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Vegan Flourless Chocolate Cake Recipe

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331 Comments
4.85 from 119 votes
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This Vegan Flourless Chocolate Cake Recipe is easy to make, gluten free, and is made with better for you ingredients to make a slightly healthier, fudge-y cake!

Slice of vegan chocolate cake with icing and raspberries on plate

If you’re looking for more vegan desserts, you should also check out: vegan raspberry oatmeal bars, vegan scotcheroos, black bean brownies, and more! Mondays call for chocolate, amiright? Orrrrr amiright? Mondays in January, call for chocolate that’s sliiiightly healthier, because we’re all still goin’ strong on our New Years Resolutions ;), but a girl needs her chocolate. Right? Right. That means, today, I have for you, this incredibly amazing Vegan Flourless Chocolate Cake Recipe. And you guys. It’s goooood. Like. This vegan flourless chocolate cake, was so good, that I woke Trevor up in the morning, just to tell him how good it was and that he needed to taste it immediately, even though it was only 7:00 AM. Sometimes, recipes are just too good to wait. 🙂 This vegan flourless chocolate cake recipe is incredibly easy, incredibly tasty, but not incredibly unhealthy either! 😉 Now I’m not claiming this dessert to be healthy per se, but this is definitely healthier than a lot of desserts you see out there. 🙂 A chocolate dessert that’s lightened up a bit, but still tastes freaking amazing? Eeeeek! I’m in.

Chocolate cake ingredients in bowlAlthough I’m not a vegan, I love experimenting with vegan baking. What I love even more? Having people who cringe at the word “vegan” taste test vegan baked goods, and watching how much they love it. Black bean brownies, anyone? My favorite thing about this particular vegan recipe? There’s no flour and no eggs (of course), so I can eat as much raw batter as I want. 😉 First, let’s talk about how easy this Vegan Flourless Chocolate Cake is to make.

How do you make a diary free vegan flourless chocolate cake with coconut oil and pumpkin?

  1. Place cocoa powder, brown sugar, pumpkin puree, maple syrup, vanilla, and salt together in a bowl. Set aside.
  2. Melt together coconut oil and unsweetened chocolate (we used Ghiradelli 100% Cacao Unsweetened Chocolate Baking Bar).
  3. Whisk together the coconut oil/chocolate with the other ingredients.
  4. Pour into a spring form pan and bake.
  5. Let cool completely and place in fridge to set overnight.

Chocolate cake ingredients in bowl See  👀 👆! You literally cannot mess this up. Don’t believe me? Watch our how to video above! 👆 👆 👆 Now let me explain why you need to let this set overnight. I know it’s kiiiiind of annoying, because I mean, let’s be real, when that chocolate craving hits, you need chocolate like n.o.w. But you guys. This vegan flourless chocolate cake is well worth the wait. When I pulled this cake out of the oven, let it cool, and taste tested…it tasted ridiculously delicious, but the texture wasn’t quite right. So I placed it in the fridge overnight, and it really firmed up and became this crazy fudge-y, rich, perfectly chocolatey dessert. Seriously. It’s perfection. Now let’s talk about why this vegan flourless chocolate cake recipe is a better dessert choice for you:

  • There’s chocolate and someone out there has said that chocolate is good for you. 😉 I, for one, am not questioning it.
  •  I use healthier, natural ingredients like pumpkin puree, maple syrup, and coconut oil!

Lastly, and most importantly, let’s talk about this thing actually tastes. It’s perfectly sweet, extra chocolatey, and has the most amazing fudge-y texture. I’m in love. Slice of vegan flourless chocolate cake on plate with icing and raspberriesThis vegan flourless chocolate cake is a cinch to put together, tastes great, and uses better for you ingredients to make you feel a little less guilty about eating dessert. 😉 – Jennifer PS: I used this spring form pan (vs a cake pan), to make slicing and serving SO much easier.

This Vegan Flourless Chocolate Cake Recipe is easy to make, gluten free, & is made w/ better for you ingredients to make a slightly healthier, fudge-y cake! showmetheyummy.com #vegan #flourlesschocolatecake

Vegan Flourless Chocolate Cake Recipe

4.85 from 119 votes
This Vegan Flourless Chocolate Cake Recipe is easy to make, gluten free, & is made w/ better for you ingredients to make a slightly healthier, fudge-y cake!
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 8 people
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Ingredients

US Customary - Metric
  • ½ cup cocoa powder
  • ½ cup brown sugar packed
  • 1 (15 oz) can pumpkin puree
  • 1 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 8 oz unsweetened chocolate I used 2 baking bars - Ghirardelli 100% Cacao
  • 1 cup coconut oil

Optional, but highly recommended toppings

  • powdered sugar
  • raspberries
  • coconut cream* or vegan ice cream

Recipe Video

Instructions

  • Preheat oven to 375 degrees F and prep your 8 in spring form pan with parchment paper (just cut out a circle of parchment paper and lay it on the bottom of the pan) and grease the pan, including the sides, with cooking spray. Place the spring form pan onto a baking sheet lined with a silicone mat.*
  • Place cocoa powder, brown sugar, pumpkin, maple syrup, vanilla, and salt in a large bowl. Set aside.
  • Melt the baking chocolate and coconut oil together in a saucepan over low heat, stirring until completely melted.
  • Combine the melted chocolate/oil with the cocoa/sugar/pumpkin, etc. mixture.
  • Whisk well until fully combine.
  • Pour the batter into the prepared pan.
  • Smooth the top with a spatula.
  • Bake in preheated oven for about 60 minutes.
  • Allow to cool in the pan for 15 minutes, then remove the sides of the springform, and allow to cool completely before wrapping in saran wrap and placing in the fridge overnight to firm up.
  • Once firm, serve immediately with a dusting of powdered sugar, raspberries, coconut cream, etc.
  • Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
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STORING
Room Temp:1-2 Days
Refrigerator:4-5 Days
Freezer:N/A
Reheat:Bake or microwave until heated
*Storage times may vary based on temperature and conditions

Notes

*My cake dripped a bit, so I put it on the silicone lined baking sheet to catch the drips.

