Gluten-Free Vegan Flourless Chocolate Cake
Rich, dense chocolate cake made without traditional flour, using chickpea flour as the protein-rich base. Dark chocolate and cocoa powder create deep chocolate flavor, while vegan butter keeps it dairy-free. The chickpea flour provides structure and a subtle nutty undertone. Perfect for those avoiding gluten or dairy, this cake develops a thin crust while staying fudgy inside. Requires chilling for best texture and slices cleanly when cold.
Ingredients
Instructions
- 1
Preheat oven to 325°F and generously spray 6-inch cake pan
- 2
Melt chocolate and butter together, stirring occasionally
- 3
Whisk chickpea flour and non-dairy milk until thick paste forms with even hydration
- 4
Stir sugar into melted chocolate mixture until dissolved
- 5
Add chickpea mixture and stir with spatula to combine
- 6
Fold in cocoa powder and baking soda until uniform batter forms
- 7
Transfer batter to prepared pan and bake for 35-40 minutes until crust forms and cake doesn't wobble when shaken
- 8
Cool in pan for 30 minutes, then transfer to wire rack
- 9
Refrigerate until ready to serve and dust with powdered sugar
Tips
Make sure chickpea flour mixture is completely smooth to avoid lumps in final cake
Refrigerate cake before slicing for cleanest cuts and best texture
Use high-quality dark chocolate for richest flavor since it's the star ingredient
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead, keep refrigerated
Serve chilled, dust with powdered sugar just before serving
Common Mistakes
Don't skip chilling time or cake will be too soft to slice cleanly
Ensure chickpea mixture is smooth to avoid lumpy texture
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
no longer vegan
FAQ
Can I use regular all-purpose flour instead?
No, this changes the entire recipe structure. Chickpea flour provides protein and binding that regular flour cannot replicate in this flourless cake.
How long will this cake keep in the refrigerator?
Properly stored covered, this cake stays fresh for up to 5 days. The texture actually improves after the first day of chilling.
Can I freeze this chocolate cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving for best texture.