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!
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.
That means, today, I have for you, this incredibly amazing Vegan Flourless Chocolate Cake Recipe.
And you guys.
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.
Although 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?
- Place cocoa powder, brown sugar, pumpkin puree, maple syrup, vanilla, and salt together in a bowl. Set aside.
- Melt together coconut oil and unsweetened chocolate (we used Ghiradelli 100% Cacao Unsweetened Chocolate Baking Bar).
- Whisk together the coconut oil/chocolate with the other ingredients.
- Pour into a spring form pan and bake.
- Let cool completely and place in fridge to set overnight.
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.
This 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. 😉
PS: I used this spring form pan (vs a cake pan), to make slicing and serving SO much easier.
Vegan Flourless Chocolate Cake Recipe
Equipment for this recipe
- 1/2 cup cocoa powder
- 1/2 cup brown sugar packed
- 1 (15 oz) can pumpkin puree
- 1 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 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
- coconut cream* or vegan ice cream
- 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.
*Note: Nutrition information is estimated and varies based on products used.