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Nutrition Information

Nutrition Facts
Vegan Flourless Chocolate Cake Recipe
Amount Per Serving (1 slice)
Calories 563 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 32g200%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 163mg7%
Potassium 537mg15%
Carbohydrates 57g19%
Fiber 8g33%
Sugar 40g44%
Protein 5g10%
Vitamin A 8273IU165%
Vitamin C 2mg2%
Calcium 105mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chocolate, gluten free, vegan
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Course: Dessert
Cuisine: American

Reader Interactions

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  1. Megan

    Kirkland, Washington

    5 stars I’m making this for the second time. I used a 9” springform and overcooked it the first time (but it was still delicious!). Trying again at prescribed temp and 40 minutes to start, rather than the 50 minutes I cooked it for the first go round.
    Reply

  3. Anne

    Vancouver, British Columbia

    5 stars Outstandingly delicious! We subbed the maple syrup for 1/2 powdered stevia 1/2 sugar — worked great. Also made raspberry sorbet to go with it. That was a winning move.
    Reply

  6. Mary

    United States

    5 stars Someone gave me this recipe 4 years ago during a conversation abouts Passover desserts. I mentioned my fliurless chocolate cake which I made quite a few of during the holiday, as I owned a food business then, and it was a huge hit. I forgot about the recipe until recently when I saw that person and he asked if I had ever made his wife’s recipe and I asked him to send it to me. Lo and behold, it was your recipe and it was excellent. The next day I made my old recipe with eggs and butter and brought both in to some volunteers at the soup kitchen where I volunteer and we had a contest and yours won! It is a great recipe and very easy to make. Thank you.
    Reply

  7. Jill

    Logan, Victoria

    3 stars The oil leaked EVERYWHERE! I did put it on a pan, following the instructions, but the pan underneath was full of oil after the 60 min mark. I let it set, wrapped it and put it in the fridge overnight, when I took it out, more oil had seeped out onto the plate and the bottom of the cake had completely solidified with oil. It was a fudgy consistency and had good flavour(very rich though), but seemed like such a waste of coconut oil. I followed the directions exactly.
    Reply

    • Jennifer @ Show Me the Yummy

      Did you watch the video to make sure everything looked the same? You could try halving the oil next time.

  10. Danielle

    Santa Rosa, California

    5 stars So amazing! I just made this for Thanksgiving and it was DECADENT. I’ll definitely make again when I know chocolate lovers are around. Only one issue… think the fat and calories on the nutritional panel need to be updated. The cake serves 8 people. The recipe calls for 1 cup of coconut oil, which is 16 tablespoons. So, that means each slice has 2T of oil which is closer to 30g and 240 calories just for the oil. I’m not a calorie counter but I did recipe development so I’m familiar with conversions. Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you enjoyed the recipe, Danielle! Thanks for catching that… we switched nutritional plug-ins awhile ago and it obviously didn’t transfer correctly for this recipe. It’s been updated 🙂 Thanks again!

  11. P.

    Winder, Georgia

    5 stars This cake is delicious! I am making it for a party tomorrow so had to double the recipe and can’t wait to serve it. The best part is that the ingredients are a bit better for health and I used Coconut brown sugar instead of regular for a lower glycemic index. The chocolate taste is perfect!
    Reply

  12. Devorah

    Greenfield, Massachusetts

    5 stars This is the go to for all my friends at any party. Works for everyone and always a hit. I put raspberries on top. The maple syrup I helped gather sap for any winter along w pumpkin from the garden makes me smile. Thank you for a wonderful recipe!
    Reply

  15. Jessica

    United States

    Batter was so tasty!! Confused why my oil seemed to separate from the rest of the cake. I mixed the dry ingredients before I added the wet, could that have messed up the integration? Hoping it will set, but toothpick comes out wet with oil.
    Reply

  16. Cate

    Reinosa, Cantabria

    5 stars I just had some friends round and had made this chocolate dessert.Everyone Loved it! Made it yesterday, baked in muffin tin.So easy.Turned out totally delish. Thanks,this is goingvto be a regular treat!
    Reply

  18. Kat

    Australia

    5 stars Amazing recipe. Made it for morning tea at work and everyone asked for the recipe. Can’t get pumpkin purée in Australia so I just roasted up pumpkin and puréed it. Still worked out perfectly, just took a little more time. Thanks for sharing, I’ll definitely be making this again.
    Reply

  19. Anonymous

    United States

    5 stars I would like to amend my previous comment. Friends raved abt this cake but precautions need to be taken to put a pan underneath cake to catch drippings.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much! And yes! I say in the directions to put a pan under 🙂

  20. Nancy

    United States

    5 stars Love this cake!! My only problem is trying to figure out how to tell that it’s done baking. After an hour I inserted a toothpick in the center of the cake and it came out with moist batter on it so I baked it for another 7 minutes. It was a little better but feared that it was still not done. I baked it for another 8 minutes and the toothpick came out with just a small amount of batter on it so I figured it was done. What’s the best way to tell that the cake is ready to be removed from the oven?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Nancy! Thanks so much! The toothpick test is always a good way to tell… moist crumbs on the toothpick is fine, because it sets up more in the fridge! Glad it worked out for you 🙂

  21. Natasa

    La Habra, California

    5 stars This is so good! I’ve never made a cake before. I just followed the recipe and it turned out amazing.
    Reply

  25. Zenobia

    United States

    REVISED: The recipe calls for coconut oil… I am allergic to coconut, just wondering if there’s an alternative oil to use other than coconut oil. Also, I’m allergic to soy/soybean, so vegetable oil is out of the question as well.
    Reply

  27. JungHyun

    United States

    5 stars I made with this 1/2 can of pumpkin puree and 7oz of mashed baked Okinawa sweet potato without skin.It turned out very good!!
    Reply

  28. Jen

    Chevy Chase, Maryland

    I’ve made this recipe several times. A few times it turned into a runny disaster! I strongly recommend using named brand pumpkin-not store brand that is more liquidy. Also fresh coconut oil. Should turn out perfectly!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks for your tips! So interesting how different brands can effect the outcome!

  29. Tammy

    Macon, Georgia

    5 stars This is just the MOST perfect dessert recipe. I really don’t bake, and you just can’t mess it up. I would compare it to the rich center of a truffle rather than a cake, so decadent and rich. A fabulous dessert for guests, vegan or not.
    Reply

  30. Anke~Func

    Madison, Wisconsin

    Can you sub Extra Light Olive Oil for the coconut oil? I have a client who cannot do coconut. Or maybe a combo of something else? Thanks! Looks amazing:)
    Reply

    • Jennifer @ Show Me the Yummy

      Unfortunately no. Coconut oil hardens as it cools unlike any other oil. You *might* be able to get away with butter or plant-based butter, but I can’t guarantee the results! 🙂

    • Mimi

      Ithaca, New York

      Could a vegetable shortening be used as a substitute to the coconut oil? I have found that vegan butters (such as earth balance) ruin the chocolate when melting similar to if water was added. I have made this recipe using canola oil and while it does come out a bit oily, I have had success.

    • Jennifer @ Show Me the Yummy

      I don’t have much experience with vegetable shortening, but if you’ve had success with canola oil, I don’t see why shortening wouldn’t work as well!

    • Jennifer @ Show Me the Yummy

      No, because the consistency of melted chocolate bars is way different than cocoa powder, sorry!

