Home Allergy Friendly Gluten-Free Egg-Free Flourless Chocolate Cake

Gluten-Free Egg-Free Flourless Chocolate Cake

April 23, 2014

Hello dear readers! Here’s one for you from the archives.

Have you tried it?

It’s just been too popular not to share again.

Here’s what a few have wrote in saying about it:

“This cake is AH-Mazing! Thank you so much for sharing!” — Jennifer

“I’m making this for a second time this week!! I’ve been gluten free for over a year now, and I’ve recently eliminated eggs. This recipe is fantastic! It’s rich and dense and chocolately! Instead of cashews, I used a little less than 1/3 cup almond butter. It worked out great.”  — Melanie

“Absolutely amazing! This was such a find and a friend made it for a dinner party (because I asked her too!) I took half the cake home and have had little slivers with my coffee each morning. Because its healthy, right?? 🙂 delicious! Will be making again!”  —Lisa

Enjoy!

Gluten-Free Egg-Free Flourless Chocolate Decadence Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 8 hours

Yield: 4-6 servings

Ingredients

  • 2 tablespoons virgin COCONUT OIL
  • 1/2 cup Enjoy Life® CHOCOLATE CHIPS
  • 1/2 cup plain, unsalted cooked BLACK BEANS, rinsed and drained
  • 1/2 cup raw CASHEWS, soaked 4-6 hours, rinsed and drained (see Notes for substitution)
  • 1/2 cup WATER
  • 3 tablespoons runny HONEY or AGAVE (if vegan)
  • 3 tablespoons Dutch-Process COCOA POWDER (read how Dutch is different)
  • 2 tablespoons COCONUT FLOUR
  • 3/4 teaspoon BAKING POWDER

Instructions

  1. Directions:
  2. Preheat oven to 325?F.
  3. Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.
  4. Combine and gently heat coconut oil and chocolate chips just to soften.
  5. Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender. Blend on medium-high until super smooth. Add baking powder and blend on low 5-10 seconds or until just incorporated.
  6. Immediately pour mixture into pan. Bake 35-40 minutes.
  7. Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan. Serve cold. Garnish with chocolate shavings if desired.

Notes

1. Enjoy Life® Chocolate Chips are gluten-free, soy-free, dairy-free. Use any brand of chocolate chips that are safe for you.

2. This cake is best kept refrigerated and served chilled.

3. No time to soak the cashews? Soften in very hot water for 10 minutes.

4. Expect the "cake" to rise during baking and fall during cooling. This is to be expected.

5. If your blender is not "high-powered" and you are determined to make this cake. Try pureeing the beans, cashews and the liquid first, then proceeding with the other ingredients.

6. I have had many inquiries about substitute for cashews. The last time I made this cake I replaced the cashews with 1/3 cup peanut butter and it was quite delicious—definitely had a hint of peanut butter. The outer part of the cake seemed a bit more crumbly, but it did not detract from the flavor. You could very well use sunflower butter, too.

http://www.floandgrace.com/2014422gluten-free-egg-free-flourless-chocolate-cake-html/

 

 

23 comments

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23 comments

Madison @ Eating for Balance April 23, 2014 at 8:57 pm

This looks fantastic! Thanks for the great allergy-friendly recipe 🙂

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Mikhaela from Safe & Scrumptious Blog April 25, 2014 at 4:38 pm

This looks AMAZING… but my daughter is super allergic to most tree nuts, including cashews (as well as dairy, eggs, sesame, peanuts, etc.). Do you have any suggestions on replacements for the cashews?

Reply
Lexie April 25, 2014 at 10:41 pm

Madison, you are welcome! But really, these kind of recipes are just ones I make up by mistake 🙂 I think I was trying to make brownies when this recipe came to be.

Mikhaela—great question. I think I have suggested using extra beans in the past, but the cashews really offer that cream element. Thinking about it I wonder what coconut cream (the solids in a can of chilled coconut milk —I like Thai Kitchen). That may be worth a try 🙂

xoLexie

Reply
Regina April 27, 2014 at 8:43 am

I love to bake with beans! This is definitely a must try. 🙂

Reply
KRW April 30, 2014 at 9:43 pm

How do I tell if the cake is baked? The dry toothpick method?

Reply
Lexie April 30, 2014 at 10:02 pm

KRW, Just bake for the given time. Because there are no eggs and the cake is so dense (no lift, no crumb) if it is a little undercooked it should not matter. You should be good to go if you bake it for 40 minutes 🙂 The chilling step is key. This is a dense … almost fudgey "cake."

xoLexie

Reply
Gerise May 6, 2014 at 11:57 am

This looks AMAZING, Lexie. I don't have the right size pan, though. Do you have any suggestions on another baking vessel besides the 5-6" springform pan?

Reply
Lexie May 7, 2014 at 1:11 am

Gerise, one reader says: "Hi, I wanted to say that I made this recipe last night. I doubled it so that I could use an 8in spring form and baked it for 37minutes. It turned out perfectly but really must be eaten cold (my "I must try this immediately! piece was like thick pudding… delicious, thick warm pudding)."

I hope that helps 🙂

xoLexie

Reply
Gerise May 13, 2014 at 1:02 pm

Thanks so much for the recommendation, Lexie! I didn't want to double the recipe, because that's just all the more cake I'll eat. 🙂 I went to the store in hopes of finding the right sized pan, but actually came home with two little guys (4-inchers). I used my toaster oven to bake two little cakes, and it worked beautifully! Thanks for sharing your yummy "everything-free" recipe. It is truly appreciated!

Reply
Perk Idea May 14, 2014 at 5:51 am

Love it, thanks for sharing this wonderful recipe!

Reply
MenuTrinfo June 11, 2014 at 8:50 pm

This looks delicious and allergy friendly!

Reply
Audrey Bergeron-Morin December 8, 2014 at 10:32 pm

Next to BEANS, in the instructions, the note says See Notes for substitutions, but I can’t see anything about substitutions for the beans in the notes at the bottom of the recipe… were you planning on including this or did you just put the "See Notes" comment on the Beans rather than the Cashews line by accident?

Reply
Lexie December 17, 2014 at 4:22 am

Oops, thanks for that catch Audrey. "See Notes" was meant to be next to CASHEWS. I have made the change. Sorry, there is no sub for the beans 🙁 xoLexie

Reply

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