Thank you, But you could certainly try! If you’re looking for more vegan desserts, you should also check out: vegan raspberry oatmeal bars, vegan scotcheroos, black bean brownies, and more! This is best done in a small blender. And so today I bring you this vegan flourless chocolate cake. left on the timer! I’m so glad it’s smells delicious! Transfer the batter to a prepared cake pan and bake for 35-40 minutes. Thank you! . Yay!! Place cocoa powder, brown sugar, pumpkin, maple syrup, vanilla, and salt in a large bowl. Thank you so much for making it and I’m glad you enjoyed it. , This vegan flourless chocolate cake recipe is incredibly easy, incredibly tasty, but not incredibly unhealthy either! This technique gives the cake a delicate structure that is incredibly rich and decadent, more similar to a brownie than a cake. Hi Jenny! At 50-60min the outer layer just begins to burn. My only “worry” is that the liners would get oily, but like I said, the cake will firm up just fine. 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? Don’t believe me? I wouldn’t mind the “cake” being a little higher since I plan on baking it as a Bday “cake”:). It also is completely flavorless* meaning it won’t affect the taste of the cake itself. . 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. Your email address will not be published. The cake needs time to firm up in the oven, it’s virtually liquid after 10-20 minutes. I can’t wait to try it with some cashew milk ice cream – oh my gosh, yum! Can I use something other than chickpea flour? Check the cake at 35 minutes and give it a gentle shake. Like vegetable oil maybe? 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 so want to make this but I’ve only 1/2 cup of pumpkin purée. 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. Hi Patrick! Do not open the oven door before 35 minutes of baking or the cake will fall. Ha! Once the chocolate and butter are melted, stir in sugar until it is dissolved. Yes, because of the coconut oil, this cake can be kind of “runny”, however, it firms up just perfectly! Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy,, Thanks so much!! Thank you I literally lol’ed…stale Cheez-it flavored cupcake?! Flourless Chocolate Cake – Healthy & Vegan! . My cake is boiling and bubbling like greasy bacon and there’s only 5min. A reader and personal favorite! Hi Erika! So I placed it in the fridge overnight, and it really firmed up and became this crazy fudge-y, rich, perfectly chocolatey dessert. Although I’m not a vegan, I love experimenting with vegan baking. So happy you loved the flavor , You could try making them into vegan cake balls! Just keep an eye on bake time. Do you taste the pumpkin at all? . I love it! Canola oil (or another neutral flavored oil) should work just fine! In a bowl, pour the ground linen seeds with the water. I am a classically trained chef and professional photographer. For 1 piece (out of 16 servings, because it’s pretty rich): 274 calories and 25 grams carbs! LOVE the idea of the mango purée on top! *Note: Nutrition information is estimated and varies based on products used. I’d also suggest watching the video. Thank you so much!!! Melt together coconut oil and unsweetened chocolate (we used Ghiradelli 100% Cacao Unsweetened Chocolate Baking Bar). I’d maybe double line the cupcake tin. I think it would totally work in cupcake form. Seems like the coconut oil amount should be decreased.I’m waiting a second round of 15 minutes before I refrigerate it. 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. How do just 5 ingredients transform into cake? Thanks for the update, Lynn!!! Either way I’m sure it’s delicious. Make sure the chickpea mixture is evenly hydrated throughout. Hi Jennifer, Help! This vegan flourless chocolate cake is going to blow your mind. Gross. Among my most notable jobs, was the cake maker at a popular dessert restaurant here in Portland. You can use anything you have on hand, I’m sure! It looks great, I really want to try it, but i dont have maple syrup nor agave. For a vegan gluten free flourless chocolate cake, I used the following recipe: 2 ½ cups rolled oats, 1 tbsp baking powder, 2 tbsp cocoa powder, ¾ cup sugar of choice, 1 cup mashed sweet potato (or pumpkin), 1 flax egg … We don’t get maple syrup here… Could you please suggest a substitute? Transfer batter to the prepared cake pan and bake for 35-40 minutes, until a thin crust has formed and cake doesn't wobble when gently shaken. But you guys. Print This Recipe 4.75/5. My son has a lot of food allergies so going to try this recipe for his first birthday cake! Whisk together chickpea flour and soy milk until you have a thick gooey paste. Would butter instead of coconut oil work (even though it would no longer be vegan)? Once firm, serve immediately with a dusting of powdered sugar, raspberries, coconut cream, etc. Here are some other vegan desserts you could make instead: Wahoo!! 3. If so, an extra 5-10 minutes probably would’ve fixed it . Jump to Recipe Print Recipe Total Time: 55 mins. Preheat the oven to 325 F. Generously spray a. Not sure what you mean by how long do you preheat the oven? Make sure not to over-mix your chocolate. 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. I only have a 10 inch spring form pan… This k it would be OK to 1 1/2 the recipe?