Vegan Flourless Chocolate Cake - Desserts
Rich, fudgy, and delicious, this Vegan Flourless Chocolate Cake is gluten-free and also kosher for passover!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.
Cooking tools:
- Springform pan
- Double boiler
- Cake pan
- Muffin tin
- Ramekin
- Loaf pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 8 oz bittersweet chocolate (see note 2)
- ⅔ cup canned coconut cream (see note 3) or vegan butter
- 1 cup organic cane sugar (see note 4)
- ⅔ cup tapioca starch (see note 5)
- ½ cup unsweetened non-dairy milk (I used almond)
- 1 tsp vanilla extract
- 1 cup blanched almond meal
- ½ cup Dutch processed cocoa powder (see note 6)
- ½ tsp espresso powder, optional
- 2 cups frozen or fresh raspberries
- ¼ cup water
- 1-2 tbsp organic cane sugar or coconut sugar
- 1 ½ tbsp arrowroot powder or cornstarch + ⅓ cup water
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