🍫 Vegan Flourless Chocolate Cake (Rich & Fudgy)

Here’s a simple flourless, gluten-free, rich and fudgy version.

Ingredients

For the cake:

  • 1½ cups (270 g) vegan dark chocolate, chopped
  • ½ cup (120 ml) full-fat coconut milk
  • ½ cup (120 g) smooth almond butter or peanut butter
  • ½ cup (100 g) brown sugar
  • ¼ cup (60 ml) maple syrup
  • ⅓ cup (30 g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp instant coffee powder (optional, enhances the chocolate flavor)

For topping:

  • Powdered sugar, optional
  • Fresh berries, optional
  • Chocolate shavings, optional
  • Vegan whipped cream or coconut cream, optional

Instructions

  1. Prepare the oven: Preheat oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
  2. Melt the chocolate: Place the chopped chocolate and coconut milk in a heatproof bowl. Melt gently over a double boiler or microwave in 20–30 second intervals, stirring until smooth.
  3. Add the wet ingredients: Stir in almond butter, brown sugar, maple syrup, and vanilla until completely combined.
  4. Add the dry ingredients: Sift in cocoa powder, baking powder, and salt. Add the instant coffee if using. Mix until you have a thick, smooth batter.
  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes. The edges should look set while the center remains slightly soft.
  6. Cool completely: Let the cake cool in the pan for about 20 minutes, then transfer it to a rack. Allow it to cool completely before slicing. For an especially fudgy texture, refrigerate it for 1–2 hours.
  7. Serve: Dust with powdered sugar or cocoa powder and decorate with berries or chocolate shavings.