Gluten-free PALEO FLOURLESS VEGAN CHOCOLATE CAKE
The BEST and easiest Flourless Vegan Chocolate Cake recipe. Easy to make, gluten-free, and oh so delicious! It is the perfect dessert for any occasion. Refined sugar-free and paleo
Preparazione 5 minuti
Cottura 35 minuti
Tempo totale 40 minuti
Porzioni 12 servings
- 100 g dark chocolate chips
- 130 g almond flour
- 40 g unsweetened cacao powder + extra to serve
- 100 g coconut sugar or mascobado or brown sugar
- 160 ml almond milk
- 1 tbsp maple syrup or gluten-free rice syrup
- 1/4 cup seed oil or almond oil to keep the paleo recipe
- 4 g baking soda
- 2 g baking powder
- 1 tsp vanilla extract optional
- a pinch of salt
Preheat the oven to 180°C / 350°F.
Coat a 8 Inch round cake pan with parchment paper.
Chop the dark chocolate and set aside.
In a bowl, add the almond flour, cacao powder, sugar, baking powder, baking soda and mix with a whisk.
Now add the muscovado sugar, 100ml of almond milk, maple syrup, oil, vanilla and a pinch of salt. Add half of the chopped dark chocolate and stir to mix.
Heat the remaining milk and pour it in a bowl with the remaining dark chocolate. Stir until the chocolate is completely melted. Alternatively, you can melt the chocolate in a bain-marie.
Add the melted chocolate with the milk to the other ingredients and whisk in order to obtain a homogeneous mixture.
Pour the mixture into the pan and spread it evenly.
Bake at 180°C / 350°F for about 35 minutes. Test the dough with the toothpick.
Remove from the oven, let the cake cool in the pan before removing it from the mould. If it sinks a little to the center it's normal.
I recommend keeping this vegan flourless chocolate cake in the fridge for a few hours or all night. Sprinkle with some cacao powder before or after placing it in the fridge. NB: It is recommended to cut the cake only after removing it from the refrigerator or after a couple of hours rest.