Flourless Chocolate Cake
This flourless chocolate cake is a naturally gluten-free chocolate cake recipe that's moist, rich, and packed with fudgy flavor. Make the batter in the blender in minutes!
Servings: 8 servings
Calories: 254kcal
Ingredients
- 1/2 cup white quinoa
- 1/4 cup coconut cream
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon melted soy-free vegan butter, cooled
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper, (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9" round or square cake pan and line with parchment paper.
- In a medium pot, combine the quinoa and 1 cup of water. Bring to a simmer, reduce the heat to low, cover, and cook for 10-12 minutes, until the grains are tender and the water is absorbed. Transfer to a bowl and cool.
- In a food processor or high-speed blender, combine the cooled quinoa, coconut cream, eggs, vanilla, and butter until smooth.
- Add the sugar, cocoa powder, baking powder, baking soda, salt, and cayenne pepper (if using). Blend until smooth and thick, like brownie batter, scraping down the sides as necessary to incorporate fully. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.
- Pour the batter into the prepared baking dish and spread it into an even layer. Bake in the center of the oven for 27-33 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer the cake to a wire rack to cool completely. Serve warm and top with fresh fruit and a sprinkle of cinnamon, cocoa powder, or powdered sugar.
Nutrition
Calories: 254kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 41mg | Sodium: 275mg | Potassium: 250mg | Fiber: 4g | Sugar: 19g | Vitamin A: 74IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg