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Flourless Chocolate Cake
This rustic chocolate cake is gluten free and made with cornflour (cornstarch) instead of regular flour. It only takes 8 ingredients and 10 minutes to prepare, and the result is a deliciously gooey, almost brownie-like dessert.
Ingredients
Ingredients
- dark chocolate, roughly chopped (we use 70% chocolate)
- vegan margarine, plus extra for greasing
- unsweetened soya milk
- granulated sugar
- cornflour, cornstarch in the US
- cocoa powder, plus extra for dusting
- baking powder
- instant coffee granules
- vegan ice cream, to serve (optional)
Method
- 1
Preheat the oven to 170°C fan / 375°F. Grease the sides of a 22cm (9") springform cake tin with vegan margarine and line the base with baking paper.
- 2
Next, set a a heatproof bowl over a pan with a little simmering water and add the dark chocolate, vegan margarine and plant-based milk. Stir until fully melted.
- 3
Remove the bowl from the heat, add the sugar and sieve in the cornflour, cocoa powder, baking powder and coffee granules. Fold the cake mixture with a spatula until smooth. Note: try not to over-whisk as this will make the cake dense.
- 4
Pour the batter into the cake tin and bake for 25-30 minutes, or until a thin crust has formed and the cake doesn't wobble when gently shaken. Do not over-bake as the cake will firm as it cools.
- 5
Remove the cake from the oven and allow it to rest in the tin for 30 minutes before transferring to a wire rack to fully cool.
- 6
To finish dust the cake with a little extra cocoa powder and serve with a scoop of vegan ice cream.
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