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Nut-Free Flourless Chocolate Cake {Raw, Vegan, Gluten-Free, Paleo, Refined Sugar-Free}

Nut-Free Flourless Chocolate Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6" cake
  • Category: Cake
  • Method: Baked
  • Cuisine: Dessert

Description

A decadent, chocolatey flourless raw vegan cake made without using nuts. Refined sugar-free.


Ingredients

Cake:

  • 3 cups dried white mulberries, ground (I just put them into my food processor  and processed into a fine crumble first)
  • 2 cups medjool dates {pitted + presoaked to soften and then strained. Note: soak for a few hours in warm water, or cover with boiled water and soak 15-20 minutes if you don’t care for the recipe to remain raw}
  • ¾ cup alkalized cocoa powder (strongly recommend against using raw cacao — see comments section for explanation)
  • ¼ cup maple syrup (or agave, etc.)
  • 1 tbsp lemon juice
  • pinch of salt
  • 1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
  • Optional: 2 tbsp neutral tasting coconut oil, softened (only add if you want the cake extra firm, otherwise it will work just fine without)

Topping Layer:

  • ½ cup coconut oil, liquified (but not hot!)(use non-dairy butter instead for a softer frosting)
  • ¼ cup cocoa powder
  • 3 tbsp maple syrup (or agave, etc.)
  • 1 tsp pure vanilla extract

Optional Toppings:

  • cacao nibs
  • dried white mulberries
  • salt flakes
  • dried lavender or other edible dried flowers

Instructions

  1. Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape {see notes below on alternative pans}. {I did this using a spoon first, and then I put a piece or parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth}. Place the cake in the freezer while working on the next step.
  2. Place all topping layer ingredients into a bowl or tall glass and stir together until a smooth liquid mixture forms {stir until all clumps disappear}. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. 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}.
  3. Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan {carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake}. Place on a serving plate, top with any additional toppings, and keep cake refrigerated until ready to serve. {Note: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must. I just prefer it chilled + it’s a bit easier to slice when cold}.

Notes

If you don’t have a 6″ springform pan, feel free to use any small container or dish of a similar size {a tupperware container would work well, or a small pan}. Just make sure you line it with some parchment or wax paper first so that it’s easier to remove the cake later. Note that the wider the dish, the flatter the cake — the shape is up to you.

Also, to get a nice clean slice, use a sharp sturdy knife and run it under hot water for a minute, wipe water off and immediately slice. Repeat process as needed if slicing multiple slices while the cake is frozen.

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