Vegan Flourless Chocolate Cake

This deeply dark chocolate vegan cake is not just for vegans. This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. The fresh berries on the side are a nice addition to the rich chocolate.

Vegan Flourless Chocolate Cake
Photo: Antonis Achilleos
Active Time:
20 mins
Chill Time:
8 hrs
Total Time:
10 hrs 30 mins


  • 2 (2.1-ounce) unsweetened vegan dark chocolate bars (70% cacao; such as Hu), chopped

  • cup coconut oil

  • 1 (15-ounce) can unseasoned pumpkin puree

  • ¾ cup almond flour

  • ¾ cup pure maple syrup

  • ½ cup unsweetened cocoa powder

  • ½ cup packed light brown sugar

  • 1 tablespoon instant espresso granules

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • 1 tablespoon confectioners' sugar (see Tip)

  • 1 ¼ cups fresh blueberries

  • 1 ¼ cups fresh raspberries


  1. Preheat oven to 375°F. Line bottom of an 8-inch springform pan with parchment paper; lightly coat bottom and sides of pan with cooking spray. Place the pan on a parchment paper-lined rimmed baking sheet.

  2. Combine chopped chocolate and coconut oil in a small saucepan. Cook over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove from heat and let cool slightly, about 5 minutes.

  3. Meanwhile, whisk pumpkin, almond flour, maple syrup, cocoa, brown sugar, espresso granules, vanilla and salt together in a medium bowl until well combined.

  4. Whisk the melted chocolate mixture into the pumpkin mixture until well combined. Pour the batter into the prepared springform pan; smooth the top with a spatula. Bake until a crust has formed on the top and sides, about 50 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the pan sides and let the cake cool completely, about 1 hour. Cover and refrigerate until firm, 8 hours or overnight.

  5. To serve, lightly dust the top of the cake with confectioners' sugar and serve with berries. (Use a sharp knife dipped into hot water to slice this dense, chocolaty cake right out of the refrigerator. Carefully wipe the knife with a wet paper towel between slices to get clean, crisp-looking slices.)


Equipment: 8-inch springform pan; parchment paper

To make ahead: Prepare through Step 4; refrigerate, covered, in springform pan for up to 1 day.

Tip: To make the cake kosher for Passover, skip the confectioners' sugar or make a kosher version yourself: Combine 1/2 cup sugar with 1/2 tablespoon potato starch in a food processor and process until very finely ground and powdery. Store leftovers in a dry container in the pantry.

Nutrition Facts (per serving)

207 Calories
11g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 207
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 21g
Protein 3g 6%
Total Fat 11g 14%
Saturated Fat 6g 30%
Vitamin A 4149IU 83%
Sodium 42mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles