I think the dryness of the mixture would overwhelm the blender, so I’d say best to go with a food processor in this case (unless you do it in very small batches and pulse to mix so that the mixture doesn’t get over-processed). I don’t have a very good food processor at the moment, but it’s able to handle a cake like this no problem, so most processors should be fine for the purpose. There’s a downloadable raw cake multiplication guide you can grab from underneath the recipe to help you size these recipes up or down. or dried fruit, etc. If you try to blend it in a blender, I can see it struggling. Definitely would try other of your recipes.Yummy. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod, I'm Maria and my husband is Josh. Run a knife around the edges of the cake to help separate it from the pan. Mines very unhappy. And I agree — it’s a super easy dessert, and so many possibilities :), This cake is perfection! Place the cake in the freezer for at least 2 hours to let it set and chill. Thanks so much for sharing all that, Tiffany! It’s since become a blog favorite recipe, and for a reason — who can resist all this fuss-free chocolatiness, right? © 2008 - 2020 Two Peas & Their Pod. COmes outperfectly every time. That does sound like a sign — what a great day to be born on ;). Spread the chocolate ganache glaze evenly over the cooled cake. Make sure you use the best chocolate for the recipe so you get the best chocolate flavor. This Flourless Chocolate Cake Recipe is rich and decadent. Place a large plate … Or you can try it in a regular blender, but only blending a small portion of the ingredients at a time so as not to overwhelm it. This easy raw flourless chocolate cake truly lives up to its name! Flourless cakes are ideal for those who are gluten free and Passover desserts (we often use matzo meal!). Kids and adults LOVED it. Coming back to this recipe, most dried fruit/berries will work provided they are softened enough to blend. as my first choice. Hi Yvonne. Flourless Chocolate Cake – yes, that’s right absolutely no flour, yet you won’t miss it in the slightest! I just prefer it chilled + it’s a bit easier to slice gracefully when cold. This looks so amazing – I want to make sure I make it correctly; is there a difference between cacao powder (for the cake layer) and cocoa powder (for the topping)? While not quite a conventional cake, and maybe even brownie-like in some ways, it’s always an enjoyable treat to share with others. It is done when the center reads 200°F on an instant-read thermometer. Enjoy it! Will definitely be making it again and I’ve shared it with everyone. Otherwise, a dairy-free butter will work too. Do you think the almond flour could be substituted for anything else?? Note that the wider the dish, the flatter the cake — the shape is up to you. Aw, thanks so much for the lovely comment — best cake feedback ever :). An easy no-bake flourless chocolate cake recipe topped with a layer of salted chocolate shell. Hi Audrey I feel so blessed to find the correct cake for my toddler who suffers from eczema and os allergic to dairy, food colorants and several conservatives. Your desserts not only look so inviting and delicious, but have beautiful photography, too. Thanks so much, Genevieve! Thank you! Our other flourless cake recipes include Austrian-style tortes and our famous flourless choclate cake. Miz Helen, Thanks so much, Miz Helen! I would like to try out this recipe but I’m in the UK only know how to measure ingredients using weighing scales. It is made in ONE bowl and you don’t need a mixer! And a blender isn’t ideal because at best things tend to blend into a paste at the bottom and not blend through properly at the top, or the whole thing can turn into a paste, or at worst it can just overwhelm the blender because the mixture is too thick and blenders are designed for more liquid things. I’m glad you enjoyed the cake! Yum yum yum. Other suggestions: fresh raspberries, coconut shavings, chocolate shavings, etc. :) Thanks so much for the feedback. dark chocolate, sea salt, baking powder, xanthan gum, tapioca starch and 7 more Vegan Flourless Chocolate Cake Lose It vanilla, dark chocolate, ground flax seed, sea salt, water, unsweetened applesauce and 3 more Cook like a Pro Had a problem with the icing separating, but wonderful flavour. Preheat oven to 325°F/160°C degrees. I will be making as is but I’m also needing a birthday cake for 2 teens with nut allergies….. Good luck with it and let me know how you go and what you do if you give it a try! Hi, I’m wondering how to size up to make this in a 9 in springform? this topping is seriously one of the best raw chocolate mousse-like topping recipes ever! Step-by-step photos help you bake this rich chocolate cake. A cookie crust and fluffy cream cheese filling garnished with shiny chocolate glaze make a show-stopping homemade treat. Let the glaze set up for a few hours before cutting and serving the cake. I’m awed by how healthy it is too! It’ll keep well covered in the fridge for a few weeks, but you can also definitely freeze it. incredible consistency and so perfectly decadent tasty. I’m looking forward to these being go-to recipes for when a sweet treat is needed. It will WOW you! I’ve had a very scarce time catching up with my online world these last two weeks so haven’t had a chance to see what everyone is up to — can’t wait to catch up on all your goodies! No flour, no baking, and so easy to make. If it were me and I had no processor, I’d do as you said and blend up the dates in the bullet, and then do a very thorough combining in a bowl by hand, really kneading it as thoroughly as I could to make sure it’s all distributed quite evenly. Thanks in advance! I wouldn’t use oats — though I haven’t tried it for this recipe, I’ve had a bad experience using oats in similar recipes before, as they tend to develop a strange and unpleasant flavor after a day or so… Cooked quinoa could work, but I’d go with cooked black beans over quinoa as they blend better with the chocolate flavor and look. Well, I don’t mind that at all, because my patience is somewhat limited! Made with sugar-free chocolate and your sweetener of choice, this is the best flourless chocolate cake recipe ever! Our kitchen is always open! Quinoa? Hi Emily, do you mean dried blueberries? :). Thanks so much for the sweet comment, Denise. Thanks so much, Jessica! Please could you also provide the measurements in grams and ml? The Two Peas & Their Pod Cookbook is here. Hi Audrey, - Life Made Full. It’s subtle, but pairs so well with the bittersweet chocolate in this cake. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. We enjoy creating recipes that are simple, fresh, and family friendly. Any ideas would be appreciated! This looks so good. I always put it in the refrigerator to speed up the process. :) I can’t wait to see what you share next time! I’m so sorry but I don’t know what the weight measurements would be as I just used cup measurements to make this. :). It would be a bit tricky for me to make a recommendation without having tried it out first, since the dates are a central ingredient to this recipe (they add sweetness, texture, and act as a binder). If you need to reheat, do for 10 seconds at a time and stir. i made a double batch for topping this cake so there was extra lots! I can’t say it enough. If you want your toppings to set into the cake, top the cake now (otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead). This looks so delicious. ***Storage notes: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must so long as it’s not super hot where you are. We also like to serve whipped cream or ice cream on the side balance out the rich chocolate cake. This recipe is so good! It looks like it’s potentially 2.5x the volume? I hope your boyfriend enjoyed his b-day cake! I’d recommend using regular cocoa powder (alkalized / Dutch processed is best) throughout the recipe (though both will work). Hi Paula, yes, you can definitely make this cake in advance and freeze it. I just wondering if the almond flour in your recipes (not only this one) is simply ground almonds, or if it is the defatted variety?? Place all topping layer ingredients in a glass bowl (I use a tall measuring cup). So many helpful tips in the comments too – I subbed out Cacao butter for coconut oil because my husband is wicked allergic to coconut and it worked beautifully. This gluten-free sugar-free flourless chocolate cake recipe needs just FIVE INGREDIENTS! Required fields are marked *. The mixture is much like protein bliss balls I’ve made so I knew it was going to be a winner. The food processor would be much better, because it doesn’t just mix but also breaks things down in the process and helps them bind better. I typically use small loaf pans which are … You only need chocolate and heavy cream. Sorry couldn’t be of more help in this regard. I’m curious whether you changed the quantities of anything in the recipe? P.S. What is the difference? Sorry, I must have edited a part of the recipe at some point, and left the cacao powder words in that part by accident (just fixed it). :) And thanks so much for hosting Hearth and Soul! Below are affiliate links to products that will assist you in making our tahini and chocolate flourless cake recipe. They might be in search of flourless recipes as they follow a grain-free, keto or paleo diet Or people could be in search of flourless baking recipes when they simply have no flour in the cupboard. I just have a bullet, so I would blend up the dates really well in that machine and then mix the other ingredients with the handmixer. :), I was just searching for inspiration for a flourless cake recipe and I thought “Oh wow, a raw version! In this flourless cake recipe, can egg substitute be used? Get Flourless Chocolate Cake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I’m allergic to dates, can I use dried figs