  34. Theresa

    United States

    5 stars This cake was amazingly delicious!! I did not realize until the end of the recipe that it was supposed to be refrigerated overnight. I put it in the freezer for a while and then the fridge and was able to serve it about 3 hours after taking it out of the oven. It went over very well!
    Reply

  35. Anonymous

    Corona, California

    I ran off the recipe, and under equipment it says 9 inch springform pan. However, in the directions it instructs me to prep my 8 inch springform pan. Which one am I supposed to use for the eight servings?
    Reply

    • Jennifer @ Show Me the Yummy

      Either will be fine. 9 inch will be thinner and cook for less time, but the recipe was tested with an 8 inch!

  36. Sharon

    Tucson, Arizona

    3 stars So..seemed way too much oil. Oil was floating on top of the cake. At 1 hour, it was still runny. I skimmed off close to 1/3c of oil from top of cake and there was close to 1/4 on the pan where it seeped out of the springform. Assuming directions were wrong on amount of oil. Not sure it’s edible yet.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sharon! Sorry you had trouble. Did you watch the video? That’s the correct amount of oil.

    • Ellen

      Rock Hill, South Carolina

      3 stars The same thing happened to me. How much longer should it bake? I’m afraid it will be a puddle if I remove it and then remove the sides of the pan.

    • Jennifer @ Show Me the Yummy

      I highly recommend watching the video to see the texture of the cake after it’s been pulled out of the oven and then you’ll also keep it in the pan for it to chill and firm up in the fridge.

    • Karen

      Bentonville, Arkansas

      I had the same experience too much oil…something is not right…😉 I hope it’s edible….1 cup of coconut oil? What else could cause this excess oil…I cooked it longer and it still looks runny not a chance of getting crumbs on a toothpick. 😬

    • Jennifer @ Show Me the Yummy

      Hi Tracey! I think mashed banana would be the best substitute! Applesauce is too watery for this, I think.

  40. Kim

    Dallas, Texas

    5 stars I didn’t know what to expect, since it was the first time I’ve made any kind of a vegan dessert. This turned out to be absolutely delicious and nobody would have known it was vegan unless I told them. I used the Hershey’s Special Dark cocoa instead of the regular flavor, which gave it some added richness. Created some raspberry sauce to drizzle over it and garnished with fresh raspberries. Definitely keeping this recipe handy!
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Dallas! You could try replacing half the oil with applesauce or banana, but I wouldn’t recommend replacing all of it. 🙂

  43. Holly

    Columbia, Connecticut

    5 stars I made this for my boyfriend’s birthday. He’s not vegan but he’s gluten free, nut free, soy free, yeast free, dairy free and egg free. As you can imagine, it’s really difficult to find a yummy dessert to make for him. This recipe was outstanding and hit all of his dietary requirements. Thank you. We love it !
    Reply

  44. Clare

    Forres, Scotland

    5 stars Fantastic cake. More like a fudgey torte than cake. You only need a small bit to eat with some raspberries. Nice clear instructions and turned out just as the picture!
    Reply

  45. Holly

    United States

    5 stars This was delicious!! I made for Thanksgiving and had to suit some guests special dietary restrictions…vegetarian, gluten free, dairy free, no nuts…This was the perfect recipe! Everyone could eat it and they did! I served with a raspberry sauce and everyone went back for seconds. I think I’ll use just a touch less oil next time but other than that – can’t beat this recipe for easy and delicious. In fact, I am making it again today to bring to a friend’s for Super Bowl get-together since all the same people will be there 🙂
    Reply

  46. Gloria

    Sunnyvale, California

    5 stars Best gluten free, vegan cake i’ve had!!! Thanks for sharing the recipe! I just want to try to make it with less sugar next time since I did get a sugar rush but that’s because I don’t eat that much sugar. Highly recommend!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Nancy! Do you have “casserole carry bag”? You could place the cake in tupperware then place it into the carrier and surround it with ice!

  48. cierra

    Grand Falls, New Brunswick

    5 stars this recipe has been a godsend! my boyfriends family has a few dietary restrictions and this allows me to make a dessert for them with 0 worries! the first time i made it it was a huge hit and now they’re looking forward to me bringing it for christmas dinner with the addition of a chocolate peppermint vegan butter cream!
    Reply

  49. Anonymous

    Brunswick, Ohio

    5 stars I’ve made this twice and covered it with a vegan ganache. Add a few red raspberries and it’s to die for.
    Reply

  53. Susan

    United States

    Online, one site says some versions of Ghirardelli chocolate contain milk derivatives. If you’re making this for someone with a dairy allergy, be careful when choosing the kind of chocolate you use.
    Reply

  57. Sharon

    Elmhurst, Illinois

    5 stars Just an amazing flourless chocolate cake…that also happens to be vegan! I served it the to vegan and non-vegan — no one knew and everyone LOVED it! I’m making it again for a graduation treat. Try it and you will see just how GOOOOD it is!
    Reply

  60. Beth

    United Kingdom

    I tried this recipe but had a few issues: There was a layer of oil at the bottom of the cake once it had set overnight. There was small bits in the cake mixture. Any idea how I can correct this?
    Reply

  62. Carolyn

    Makawao, Hawaii

    Hi Jennifer, I am on a no processed food kick, do you think coconut sugar could be substituted for the brown sugar? BTW.. this sounds devine!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Sydney! That should work just fine it will likely just change the cook time slightly——less for 7 inch and a little more for 9 inch! It’ll be good to go when a toothpick comes out of the center clean 🙂

    • Susan

      Mount Vernon, Washington

      Just wondering…..Wouldn’t this be more bake time for a 7” and less for a 9”? The density of the smaller (taller) cake might need more time?

    • Jennifer @ Show Me the Yummy

      Hi! I don’t recommend turning these into cupcakes. This is a very rich and dense cake and requires a spring form pan.

    • Jenifer

      Santa Barbara, California

      5 stars I made this into cupcakes yesterday! I was taking dessert to an outdoor picnic and wasn’t sure if there would be plates/utensils available. I prepared the batter as directed, filled my muffin papers only halfway, and baked at 375 for 20 minutes. Threw some raspberries on top and they were like miniature fudge tarts!

  68. Monica

    Warrnambool, Victoria

    5 stars Wow! Choc-heaven! And foolproof! … I made my own puree, but was a little bit short on pumpkin, so I added some carrot to get the right quantity. I also may have accidentally scorched the chocolate while melting it 😂 … Ooops. And yet, wow. A delicious result. So rich and velvety 🙂
    Reply

  73. Meredy

    Boulder, Colorado

    I do not have a springform pan but I do have a removeable tart pan, do you think that will still work? I know it will have a slightly different effect/look but would like to know your thoughts. Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      It should be fine? I’m not sure, I’m sorry! I’ve only tested it with the springform.

