Vegan Flourless Chocolate Cake. I had published a similar recipe in the past, but knew it needed an update. My Bittersweet Jaffa Almond Cake was good, but I wanted more. For a start, I was dreaming of something like Cloud Cake, and that cake has an unmistakable meringue-based texture, so much so that it almost shatters when you cut it. And to get that shatter effect, you need lots of sugar! But I knew that a vegan meringue was never going to hold up without some type of flour, so I was also looking at recipes for Torta Caprese.
In those recipes, the ratios for the three main ingredients were notably consistent. The weights for chocolate, almond flour and sugar were all the same. I decided to copy that feature and add it to my vegan meringue base. The only variable was the cocoa powder. Cocoa powder is a magic ingredient in vegan baking. I can’t tell you why, but a vanilla cake will never be as good as a chocolate cake when you’re baking without eggs. I trialed several cakes with varying amounts of cocoa powder, and they all turned out remarkably different.
This version is the one I like best. It’s got enough shatter to resemble the classic cloud cake, but enough structure to be satisfyingly toothsome. It’s simple to make, and incredibly rich. What’s more, it’s completely gluten-free, dairy-free, and egg-free. Perfect for that special occasion! This type of cake was always meant to sink. Once baked, it’s best to leave it for a day or so before adding whipped cream to the inevitable crater and enjoying cold or at room temperature. It’s your classic Easter dessert: flourless, rich and fudgy. Enjoy!
Vegan Chocolate Cloud Cake {GF}
If Cloud Cake and Torta Caprese had a vegan baby, this would be it!
Serves 8 to 10
Ingredients
200g vegan dark chocolate, broken into chunks
13g (1 tablespoon) vegetable oil
125ml (½ cup) aquafaba
¼ teaspoon cream of tartar
200g caster (super-fine) sugar
200g (2 cups) blanched almond meal (almond flour)
35g unsweetened cocoa powder
1 teaspoon espresso powder
½ teaspoon baking powder
¼ teaspoon salt
Cocoa, sieved, extra for dusting
Method
Preheat oven to 180°C (350°F). Grease a 20 cm (8-inch) round springform cake tin and then line the base with baking paper.
In a medium, heat-proof bowl set over a pot of simmering water (or in the microwave), warm the oil and dark chocolate together over low heat, stirring until the chocolate is completely melted and smooth. Set aside to cool slightly.
Sift cocoa and baking powder into a large mixing bowl, then add almond meal and salt.
Place aquafaba and cream of tartar into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 to 5 minutes or until thick and frothy (longer if necessary). The mixture should be so thick that even if you hold the bowl upside down, it won’t slide. You are then ready to add the sugar.
Gradually add sugar, ¼ cup at a time, beating constantly for about 5 minutes or until a thick and glossy mixture forms. When you remove the beaters, the meringue should make stiff peaks.
Fold flour mixture into meringue, then add in melted chocolate. Fold again until completely combined. Scrape into prepared tin, and bake for 30 minutes or until risen and firm to touch.
Remove from oven, set aside to cool completely before removing from tin. It will sink a lot, creating a perfect crater to fill with whipped vegan cream (as pictured).
Dust with cocoa, and serve with cream and fresh berries if desired.
Notes
Adapted from my Bittersweet Jaffa Almond Cake