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Stop scrolling. You just found the one. This vegan flourless chocolate cake is pure decadence: dense, fudgy, and loaded with deep chocolate flavor, all topped with a glossy ganache that's smoother than your best pickup line. No flour, no gluten, and 100% Kosher for Passover. The best part? No complicated techniques, either-just a handful of pantry staples, one pan, and about an hour standing between you and a cake that looks like it rolled straight out of a Michelin-starred kitchen (but it's all you, chef).
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Legend has it, Italy's Torta Caprese was born as one of the OG flourless cakes when a baker accidentally left out the flour. Honestly? Best. Mistake. Ever. This version sticks to tradition with a fudgy, truffle-like texture and nutty almond undertones. But we're taking it up a notch with black cocoa powder for a deep, Oreo-esque chocolate punch.
Passover in my house follows the same routine every year: we sing Dayenu, reflect on the meaning of the holiday… and then demolish a slice (or three) of this flourless chocolate cake. Honestly, I could eat the whole thing myself, but I try to share (sometimes). Chametz-free, gloriously fudgy, it's the perfect sweet finale to Seder. And if you're planning the full Pesach spread, I've got you covered with tzimmes, vegan potato kugel, vegan matzo ball soup, and charoset to round out the menu.
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🥰 Why you'll adore this vegan flourless cake recipe
✅ Tested and Approved Worldwide: Like all my vegan dessert recipes, this cake was tweaked, perfected, and then tested by hundreds of bakers across the globe to ensure it works flawlessly, no matter your kitchen setup.
✊ Vegan AF & GF: Like all of my vegan Jewish recipes, this cake is obviously 100% plant-based. Annnnd it's totally gluten-free too. No dairy, no eggs, no cholesterol, no problem!
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🍰 Vegan flourless chocolate cake ingredients
Semi-Sweet Chocolate Chips
Semisweet chocolate chips are the heart and soul of this cake. Go for high-quality vegan chocolate chips between 50-70% cocoa-anything darker can turn things bitter and dry. Keeping strictly Kosher for Passover? Double-check that your chocolate is certified. Can't find Kosher chips? No stress-chopped dark chocolate or a good-quality vegan chocolate bar works just as well.
Vegan Butter
This is what makes the cake melt-in-your-mouth fudgy. My go-to is Earth Balance buttery sticks-they're Kosher, pre-measured, and melt beautifully. That's why I use it in everything from my vegan msemen and vegan cinnamon babka to my vegan apple fritters. But if you're in a pinch, refined coconut oil works too (just skip unrefined unless you want a coconut-flavored cake).
Sugar
Regular ol' white sugar or organic cane sugar work perfectly, but my wife swears by coconut sugar and palm sugar, so we always have them stocked. They bring a subtle caramel note and a deeper, more complex sweetness. Plus, they're essential for fueling my family's Bandrek addiction-this spiced Indonesian herbal tea is practically a daily ritual in our house.
Vanilla Extract
Vanilla rounds out the deep chocolate flavors with warm, aromatic notes. Pure vanilla extract is the best choice for intensity, but if you're out, vanilla paste works just as well. I also love using vanilla powder, which I keep on hand for my vegan linzer tarts and passionfruit panna cotta, since it adds a concentrated flavor without extra liquid. Whatever form you use, a good-quality vanilla makes all the difference.
Cocoa Powder
Cocoa powder is what makes this cake deeply chocolatey, and you've got options. Natural cocoa powder is slightly acidic, which works beautifully with the almond meal to create a tender crumb. Dutch process cocoa powder is more mellow and won't react the same way, but it'll still give you a rich and delicious cake.
I also add black cacao powder for an extra dark, almost jet-black color and an intense, deep chocolate flavor. It's the same cocoa I use in my vegan chocolate babka and vegan hazelnut truffles, and it gives this cake a dark, dramatic look. If you don't have black cocoa, no problem-just use more of your regular cocoa.
Potato Starch, or Tapioca Starch
These starches replace eggs, holding everything together while keeping the texture tender. Potato starch makes it dense and rich, while tapioca starch adds a little chew. Either works, so use what you've got.
Blanched Almond Meal
Almond meal, or almond flour, keeps the cake naturally gluten free and gives it a subtle nuttiness that makes the chocolate flavor pop. Make sure it's finely ground for the smoothest texture. No almond meal? Use hazelnut flour for a Ferrero Rocher vibe.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Chocolate Hazelnut Flourless Cake
Swap out the almond meal for hazelnut flour and add plenty of my homemade vegan Nutella to the ganache.
Flourless German Chocolate Cake
Top the cake with a coconut-walnut caramel filling for a flourless spin on the classic German Chocolate Cake.
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📖 How to make Flourless chocolate cake
Nail this delicious cake on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Some Like It Hot:
Preheat your oven to 350°F (175°C). Line the base of an 8-inch cake pan (springform works best) with parchment paper, and lightly grease the sides and bottom with neutral oil.
Step Two
Butter Late Than Never:
Set up a double boiler over medium heat, and gently melt the chocolate chips and vegan butter together. Stir occasionally until the mixture is silky smooth, then remove it from the heat and let it cool slightly.
Step Three
Whisk Me Away:
In a large mixing bowl, whisk together the sugar, vanilla extract, cocoa powders, potato starch, almond meal, and salt. Pour the slightly cooled chocolate-butter mixture into the dry ingredients, stirring until it forms a thick batter. Gradually mix in the room-temperature the plant-based milk of choice, stirring after each addition, until the batter is smooth and glossy.
Step Four
Spready Krueger:
Pour the cake batter into your prepared pan and spread it evenly.
Step Five
Bake Me Proud:
Bake for 35-40 minutes, over medium heat, until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs. Leave the cake to cool completely in the pan before attempting to remove it.