    • Meredy

      Boulder, Colorado

      Just wanted to report back; used a removable tart pan and it was perfection!! Crispy edges, beautiful. (Also, reduced the oil to 1/2 cup) Family is very happy indeed. Thanks!

    • Trisha

      Williamston, Michigan

      5 stars I have made many times in a tart plate that is not removable sides. It still comes out fine. I have eaten it out of the dishe and turned it out after cooling. Yummy all times.

  75. Pip

    Goshen, Indiana

    5 stars HELL YEAH. My household is wheat and dairy free. I made this for Thanksgiving, and it was amazing. I halved the oil and used Earth Balance because we have a non-coconut oil person too. It was perfect. Tastes like chocolate cheesecake. I baked my own pumpkin and used 2 cups instead of canned. Raspberries on top is excellent. Thank you so much!
    Reply

    • Jennifer @ Show Me the Yummy

      Awesome! So glad you were able to adjust in ways that worked for everyone! Thank you 🙂

  77. BAKED

    Asheville, North Carolina

    5 stars This recipe is wonderful—but you MUST reduce the oil drastically! I’m on the cusp of needing to modify for high elevation (about 2400 ft) but even then, I’d use about only a quarter cup of coconut oil. I have had the best luck when I substituted for a quarter cup of olive oil though. Other than the need to reduce the oil a lot, wonderful recipe! Not sure of my darker springform pan or having used unrefined coconut oil made my initial ones nearly fall apart…but things to note that may have impacted the super runny initial versions. If you’re at similar elevation to me, I’d bake at 350 for one and a half hours, as a heads up!
    Reply

  78. Malina

    Bothell, Washington

    5 stars A friend brought this incredible torte to our wedding last night and it is TO DIE FOR!!! My husband woke me up with coffee and a slice of this decadence and it was absolutely heavenly! It’s so rich but simultaneously light and fluffy. I immediately asked for the recipe. If you’re looking for a decadent chocolate treat that also happens to be allergy-friendly, then look no further, my friends. This is it!
    Reply

  80. Lee

    Houston, Texas

    5 stars SO good and fudgy. Used 1/2 cup coconut oil. And cooked for 50 mins. Definitely let the texture thicken in the fridge
    Reply

  82. Melissa

    Fort Lauderdale, Florida

    5 stars Such a great recipe! Really tastes like normal flourless chocolate cake. Can’t tell it’s pumpkin purée at all. I halved the coconut oil like other reviewers mentioned and it came out to the perfect texture, with no oil issues at the end of cooking. I did add maybe half tablespoon of instant coffee. I never make chocolate cakes without a bit of coffee. Coffee just makes the chocolate sing so much more! Seriously delicious! Toddler approved! Husband with no dietary restrictions approved! Thank you so much for this cake!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Melissa! Thank you!! The addition of coffee is a great idea! I’ll have to try that next time I make this recipe. Glad you enjoyed 🙂

  84. jen

    Duncan, British Columbia

    5 stars This was really lovely. I cut the oil by about 1/3 cup as others suggested and it was still super rich, didn’t leak. I made it a second time with a little more sugar – it was sweet enough for me originally but my partner is less into dark chocolate. The second time it puffed up a bit like a soufflé and the batter wasn’t as runny. I did whisk it together so maybe too much air? I don’t know but still great. Ended up more brownie-like which I am not mad at.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jen! You may be right about too much air in the batter. Either way I’m sure it’s delicious. So glad you enjoyed the recipe! 🙂

  86. Molly

    Santa Rosa, California

    5 stars This cake is absolutely divine! It’s perfection! My whole family loves it so much and it is perfect any time of day – for breakfast with coffee, a little afternoon pick-me-up, or dessert. It’s SO PERFECT and delicious!
    Reply

  87. Trish

    Carleton Place, Ontario

    5 stars Made this cake and it was fabulous and so rich. I think I will also reduce the coconut oil to 1/2 cup. Best cake I have had in a long time . Thank you for sharing.
    Reply

  88. Victoria

    Tucson, Arizona

    Is the Saran Wrap necessary? Can I wrap it in a towel or something else plastic free? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      I’ve heard bees-wax covers are great! You can use anything you have on hand, I’m sure!

    • Jennifer @ Show Me the Yummy

      I’d use a 16 inch spring form pan if you’re going to double it! Thanks Trish!

  91. C

    Broomfield, Colorado

    5 stars This was fantastic but for someone who doesn’t fancy bittersweet chocolate, can they substitute semi-sweet chocolate?
    Reply

  94. MJ

    United States

    I so want to make this but I’ve only 1/2 cup of pumpkin purée. Will the decreased amount affect the integrity or flavor of this? Thank you!
    Reply

    • Jennifer @ Show Me the Yummy

      I’d try using mashed banana or applesauce to make up for the remaining pumpkin. It’s necessary for texture 🙂

  95. Tammy

    Naugatuck, Connecticut

    5 stars If I could give this more than 5 stars, I would. Oh my God! I don’t bake, but this was ridiculously easy & SO good!! Daughter is vegan by choice, and GF by necessity. It’s not so easy to find tasty baked goods. But this? I’m not going to lie. I’m eating a slice for breakfast right now, with some raspberries. The only thing I changed was I used vegan butter, because she doesn’t like coconut & I didn’t want to chance it. But this is a keeper. I’ll actually be looking for excuses to serve this.
    Reply

  96. Jill

    United States

    5 stars My 14 year-old just made this with no sugar or maple syrup, substituting instead 1 cup dates (puréed with the coconut oil and a small amount of almond milk). She used Trader Joe’s dark chocolate instead of the Ghiradelli (which does contain some sugar). This is hands down the BEST flourless chocolate cake I’ve ever eaten. Ever. The entire family agreed—it’s AMAZING!
    Reply

  97. Sarah

    Cincinnati, Ohio

    5 stars This was delicious! We aren’t vegan and was running out of oil so I used butter but it was sooo good! My husband loved it. Do you think it woule matter if I eliminated brown sugar?
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you enjoyed! 🙂 I found the brown sugar necessary for sweetness… I thought it was too bitter without! But you could certainly try!

