🌱 Vegan Flourless Chocolate Cake Recipe

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🌱 Vegan Flourless Chocolate Cake Recipe



This simplified Vegan Flourless Chocolate Cake recipe has several health and dietary benefits:

1. Vegan-friendly:

  • Completely free of animal products, making it suitable for those following a vegan diet.

2. Gluten-free:

  • Since it's flourless, it's naturally gluten-free, perfect for people with gluten intolerance or celiac disease.

3. Rich in healthy fats:

  • Almond butter is a great source of heart-healthy fats, which can help improve cholesterol levels and provide long-lasting energy.

4. Low refined sugar:

  • The recipe uses maple syrup (or agave), a natural sweetener, which is lower on the glycemic index than refined sugars, offering a less intense blood sugar spike.

5. Antioxidant-rich:

  • Dark chocolate and cocoa powder are both rich in antioxidants, especially flavonoids, which support heart health and have anti-inflammatory properties.

6. Plant-based protein:

  • Almond butter and plant-based milk provide protein, supporting muscle repair and overall body function.

7. Fewer ingredients:

  • Minimal ingredients mean fewer processed additives, keeping the cake as natural and wholesome as possible.

This cake is a rich, satisfying treat that aligns with both healthy eating and dietary restrictions without sacrificing flavor!



🍫 Ingredients:

  • 1 ½ cups (255g) dairy-free dark chocolate chips or chopped dark chocolate (70% cocoa or more)

  • ¾ cup (180ml) full-fat coconut milk (from a can)

  • ¼ cup (60ml) maple syrup (or agave nectar)

  • ¼ cup (60g) almond butter (or peanut butter or tahini)

  • 2 tsp vanilla extract

  • ¼ tsp sea salt

  • 1 tbsp cocoa powder (for dusting, optional)

🧁 Optional Toppings:

  • Fresh berries (raspberries or strawberries)

  • Shaved vegan chocolate

  • Coconut whipped cream

  • Chopped nuts

👨‍🍳 Instructions:

  1. Preheat & Prep:

    • Preheat your oven to 350°F (175°C).

    • Line the bottom of a 6- or 7-inch round cake pan with parchment paper and lightly grease the sides.

  2. Melt the Chocolate:

    • In a small saucepan over low heat, combine the chocolate chips and coconut milk.

    • Stir frequently until smooth and fully melted.

    • Remove from heat.

  3. Add Other Ingredients:

    • Whisk in the maple syrup, almond butter, vanilla extract, and salt into the melted chocolate mixture.

    • Stir until smooth and glossy.

  4. Pour & Bake:

    • Pour the mixture into the prepared pan.

    • Tap the pan gently on the counter to release air bubbles.

    • Bake for 25–30 minutes, until the center is just set (a toothpick should come out slightly fudgy, not wet).

  5. Cool & Chill:

    • Let the cake cool in the pan for 30 minutes.

    • Transfer to the fridge and chill for at least 2 hours (overnight is even better) to firm up.

  6. Serve:

    • Dust with cocoa powder if desired.

    • Add your favorite toppings and slice with a warm knife.

📝 Notes:

  • For a nut-free version: use sunflower seed butter or tahini.

  • If you want extra depth: add ½ tsp instant espresso powder to enhance the chocolate flavor.

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