Gluten-Free, Flourless, Vegan Chocolate Cake

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Gluten-Free, Flourless and Vegan Chocolate Cake
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29 responses

  1. Ivelina
    July 7, 2012

    I made the cake and it tastes really amazing. It seems more like a fudge, but may be I put too much water when I was making the chick peas into puree. I also took your advice and added some chipped almonds. I will be making it again for sure, as this was my first ever vegan cake.
    Thank you so much for such informative and tasty recipe.
    Looking forward to try some of your other ones.
    Sending blessings and love ,

    • Madhuram
      July 7, 2012

      You are very welcome Ivelina.

  2. Richard
    August 6, 2012

    We tried this recipe in a wood burning oven. The temperature was a bit higher than called for (around 400F) and the cake was only cooled as long as you’d cool any cake and eaten as soon as it had cooled down.

    The result was spectacular. I have no problem with gluten or eggs myself and I can honestly say that this cake was simply delicious on its own – no need for qualifications like, good for GF, etc.

    I think the key difference, besides the somewhat higher temperature, was the fact that a wood burning oven has a hot floor. Perhaps a convection oven might help duplicate our success.

    One other note. We are in France and we used whole cooked beets (these are not canned and are available at any market or farm-stand), and canned, peeled garbanzos. Perhaps if we had started with a fresh beet and fresh garbanzos it could have been better, but it is hard to imagine,

    • Madhuram
      August 6, 2012

      Thanks for the comment Richard. I don’t think that starting from fresh beets/chickpeas would make a huge difference though.

  3. shannon
    September 18, 2012

    I am so excited to try this! I’m going to make it for my husband for his birthday.

    I did have one question, though: I’m confused about the amount of melted coconut oil to use. Is the 1/4 cup of melted coconut oil you mix in the batter in addition to the oil you brush the pan with? Or is the brushing oil separate?

    It may be a dumb question, but I’m a cook, not a baker. I have horrible luck with baking because I often guess or “improvise” – which works great with cooking but not so much with baking.

    Anyway, thanks! I was so excited to find a vegan flourless torte recipe that didn’t use Ener-G egg replacer! I will be back to rate it =)

    • Madhuram
      September 19, 2012

      All the best Shannon. The oil to grease the pan is separate. It actually takes about 1/4 teaspoon of oil or even less to grease a pan.

  4. Maha
    November 10, 2013

    Awesome…vl try next time.btw iam Ur big fan..i mean r├ęcipes.:)

  5. adarsh
    November 18, 2013

    Hi, I love your website. The way you explain each and everything. Especially the my notes section. I have never seen this much detail anywhere else. I was searching for recipes to bake with fruits and vegetables, I think I have found everything I need in your website. I haven’t been through all your recipes, but I will definitely try a lot of them. Love the beetroot brownies and chickpeas and beetroot cake. Thanks for taking the time to explain everything. Keep up the good work.

    • Madhuram
      November 18, 2013

      Thank you very much for the compliments, Adarsh. Hope you will try the recipes and like them too.

  6. Mayuri Sodha
    August 1, 2014

    Can we use any other oil instead of coconut oil?

    • Madhuram
      August 1, 2014

      Yes any oil of your choice is ok Mayuri.

  7. Riley Eleveld
    June 5, 2013

    Greetings from California! I’m bored at work so I decided to check out your site on my iphone during lunch break. I love the information you present here and can’t wait to take a look when I get home.

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