  98. Erica

    Sebastopol, California

    5 stars super moist!!! used more cocoa powder instead of the bars and it was devine. will definitely make it again!
    Reply

  99. Kim

    United States

    5 stars This cake is delicious. I topped mine with pomegranate seeds, fresh raspberries and coco whip. Divine. I’ll use less oil next time and delete the brown sugar just to eliminate the processed sugar. But it sure is good the way it is. Just like to consume less sugar and it’s plenty sweet so I think it’ll be great. I’ll let you know. Thanks for sharing.
    Reply

    • Trevor @ Show Me the Yummy

      So glad you loved this! Love fresh raspberries on top… goes so well with the rich cake! Definitely let me know how it turns out without the sugar 🙂

  101. KrissyK

    Manchester-by-the-Sea, Massachusetts

    5 stars Unbelievable! This was a rich flavored chocolate torte and very simple to make. I made two slight changes and had absolutely no problems with drips, too much oil, or anything else: 1- Reduced the amount of coconut oil to 1/2 cup 2- Reduced oven temperature to 362 degrees f. since the smallest springform pan I have is 8.5 inches (not the 8″ in recipe). I also cooked the cake for 55 minutes instead of 60 and it was perfect. Reducing the amount of oil made the batter thicker rather than runny. This seemed to solve the problems that some others were having. I will not hesitate to serve this at gatherings for those without dietary restrictions – no one will know it is vegan.
    Reply

  103. Sangeeta

    Bengaluru, Karnataka

    I stay in rural India. We don’t get maple syrup here… Could you please suggest a substitute? Thank you in advance. Regards
    Reply

  105. Lisa

    Singaraja, Bali

    5 stars I’ve made this cake a few times and its a real crowd pleaser. The first time I made it I did have a very liquidy finished cake, as reported, but it did firm up in the fridge. I also found the coconut oil a bit too overpowering so I now do half coconut and half veggie oil. One of the things that has helped with the oliness reported is to really whisk the oil and melted chocolate while cooking so it doesn’t separate. I also make sure to whisk the batter completely so all the oil/chocolate mixture is completly absorbed in the batter. I put a parchment lined baking tray on the bottom of my oven to catch the oil that is released during cooking. Don’t put it directly under the spring pan as it will then pool on the baking tray and be reabsorbed by the cake. Hope these tips help.
    Reply

  106. Isha

    Mumbai, Maharashtra

    Hey Jennifer! Thanks so much for sharing this recipe. Sounds pure genius without eggs, flour, and baking soda and powder! I tried this one but to be honest I’m not a very good baker and not sure what i did wrong, but ended up burning it. Took it out of the oven in about 45 mins! The centre was still bubbling but the edges were totally burnt and once it cooled the whole thing turned to one rocky mass! How long should I have pregeated the oven? Im guesing that’s where I went wrong! I used a regular cake tin cos thats the only one i had. Im going to try this once again. Can i use bananas instead of pumpkin? And if yes, does that alter the cooking time or recipe in anyway? And should I use the same amount of bananas as the pumpkin? And any substitutions for coconut oil? Like vegetable oil maybe? And can I use cocoa powder instead of the bar that you mixed in the oil? Do let me know. Thanks again 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Isha! A few things… 1. Not sure what you mean by how long do you preheat the oven? Mine tells me when it gets to the correct temperature. 2. I’d use a cheesecake pan as directed in the recipe… that’s definitely a reason why yours didn’t work. 🙂 3. You can probably use bananas instead of the pumpkin, but I wouldn’t recommend any of the substitutions you mentioned. Hope that helps! 🙂

    • Caroline

      Los Angeles, California

      I was having a lot of problems with baking. I finally got a thermometer that stays in my oven. I found out my oven temperature was completely off. Now that I have the thermometer, I have no more problems.

  108. Miss

    Norwalk, California

    5 stars I LOVED this recipe! I’m still quite new to vegan baking and am still exploring. For me, it was a nightmare trying to flip the cake over and out. I don’t own a springboard pan and am used to cakes just flipping on out easily after being chilled. It was so soft and mushy. And I don’t know where I went wrong, but the coconut oil seemed to have solidified and separated. I thought I had melted it thoroughly. Weird. But after freezing the cake was when I got the desired texture. Despite the visible solidified/coconut oil, I received a lot of compliments on the frozen vegan flourless chocolate cake!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! SO happy you loved this recipe. 🙂 It went wrong, because you didn’t use the spring form pan. 🙂 Using the spring form pan allows the coconut to seep through and then you don’t have the nightmare of flipping the cake!

    • Morgan

      Louisville, Kentucky

      My son has a lot of food allergies so going to try this recipe for his first birthday cake! He hasn’t tried maple syrup before, do you think it would turn out if that was left out? Thanks!

    • Jennifer @ Show Me the Yummy

      Hi Morgan! You could try! I’ve only tested with, so I can’t guarantee the results. 🙂

  109. Tracy

    Kailua-Kona, Hawaii

    5 stars I had just a 1/2 cup of maple syrup so I substituted the other half with honey. Then I had to trim the cake to fit into a square tin as a gift, so I had to eat a LOT. It’s just ridiculously good. Then I asked my husband to take a small container to our dear neighbor who stood at the door and ate it all, saying repeatedly, “This is so good.” Said it five times. Husband came home with empty container. Man-OH-Mann!!!
    Reply

  111. Amy

    Plano, Texas

    This was delicious. However, like everyone else commented, there is too much oil. I don’t think it’s a mixing issue; there’s just not enough starch in the formula to absorb an entire cup of oil. I’m going to try this recipe again reducing the oil by at least 1/4 C.
    Reply

  112. Kelli

    Stamford, Connecticut

    4 stars I made this cake today intending to have a surprise dessert for some vegan Thanksgiving guests. Flavor is awesome, everything went beautifully until it was time to transfer the cake to the fridge. Warning: even after baking for an hour and cooling for another hour this cake is FRAGILE. It crumbled as I tried to wrap it. I dumped my heap of chocolate cake mash into a bowl and I’m sure we’ll laugh about it when it’s served. Still takes good, but looks like dirt dessert 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      So sorry it crumbled! That never happened to me, so not sure why that happened to you! So happy you loved the flavor 🙂

    • Jennifer @ Show Me the Yummy

      You could try making them into vegan cake balls! Mix the cake mash with a little vegan frosting and dip them in melted dark chocolate?? 🙂

  113. Shane

    5 stars I made this for the first time and it was easy and delicious! Thank you so much for posting this recipe and the recommendations that you make in about it in this post!
    Reply

  114. Elizabeth

    Pittsfield, Massachusetts

    5 stars Made this cake for a birthday celebration for family with food allergies. Everyone loved it! I followed the recipe exactly. Served it with raspberries on top and Coconut Cool Whip on the side. Wish I could post a photo- it came out so pretty!
    Reply

  116. Sam

    I would like to make this cake and freeze it for an event in a few weeks. Have you tried freezing it, and if so, did the texture suffer? Thanks!
    Reply

  117. Grace

    Hi! I love this recipe except it started boiling half way through baking. When I took it out there was a ton of oil on top so I soaked some up with a paper towel. Then when I cooled it, some oil had solidified, and when I bit into the cake I could feel small bumps of coconut oil that had formed…I made sure to thoroughly melt and mix in the oil. Also the coconut flavor in the final cake was a bit too noticeable for my preference. Do you have any suggestions on how low I can go on the amount of coconut oil? Really want to try this recipe again because it’s the best I found so far!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Grace! I’ver never had that problem, but I bet you could get away with half the amount of coconut oil 🙂 Let me know!!

  119. Samantha

    Hi there, I would love to try this recipe. I need it for tomorrow brunch celebrations and unfortunately don’t have time to make it tonight to frigerate overnight. Is it possible to make it in the morning? Also I only have a regular pan. Thanks! Samantha
    Reply

  120. Kim

    5 stars Absolutely the best vegan flourless chocolate cake recipe that I have tried. I paired it with some orange zest and topped it with a mango purée and it was absolutely amazing.
    Reply

    • Jennifer @ Show Me the Yummy

      Wahoo!! Thanks so much Kim! LOVE the idea of the mango purée on top!

  121. Lynn

    Would butter instead of coconut oil work (even though it would no longer be vegan)? Also, have you ever used raw cacao powder instead of cocoa powder? I’m thinking of trying that and butter. I’ll probably cut the brown sugar down and use some stevia also.
    Reply

    • Jennifer @ Show Me the Yummy

      Those changes SHOULD be fine, but I can’t guarantee the results, because I haven’t personally tested it. 🙂

    • Lynn

      5 stars Well I finally got around to trying the cake with the changes that I mentioned earlier. So I used raw cacao powder instead of cocoa, 1/4 cup loose brown sugar (non packed) plus 3/4 tsp. stevia, and butter (not margarine) instead of coconut oil. My pan is a 7 inch so the batter filled it right to the top. I worried that it would take longer to bake because of being so deep so I added 20 minutes bake time. I used the silicone mat as well; thankfully. I let it cool in the pan for almost an hour because it was a bit jiggly still after 15 minutes, then ran a knife around the edge before removingthe sides. Voila! Beautiful! It was so hard to leave it until it had chilled overnight but I did and we all thoroughly enjoyed it the next day. ☺ Thanks for the great recipe.

    • Jennifer @ Show Me the Yummy

      Yay!!! Thanks for the update, Lynn!!! So happy you loved this 🙂

  122. Sara

    Hi Jennifer! I substituted the coconut oil for vegetable oil, and the baking chocolate bars for semi sweet chocolate chips. While it was cooking a pool of oil formed over the cakes haha! My roomie and I drained out the oil and I think the cakes will still taste great but we were wondering if this oil separation happening with you?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sara! Did you use a spring form pan? Separation has happened for some, but mostly it should just re-absorb back into the cake.

    • Jennifer @ Show Me the Yummy

      You could maybe replace half, although I can’t guarantee the results, because I haven’t tried it. Not sure how the texture would be.

  125. Shannon

    4 stars I made this for Christmas dessert, and followed the recipe exactly. It turned out good! but I think it could be better. My question is, at the end of the 60 mins of baking, about 1/3 of the top of the cake was still bubbling. Should I have baked it another 5-10 mins until all the bubbling stopped? That portion of the cake that bubbled actually ‘fell’ and was very greasy, and I had to dab it with a paper towel to soak up extra oil. The batter mixed very well and tasted great, so I’m not sure why one portion of the cake didn’t do well. My oven temp is calibrated, I used the correct pan. Any thoughts?
    Reply

    • Jennifer @ Show Me the Yummy

      How’d the texture turn out? Did it feel a little underdone? If so, an extra 5-10 minutes probably would’ve fixed it 🙂

    • Shannon

      The texture was fine, although the ends were getting a little crunchy, which is why I didn’t want to extend the baking time. Should the cake (or a portion of it) still be bubbling at the end of the baking time?

  126. C.K.

    4 stars I made this for Thanksgiving and covered it with a vegan ganache (dairy-free chocolate chips and vegan coffee creamer, melted together) poured over the chilled cake. Unfortunately, the cake ended up out of the refrigerator longer than expected and got a little too soft (making me wonder if I’d baked it long enough), but the leftovers were AH-Mazing! Since there were no eggs, the possibility that it was underbaked wasn’t a safety concern, and that was a big plus for me. I generally follow a low-fat vegan diet, so this was a lot of fat from all the coconut oil, but I enjoyed the heck out of it and will definitely consider making it again. I may reduce the fat and increase the pumpkin next time, but then I’m never happy unless I’m playing around with a recipe trying to “improve” it. LOL.
    Reply

    • Jennifer @ Show Me the Yummy

      I’m guessing the ganache you added softened the cake 🙂 So SO happy you still loved it!!! 🙂

  128. Tamar

    I would like to make this for my mom, who is pre-diabetic has had to avoid sugar. We have monkfruit sweetener (1:1 substitute for white sugar). Do you know if I can substitute the monkfruit (which should function the exact same as regular white sugar) in place of the maple syrup & brown sugar? Or would that change the consistency too much?
    Reply

    • Tamar

      (I meant to add: the monkfruit sweetener has 0 grams of sugar. It’s a pretty cool little substitute for white sugar!)

    • Jennifer @ Show Me the Yummy

      I think it would probably be fine, but I can’t guarantee the results because I’ve never tested it. 🙂 Sorry I couldn’t be more helpful!

  129. Patrick

    3 stars I made this cake last night. Is there any indicator after baking for an hour that it’s actually done? I completely mixed all the ingredients before baking. I pulled out the cake after 60 min, let it cool for 15 min, then flipped it out of the pan onto cooling racks. The cake started to spread and I knew it would’t hold. I managed to get it back into the pan (not pretty) and after it cooled I placed the pan into the fridge overnight. In the morning I tried cutting the cake and it was still soft, but there was a cost around the outside. How do I know that it’s set enough after baking?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Patrick! Hmm. I never had the problem of it spreading. Did you bake it in a springform pan?

    • Patrick

      4 stars No I used a regular cake pan, but the spring form wouldn’t have helped once I cooled it for 15 min, it still would have spread. How do you know the cake is done after 60 min?

    • Jennifer @ Show Me the Yummy

      Try it with a spring form like I did next time. It really makes a difference. The top of the cake won’t be glossy, and you should be able to insert a toothpick and have it come out *almost* clean. I’d also suggest watching the video. It shows you the texture.

