Valentine’s Day kicks into high-gear and still the debate rages on: Boxed chocolates or a bouquet? Countless delinquent romantics face this dilemma right at this very moment, weighting their options at the nearest corner store. It seems like an obvious choice to me, and the numbers agree; polls consistently rank candies and sweets as the top pick, beating out everything from cards to cologne by a landslide. They say it’s the thought that counts, but let’s be honest: For this occasion, any gift less than cacao decadence would be given in bad taste.
While I don’t have a sweetheart to spoil, there’s still plenty of love to go around because the passion for chocolate knows no bounds. Even for those procrastinating Romeos and Juliets out there, this quick-fix flourless cake is simple enough to have ready in about an hour, and is far more impressive than any handful of wilted blossoms or waxy confections. Each dense, dark, and fudgy wedge is incredibly rich so it may very well serve more than just one happy couple… but then again, for my fellow single ladies and lads out there, I certainly wouldn’t judge you for considering it as a single serving, too.
Flourless Chocolate Cake
Ready in an hour or less, this dark, dense, fudgy chocolate cake doesn't lack anything, except flour!
- 3 Tablespoons Vegan Butter
- 5 Ounces Dark or Bittersweet Chocolate, Finely Chopped
- 1/2 Cup Aquafaba
- 1/4 Cup Granulated Sugar
- 1/4 Teaspoon Cream of Tartar
- 1 Tablespoon Finely Ground Chia Seeds
- 2 Teaspoons Arrowroot Powder
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- Preheat your oven to 300 degrees with a rack in very center. Lightly grease a 6-inch round mini springform pan and set aside.
- Place the vegan butter and chocolate in a large, microwave-safe bowl and heat at 30-second intervals, stirring thoroughly each time, until melted and completely smooth.
- Meanwhile, begin whipping the aquafaba in your stand mixer at low speed. Once you work up a stable froth, increase the speed to high. Mix together the sugar and cream of tartar in a small bowl and slowly begin adding the mixture as the machine continues to run. Allow 8 – 10 minutes of steady whipping for the meringue to reach full volume.
- Stir the remaining ingredients into the bowl of melted chocolate, taking care to beat out any clumps. Whisk about 1/4 of the stiff meringue into the chocolate to help lighten the mixture, and then switch over to a wide spatula. Gently fold in the remaining meringue until, keeping as much air in the mixture as possible, until fully incorporated. A few residual pale streaks are just fine.
- Transfer the batter into your prepared pan and smooth down the top with a spatula. Bake until cake pulls away from the sides of the pan and is set on top; about 40 – 45 minutes. Don’t worry if it seems to collapse in the center! It will just give you more space to fill with fresh berries or whipped coconut cream.
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Amount Per Serving: Calories: 368Total Fat: 28gSaturated Fat: 13gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 1mgSodium: 172mgCarbohydrates: 24gFiber: 7gSugar: 13gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
20 thoughts on “Neither Flowers Nor Flours”
Flowerless cakes are the best cakes. I would have to say they are number one! The first time I had a flowerless cake was when I was 4 years old. Again, many years later. A white cake both times. I asked “how did you make this fabulous cake? It reminded me of my grandmother’s cakes. ..NO FLOUR!!!…who knew…
Please fix my spelling…I was too excited about your cake! 💖
Haha, no worries! I actually like it- Both ways are accurate, if you think about it. :)
This. Looks. Amazing. OMG
Who needs a sweetheart when you have chocolate! A cake like this one will never disappoint nor give you headaches like some dudes…hahaha. It’ll please your tastebuds, make your belly happy and leave you wanting for more. ;-)
This recipe is awesome Hannah!
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I have not tried aquafina yet. Going to give it a try. This cake looks great.
My goodness, this looks amazing. I’m still new to working with aquafaba and this looks like the perfect way to get more familiar with it!
Just the ticket. I bypass valentine’s day completely as I consider it a moot point. If you have to have a day to give someone that you care about extra (commercial) products to show them how much you care about them, what does that make the rest of the year? Altogether too commercial for this little black duck. In saying that, this glorious creation could charm a snake out of a box! I am sucking up my valentine’s day twitching and am officially in LERVE!
This cake is absolutely gorgeous! I am so intimidated when it comes to baking. I haven’t tried making merengue with aquafaba yet, so this is a good challenge for me!
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Thanks for sharing the recipe. So yammy, I have reposted to my blog… sharing for more people to see this goodness…I hope you don’t mind.
Best wishes and more delish posts…
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Thanks for all the recipes! I tried it and it’s so so yum
Siavash from http://www.ethicaltree.com
Has anybody tried doubling this for a 9″ pan? I’m planning to use this as the base for a triple chocolate mousse cake. I previously tried making the base with a different recipe where I subbed in silken tofu and aquafaba for the separated eggs, but I didn’t know the importance of cream of tartar for stabilizing the foam. The whole thing collapsed and the foam all turned to liquid before the center set up. I’m hoping that with this recipe I can just extend the baking time, but aquafaba is still something I’m figuring out.
I haven’t tried it, but I would be concerned that the cake wouldn’t have a strong enough foundation to hold itself up in such a large pan. The foam is still fairly fragile, and further compromised by the high percentage of fat in the recipe.
Thank you! Very helpful..
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