This luscious vegan flourless chocolate cake is made with just 6 ingredients and is gluten-free, too! All you need are some pistachios, shredded coconut, coconut oil, bitter sweet chocolate chips, agave and coconut cream and about 2 hours. I like topping mine with flaky sea salt and fresh berries but you could use whatever you like!
If you’re looking for the perfect vegan flourless chocolate cake — look no more! This insanely tasty creation is made with just 6 ingredients and is gluten-free, too!
And although I eat a ton of dairy, I have to be come clean and say that I ADORE vegan desserts. Especially this one!
They’re so rich and creamy and most of the time, they’re a lot easier to make then traditional recipes.
So what’s so special about this vegan chocolate cake in particular?!
Well first of all, it requires barely any precise measuring so it’s super hard to mess up. You only need 6 ingredients. And it is super easy to make for non-bakers just like me!
It’s also probably TMI but this is one of my favorite desserts to devour when I’m PMS-ing.
It’s also one of my favorite desserts to make on holidays because it’s so decadent and beautiful. And I love bringing it to parties because pretty much everyone can enjoy it!
So let’s get to it, shall we?!
- Vegan Bittersweet Chocolate Chips (or any chopped up dark chocolate that’s vegan)
- Coconut Cream
- Coconut Oil
- Roasted Salted Shelled Pistachios
- Shredded Sweetened Coconut
How to make gluten-free crust
To begin making this cake, you’ll want to start by making the crust. It’s super easy, trust me.
First, preheat your oven to 350F degrees.
Now pour the mixture into an (un-greased) glass pie pan and use your hands to pat the crust down until it covers the inside equally.
Pop it in the oven for 12-14 minutes or until it darkens just slightly in color.
How to make vegan chocolate ganache
Next, you need to make the vegan chocolate ganache.
To do so, pour your coconut cream into a sauce pan and turn the heat to medium. You do not want this mixture to boil because it will ruin the texture.
In all honestly, I used Godiva bittersweet chocolate chips for this recipe but they state that they’re not vegan because it’s made on the same machines as their milk chocolate chips…. although they don’t have dairy in them. Didn’t bother me, but I’m not a full blown vegan to use whatever you’d like!
Once the mixture is smooth and creamy, it’s time to put the cake together.
How to make vegan flourless chocolate cake
When the crust has baked for 12 minutes and the chocolate ganache is ready, it’s time to build the cake!
All you have to do is carefully pour your vegan chocolate ganache into the gluten free crust.
Now, take a spoon and even out the top. I like to create a swirl for appearance purposes but you could create whatever kind of texture you’d like.
At this point, the cake is done and just needs some time to set.
Wrap the top of the cake with plastic wrap and place it in the fridge for about 2 hours or until firm
How to decorate it
I think the perfect decoration for this cake is big chunks of sea salt and some colorful fresh berries.
To do so, I simply wash and dry some blueberries and raspberries and line them up in a crescent-moon shape on one side of the cake.
Once the berries are on, I sprinkle the whole thing with big chunks of Maldon salt flakes.
I know it’s super basic but I love the simple yet artistic appearance it creates.
You could also drizzle the cake with raspberry reduction and whipped cream if you didn’t care about it being vegan or not.
How to store it
Storing this flourless chocolate cake is super easy.
All you need to do is wrap it tightly with plastic wrap and keep it in the refrigerator.
If you’d like to freeze it for later, you can. Just be sure to wrap it super tightly with plastic wrap and give it at least 30 minutes to thaw out before eating it.
I should also note that if you leave it out too long, it will get soft and mushy but if this happens, don’t fret – just pop it in the fridge or freezer until it hardens back up.
What to pair it with
If I were making a big romantic dinner, I’d probably start by pairing with this black truffle stuffed brie and some toasted baguettes.
For my main, I’d then move onto this creamy tortellini alla panna which is essentially tortellini alfredo with peas.
And for dessert, I’d obviously make this super delicious flourless chocolate cake!
If you’d like to save this recipe for later, pin it below!
Vegan Flourless Chocolate Cake
- food processor
for the crust
- 1 cup pistachios roasted salted and shelled
- 1/2 cup sweetened coconut shredded
- 1 tbsp coconut oil
for the cake
- 1 1/2 cups coconut cream (almost 1 can)
- 1 10 oz bag bittersweet chocolate
- 2 tbsp agave
- 2 tbsp coconut oil
- optional topping: flaky sea salt, blueberries + raspberries
for the crust
- Preheat oven to 350F degrees.
- Add shelled pistachios, shredded coconut, and coconut oil to a food processor and blend for one minute or until grainy texture appears.
- Pat the mixture into an (un-greased) glass pie pan and bake for 12-14 minutes or until lightly toasted. Remove from oven and set aside.
for the cake
- Meanwhile add the coconut cream to a sauce pan and turn the heat to medium medium-low to heat up — DO NOT LET IT BOIL.
- Add in the chocolate chips and stir for about 5 minutes or until melted.
- Stir in the coconut oil and agave and continue stirring until fully incorporated.
- Pour the chocolate mixture into the crust and place the pan in the refrigerator for at least 2 hours.
- Top with flaky sea salt and fresh berries if desired.