  130. Eldon

    5 stars This cake is amazing. Made it for my daughter’s birthday because her son is violently allergic to eggs. Everyone totally raved about it. My wife said it was the best dessert I ever made and wants it for her birthday. Almost like eating a chocolate truffle. Great job! One thought. Might there be a way to add some coffee into the cake?
    Reply

    • Jennifer @ Show Me the Yummy

      Yay!!! Thank you so much!!! I think you could add a tablespoon (maybe more to taste??) of instant coffee to the mix and it would be delicious! 🙂

  131. Elizabeth

    I’m trying this recipe today for a friend’s baby shower and discovered that I don’t have pumpkin puree, can I substitute bananas?
    Reply

  132. Jenny

    Hi Jennifer! This resume looks great and I’m going to attempt it this evening. I do have one question for you. We are going to be traveling tomorrow and you say “once firm, serve immediately”. Will the cake hold up during a 1-hour car ride? If so, would it then survive being put back in the freezer or would you advise keeping it in the fridge until we’re ready to eat?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jenny! We were traveling… I’m so sorry for the delayed response! How did it hold up? 🙂

  133. Judy

    HI! I’ve been looking for a recipe for my daughter’s 17th birthday. She is on a Candida diet and high histamine diet and has many food allergies right now (that I hope will go away after we’ve healed her gut) so it’s been challenging to find something to fix for a birthday treat. Anyway, yours will work except for the coconut. Have you ever tried substituting ghee? Thanks for the help!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Judy! Happy Birthday to your daughter! I haven’t, but I’m sure melted ghee would work just fine. I’d love to hear how it turns out! 🙂

  134. Rita

    Ahhh, what went wrong? I followed the recipe as written but my cake looks nothing like cake. I opened the fridge to find a whitish layer of hardened coconut oil covering the surface. Under that layer is spoonable-only fudgy stuff.
    Reply

  135. Sarah

    Hi Jennifer! Is there a way to sub honey or more maple syrup for the brown sugar? We’re not eating any refined sugar currently and would love to find a workaround for this recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sarah! You could just omit the brown sugar all together and use a slightly sweetened baking bar. 🙂

  136. Erin

    5 stars Made this for my son’s first birthday party as I had some people with gluten allergies and egg allergies. It was a complete hit! I subbed butter instead of coconut oil only because I had no coconut oil and we aren’t vegan. Thanks for the recipe. Delicious. Definitely a small piece type of cake.
    Reply

  137. Diane

    5 stars This is outstanding! It’s really closer to vegan fudge than cake. I served it with vanilla cashew milk ice cream. Extremely rich but simply delicious.
    Reply

  138. alan

    Why bake for 60min instead of 10-20? It makes a big difference in flour cakes but since this is mostly oil and sugar, little changes in that time. At 50-60min the outer layer just begins to burn. If you want to scorch and harden the crust, would it work if after a few minutes of baking you turned on the top grill for short time? Other than that, the fudgy inner texture is nice.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Alan! The cake needs time to firm up in the oven, it’s virtually liquid after 10-20 minutes. If the outsides are starting to get too done, just wrap the outside of the pan in tin foil. 🙂 I hope that helps!

    • alan

      Hi, thank you for the quick response and the foil tip. I used less maple syrup and oven baked pumpkin so I think I had less moisture in cake than you did (the pumpkin puree in can probably has more moisture). There was nothing inside to evaporate during the 50+min of baking. The oil itself doesn’t reduce during that time so like gabrielle mentioned the cake bubbles the whole time. That means that it’s the cool coconut oil that makes the cake firm and not the extra baking time? I think it would even be good raw. I also used a glass round pan instead of dark metal pan that you did.

    • Jennifer @ Show Me the Yummy

      Hi Alan! Yes, all of those changes would definitely affect the recipe. Glad you liked this, Alan!! 🙂

  139. gabrielle

    Help! My cake is boiling and bubbling like greasy bacon and there’s only 5min. left on the timer! Worried this is going to be a greasy mess… batter was so nice… Is this how it should be at the end of the hour? Maybe it will settle down upon chilling? Thank you, Gabrielle Ps. I agree that it smells delicious!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Gabrielle! It should be just fine 🙂 It definitely settles once it chills. I’m so glad it’s smells delicious! How did it turn out for you? 🙂

  140. Heidi

    Not sure if I did anything wrong but geeze were these greasy. I even cut the coconut oil down to 3/4 cup because 1 cup seemed like a lot. Once I added the pumpkin, the water in the pumpkin puree and the oil separated and I had about a half cup of oil and water left in the bowl after I scooped out the batter. Even after baking and cooling, it left a big greasy ring behind. I couldn’t serve this. I triple checked my measurements. Not sure what went wrong. Smelled fantastic.
    Reply

    • Jennifer @ Show Me the Yummy

      Hmmm my guess is that the batter just wasn’t fully mixed, because if you watch the video above, it shouldn’t end up greasy at all! 🙂 Thanks for trying it!!

  142. Rashmi

    Mumbai, Maharashtra

    Hi Jennifer, It looks great, I really want to try it, but i dont have maple syrup nor agave. Can i simply use sugar syrup, i.e. sugar dissolved in water on flame. Please help me. I want to make this cake for my husband’s birthday. Thanks.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rashmi! Do you have honey? You use definitely use honey (I know that’s not vegan, but wasn’t sure if that was an option). If not, try replacing the maple syrup with more brown sugar for a total of 1 1/2 cups brown sugar. That should work just fine. Let me know how it turns out! 🙂

  143. Alie

    Ottawa, Ontario

    I only have a 10 inch spring form pan… This k it would be OK to 1 1/2 the recipe? I wouldn’t mind the “cake” being a little higher since I plan on baking it as a Bday “cake”:). Your thoughts?
    Reply

  144. Flora

    Fuquay-Varina, North Carolina

    Well shoot, I didn’t read the recipe correctly and don’t have overnight to wait for it to firm up. More like 3 hours 🙁 Any suggestions? Maybe a quick stint in the freezer?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Flora! Sorry for the delay, we were traveling all day yesterday. How’d it turn out? 🙂 I’d say a quick stint in the freezer would do the trick!

  146. Aarthi

    Troy, Michigan

    5 stars Update: The cake was a super duper success! I found a 4 oz 82%cocoa and then used the semi sweet chocolate for the rest. For those who thought it was too much chocolate, try a good quality semi sweet (Simple truth brand from Kroger). My family was floored and I am trying not to eat the whole thing! I paired it with cashew milk ice cream (Kroger) and fresh mangoes. I took your advice and started with 1/4 cup of sugar and then added about 1/8 cup more. Thank you for posting this recipe as I can finally enjoy a flourless chocolate cake without all the abdominal distress! Now back to my midnight slice while my babies sleep!!! TRULY HEAVEN!
    Reply

    • Jennifer @ Show Me the Yummy

      Yay!! Aarthi, you just made my day 🙂 I’m SO happy you all enjoyed the cake so much. I can’t wait to try it with some cashew milk ice cream – oh my gosh, yum! Thank you so much for the update!

  147. Aarthi

    Troy, Michigan

    Would using vegan semi sweet chocolate chips ruin the cake? I am not able to find the 100% cocoa and feel a bit anxious using that strength!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Aarthi! Semi sweet will definitely be fine, but then I’d maybe omit the brown sugar. You can always add the brown sugar back in if it’s not sweet enough, but then I’d start with 1/4 cup brown sugar and go from there. 🙂 I hope that helps!

    • Aarthi

      Troy, Michigan

      Thank you! So excited to try! My family usually smirks when i make “healthier” desserts! Can’t wait to leave them wanting more flourless cake!

  148. Lance

    Bowie, Maryland

    Hi, sounds fantastic to me, but some of my guest do not like pumpkin. Do you taste the pumpkin at all? Thanks for the great suggestions for garnish.
    Reply

  149. Michelle

    Wurtsboro, New York

    5 stars Hi Jennifer, I bake for my vegan daughter and experiment with many wonderful ideas. This looks yummy. Just wondering if I can substitute agave for the maple syrup. Do you think the texture would be the same? Can’t wait to try it. Thanks! Michelle
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Michelle! I think that would be fine! You may need to omit the brown sugar, as agave is sweeter than maple syrup. I’d suggest leaving out the brown sugar, tasting the batter, and adding the brown sugar as needed. I hope that helps! 🙂

  150. Whinter

    Jacksonville, Florida

    Hi Jennifer, This maybe a stupid question since most cakes can be made into cupcakes, but I’m asking because of the runny-ness that some have experienced. I would like to know if these could be made into cupcakes using liners? My son’s 2nd birthday will be coming up soon and I would like to make these for the children at daycare. Have you tried doing cupcakes? If so, do you have any suggestions? Thanks so much!!
    Reply

    • Jennifer @ Show Me the Yummy

      Not a dumb question at all! Yes, because of the coconut oil, this cake can be kind of “runny”, however, it firms up just perfectly! I think it would totally work in cupcake form. I’d maybe double line the cupcake tin. My only “worry” is that the liners would get oily, but like I said, the cake will firm up just fine. Just keep an eye on bake time. I’d check after 10 minutes, then every 5-10 minutes until done. I’d love to hear how these work out for you! 🙂

  151. Sam

    Fairfield, Connecticut

    5 stars This cake is SO easy to make and tastes wonderful. I taste tested after it came out of the oven, but the patience of waiting for it to chill overnight is DEFINITELY worth it. Just tried it again this morning and it’s even better with its new fudge-y texture. Highly recommend this recipe!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sam! Thank you so much for your kind words! Really happy that you loved the cake! 🙂

  152. Katie

    Brooklyn, New York

    I am going to try this ! Can I substitute coconut oil with something else ? Thanks !
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Katie! Canola oil (or another neutral flavored oil) should work just fine! Let me know how it turns outs 🙂

  153. Trish

    Hollister, California

    Hi Jennifer, I really want to make this for my boys, I know they would love it! However, I have one that has to watch his carbohydrates per meal. Could you please tell me the nutrition for this lovely dessert that is making my mouth water? Thank you very much, Trish
    Reply

    • Trish

      Hollister, California

      5 stars Thank you and I love the calorie counter site. I will use that a lot! P.S. I am using your blog a lot too…the boys are loving the new ideas they think I have come up with (even Tyler, my most pickiest eater)!! So thank you, from the bottom of my heart!! ♥

  154. maria

    Chicago, Illinois

    5 stars Hi thanks so much for this recipe. I just made it and took it out of the oven.is it supposed to be a little running on top? Is that what you meant about the texture/ consistency thing? Just tasting a little bit of the batter was amazing.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Maria! The top shouldn’t be runny… I’m sure you’ll be fine though. My guess is that the coconut oil didn’t get mixed in fully. 🙂 I’m so glad you liked the batter…I hope you love the cake just as much!

  155. Brian

    Costa Mesa, California

    Sorry I posted the above and I realized too late that my email was misspelled – the one here is correct
    Reply

  156. Brian

    Costa Mesa, California

    4 stars I made this yesterday, thanks for the warning about using the silpat, I put it on a half sheet pan. There was quite a bit of leakage, probably the coconut oil, it was yellowish (from the pumpkin?). I let it chill for 24 hours in the fridge after trying a little chunk about 4 hours in. It is very rich! I would not call this a cake though. It is somewhere between a fudge and a candy. Maybe the most chocolate taste in a desert I have ever made. I am not vegan or gluten free but I wanted to try to make something to give my friends that are. I think if I made it again – I would lower the unsweetened chocolate by a third. It is so rich I want to stick a scoop of vanilla ice cream on it to break-up the intense flavor. Of course that goes against the whole vegan approach. It is pretty intense on its own, it needs a pairing to break up the huge chocolate hit. It is tasty though! I just don’t know enough about vegan cooking yet to know what to pair it with, maybe the raspberries in your photo, or a berry sauce. Maybe an orange compote. I will try a tweak in the future, but as a recipe it really looked like something I wanted to make and I am glad I did. I had no idea pumpkin could be a base for a vegan dessert. It got my wheels going in taste for sure. I will make it again!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Brian! I’m a HUGE chocoholic, so I love that it’s rich. 😉 I hear what you’re saying with this being called a cake, a lot of flourless cakes I’ve had are super thick. The tart raspberries and coconut cream that I paired with this, really help to round it out and cut the richness, so I’d definitely suggest trying those! Thank you so much for making it and I’m glad you enjoyed it. 🙂 PS – They do make vegan ice cream and you’re right ice cream with this would be outta this world good!

  157. Mary

    New York, New York

    Vegan desserts get such a bad rap because when they’re done incorrectly they can just be horrible (I once had a vegan chocolate cupcake that tasted exactly like a stale Cheez-it, uncanny)! But this looks gorgeous and dense in the best, chocolatey way!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mary! Thank you 🙂 I literally lol’ed…stale Cheez-it flavored cupcake?! Ha! Gross. 😉

  158. Aaron

    San Diego, California

    5 stars How are your pictures so BEAUTIFUL!!! Camera? Strobes? Is that even food? It has to be because my tummy is driving me crazy looking at that cake! Forever a fan!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Aaron! Thank you! 🙂 Typically I use natural light, but lately I’ve been using artificial lights, because it gets so darn dark so early in the winter! I use lowel ego lights. I shoot with a Nikon D800. My favorite lens is 105 mm macro, but I also use a 50 mm. Thanks again for your kind words. 🙂

  159. Julia

    Toronto, Ontario

    Another awesome video! Love the frownie face! And the recipe sounds incredible too. I actually love vegan baking, but you made it into a flourless cake, which is a bonus. I am definitely going to try this.
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Julia!! Ha! The sad face was completely random…we thought it was so funny! 🙂 I hope you enjoy it!
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