup almond butter
- 0.25 cup cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt the dark chocolate chips in a microwave-safe bowl or over a double boiler.
- In a large bowl, mix together the melted chocolate, applesauce, almond butter, cocoa powder, vanilla extract, and salt until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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