Why This Flourless Vegan Chocolate Cake is a Must-Try

What sets this cake apart from the rest? It’s the perfect combination of simplicity and indulgence. This vegan chocolate cake is designed to be fuss-free, requiring only one bowl for the batter, making cleanup a breeze. Plus, it’s naturally gluten-free and refined sugar-free, so you can enjoy it without any guilt. It’s also a fantastic option for those observing Passover, as it avoids common leavening agents. The secret to its incredible moistness lies in the blend of applesauce and shredded apple, which work together to create a tender crumb that’s impossible to resist.

Perfect for Passover and Beyond

If you’re looking for a show-stopping dessert that’s suitable for Passover, look no further. This cake delivers on both flavor and texture, making it a crowd-pleaser for any occasion. The rich chocolate flavor and moist crumb make it hard to believe that it’s a Passover-friendly dessert. Its versatility extends beyond Passover, making it a go-to recipe for birthdays, holidays, or any time you crave a delicious, vegan-friendly cake.

My daughter’s birthday often coincides with Passover, which prompted me to create a truly exceptional chocolate cake that met both dietary and holiday requirements. After countless attempts and adjustments, I’m thrilled to share this perfected recipe with you. It’s a cake that’s become a family favorite, and I’m confident it will become one of yours too.

Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.

Key Benefits of this Recipe

• Vegan and Pareve: This cake can be served after any meal, including Seder dinners.
• Easy to Make: Requires minimal equipment, making it perfect for Passover when you may not have access to all your usual kitchen gadgets.
• Versatile: Double the recipe to create a stunning layer cake, complete with a luscious vegan chocolate frosting.
• Perfect for Birthdays: Makes the best Passover birthday cake ever!

Ingredients You’ll Need

• Applesauce: Unsweetened applesauce adds moisture and natural sweetness to the cake.
• Dark Chocolate: Melted dark chocolate provides a rich, decadent flavor.
• Apple: Shredded apple and its juices are essential for a moist, oil-free cake.

Step-by-Step Baking Instructions

Follow these simple steps to create your own perfect flourless vegan chocolate cake:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and grease the sides with olive oil spray.

Mixing the Batter: A Visual Guide

Mix applesauce, almond butter, and maple syrup in a medium-sized bowl until uniformly textured.

Add cocoa powder, almond flour, and salt. Mix the dry ingredients into the wet ingredients until thoroughly combined.

Peel the apple and then grate it using medium holes.

Add the shredded apple, along with any accumulated juices, into the cake batter and mix well.

Melt the chocolate using a double boiler or in the microwave, and then add it to the cake mixture.

Stir until the chocolate has been fully incorporated into the batter.

Pour the cake batter into the prepared pan and use a spatula to spread it evenly.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

2. Combine Wet Ingredients: In a medium bowl, mix together the applesauce, almond butter, and maple syrup until well combined.
3. Incorporate Dry Ingredients: Add the cocoa powder, almond flour, and salt to the bowl. Mix until the dry ingredients are fully incorporated into the wet ingredients.
4. Add Shredded Apple: Peel and shred the apple using a grater. Add the shredded apple and any accumulated juices to the cake batter, mixing well.
5. Melt Chocolate: Melt the dark chocolate using a double boiler or in the microwave. Be sure to stir frequently to prevent burning.
6. Combine Chocolate and Batter: Add the melted chocolate to the cake mixture and stir until fully incorporated.
7. Bake: Pour the batter into the prepared cake pan and spread evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.

Easy Vegan Chocolate Frosting Recipe

Complete your flourless vegan chocolate cake with this simple and delicious vegan frosting. You can use an immersion blender, a personal-sized blender, or even a fork to mix it by hand.

1. Combine Ingredients: In a tall container, add almond butter, maple syrup, cacao powder, vanilla extract, and salt.
2. Blend: Use an immersion blender to blend the frosting until smooth. Add 1 tablespoon of water and blend again until you achieve your desired consistency.

Visual Guide to Frosting

Add almond butter, maple syrup, cacao powder, vanilla extract, and salt to a tall container.

Use an immersion blender to blend frosting. Add 1 tablespoon of water and blend again.

Frosting the Cake: A Layered Delight

Made a double batch of cake and used my vegan chocolate frosting recipe to get 2 cups of frosting, enough for the 2 layer cake. Spooned ¾ cup frosting onto the first layer and used an offset spatula to roughly spread it around.

