GF Vegan Flourless Chocolate Cake

This super-rich chocolatey cake is perfect for entertaining. Flourless Chocolate Cake is gluten-free as well as vegan so is a great recipe to have up your sleeve to accommodate guests with allergies. This cake has a dense texture which is perfect for serving with ice cream! When the cake is at room temperature it is almost mousse-like as you can see in the pictures. If you leave it in the fridge it sets into a delicious chewy ganache. Both are equally delicious. You do need a little planning for this dessert as it needs to cool completely before serving. This is definitely a grown-up dessert, 70% dark chocolate and coffee make this cake really indulgent. You only need a small slice to be satisfied. To cut through the richness of the flourless chocolate cake, serve it with berries. Cream, crème Fraiche or yoghurt- all plant-based of course- would definitely be a welcome addition too.

I have a great zero-waste shop near me and I got all the ingredients for this recipe, except for the butter from there. I find zero waste shops useful when making recipes with ingredients I don't use often. For this recipe, I bought the exact amount of ground almonds and chocolate I needed so I wouldn't have little bits left in the cupboard.

vegan flourless chocolate cake with raspberries

GF Vegan Flourless Chocolate Cake

Recipe Type: Sweets

YIELDS 12 Servings

PREP TIME 25 min

COOK TIME 45 min

TOTAL TIME 01 hour 10 min

200g Dark Chocolate Chips - 70%
100g Vegan Butter
100g Cornstarch
100ml Plant Milk
200ml Strong Coffee
200g Caster Sugar
60g Cocoa Powder
200g Ground Almonds
1 1/2 teaspoons Baking Powder
1/2 teaspoon Sea Salt

Directions

1. Preheat the oven to 160°C and line a 25cm (10 inch) cake tin, or other round ovenproof dish, with greaseproof paper

2. Put the butter and chocolate into a large microwaveable bowl and microwave for 1 minute until the butter has melted

3. Mix together the butter and chocolate until the chocolate has melted

4. Stir the coffee into the chocolate mixture until it is smooth and glossy

5. Add the sugar and cocoa powder and stir again

6. In a separate bowl mix together the cornstarch and plant milk

7. Add the cornstarch to the chocolate mixture and stir

8. Finally mix in the ground almonds, salt and baking powder

9. Pour the batter into your prepared tin

10. Bake for 40–45 minutes until the cake has a crust on the top, the middle will still be soft but this will set as the cake cools

11. Leave the cake to cool for at least 45 minutes before serving. This cake can also be made in advance and left in the fridge until it is ready to be served.

Photo: Katharine Hopkins