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one green planet

This flourless cake is the ultimate in rich, chocolate flavor. Feel free to use a lighter percentage of chocolate, but the dark chocolate really makes this dessert ultra-fudgey and intense. Either way, it's a chocolate lover's dream!

Flourless Dark Chocolate Cake [Vegan, Gluten-Free]

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  • 3.5 ounces dark chocolate (I used 90 percent)
  • 1/2 cup coconut oil
  • 2 egg replacers (flax, chia, or commercial)
  • 1/4 cup cacao powder
  • 1/2 cup of your favorite sweetener
  • 1 teaspoon cinnamon
  • 1 pinch sea salt


  • 1 fresh banana
  • 1/2 avocado
  • 1 dash of your favorite non-dairy milk
  • 1 tablespoon hazelnut butter (or your favorite nut butter)
  • 1 pinch cinnamon
  • 1 pinch unrefined sea salt


  • Buckwheat groats (omit for grain-free), pumpkin seeds, desiccated coconut


To Make the Cake:

  1. Preheat your oven on 390°F and grease a 7-inch tin.
  2. In a mixing bowl, gently melt your chocolate with your coconut oil, stir well.
  3. In another bowl, whisk your egg replacers and add sugar, cinnamon, salt, and cacao powder. Mix until well combined.
  4. Add the egg mixture to the coconut oil/chocolate one and mix until consistent and well combined.
  5. Pour the mixture in your tin and bake for about 20 minutes. Check regularly to make sure you don’t over cook it.

To Make the Frosting:

  1. Blend all ingredients and spread on top of your cake once it’s cold.
  2. Enjoy!

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Nutritional Information

Total Calories: 2471 | Total Carbs: 200 g | Total Fat: 176 g | Total Protein: 28 g | Total Sodium: 1116 g | Total Sugar: 124 g Per Serving: Calories: 618 | Carbs: 50 g | Fat: 44 g | Protein: 7 g | Sodium: 279 mg | Sugar: 31 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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