Carefully put the second layer of cake onto the frosted first layer. Spooned on another ¾ cup frosting and spread it. Afterwards spooned more frosting onto the edges and let it spill over the sides… it’s so easy!!

Debra’s Pro Tips for the Perfect Cake

• Cool Completely: Ensure the cake is completely cool before frosting to prevent melting.
• Chill Frosting: Chill the frosting for at least an hour to make it easier to spread.
• Make Ahead: Bake the cake in advance and wrap well, refrigerating for up to 5 days or freezing for up to 3 months.
• Square Pan Option: Use a square baking pan for a snacking cake.
• Refrigerate Before Slicing: Refrigerate the frosted cake for an hour before slicing for cleaner cuts.
• Applesauce Tip: Use unsweetened applesauce in individual servings or make your own and freeze in ½ cup portions.
• Double Decker Cake: Double both the cake and frosting recipes for a stunning double-layer cake.
• Almond Butter Consistency: Ensure your almond butter is thoroughly mixed for a drippy consistency.

Detailed Recipe: Flourless Vegan Chocolate Cake

Recipe Rating

5 out of 5 stars

Rate this Recipe

Print and Pin Options

Print Recipe | Pin Recipe

Recipe Details

• Author: Debra Klein
• Prep Time: 5 mins
• Cook Time: 35 mins
• Frosting Time: 15 mins
• Total Time: 55 mins
• Course: Dessert
• Cuisine: American
• Servings: 12
• Calories: 226 kcal

Equipment

• 9-Inch Round Cake Pan
• Unbleached Parchment Paper
• Stainless steel mixing bowls

Ingredients

Flourless Vegan Chocolate Cake

• 1 3-oz bar bittersweet dark chocolate
• ½ cup unsweetened applesauce
• ½ cup creamy almond butter
• ½ cup maple syrup
• ¾ cup almond flour
• ½ cup cacao powder
• ¼ tsp salt
• 1 apple peeled and grated

Frosting for a single cake

• ⅓ cup almond butter, creamy
• ¼ cup maple syrup
• ¼ cup cacao powder
• 1 tsp vanilla extract
• ⅛ teaspoon salt
• 1-2 tbsp water

Instructions

Cake

1. Preheat oven to 375. Line a 9″ round baking pan with unbleached parchment round and spray with olive oil on the sides.
2. Use a double boiler to slowly melt the chocolate, stirring constantly. Let it sit to cool while you prepare the rest of the batter. Alternately, use the microwave and stir in between each 15 second interval of cooking.
3. In a medium sized mixing bowl mix applesauce almond butter and maple syrup together until fully combined, thick and creamy.
4. Sprinkle on almond flour, cacao powder and salt and mix until dry ingredients are fully incorporated into the wet.
5. Peel apple and grate over the bowl with cake batter. Mix well. Then add in the melted chocolate and mix to thoroughly combine.
6. Pour batter into prepared pan and bake in preheated oven for 35 minutes, until toothpick inserted into the center comes out clean.
7. Cool cake COMPLETELY before moving ahead. Cake can be wrapped as is and refrigerated until ready to frost/serve. You can leave cake in pan and cover with plastic wrap OR, remove from pan once completely cooled and wrapped and then refrigerate or freeze.

Frosting

1. Place almond butter, maple syrup, cacao powder, vanilla extract and salt into the bowl of a small food processor or mini blender. Process until smooth and creamy. Add water and process again.
2. Frosting can be made ahead and stored in the refrigerator in an airtight container for up to 2 weeks. Frosting may thicken when in the fridge, so gently stir in 1 tablespoon of warm water to bring it to a spreadable consistency.
3. Spoon frosting onto top of cake and use an offset spatula to evenly spread.

Notes

This recipe makes ONE cake, with enough frosting for that single layer cake.

Check out my 5-minute vegan chocolate frosting recipe for more details and measurements to frost a double layer cake.

Nutrition

• Calories: 226kcal
• Carbohydrates: 25g
• Protein: 6g
• Fat: 14g
• Saturated Fat: 1g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 6g
• Cholesterol: 0.003mg
• Sodium: 77mg
• Potassium: 282mg
• Fiber: 5g
• Sugar: 16g
• Vitamin A: 11IU
• Vitamin C: 1mg
• Calcium: 105mg
• Iron: 2mg

Disclaimer

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Call to Action

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!