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Slice of vegan flourless chocolate cake on a plate

Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan


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!


  • 6 ounces (170 g) fine-quality vegan chocolate or vegan chocolate chips
  • 3/4 cup or 12 tbsp (168 g) salted vegan butter
  • 1 cup (120 g) chickpea flour
  • 1 cup (200 g) organic granulated sugar or coconut sugar
  • 1/2 cup (120 ml) aquafaba*
  • ½ cup (50 g) high quality cocoa powder plus additional for sprinkling


  1. Prep: Preheat the oven to 350F, and line an 8″ springform round pan with parchment paper.
  2. Melt: In a microwave safe large cup or small bowl, heat the vegan butter until melted and hot. You can do this in the microwave or heat it in a small saucepan on the stove top. Add in the chocolate and mix until completely melted. Set aside.
  3. Cream: In a large bowl and using a hand mixer, cream together the aquafaba and granulated sugar until thick ribbons start to form, about 3-4 minutes. Pour in the melted chocolate butter mixture, and mix again until combined. Then add in the chickpea flour and cocoa powder, and mix on low speed until the flour mixture is completely combined.
  4. Bake: Pour the batter into your prepared pan, and place the springform pan into the oven to bake for 40-50 minutes, or until the top of the cake is completely set and it looks almost like brownies on top. A toothpick should come out mostly clean too.
  5. Cool: Allow the cake to cool in its pan for 10-15 minutes, then you can transfer it to a cooling rack. You can also make this cake the day before serving, as its fine to serve completely cool.
  6. Serve and enjoy! Top with a dusting of cocoa powder and fresh berries or vegan ice cream and serve! Enjoy!


Aquafaba: You can use a non-dairy milk, but I don’t recommend it as it won’t come out with the crinkly top and fudgy center as much. See the blog post for why. If you DO choose to use dairy free milk, you’ll simply skip mixing the sugar and milk together, and instead combine the milk, sugar, and vegan butter chocolate mixture all at once. Again, I don’t recommend this, but if you’re in a pinch, it will work- just won’t yield the best results!