Flourless Chocolate Cake

This yummy recipe is really rich-tasting so a sliver does the trick. It’s super easy and the results are soooooooooooo good.

Makes 8-10 servings

7 ounces non-dairy dark chocolate bars, chopped

1/2 cup olive oil or vegan butter

1 cup coconut sugar

1/2 cup arrowroot powder

1/2 cup unsweetened oat milk

1 teaspoon vanilla extract

1 cup blanched almond meal or almond flour

1/2 cup Dutch processed, unsweetened cocoa powder

pinch ground cinnamon

Oil a 9-inch round cake pan and lay a piece of parchment fitted to the bottom of the pan and lightly oil that too.

Preheat oven to 350 degrees F.

Place a heat-resistant bowl over a pan of simmering water (taking care that the bowl does not touch the water) and place chopped chocolate and oil (or butter) in the bowl. Stir gently as it slowly melts. Stir until smooth. While the pan is still on the heat, whisk in the coconut sugar. Remove the bowl from the simmering water and mix in vanilla, oat milk and arrowroot. Fold in almond meal and cocoa powder, mixing until well combined.

Spoon evenly into prepared pan, spreading to ensure even thickness. Bake for about 40 minutes or until the top begins to crack. The center should still be soft to the touch, but not wet. Allow the cake to stand for 15 minutes to allow it to set.

Run a knife around the rim of the pan to loosen the cake. Invert onto a cooling rack; peel off parchment. Invert into a serving plate.

Cook’s Tip: I like to serve this cake with a chocolate drizzle or with a raspberry sauce.