Vegan Flourless Chocolate Cake

Vegan and craving a flourless chocolate cake that typically depends upon a gazillion eggs? This yummy, romantic recipe is for you. You can make this egg-free flourless cake batter in a Vita-Mix or a food processor. Choose good quality dark chocolate for the finest taste. And chill it well before serving.

Vegan Flourless Chocolate Cake

Ingredients:

6 ounces good quality dark chocolate, broken into pieces
1 1/2 cups organic coconut milk (or vanilla soy milk), gently heated
1/2 cup espresso coffee, brewed hot
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree or vegan sour cream
1 1/4 cup organic golden brown sugar
1/2 cup GF almond meal
2 tablespoons tapioca starch or cassava flour
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger

Instructions:

Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).

Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform pan with greased parchment paper.

Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the hot coffee and heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.

Add the brown sugar, almond meal, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in. Blend for another minute or two until the batter is creamy and smooth.

Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly. Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly.

Cool the cake on a wire rack. The top will collapse a bit- no worries. That's the charm of a flourless cake.

When the cake has cooled, cover and chill it at least two to four hours before serving. The longer the better.  Chilling creates a dense fudgy cake. I froze some pieces and tried one ice cold from the freezer- it tasted like a Fudgsicle.

Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves.

Additional Info:

Serves 8-10

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