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5 from 6 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


  • 1 cup (240g) dairy free milk, such as almond, soy or coconut
  • 1 cup (200g) roughly chopped dairy free chocolate or chocolate chips, (I used dark and semi-sweetened)
  • 2 ½ cups (250g) blanched almond meal / almond flour, (note 1)
  • 1 ¼ cups (155g) applesauce, (note 2)
  • ½ cup (120g) coconut sugar, brown sugar or cane sugar
  • ¾ cup (85g) potato starch, or corn starch / corn flour
  • 3 tsp baking powder


  • Preheat the oven to 160°C fan forced or 180°C convention (320°F fan forced or 350°F convection). Grease or line a 20 cm (8 inch cake tin) (Note 3).
  • 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 ingredients to a large mixing bowl or food processor. Mix until combined.
  • Pour the cake batter into a your cake tin.
  • 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 berries 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.


  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 such as sunflower or rapeseed. 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) 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 oven 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.


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
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