Flourless Vegan Chocolate Cake
Updated: Jun 7, 2020
A well crafted chocolate cake can persuade even the staunchest anti-dessert person to indulge in a bite... or three. The best chocolate cake recipes yield a meltingly tender crumb and flavor that balances the bitter undertone of real cocoa with added sweetener. Thick chocolate icing crowns the umber-colored cake with creaminess that lingers on the tongue and earthy cocoa that underlines the point that this is an all-chocolate situation.
Our version of a flourless chocolate cake—in our opinion, the best chocolate cake recipe—is a vegan one. This vegan chocolate cake doesn't use butter, eggs, flour or other grains, oil, sugar, or artificial sweeteners. We achieved the tender cake by using our vegan mayo—an egg-free mayo that uses potato protein for emulsification (a fancy way of saying mixing ingredients together that don't combine easily) and a vegan-friendly egg substitute.
This recipe is a riff on Martine Partridge's grandmother's chocolate mayo cake recipe, which appeared in The Primal Kitchen Cookbook.
1 1/2 cups finely ground cashew flour (could sub almond flour)
1/4 cup coconut flour, sifted
1/4 cup unsweetened, pure cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons Bob's Red Mill Egg Replacer
1/2 cup maple syrup
1/2 cup Primal Kitchen Vegan Mayo
1 teaspoon pure vanilla extract
1/2 cup keto dark chocolate chips, melted
1/2 cup plus 6 tablespoons filtered water
In a separate bowl, mix egg substitute with 6 tablespoons of water. Let egg replacement sit for 1 minute to thicken.
Once egg replacement has thickened, add maple syrup, mayo, vanilla, and cooled melted chocolate to the egg replacement. Use a stand mixer or electric mixer (you can also use an immersion blender) and beat together on high for 1 minute.
Alternate adding the dry ingredients and the filtered water in two batches each to the egg and mayo mixture. Beat to combine. You should have a pourable batter without lumps.
Pour batter into prepared cake pan, and bake for 40–45 minutes, or until cake is set in the center. The cake is done when a toothpick or cake pick inserted into the center comes out clean.
Remove from the oven and allow to cool for 30 minutes before removing cake from the springform pan. After 30 minutes, remove the cake from the pan and place on large plate or cooling rack to cool completely.
Frost as desired. You can use our vegan chocolate frosting recipe (see below), or frost with whipped coconut cream topped with fresh berries and/or chocolate shavings. Alternatively, you could omit the frosting and dust the cake with powdered monk fruit, or a mix of powdered monk fruit and cocoa.
How to Make Vegan Chocolate Frosting
Time: 15 minutes
1 1/2 cups coconut oil, softened (not melted)
1 1/2 cups powdered monk fruit
1 teaspoon pure vanilla extract
5 tablespoons cocoa powder
Combine the softened coconut oil with the monk fruit in a bowl; use a stand mixer or electric mixer to beat until there are no lumps.
Add the vanilla and cocoa powder to the frosting. Beat together until well combined.
Chill the frosting in the refrigerator for 10 minutes before using.
Once cake cools completely, frost with the vegan chocolate frosting using an offset spatula or a butter knife.
If you made the cake in two or more cake pans, frost the top of each layer first, then place the unfrosted cake layer on top of the frosted one. Repeat steps until all layers are on top of the cake. When you get to the top layer of the cake, add enough frosting to the top layer to frost the top of the cake as well as the sides of the cake.
Refrigerate any leftover frosting in an airtight container for up to one week.
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