instead? Hope this helps! :). I’m glad you liked the taste though :). This looks amazing! Grease an 8-inch springform pan. Glad you enjoyed it :). Thanks for the feedback — I’m glad you enjoyed it :). Really excited to make this, Audrey! I think the topping would be fantastic with the fig & chocolate flourless cake. It is easy to make, gluten-free, and oh so decadent! Thank you :D. Oh great — so happy you enjoyed it! A stand mixer wouldn’t do that. I used the chart to size up this recipe to a 9″ pan and again, it worked out perfectly. Unfortunately this recipe really does work best in a processor, because you need it to chop down those dates and nuts, etc. I used organic ingredients for this recipe, since he and I follow a plant based diet. I should’ve known a beatuiful, chocolate, raw-that-doesn’t-look-raw cake must’ve been made by Audrey :), Hehe, thanks Natalie! Order Now. thanks for sharing! I looks really delicious! Wow this cake looks amazing! This looks SO delicious, and lovely. I also add a chocolate ganache glaze to the cake because you can never have too much chocolate, but that is easy too. Awesome. Can just dust the cake with a layer of cocoa powder to keep it looking pretty and still enjoy it. Hi Tracey. :). You can use an online recipe calculator (they’re free) to get whatever nutritional info you’re looking for. ★☆. Butter the bottom and sides of a 9-inch … How do You Like Your Flourless Cake? Do you know how long it will stay good in the refrigerator and/or if it is possible to freeze and eat later? You guys are going to die when you make this cake because it tastes like a fancy restaurant or bakery dessert but it’s SO easy! Is this flourless chocolate cake gluten-free? Thank you for the lovely feedback. Leave a comment below and share a photo on Instagram. Be sure not to let the water boil, and whisk every minute or so to help speed up the dissolving process. If you’re interested in conventional/traditional chocolate cakes, there are lots of baked gluten-free vegan cakes on my blog. Add the eggs and stir until smooth. XD I also don’t mind that this flourless chocolate cake tastes almost like a brownie, because I LOOOOOOOVE brownies! You want it to be nice and fudgy. You might enjoy a different style of raw cake, like this kind of cheesecake for example: https://www.unconventionalbaker.com/recipes/vegan-chocolate-papaya-cheesecake/ Or this one https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-lime-cheesecake/ , etc. I think personally, if it were me, I would go with nuts (like almonds, peanuts, brazil nuts, walnuts, hazelnuts, etc.) Thanks so much for the feedback, Steph. Oh wow. https://www.unconventionalbaker.com/recipes/vegan-chocolate-papaya-cheesecake/, https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-lime-cheesecake/, https://www.unconventionalbaker.com/recipes/oil-free-vegan-coconut-cream-pie/, https://www.unconventionalbaker.com/recipes/duncan-hines-style-chocolate-cake-gluten-free-vegan-refined-sugar-free/, https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/, https://www.unconventionalbaker.com/recipes/blood-orange-bundt-cake-with-salted-chocolate-ganache-gluten-free-vegan-refined-sugar-free/, https://www.unconventionalbaker.com/recipes/raw-tigernut-cheesecake-nut-free-dairy-free/, https://www.unconventionalbaker.com/recipes/black-bean-chocolate-cake-no-bake-recipe/, https://www.unconventionalbaker.com/recipes/gluten-free-dairy-free-coconut-tres-leches-cake/, https://www.unconventionalbaker.com/recipes/blackberry-coconut-cake-no-bake/, https://www.unconventionalbaker.com/recipes/nut-free-sunflower-seed-butter-cheesecake/, https://www.unconventionalbaker.com/recipes/gluten-free-vegan-crepe-cake-recipe/, https://www.unconventionalbaker.com/recipes/vegan-carrot-cake-nut-free-no-bake/, Top 15 Sinful Most Popular Sugar Free Chocolate Desserts - Kitchology, Inc, Sugar-free, candida diet, gluten-free Chocolate Desserts | Ricki Heller, Grain Free Cupcakes, Chocolate Cake, & Muffins, Pumpkin Ice Cream, and Autoimmunity & Vaccines - Whole New Mom, Grain Free Christmas Cookies, Pumpkin Cupcakes and more! No Bake Chocolate Crust: 2 cups pecans 1/4 cup cocoa powder 2 tbsp coconut oil (other light taste oil may work) Let me know if you try it — I’d love to hear how you go. Naturally keto and low carb. Sorry the cake didn’t work out for you as planned. Make it and you will fall in love too! I hope you enjoy the site and find something yummy to make! Actually, I’ve made this with both kinds and both work great — so feel free to go ahead and use the economy version :) I can’t give a blanket answer for all the recipes, but for all the ones that come to mind from the blog either ground almonds or the de-fatted flour should work just fine. It powdered on the plate when I sliced it. If so it will work if you soak them for a bit first to soften them up. There are many reasons why people can end up seeking flourless baking recipes. I’m not sure whether you mean the topping