Easy 6 Ingredient Vegan Flourless Chocolate Cake Recipe

Easy Vegan Flourless Chocolate Cake – Rich, Fudgy & Made with Just One Bowl

This Vegan Flourless Chocolate Cake is a dream come true for chocolate lovers. Deeply fudgy, rich, and naturally gluten-free, this cake proves that you don’t need eggs, dairy, or complicated steps to create an unforgettable dessert.

Made with simple pantry ingredients and mixed in just one bowl, this cake delivers an intense chocolate flavor with a delicate crinkled top and a melt-in-your-mouth center.

Why You’ll Love This Vegan Chocolate Cake

  • Only one bowl and a whisk required
  • Flourless and naturally gluten-free
  • Ultra-fudgy texture with a brownie-like finish
  • Perfect for special occasions or everyday cravings

Ingredients

  • 9 oz (255 g) high-quality vegan chocolate or chocolate chips
  • 18 tablespoons (252 g) salted vegan butter
  • 1½ cups (180 g) chickpea flour
  • 1½ cups (300 g) organic granulated sugar or coconut sugar
  • ¾ cup (180 ml) aquafaba (liquid from canned chickpeas)
  • ¾ cup (75 g) premium cocoa powder, plus extra for dusting
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla extract

How to Make Vegan Flourless Chocolate Cake

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C). Line an 8-inch round springform pan with parchment paper.

Step 2: Melt Chocolate & Butter

Melt the vegan butter until hot, then add the chocolate and stir until smooth and glossy. Set aside.

Step 3: Whip Aquafaba

In a large bowl, whisk aquafaba with sugar for 3–4 minutes until thick, pale, and ribbon-like.

Step 4: Combine

Pour the melted chocolate mixture into the aquafaba, then add vanilla and salt. Mix gently until combined.

Step 5: Add Dry Ingredients

Fold in chickpea flour and cocoa powder until a smooth batter forms.

Step 6: Bake

Transfer the batter into the prepared pan and bake for 65–70 minutes, until the top is set and slightly cracked.

Step 7: Cool & Serve

Let the cake cool for 10–15 minutes before removing from the pan. Serve fully cooled, dusted with cocoa powder.

Tips for Best Results

  • Do not overmix after adding flour
  • Use quality chocolate for deeper flavor
  • Let the cake cool completely for the perfect fudgy texture

Serving Ideas

Serve with fresh berries, dairy-free ice cream, or coconut whipped cream for an elegant finish.

FAQs

Can I make this cake ahead of time?

Yes, this cake tastes even better the next day and keeps well for up to 4 days refrigerated.

Can I replace aquafaba?

Aquafaba is highly recommended for the signature texture. Other liquids will change the final result.