Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe

This 6 ingredient vegan flourless chocolate cake is fudgy and rich, just like the classic! Only one bowl just a whisk needed to make this ultra decadent leavened free cake!

If you’re a hard core chocolate lover like me, then you absolutely NEED to try this vegan flourless chocolate cake.

We have amazingly moist and tender vegan chocolate cake (and a small 6″ version as well) and a wonderful vegan gluten free chocolate cake as well, but we desperately needed a flourless chocolate cake. MAJORLY.

You’re going to love this one.

It’s so easy to make in just one bowl and ultra rich and decadent. When I say it’s like biting into fudge, I mean…you get a whole slice of that on a plate?! THE BEST! 

This vegan flourless chocolate cake is:

• Fudgy, decadent, and SO deliciously dense like a brownie
• Rich and chocolatey- quite literally the best flourless chocolate cake you’ll ever make!
• So easy to make, and no decorating required!
• Contains NO eggs nor dairy, so it’s completely vegan
• Only 6 ingredients
• Naturally gluten-free since it’s flourless!
• Easy to transport- no need to worry about frosting!
• Perfect for Passover, as it doesn’t contain any leavening agents and is yeast free
• Delicious as a fun and easy vegan Valentine’s Day dessert!

Only 6 Ingredients:

• Vegan Butter: I use salted Miyoko’s vegan butter- it’s my favorite! For a nut free version, you can use Violife vegan butter. I wouldn’t recommend coconut oil, as the flavor will not be as rich (since vegan butters really do taste like butter!).
• Vegan chocolate: A high quality vegan chocolate is super important here- something like Pascha Chocolate or Valrhona’s vegan chocolate works wonderfully. You can use chocolate chips or a bar chocolate, whichever you prefer!
• Aquafaba: This is one of my favorite vegan egg substitutes that when combined with my other favorite (chickpea flour) essentially resembles an egg! The best part? You already have it in your pantry if you have a can of chickpeas there! If you don’t know what aquafaba is, it’s chickpea brine or water. It essentially acts like a vegan version of egg whites. If you don’t have aquafaba you can use dairy-free milk, BUT I really wouldn’t recommend it as the method changes, and you won’t have a crackly top on top of the vegan chocolate cake. 
• Chickpea Flour: Chickpea flour is just dried chickpeas ground into a flour, and what’s really cool is that they’re packed with protein so when combined aquafaba mimics a full egg in vegan baking.
• Cocoa powder: Like the vegan chocolate, it’s super important to use a high quality cocoa powder, like Valhrona or Ghirardelli. Your flourless chocolate cake will be super rich and have the ultimate chocolate flavor because of it! I wouldn’t recommend using cacao powder either, as it won’t be as rich in flavor. 
• Granulated sugar: Using a vegan sugar is important here- I recommend Florida Crystals Sugar. It’s super high quality as well, and organic! For refined sugar free, you can use coconut sugar or maple sugar (a form of maple syrup!). 

But you’re using chickpea flour- how is this flourless?

I was really set on not using any forms of alternative flours (like almond flour) here, but let me tell you- the results were a mess. 

This is because there’s no straight forward vegan egg replacement that’s truly one-to-one. There’s a multitude that kind of all work together (see my whole blog post of my top 10 vegan egg substitutes and how to use them!). 

That being said, my absolute favorite vegan “whole egg” version is combining aquafaba with chickpea flour- basically just chickpeas ground into flour! The aquafaba acts like the egg whites and the chickpea flour acts like the egg yolks.

I use this same method for making my vegan lemon curd. It’s a much better replacement than applesauce or yogurt, both of which I’ve tested in the vegan gluten free flourless chocolate cake!

Overview: Step by Step How to Make This Flourless Chocolate Cake:

Serving & Storing:

Once your vegan flourless chocolate cake is baked, you’ll allow it to set for 10-15 minutes. Then you can serve warm or cool! I like to serve mine with a scoop of vegan vanilla ice cream on top and a dusting of cocoa.

You can also top it with vegan whipped cream and berries, like fresh raspberries and blueberries. 

To store any leftover slices, keep them in an airtight container and in the fridge for up to 5 days. Or you can leave on the counter covered tightly for up to 3 days.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print