• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Desserts » Cakes

    Published: Aug 8, 2021 · Modified: Jan 16, 2022 by Anthea

    Flourless Vegan Chocolate Cake (oil free)

    Pin
    Share
    Tweet
    532 Shares
    JUMP TO RECIPE
    5 from 12 votes

    This flourless vegan chocolate cake is perfectly fudgy, fluffy and indulgent. It's easy to make, gluten-free, has no added oil and can be made refined sugar-free! And you only need 7 ingredients!

    Flourless vegan gluten free chocolate cake on plate with a dusting of cocoa and fresh raspberries on top.

    Why you'll love this recipe

    This vegan flourless chocolate cake is:

    • Full of chocolate flavor, decadent but not sickly sweet
    • Fudgy with SOME fluffiness
    • Halfway between brownies and cake. Exactly what a vegan chocolate torte should be!
    • Easy to make and very forgiving
    • Moist while being oil-free and butter free

    This chocolate torte is a more indulgent version of my popular whole orange cake and whole lemon cake which many of you love!

    Close up of fudge like texture of chocolate cake.

    Ingredients to make flourless vegan chocolate cake

    To make this fudgy chocolate torte, you will need a few simple ingredients including:

    Flatlay of vegan gluten free ingredients for the chocolate cake.

    Ingredient notes

    Unsweetened applesauce adds moisture and helps bind the ingredients. I used homemade applesauce but store-bought works well too. You can also use pumpkin puree, sweet potato puree or even pureed banana (though, the banana would impart a strong taste). Applesauce works best compared to other egg replacers (such as flax eggs) which don't offer as much moisture.

    Almond flour or blanched almond meal makes the cake fluffy. When combined with applesauce, this cake is moist while being oil-free! I've tried flourless chocolate cakes which use cocoa powder instead of almond meal and they were a bit too rich.

    Potato or corn starch as our gluten-free binder and partial 'egg replacer'. This gives the cake structure and prevents it from forming a large crater, which is common in vegan and non-vegan flourless chocolate cakes. If you're still curious why I use this ingredient, read my whole orange cake post.

    Coconut sugar, brown sugar or cane sugar. We don't need much of it as the apple sauce and chocolate is already sweet.

    Dairy-free chocolate instead of cocoa or cacao powder for the ultimate richness. I used dark and semi-sweetened chocolate chips. Make sure you use high-quality chocolate that you enjoy eating by itself as it's the main flavor in your cake! Or use refined sugar-free chocolate for a healthy vegan chocolate cake :).

    Even though this is an eggless cake, you don't need to whisk any aquafaba (egg whites replacer) to make a delicious cake!

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    How to make flourless vegan chocolate cake

    This is an EASY cake to make but I have a few tips that will make your life easier!

    First, you need to melt the chocolate. To do this, it's best to add the chocolate and dairy-free milk directly to a saucepan over medium heat. This is easier and quicker than using a double boiler!

    When the chocolate starts to melt, quickly remove the saucepan from the heat. The residual heat of the milk will melt the rest of the chocolate, and minimize any risk of burning! Mix together the chocolate and milk until it reaches a smooth consistency.

    Two image collage of how to melt dairy free chocolate and milk in small saucepan.

    When the chocolate mixture slightly cools, combine it with ALL the cake ingredients in a bowl. Since this vegan chocolate cake is gluten-free, you don't have to worry about over-mixing the batter. You can use a spatula, hand mixer or even a food processor or blender!

    Two image collage of thick batter for chocolate cake.

    Tips for baking the cake

    Most importantly, make sure your oven isn't too hot! This vegan gluten-free chocolate cake has a high amount of nuts and chocolate which are more prone to burning. Many ovens run hotter than what they say so I'd recommend keeping an eye on your cake at the 25-minute mark and/or using an oven thermometer.

    If your cake starts to darken too quickly on top but is still very wobbly, reduce the temperature of your oven and/or cover the cake with a heatproof plate/tray (as long as it doesn't touch the cake).

    If your oven is too hot, your chocolate fudge cake might also rise and sink. This isn't a big issue!

    Side top angle of chocolate cake with fudgy piece coming out.

    When is the cake ready?

    The cake is ready when it SLIGHTLY springs back when you press the center with your finger (don't burn yourself). Similar to brownies, one way to tell if the cake is ready is when the top of the cake is dry to the touch.

    When you insert a skewer in the middle, there should still be some crumbs on it and a SMALL amount of wet batter.

    If you're in doubt, it's better to underbake than to overbake the cake. The high amount of chocolate in the cake means your cake will only firm up when you take it out of the oven.

    Overhead image of flourless chocolate cake showing crusty surface.

    Customizing the cake

    Can I make a smaller portion of this vegan gluten-free chocolate cake?

