Vegan Flourless Chocolate Cake Recipe

This Vegan Flourless Chocolate Cake is the definition of decadent, fudgy bliss—and it just happens to be both dairy-free and gluten-free! No flour, no eggs, and absolutely zero compromise on deep chocolate flavor or luscious, almost brownie-like texture. Ready for a chocolate experience you won’t believe is vegan?

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Ingredients You’ll Need

Just a handful of pantry essentials transform into the indulgent magic of a Vegan Flourless Chocolate Cake. Each ingredient plays a starring role—whether it’s for deep flavor, glossy shine, or that surprisingly tender crumb. Here’s why each is so important:

• Vegan/Gluten-Free Chocolate Chips: Choose high-quality chips for the richest, creamiest chocolate flavor. If you don’t have vegan chips, baking chocolate works perfectly—just make sure it’s dairy-free.
• Vegan Baking Stick: This plant-based butter adds both moisture and that signature melt-in-your-mouth texture that makes the cake utterly luscious.
• Granulated Sugar: Balances the intense chocolate and adds just the right amount of sweetness. Organic cane sugar works well, too!
• Vegetable Oil: A drizzle of neutral oil keeps the crumb moist for days without overpowering the chocolate flavor. Canola or sunflower oil are great options.
• Pure Vanilla Extract: Don’t skip this! Vanilla brightens up the chocolate flavor and adds aromatic warmth to every bite.
• Kosher Salt: Just a pinch sharpens all the flavors, making each chocolaty note pop.
• Cornstarch & Water Mixture: This mixture is your egg replacer—working as a binder and giving your cake structure without flour or eggs. Don’t worry if it looks odd at first; it all comes together in the batter!
• Cocoa Powder (Dutch-processed & Dark): Using both kinds deepens the flavor and gives the cake that gorgeous, almost black velvet color. Swap in only Dutch-process if you prefer a milder taste.
• For the Vegan Ganache: More chocolate chips and vegan baking stick melt down to become the ganache—silky, shiny, and totally irresistible as a topping.

Variations

The beauty of this Vegan Flourless Chocolate Cake is how endlessly customizable it is! Feel free to put your own twist on it with simple swaps, add-ins, or fun toppings—no matter your cravings or dietary preferences.

• Espresso Kick: Add a teaspoon of instant espresso powder to the batter for next-level chocolate depth and a subtle grown-up twist.
• Nutty Crunch: Swirl in a handful of chopped walnuts, pecans, or almonds for a surprise crunch (just make sure your guests aren’t nut-allergic!).
• Peppermint Chocolate: Stir a splash of peppermint extract into the batter and sprinkle crushed candy canes on top for a holiday-ready treat.
• Fruit-Filled Bliss: Fold in a few fresh raspberries or cherries right before baking—their tangy burst pairs so well with rich chocolate.
• Spicy Mayan: Try stirring in a pinch of ground cinnamon and cayenne pepper to create a subtly spicy chocolate cake with a touch of warmth.

How to Make Vegan Flourless Chocolate Cake

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 350°F and greasing an 8-inch cake pan with vegetable oil. For easy removal, cut two long strips of parchment paper to form a plus sign at the bottom of your pan, leaving tabs over the edges. Then line the bottom with a separate piece of parchment. This triple-layered technique works wonders, especially for delicate vegan cakes!

Step 2: Melt the Chocolate & Butter

Add your chocolate chips and vegan baking stick to a microwave-safe bowl. Heat in 10-15 second bursts, stirring between each round, until you get a smooth, glossy mixture. Don’t rush it—short intervals prevent scorching and keep the chocolate dreamy.

Step 3: Whisk in Sugar, Oil & Cornstarch Mix

Whisk the sugar and vegetable oil straight into the melted chocolate. Separately, blend your cornstarch with room temperature water until it thins out (it’ll be thick at first, but keep stirring!). Whisk this slurry into your chocolate mix—it might look lumpy, but keep going until the batter smooths out beautifully.

Step 4: Add Vanilla, Salt & Cocoa

Stir in the vanilla extract and salt, then whisk in the cocoa powder, mixing just until you no longer see dry pockets. Avoid over-mixing; just a few gentle turns will give you that perfect-dense texture.

Step 5: Bake & Cool

Transfer your batter to the prepared pan, smoothing the top with a spatula or knife. Bake for 40 minutes—the top will look slightly crunchy but the inside stays rich and moist. Let the cake cool completely in the pan (seriously, patience is key!). This Vegan Flourless Chocolate Cake is tender when warm and will set up properly as it cools.

Step 6: Make the Ganache & Decorate

Once the cake’s cooled, carefully lift it from the pan using the parchment tabs and transfer to a rack. For the vegan ganache, melt together more chocolate chips and vegan baking stick until silky-smooth, then spread or drizzle over the cake so it drips down the sides. Top with fresh berries, a dusting of powdered sugar, or vegan whipped cream—whatever your heart desires!

How to Serve Vegan Flourless Chocolate Cake

Garnishes

This showstopper begs for a little glam! Top your Vegan Flourless Chocolate Cake with jewel-like fresh strawberries, a generous pile of raspberries, a flurry of powdered sugar, or a swirl of vegan whipped cream. Even a pinch of flaky sea salt makes each bite sing. Let your creativity and cravings lead the way!

Side Dishes

This rich cake loves to be the star, so pair it with light, refreshing sides—think a crisp, citrusy fruit salad, or a scoop of tangy vegan sorbet. For the ultimate dessert plate, serve thin slices with espresso or strong black coffee on the side to complement the chocolate’s intensity.

Creative Ways to Present

Slice it small and stack for a dramatic chocolate “tower,” cut into bite-sized squares for elegant petit fours, or bake in individual ramekins for personalized flourless lava cakes. Try serving on vintage plates dusted with cocoa or arrange fresh edible flowers around for a beautiful, festive finish.

Make Ahead and Storage

Storing Leftovers

Store your Vegan Flourless Chocolate Cake under a cake dome at room temperature (without fruit toppings) for up to 2 days. If you’ve added fresh fruit or live in a warm climate, slip leftovers in an airtight container and refrigerate—they’ll stay moist and decadent for several days.

Freezing

This cake freezes beautifully! Cut into individual slices, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. When you’re ready for a treat, thaw slices in the fridge overnight for a fudgy texture that tastes just as dreamy as freshly baked.

Reheating

If you’d like your chocolate ganache extra melty, pop a slice in the microwave for just a few seconds. Watch closely—the chocolate gets hot quickly! Re-top with fresh berries or whipped cream and savor every gooey bite.

FAQs

Final Thoughts

If you’re searching for a showstopping dessert that’s effortlessly vegan, flourless, and guaranteed to make people swoon, this Vegan Flourless Chocolate Cake is just waiting for a spot at your table. I truly hope you give it a try—your inner chocoholic will thank you with every rich, melt-in-your-mouth bite!

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