Flourless Chocolate Cake

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This cake is like a cross between a fudge cake and a brownie with the richest chocolate flavor and a gooey texture. You won’t need any flour, eggs, or dairy for this delicious vegan bake

Flourless Chocolate Cake

Course Dessert


  • ¾ cup coconut cream
  • 7 oz dark baking chocolate
  • ¾ cup coconut yogurt or Greek-style yogurt dairy-free if needed
  • 2 cups ground almonds
  • ¼ cup cocoa powder
  • ½ cup light brown sugar
  • ½ cup cornstarch
  • 2 tsp baking powder
  • Pinch of salt


Preheat the Oven:

  • Set your oven to 340°F. Grease or line an 8-inch springform pan with parchment paper.

Melt the Chocolate:

  • Heat the coconut cream until it starts to boil.
  • Pour the hot coconut cream over the dark chocolate in a large bowl and let it sit for 5 minutes.
  • Stir until the chocolate is fully melted and the mixture is smooth.

Combine Wet Ingredients:

  • Mix the light brown sugar and coconut yogurt into the chocolate mixture until well combined.

Add Dry Ingredients:

  • Gently mix in the ground almonds, cocoa powder, cornstarch, baking powder, and a pinch of salt until everything is just combined.

Bake the Cake:

  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 40-50 minutes, or until the center slightly springs back when touched. A toothpick inserted into the middle should come out with a bit of wet batter.

Cool and Serve:

  • Let the cake cool completely in the pan before removing. It’s delicious warm but can be a bit messy to cut.
  • Dust with powdered sugar and serve with fresh raspberries.

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