    If you make a smaller portion, I'd recommend baking the cake in a smaller cake pan for a shorter amount of time. Alternatively, this flourless chocolate torte bakes very well as cupcakes and small pudding jars. The baking time will depend on the size of your baking pan!

    Can I make this cake extra fudgy?

    Yes, to do this, increase the amount of applesauce to 2 cups (245g). This extra fudgy cake is pictured below (which is different from the first few pictures in this post). The texture is like fudge or truffle-like with the smallest amount of crumb/fluffiness. I personally prefer the cake with less applesauce.

    Can I top or decorate the cake with anything?

    The cake is seriously decadent by itself. However, you can also frost it with chocolate ganache from my bundt cake recipe, chocolate avocado mousse from my brownie recipe or even chocolate tofu mousse from my tart recipe.

    Can I use a liquid sweetener instead of sugar?

    I do not recommend using a liquid sweetener such as maple syrup instead of coconut sugar. There is already a lot of liquid in the recipe so adding maple syrup makes the cake extremely dense.

    Close up of single slice of chocolate cake made with more applesauce.

    See my other flourless vegan desserts

    • Vegan Whole Orange Cake
    • No Bake Brownies (5 ingredients)
    • Vegan Chocolate Mousse Tart
    • Vegan Raspberry Bars (no bake)

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    5 from 12 votes

    Flourless Vegan Chocolate Cake

    This flourless vegan chocolate cake is perfectly fudgy, fluffy and indulgent. It's easy to make, gluten free, has no added oil and can be made refined sugar free!
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Cuisine: American, Australian, British, Vegan
    Servings: 12
    Author: Anthea

    Ingredients

    • 1 cup (240g) dairy-free milk
    • 1 cup (200g) roughly chopped vegan chocolate or chocolate chips, (I used dark and semi-sweetened)
    • 2 ½ cups (250g) almond flour / blanched almond meal, (note 1)
    • 1 ¼ cups (155g) applesauce, (note 2)
    • ½ cup (120g) coconut sugar, brown sugar or cane sugar
    • ½ cup (75g) potato starch, or corn starch / corn flour
    • 3 teaspoons baking powder
    • Pinch of any good quality salt, optional

    Optional add-ins

    • 1 teaspoon vanilla extract
    • 1 teaspoon instant coffee

    Instructions

    • Preheat the oven to 160°C fan forced or 180°C conventional (320°F fan forced or 350°F conventional). Grease or line an 8-inch (20 cm) cake pan with parchment paper.

    Preparing the flourless cake:

    • Add the milk and chocolate to a saucepan over medium heat. Once the chocolate starts to melt, remove from the heat and stir until the chocolate is fully melted. Allow the mixture to cool slightly.
    • Add the cooled chocolate mixture and all the other ingredients to a large mixing bowl or food processor. Mix until combined.
    • Pour the cake batter into your prepared cake pan.

    Baking the flourless cake:

    • Bake the cake for 35-40 minutes (Note 3). The cake is ready when you can press the centre with your finger and it springs back slightly. If you insert a skewer in the middle, there should be a *little* amount of crumbs and/or wet batter on the skewer. If in doubt, it's better to underbake the cake than to overbake (it will firm up a lot when it cools).
    • Allow the cake to completely cool in the cake tin then remove. It can be messy cutting the cake when it's warm!
    • Serve the cake with cocoa powder/icing sugar, with fresh raspberries and/or ice cream (Note 4). Store leftovers in an airtight container at room temperature or in the fridge for 3 days or in the freezer for up to 1 month.

    Notes

    1. The total amount of almond flour can be substituted with 1 cup (125g) all-purpose flour and ½ cup (125g) light-tasting vegetable oil. We have to add oil to compensate for the natural oils normally found in almond flour.
    2. If you want an EXTRA fudgy cake (like a truffle), you can use up to 2 cups (250g) of applesauce. I personally prefer it with less applesauce.
    3. If your oven is too hot, your cake may be slightly dark on the outside but very unbaked inside. If so, turn down the temperature and cover the tin with an oven-safe plate, as long as it doesn't touch the cake.
    4. The cake can be served warm or at room temperature. It's decadent enough by itself but you can top it with chocolate ganache from my bundt cake recipe, chocolate avocado mousse from my brownie recipe or even chocolate tofu mousse from my pie recipe.

    Nutrition

    Calories: 268kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Sodium: 156mg | Potassium: 81mg | Fiber: 4g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Flourless Vegan Chocolate Cake (oil free)
    Pin
    Share
    Tweet
    532 Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. RL says

      December 12, 2022 at 5:02 am

      5 stars
      This looks like a great recipe for passover!

