For All Gluten Free Vegan Desserts Lovers 🙂
The moist flourless chocolate cake is vegan, gluten-free, oil-free, and refined sugar-free. Simple methods are required for this perfectly tender, moist, delectable chocolate cake.
Ingredients (6-inch/15cm)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
• ½ cup (100g) vegan chocolate chips
• ½ cup (120ml) unsweetened almond milk (sub other plant milk)
• 1 ¼ cups almond flour
• ½ cup + 2 Tbsp applesauce
• ¼ cup coconut sugar
• 6 Tbsp potato starch
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• Pinch salt
Instructions
1. Line a 6-inch cake pan with parchment paper.
2. Add the chocolate and almond milk to a small saucepan over medium heat. Once the chocolate starts to melt, remove from the heat and stir until the chocolate is fully melted. Allow the mixture to cool slightly.
3. Add the cooled chocolate mixture and all the other ingredients to a large mixing bowl. Mix until combined.
4. Pour the cake batter into a cake pan.
5. Bake at 180ËšC / 350ËšF for 20-25 mins. Inserted skewer comes out with a little amount of crumbs. It’s better to underbake the cake than to overbake as it will firm up a lot when it cools.
6. Let the cake cool completely in the pan.
7. Serve the cake with cocoa powder. Store leftovers in an airtight container at room temperature or in the fridge for 3 days or in the freezer for up to 1 month.
#vegan #plantbased #glutenfree
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