BEST Flourless Chocolate Cake Recipe: Easy & Dairy-Free
The most decadent flourless chocolate cake recipe EVER! And it's dripping with a luscious dairy free chocolate ganache - an impressive dessert for any occasion!
Servings: 12 slices
Calories: 222kcal
Ingredients
- 1 cup dairy free semisweet chocolate chunks
- ½ cup vegan butter
- 145 grams granulated white sugar about ⅔ cup
- ½ teaspoon instant espresso powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs lightly beaten
- 45 grams cocoa powder about ½ cup
Instructions
- Preheat oven to 375 F.
- Prepare an 8" round cake pan by spraying lightly with cooking spray.
- Cut a round circle of parchment paper to fit the pan and place on the bottom of the pan. Set aside.
- Place chocolate chips and butter in a large, microwave safe bowl. Microwave for 1 minute. Stir.
- Microwave again for another 30 seconds. Remove and stir until mixture is smooth and completely melted.
- Add the granulated sugar, espresso powder, salt and vanilla extract to the bowl and stir until combined.
- Add the eggs to the bowl and stir with a whisk until incorporated.
- Add the cocoa powder and stir until combined.
- Pour batter into the prepared pan.
- Bake cake for 25 minutes.
- Cool on a cooling rack for 15 minutes.
- Turn cake out of the pan to finish cooling on a wire rack.
- Top with dairy free chocolate ganache (recipe link in the notes below) and serve.
Video
Notes
- All ingredients should be at room temperature.
- Unlike other gluten free batters, this batter does not need to rest.
- The parchment paper in the pan helps the cake turn out of the pan cleanly.
- The ganache recipe for topping the cake is here.
- No substitutions are recommended in this recipe.
- The Enjoy Life brand of semi-sweet chunks were used in this recipe.
- The Country Crock brand of vegan butter sticks were used in the recipe.
- Cake can be stored covered in the refrigerator for up to 3 days.