      Reply
    2. Ellen says

      November 28, 2022 at 11:34 pm

      Is it possible to make 2 cakes and join them together to make a layer cake?

      Reply
      • Anthea says

        November 29, 2022 at 11:26 am

        Yes!

        Reply
    3. Cyndi says

      January 08, 2022 at 10:03 am

      5 stars
      Do you know what the internal temperature of the cake is when it's done? My gut feeling isn't as accurate as a temperature reading.

      Reply
      • Anthea says

        January 08, 2022 at 10:24 am

        Sorry, I didn't check the internal temperature unfortunately! I'd recommend erring on the side of underbaking rather than overbaking for this cake. I hope that helps!

        Reply
    4. Patricia says

      December 02, 2021 at 4:49 pm

      Hi Anthea, can I substitute the applesauce with mashed banana?

      Reply
      • Anthea says

        December 02, 2021 at 6:37 pm

        Hi Patricia, yes you can! I talk about banana puree and other substitutes in the section under 'Ingredients to make flourless vegan chocolate cake' of the post. Hope that helps!

        Reply
    5. Gati says

      November 27, 2021 at 5:08 am

      Hey

      I am really tempted seeing this recipe. Wanna try this our for my friend's bday.can we substitute vegan with dairy and coconut sugar with brown sugar or granulated sugar

      Reply
      • Anthea says

        November 27, 2021 at 6:50 am

        Coconut sugar can be replaced with brown sugar or granulated sugar, as recommended in the recipe card! For the other ingredients, do you mean dairy milk and dairy chocolate? I haven't tried it myself so can't vouch for results but it should be fine.

        Reply
    6. Geena says

      November 21, 2021 at 3:08 am

      I don’t have an oven with convection. Any suggestions?
      Thanks so much!

      Reply
      • Anthea says

        November 21, 2021 at 8:47 am

        For a fan forced oven, simply turn down the heat by around 20°C (70°F). Hope that helps!

        Reply
    7. Giordana says

      September 20, 2021 at 8:06 pm

      5 stars
      The cake came out very moist and fudgy and it tasted a lot of chocolate and almonds! So if you like almonds it’s perfect for you. It was perfectly sweet, not too much and not too little and I just loved the texture and the flavor. I recommend it!!!

      Reply
      • Anthea says

        September 23, 2021 at 7:47 pm

        Aw, you're making me hungry now! Thanks so much for leaving a comment x

        Reply
    8. Mualla says

      August 31, 2021 at 9:15 pm

      5 stars
      This cake is so so good!! I made it twice back to back. Definitely a must try. I’m currently trying to avoid all refined sugars and have been picky with alternatives so for this recipe I substituted the coconut sugar with loads of dried fruits (raspberry, cherry, raisins, mulberry) along with some nuts and it worked out to so well!! Give it a try!

      Reply
      • Anthea says

        September 03, 2021 at 10:57 am

        I looove that the cake worked with dried fruits (and what a delicious combination you used)! Thanks for your kind feedback Mualla, I truly appreciate it xx

        Reply
    9. Delwyn says

      August 19, 2021 at 2:59 pm

      5 stars
      This is a delightfully moist, fudgy vegan chocolate cake! In my oven I cooked it for45 minutes and ultimately iced it using your Chocolate Ganache recipe - this worked a treat. Thank you for sharing this wonderful recipe!

      Reply
      • Anthea says

        September 03, 2021 at 10:56 am

        Oooh so glad you enjoyed it with chocolate ganache! Making me hungry :). I appreciate your kind comment so much x

        Reply
    10. Kristy says

      August 11, 2021 at 7:54 pm

      I just made this cake and it's fudgy, moist and chocolatey as promised. I've eaten a quarter on my own already even though it is on the sweet side for my taste buds. First time baking with apple sauce and it does add a lot of sweetness on its own. Do you think it would be ok to keep the coconut sugar out of this cake altogether? Is it used just for sweetness or does it also add texture?
      Made your whole lemon cake twice on the last 2 weeks, love love love how lemony it is!
      Thank you Anthea.

      Reply
      • Anthea says

        August 12, 2021 at 10:18 am

        So glad you enjoyed this cake! And interesting how you found it on the sweet side - maybe it depends on the brand of chocolate you used which is fine (my chocolate was quite bitter). It's totally possible to omit all of the coconut sugar, though it will make the cake slightly more dense.

        And that's amazing you loved the lemon cake too! Thanks so much for your feedback x

        Reply
    11. Bec says

      August 10, 2021 at 2:22 pm

      5 stars
      This was so yummy, quick and easy to make. Thank you for making me look like a winner 😍

      Reply
      • Anthea says

        August 12, 2021 at 10:19 am

        Oh I love this so much!! Thank you xx

        Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY