Sumptuous Vegan Brazilian Coconut Flourless Chocolate Cake
Discover our vegan Brazilian Coconut Flourless Chocolate Cake recipe, an irresistible and gluten-free dessert that's perfect for those seeking a rich, decadent treat without the dairy or gluten. This mouthwatering cake is sure to impress with its luxurious texture and heavenly aroma.
Allergens
Nuts (almonds)
Ingredients
- 2 cups coconut cream
- 1 cup unsweetened cocoa powder
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups gluten
- free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy
- free chocolate chips
- 1/2 cup chopped almonds (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease and line an 8 inch (20 cm) round cake pan with parchment paper. In a saucepan, combine coconut cream, cocoa powder, and coconut oil over medium heat. Stir until smooth and well combined. Remove from heat and let cool slightly. In a large bowl, whisk together gluten free flour blend, baking soda, and salt. Set aside. Add maple syrup, almond milk, and vanilla extract to the slightly cooled chocolate mixture. Mix until fully incorporated. Gradually add dry ingredients into the wet ingredients, stirring until just combined. Fold in dairy free chocolate chips and almonds (if using). Pour batter into prepared cake pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving.
Chef’s Insight
To achieve the perfect texture, avoid overmixing the batter. Fold in the chocolate chips and almonds gently to keep the cake tender.
Notes
For best results, use full-fat coconut cream and high-quality cocoa powder.