got frost bite and turned white as a result? This easy one bowl chocolate cake is dense, fudgy, chocolaty, and OH SO DIVINE! I’m sorry the frosting didn’t work out as planned though. If you were to try it though (I’d never deter someone from exploring :) ), I’d start with 1 cup coconut flour and see what happens… and add more as needed from there. I will try this out with my family this weekend. I LOVE this recipe and would love to make it for my boyfriend, but he has an almond allergy. The nut flour gives this cake its texture and flavor, so if there are any kind of nuts that are affordable that you can grind down into a flour for this recipe, that would work best. I perused your other recipes and I am excited that I found you and have become a follower on IG and subscribed here. Lightly butter a 6-inch / 15cm springform pan or equivalent. Thank you for taking the time to leave feedback — appreciate it! It thaws out very well — just recommend pre-slicing it first, so it’s easier to defrost a slice or two at a time. Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Otherwise, assuming freezer is not a problem, then it sounds like the fat separated from the rest of the contents in the topping, which can happen if one or more of the ingredients are hot or too warm (is it possible your coconut oil was warmed up beforehand and not cooled back down to room temperature? Thank you! I’m glad you enjoyed it nonetheless, but too bad it didn’t work out as a cake this time around. I made it last night for a dinner party and everyone loved it. Pour this chocolate mixture over the cake and use a spatula or the back of a spoon to spread it evenly and smoothly over the top. Many Thanks. Thank you for doing what you do. Thanks so much! Nut-free raw carrot cake: https://www.unconventionalbaker.com/recipes/vegan-carrot-cake-nut-free-no-bake/, I love the ‘happy unbaking’ tag!!! Baked this cake for my birthday and it was an absolute hit! Hey, it’s my birthday so calories don’t count:). Here are a few examples: I am always looking for gluten-free recipes! Still, I *wish* I could post the pictures because the possibilities in terms of customizing this recipe ran wild in my head and I am beyond pleased with the end result and I am not, by any means, a baker or someone who “knows” what they’re doing in the kitchen but this was so much fun and so flippin’ easy to make. They say it’s MY birthday and because it’s my birthday I made YOU a chocolate cake. The Two Peas & Their Pod Cookbook is here. You can get them everywhere, even in Poundland! This easy, chocolatey no bake Nutella cheesecake recipe makes the perfect treat for birthdays, Thanksgiving, Christmas, or any occasion! I am normally not a big cake person, I am a cookie gal, but this cake from King Arthur Flour is my FAVORITE! Add the chocolate and butter to a large glass bowl and melt over a double-boiler, stirring until fully … I’m so happy the cake worked for you, even without the processor. Lastly, I don’t own a food processor but I was able to (somewhat) painstakingly process the ingredients in small batches in my Vitamix blender but I did trip the circuit more than a few times with this method . So happy you enjoyed it, Bec! Let me know if you’re still having issues. It should still be edible, the white you’re seeing is just solidified coconut oil. It did taste yummy though. Whenever you are craving chocolate like mad, make THIS cake. Still tasted amazing. I made this for my mom’s birthday a few years ago and chose to keep it simple for the occasion — just dressed it with some cacao nibs and salt flakes (because salted chocolate and I were having a long moment back then…). Shop our Tahini and Chocolate Flourless Cake Recipe Shop the look, shop the styling, shop the recipe. Look forward to trying some other recipes x, Ho Sarah. Thanks for your feedback. Remove cake from freezer. I absolutely plan to make this again (maybe I’ll invest in a proper food processor…) And I’m wondering if a chocolate mint raw cake could be done… Can’t wait to try! I dressed it with blueberries and cherries to cut through the richness and I added a tablespoon of GF icing sugar to the icing, as the aftertaste was too bitter for me. Thank you. The cake … The most wonderful chocolate cake that I ever did in my life. The cake it’s self is fucking delicious everything that I wanted! Raspberry whip crepe cake: https://www.unconventionalbaker.com/recipes/gluten-free-vegan-crepe-cake-recipe/ Hi! The chocolate layer on top seals the deal, providing a lot of richness and flavor to the cake. Even the beginner can bake this wonderful cake. P.S. And maybe actually I’d blend all the other ingredients together first and then add the coconut flour afterwards and process again. Thanks for linking up at our Gluten Free Fridays Party! Hi Hope, I think hazelnut flour would be wonderful here. It is 100% decadent and worth every single bite. And it’s so much easier than using scales, you’ll never want to do it again! I used raw honey as my sweetener instead of maple syrup and used cacao powder which I have an excess of! Kudos to you!! Preheat the oven to 275 degrees with the rack in the center. Looking forward to making it for my husband’s birthday. So happy everyone enjoyed it :). This flourless chocolate cake is baked with olive oil to create a really rich flavor and texture. Don’t over bake the cake. If you are a chocolate lover, you are going to fall in love with this rich chocolate cake after one bite. This is a beautiful, healthy recipe that just takes the edge off those sugar cravings after dinner. Your email address will not be published. Turned out so delicious!! My gluten-free friends are especially fond of it. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. As for the pepper, if it makes you nervous, you can just omit it :) It’s not very noticeable — just adds a bit of an accent flavor to the chocolate cake. The frosting separating usually indicates that the oil may have been too hot (as it then can cook the sugar and make it clump up with the rest of the solids and separate from the oil), which can happen either if the oil was too hot when added, or sometimes if this mixture is blended on high speed for a while and begins to warm up. This sounds so good but in addition to wheat,eggs,yeast, soy, vinegar, oats etc etc I am allergic to dates, grapes and any dried fruit. Come Back Soon! It's gluten free but you definitely wont miss the flour in this one. After the cake is glazed, let the glaze set up before cutting. Baked chocolate sheet cake: https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/ Interesting. Chocolate is deeply associated with love, chocolate … But you’re good to go both ways. This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. To achieve the texture you see in the photos (completely set edges and a little creamy at the center) you’ll have to bake it at 320°F … Thanks so much for the wonderful feedback, Kate! If I don’t have vanilla beans can I substitute it with something else? ★☆ See you over at Full Plate Thursday ;), What an amazing looking cake! I did 3 times and really love each bite. still 2 cups? Hi Natalia. ★☆ Surprisingly light, but satisfyingly decadent, this Italian flourless chocolate cake makes the perfect companion for berries and whipped cream. Like almost as easy as a box mix. Black bean chocolate cheesecake (can potentially top this one with the chocolate topping from the recipe above): https://www.unconventionalbaker.com/recipes/black-bean-chocolate-cake-no-bake-recipe/ Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday. You can use chocolate chips or chopped up chocolate. The pepper brings nothing to it either, Too bad it wasn’t to your liking, Chris, but thanks for sharing . This way you aren’t putting a huge strain on your processed. https://www.unconventionalbaker.com/recipes/gluten-free-vegan-texas-sheet-cake/ I’m Making this for a birthday on saturday, as was wondering if you think it will taste just as good if I make it a couple of days before and keep it in the fridge. I’d use the same amount — 2 cups. Baked Coconut Tres Leches cake: https://www.unconventionalbaker.com/recipes/gluten-free-dairy-free-coconut-tres-leches-cake/ :), Hi Audrey, This cake is also great with whipped cream or ice cream. ), or if somehow water got into the mixture, which can have the effect of pushing the oils up. Thank you so much for this recipe! Thanks! Well, maybe it could, but you’d basically need to redevelop the whole recipe because coconut flour works differently to every other flour in baking. Hi Audrey, just found your blog as I searched for an eggless flourless cake to make for my boyfriend’s birthday tomorrow. https://www.unconventionalbaker.com/recipes/duncan-hines-style-chocolate-cake-gluten-free-vegan-refined-sugar-free/ First time making this cake – I highly recommend processing your almonds first until they are flour like, then adding the rest of your ingredients. If it’s too dry, add a bit more maple syrup (or you can add a bit of almond butter even for creaminess, or just a splash of non-dairy milk). It is so rich and delicious my only concern is how frequently I will want to make this now. This recipe looks great! . I love that topping a lot as well, and it naturally ends up on a lot of things ;) Thanks for the lovely feedback! Not sure if that ’ s a super easy dessert, and whisk every minute so! Is meant for processing drier ingredients prefer it chilled + it ’ s too fabulous!, you are craving chocolate like mad, make the chocolate layer on top seals the,. D love them I tried water, which made the cake to help separate it from the pan begin form... Is needed afterwards and process again balance out the rich chocolate cake recipe I! Ready to serve, and stir until smooth your processed, I hope you are a chocolate lover, can. For some family members ’ birthdays for us too: ), was. 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