Mind Over Batter: Addictive Gluten-free, Vegan, Flourless Chocolate Cake

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Huge green tea = huge wake up or a giant’s regular wake up

What a night. I woke up with my partner at 5:30 this morning, and laid in bed until 6 before I got up to be productive. Then what did I do? I slept from 7:30 til noon after reading for a while on the couch! The sluggish, groggy feeling in my head and body means I turned immediately to my hilariously large mug and filled it to the brim with green tea brewed strong. With this and some Nature Valley Oats and Dark Chocolate under my belt (most indulgent processed second breakfast ever), I’ll be ready for the day.

So, chocolate. People who know me well know I have a huge soft spot for chocolate; no one knows this better than my husband, who is often my chocolate-go-getter. Besides Valentine’s Day indulgences (my first ever real box of chocolates!), we have become much more conscious of and dedicated to eating vegan chocolate. No more milk or white chocolate, though I never really liked them much to begin with anyway when compared to dark chocolate. Luckily for us, a city like Buffalo offers many places and opportunities to stray from “the norm,” and we frequent the Lexington Co-Op in Elmwood Village to satisfy our chocolate needs. I had been wanting to make a vegan, flourless chocolate cake for a while, and armed with a pound of vegan chocolate bits from our local co-op, I was ready to begin.

I wanted to create a flourless chocolate cake that was different than the other recipes I had found. Many recipes for vegan flourless chocolate cake utilize non-wheat flours like coconut flour, which I thought defeated the purpose of flourless! Wanting to stay true to the concept, the recipe I have here is an experiment and definitely a work-in-progress, but delicious nonetheless. The only real trouble is getting the cake to setup entirely; this cake is somewhere between a supremely stiff pudding and a dense cheesecake. I will include the recipe and my plans for altering next time so you can all follow along and make any recommendations!

First, melt your (vegan) chocolate bits in a double boiler. If you don’t have a double boiler, you can do what I do: heat about an inch of water to a consistent simmer in a small saucepan and place a stainless steel or glass bowl wide enough to cover the opening on top. Melt the chocolate in your double boiler slowly, stirring until completely melted. Then, add the canola oil and stir until well-blended. Why add the oil now? I simply find that the fats mix better when combined at the same time. And a little heat never hurts (a little!).

You can see my double boiler setup here under all that melty deliciousness!

You can see my double boiler setup here under all that melty deliciousness!

Since you’ll have a couple of minutes while the chocolate begins to warm, take the opportunity to cut a piece of parchment paper to fit the inside of your springform pan. You can either free-cut and hope for the best, like I did, or you can just trace the pan onto the paper with a pencil and cut inside the drawn circle.

Pretty close...

Pretty close…

Next, puree the black beans and banana, and stir in with the chocolate mix.

Mmmm getting there

Mmmm getting there

After you’ve dirtied the food processor by pureeing the black beans and banana, you can dirty it even further by whipping your silken tofu. Whipping the tofu helps add a bit of air and gives it a smooth texture.

Tofu! Eggs, be gone!

Tofu! Eggs, be gone!

Brew up your strong coffee…

Caff. Eine.

Caff. Eine.

…and add everything remaining to the chocolate mix: the coffee, sugar, vanilla, water, baking soda, and apple cider vinegar. Pour into your pan, and bake at 325 for 40-50 minutes. And no, that’s not a joke: 40-50 minutes.

Yeah! Uncooked magic :D

Yeah! Uncooked magic 😀

Once out of the oven, freeze for 20 minutes to jump-start the setting process, and transfer to the fridge for at least 2 hours or until cool completely.

A friend who hates black beans ate the cake and had no idea. We all loved the cake. I would recommend having a pie server handy for getting your slices out, because this cake will be funny to get out.

Gluten-free, Vegan Flourless Chocolate Cake
1 lb. vegan chocolate bits
1 c. canola oil
1 banana
1 c. silken tofu
1/2 c. black bean puree
3/4 c. sugar
1 tbsp. vanilla
1 c. strong coffee
1/4 c. water
1 tbsp. apple cider vinegar
1 tsp. baking powder

Now, for next time, I think I’m going to change up the recipe a bit. First, the moisture content needs to come down. Second, the banana flavor needs to come down. Third, I think the cake needs to actually try to rise less in order to get the correct dense texture of a flourless chocolate cake. So, this is my proposed NEW recipe:

1 lb. vegan chocolate bits
1 c. canola oil OR vegan margarine (my new favorite thing)
1/2 banana
1 c. silken tofu
1 c. black bean puree
3/4 c. sugar
1 tbsp. vanilla
1 c. strong coffee

Fewer ingredients, but who knows how it will come out? It’s untested. I’ll do an update once it’s completed! But for now, the tested, gluten-free, vegan flourless chocolate cake is a pretty damn good substitute! With a side of unsweetened almond milk, it’s just heaven. One small slice is enough to send you into a health coma!

 

 

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