Vegan Flourless Eggless Chocolate Cake Recipe

Name: Vegan Flourless Eggless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces unsweetened dark or Belgian chocolate (I used Trader Joe's Unsweetened) broken into pieces; 1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot; 1 tablespoon bourbon vanilla; 1 14-oz can organic pumpkin puree; 1 1/4 cup organic golden brown sugar; 1/2 cup buckwheat flour; 2 tablespoons tapioca or potato starch; 1 tablespoon dry Ener-G Egg Replacer; 1 teaspoon xanthan gum; 1/2 teaspoon sea salt; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon or ginger

Servings: persons

6 ounces unsweetened dark or Belgian chocolate (I used Trader Joe's Unsweetened) broken into pieces
1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger

1
First: Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).
2
Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform pan with greased parchment paper.
3
Place the chocolate pieces in the Vita-Mix container; add the hot coffee and heated hemp milk. Cover tightly! Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in. Blend for another minute or two until the batter is creamy and smooth.
4
Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
5
Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly. Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense fudgy cake. Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves. Serves 8.

834

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces unsweetened dark or Belgian chocolate (I used Trader Joe's Unsweetened) broken into pieces, 1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot, 1 tablespoon bourbon vanilla, 1 14-oz can organic pumpkin puree, and more.

Yes, Vegan Flourless Eggless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Flourless Eggless Chocolate Cake

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