Step Six
Ganache-ional Treasure:
While the cake bakes, heat the coconut or soy milk in a saucepan over medium heat until it begins to simmer (don't let it boil). Remove it from the heat and stir in the chocolate chips, mixing until the ganache is completely smooth. Let it sit at room temperature to thicken as it cools for 20 minutes.
Step Seven
Frost and Furious:
Once the cake is cool, remove it from the pan and place it on a serving plate. Spread the chocolate ganache glaze over the top of the cake. Garnish with fresh raspberries and chocolate curls.
💡 Serving Ideas
This flourless chocolate cake is kinda the bomb with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream.
In my house, we love it after a bowl of vegan borscht with soft, freshly baked vegan challah-because really, is there anything better than tearing off a warm piece of bread to dunk into that deep, earthy soup? Or go all-in on comfort with vegan chicken noodle soup and a plate of pierogies-cozy, hearty, and exactly what you want before something sweet. Potato kugel fits right in with either spread, bringing that crispy, golden goodness to the table. And if you're on team more chocolate is always better (samsies), pair this with a slice of my flawless vegan chocolate babka for an all-out cocoa knockout.
👉 Top tips
- Use Good Chocolate: Your chocolate is the star of this show, so choose wisely. Semi-sweet chocolate chips or bars work best, ideally between 50-70% cocoa. Anything too dark can make the cake bitter or dry, so aim for a balanced, high-quality option for the richest flavor.
- Mix Gently: When combining the melted chocolate with the dry ingredients, mix just until smooth. Overmixing can lead to a dense, tough cake, so keep it gentle-just enough to incorporate everything evenly.
- Let the Cake Cool Completely: Resist the urge to add the ganache while the cake is still warm. If the cake hasn't fully cooled, the ganache will melt and slide off instead of setting into a smooth, even layer.
🤷♀️ Recipe FAQs
The key is good chocolate, a little starch for structure, and not overbaking. High-quality chocolate with 50-70% cocoa, almond meal, and a touch of starch locks in moisture, giving the cake its signature fudgy texture. Keeping an eye on the baking time and testing for moist crumbs on a toothpick helps ensure you don't dry it out.
If you're using coconut flour, be aware that it absorbs more moisture, so you may need to adjust the liquid ingredients slightly.
Cracks can happen if the cake is baked at too high a temperature or if the batter is overmixed, introducing too much air. To avoid this, bake at a steady 350°F (175°C), use a water bath if you prefer a smoother finish, and mix the batter just until combined. Remember, a few cracks are normal-just pour some ganache on top, and no one will ever know.
A springform pan is ideal because it makes removing the round cake much easier without damaging the cake. If using a regular cake pan, line it well with parchment and grease it generously so nothing sticks.
Not mandatory, but baking the cake in a water bath (also called a bain-marie) helps keep the texture silky smooth and evenly baked. The water bath adds moisture, which also prevents the cake from drying out or developing cracks. If you choose to use one, wrap the cake pan tightly in aluminum foil to prevent any water from seeping into the batter.
❄️ Refrigeration Storage:
If you manage to not eat the whole cake in one sitting, you can store the leftovers in the fridge. Keep it in an airtight container or wrap it tightly in beeswax wrap. It'll stay fresh for up to five days-just make sure the ganache has fully set before storing to keep things from getting messy.
🧊 Freezing and Thawing:
For freezing, wrap the leftover cake tightly in parchment paper and foil, then freeze for up to 3 months. To thaw, transfer the cake to the refrigerator and let it defrost overnight. Bring it to room temperature before serving for the best texture and flavor.
✌️You'll love these vegan Jewish baking projects too
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Easy Vegan Flourless Chocolate Cake
Equipment
Ingredients
- 8 ounces semi-sweet chocolate chips
- ½ cup vegan butter
- ⅔ cup sugar
- 1 ½ teaspoons vanilla extract
- ½ cup cocoa powder natural
- 2 tablespoons black cocoa powder
- ½ cup potato starch or tapioca starch
- 1 cup blanched almond meal
- ¼ teaspoon salt
- ¾ cup unsweetened plant-based milk
Ganache:
- ½ cup coconut milk or unsweetened plant-based milk
- 1 cup semi-sweet chocolate chips
Optional Garnishes:
- Fresh Raspberries
- Chocolate curls or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom of an 8 inch cake pan (ideally a springform pan if you have one) with parchment paper and lightly grease the bottom and sides with any neutral tasting cooking oil.
- In a double boiler, over medium heat, melt the chocolate chips and vegan butter, stirring until smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together the sugar, vanilla extract, cocoa powders, potato starch, almond meal, and salt. Add the melted chocolate mixture and stir until well combined. Gradually add the plant-based milk, stirring until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely in the pan before removing it.
- While the cake bakes, make the ganache. Heat the coconut or soy milk in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth. Allow the ganache to cool to room temperature.
- Once the cake and ganache are cool, spread the ganache over the cake, letting it drip down the sides. Optionally garnish with fresh raspberries and chocolate curls before serving.
Video
Notes
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Peter says
the vegan butter has soy so it is not acceptable for Passover for Ashkenazim. same for soy milk.
Adam Sobel says
There are many brands of vegan butter made without soy. A quick google search will turn you on to many of them. You can use any plant based milk with this recipe that you like.
D says
Hi
Can i sub almond flour for the almond meal?
Adam Sobel says
Yes!
Linda says
Loved this! It's decadent, moist, and fabulous! My new favorite go-to for a chocolate treat!
Linda says
Oh my, oh yes! This is definitely my favorite flourless cake recipe! Dreamy, creamy ganache and moist, decadent cake. Friends came over and were blown away at how yummy it was!