Vegan Flourless Chocolate Cake (Paleo)

The ultimate fudgy vegan flourless chocolate cake made from only 7 simple nut free and Paleo ingredients! Perfect for beginner bakers and pros alike!

Get ready for the best flourless chocolate cake you will ever taste, regardless of whether or not you’re Paleo, vegan, gluten free, nut free, or just a more traditional eater!

In fact, this vegan flourless chocolate cake is loved by all, and comes together so easily. I personally feel like if you’re just starting out on your vegan baking journey, this is the recipe to try.

It’s fudgy, decadent, and deceivingly simple, yet turns out to be one of the most elevated and elegant desserts that kids and adults love!

The ultimate Paleo vegan flourless chocolate cake

If you’ve ever had a flourless chocolate cake, then you’ll know: it’s one of the best desserts of all time.

Plus, it’s perfect for all celebrations, including Easter, Passover, a birthday, a summer party (top with some berries and you’re set!), and more.

But this one in particular, I believe, is a little different. Not only is this chocolate cake completely vegan, Paleo, gluten free, and dairy free, but it’s also low in sugar, nut free, and yet maintains all of the delicious fudginess found in traditional flourless chocolate cake.

In fact, you’d be hard pressed to believe that this vegan flourless chocolate cake is indeed plant based!

And if that doesn’t sell you enough, Jared, who is not a dessert person (and yet, I’m over here like #desserteverynight), had 2 almost 3 slices in one sitting.

Let’s get baking!

How to make vegan flourless chocolate cake

To make a Paleo vegan flourless chocolate cake, you really don’t need that much:

• Ground flaxseed
• Unsweetened applesauce
• Coconut oil
• Cacao powder
• Coconut sugar and maple syrup
• Chocolate

Pretty simple ingredients, and what’s more, this Paleo flourless chocolate cake is actually nut free too, making it a really allergy friendly option for your Easter celebrations, Passover celebrations, or even a birthday!

What I really aim to do in all of my recipes is making them approachable to those who have never tried the recipe, so if this is your first time making flourless chocolate cake, not to worry: you’re going to be a pro after the first time!

To make this cake, start by:

1. Combining the ground flaxseed with water. This makes the ground flaxseed “egg” which replaces regular eggs (a typical base of many more traditional flourless chocolate cakes). But if you don’t like flaxseed, don’t worry- you won’t notice the flavor!
2. Next, stir in the maple syrup, applesauce, and the melted coconut oil vigorously. Coconut oil takes some time to fully integrate with the other ingredients, so don’t fret if it’s not combining fully after just a few stirs. It should take about a maximum of 5 minutes to fully integrate, so keep stirring until the coconut oil is fully mixed in.
3. Once everything is mixed together, sift in the cacao powder and coconut sugar. Now, I have an option for baking powder or Paleo baking powder. Paleo baking powder is made from baking soda and vinegar, so if you go with that option, I just make a reminder in the recipe card to actually add it into the wet ingredients rather than the dry.
4. Fold in the melted chocolate evenly, then spoon the batter into the pan. It will be thick, but spreadable!
5. Bake the cake for 35-40 minutes (or until the toothpick comes out clean) and then remove it to allow it to sit in the pan for 30 minutes.
6. Dust with cacao powder and you’re finished!

Now, I recommend topping with a bit of coconut whipped cream, or some melted chocolate.

You could also serve with some Paleo vegan vanilla ice cream as well! Or you could be like Jared, and just take two slices straight to the face- it’s that good!

How long will flourless chocolate cake last?

Well, I’ll be honest: you’ll be hard pressed to get this cake to last more than one celebration because it is just soooo good.

But if you’re making this for a smaller group, you may have some slices left over! To store your vegan flourless chocolate cake, place it onto a plate and wrap tightly with plastic wrap. You can leave it out at room temperature for up to 2 days or in the fridge for up to 5 days.

If you’re going for the fridge option, you can reheat it by placing the cake on a baking sheet with parchment paper and warming it in the oven preheated to 300F for 5-7 minutes.

Tips & Tricks for making the best dairy free flourless chocolate cake

• I recommend using 100% chocolate chips (aka literally no sugar- these chocolate chips are completely Paleo and vegan!). However, this makes for a very rich cake. Now, this didn’t stop Jared from devouring two slices in one go, but if you like more sweetness, you can use Paleo friendly vegan chocolate chips, such as Enjoy Life. These have a touch more sweetness to them!
• Make sure your cacao powder is sifted completely. This will make the mixing process so much easier so that there are no clumps of cacao powder while mixing.
• If you don’t have coconut sugar, you can use cane sugar or a keto-friendly granulated sugar, but keep in mind, this will just make the flourless chocolate cake vegan instead of Paleo and vegan.
• Fold the melted chocolate into the batter last. This really helps with the texture and consistency of the cake, yielding a really fudgy middle and set outer edges.
• You can use vegan butter in place of coconut oil at equal increments if you’d like. This will still keep it a dairy free flourless chocolate cake. Just keep in mind that not all brands are Paleo, and not all brands are nut free too!

I hope you love this Paleo vegan flourless chocolate cake as much as I do! If you make it, let me know down below in the comments section, and be sure to give it a rating so that others can see.

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there and I will re-share!

Happy cake-making and eating!

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