This recipe for Vegan Fudgy Flourless Chocolate Cake comes from Jewish Food Hero’s upcoming cookbook, Beyond Chopped Liver. This recipe is a vegan take on a fudgy treat of Ashkenazie origin. The natural sticky sweetness of apple and banana perfectly offset the bitter richness of melted dark chocolate. As it contains no grains, this is an ideal indulgent dessert to enjoy on Passover.
See a video of how to make this simple, delicious vegan dessert
All about the new cookbook, Beyond Chopped Liver
Vegan or plant-based eating has current, worldwide significance and interest. More and more people are transitioning to non-animal product based eating habits, inspired by health and environmental concerns.
This latest Jewish Food Hero recipe book updates traditional international Jewish recipes into plant-based Jewish recipes. The cookbook features recipes from each of these distinct food cultures: Ashkenazie, Mizrahi, Beta Israel, Bukharan, Cochin, Persion, Amazigh, Central and South American.
The recipes highlighted in this book celebrate our emotional and historical attachment to traditional Jewish foods. At the same time, their plant-based makeovers honor widely accepted scientific facts about physical and mental health and environmentalism.
In “Beyond Chopped Liver,” you can find core Jewish recipes with modern health upgrades, without dairy or meat, inspired from Jewish pre-modern diaspora communities: Ashkenazi, Sephardi, Mizrahi, Beta Israel/Ethiopian and Indian Jewish communities, and from the modern Israeli and American Jewish food cultures.
Rather than viewing plant-based foods as lacking ingredients, this book focuses on inclusion: showing the diverse, plant-based ingredients which can be included in our cooking for everyday, festivals and feasts.
Traditional Flourless Chocolate Cakes
Flourless chocolate cakes are dense and rich. They are usually created using eggs, butter, sugar and chocolate. Grain-free chocolate cakes are a modern favorite Jewish dessert during the holiday of Passover, during which eating any type of grain based leavened products is prohibited.
Plant-Based Flourless Chocolate Cake
This healthier flourless chocolate cake is gluten-free, dairy-free, vegan and insanely delicious. It is also oil-free and lower in sugar than most traditional flourless chocolate cakes. The cake is very fudgy and velvety with a slight crunch around the edges and a deep chocolate flavor.
Fudgy Flourless Chocolate Cake Variations
- Add a citrus note: grate the zest from a whole orange or 1-2 lemons into the cake batter before baking
- Add a decorative peanut butter swirl: drizzle 2-3 tablespoons of natural, drippy peanut butter over the cake batter and swirl using a toothpick
Key Ingredients Needed for the vegan fudgy flourless chocolate cake
Whole Flax seed: technically, to make this Kosher-for-Passover, you need to buy whole flax seeks and grind them at home in a coffee grinding machine
Ground Flax seed: For other times of year, ground flax seed works!
70% kosher chocoate
Soft light brown sugar
Kosher espresso powder for baking
Vegan Fudgy Flourless Chocolate Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
2 tablespoons ground flaxseed
6 tablespoons water
6 oz. (170g) dark 70% chocolate, chopped
½ cup (125g) unsweetened applesauce
1 very ripe banana, mashed
¾ cup (150g) light brown sugar
1 teaspoon vanilla extract
⅓ cup + 2 tablespoons (60g) unsweetened cocoa powder, sifted
3 tablespoons ground almonds
2 teaspoons instant espresso powder
¼ teaspoon salt
Preheat oven to 350 degrees F (175 C) and grease a 9-inch cake pan with baking spray or a dab of coconut oil.
Place the chopped chocolate in a small saucepan over very low heat. Melt the chocolate, stirring occasionally, and remove from the heat the second it is melted.
Meanwhile, put the ground flaxseed in a large mixing bowl and add the water. Whisk to combine and set aside for a few minutes until the flax mixture thickens up.
Add the applesauce, mashed banana, brown sugar, and vanilla extract to the flax mixture and whisk to combine.
Add the melted chocolate to the mixture of wet ingredients and whisk to combine.
Add in the cocoa powder, almond flour, espresso powder and salt. Using a spatula, gently fold the dry ingredients into the wet. The mixture will be thick and slightly glossy.
Pour the chocolate cake batter into a lined cake pan and bake for 50-60 minutes, until the top is set and the edges start to pull away from the pan.
Remove from the oven and leave to cool completely before slicing and serving.
Garnish with fresh raspberries.
Keywords: flourless, ashkenazie, vegan, plant-based, chocolate cake
Jewish Food Hero’s cookbooks
We can all enjoy plant-based foods, whatever our broader dietary choices. And the good news is, there doesn’t have to be anything complicated about vegan recipes. For straightforward, tasty and healthy dishes, look to these Jewish Food Hero cookbooks:
More plant-based dessert recipes
If this recipe has inspired you to try out some more vegan versions of favorite sweet dishes, look no further! Our Jewish Food Hero community has plenty more ideas to share: