Vegan Flourless Chocolate Cake

Vegan flourless chocolate cake recipe
A dairy-free vegan flourless chocolate cake- no tofu.

A deep dark chocolate cake recipe. Just in time for Valentine's Day. And the best part? It's not only gluten-free, but vegan as well. And it's technically a flourless chocolate cake (which for some retro-fueled reason still conjures the term sexy thanks to Sarah Jessica Parker).

In full disclosure (hey, I vet my recipes okay?) I added a scant amount of buckwheat flour to help it set up without eggs, but buckwheat isn't technically a grain, is it? More of a groat, a fruit kernel. In fact, buckwheat is a cousin to sorrel and rhubarb. I could try to impress you with shout-outs to the Polygonaceae family, dropping botanical distinctions like actinomorphic and calyx as fast as Madonna drops post-Guy Ritchie boyfriends, but I'd rather leave all botany urges behind and get back to chocolate and celebrating the dream of true love. 

All in the nick of time for Valentine's Day.

One important lesson I've learned after three years of blogging original recipes and building an on-line audience which insists I keep playing in the kitchen developing recipes that are not only gluten-free, but often dairy-free (and those voracious vegan readers- they're sprouting up everywhere these days, not to mention the increasing number of devoted mothers writing in daily to request soy-free, and nut-free recipes for their food sensitive kiddos) is to experiment.

The challenge for a gluten-free (or wheat-free) vegan is how to create certain flourless and creamy recipes without eggs. The answer- in every vegan cookbook I've ever perused- is tofu. Vegan cooks love their tofu- tofu custards, tofu ice cream, tofu pumpkin pies, tofu stuffed lasagna. Tofu works. It lends an egg-free recipe body and silkiness. But what if- like so many of us ingredient challenged individuals- you are allergic to soy? What then? Then, my friend, tofu is no magic bullet. Tofu is the enemy. In fact, I am sorry to tell you, tofu sucks.

What if, I started to imagine, I melted Belgian dark chocolate and tweaked my pumpkin pie to turn it into a flourless chocolate cake? (See how my fevered little associative thinking brain works?) I could use pumpkin for the eggs/tofu. Why not?

So send me a kiss when you've baked this chocolaty confection. And most of all, be sure to kiss the one you love. Young and old. Seasoned and brand new. Straight, gay and in between. Celebrate love in all its generous forms this Valentine's Day.

And don't forget to love yourself.

Because that, Babycakes, is where the seed of true love begins to grow.

Vegan chocolate cake flourless style
Vegan gluten-free chocolate cake.

Vegan "Flourless" Chocolate Cake Recipe 

Originally published Febuary 2009.

You can make this cake batter in a Vita-Mix or a food processor, following the method explained in my recipe for Flourless Chocolate Cake (the recipe with eggs and butter). Easy. Easy.


Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).

Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform pan with greased parchment paper.


6 ounces unsweetened dark chocolate, broken into pieces
1 1/2 cups organic coconut milk or vanilla soy milk, gently heated
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup GF buckwheat flour or sorghum flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger


Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the hot coffee and heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.

Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you're using a food processor instead, do the same. Cover. Plug back in.

Blend for another minute or two until the batter is creamy and smooth.

Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.

Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn't be wiggly.

Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better.  

Chilling creates a dense fudgy cake. I froze some pieces and tried one ice cold from the freezer- it tasted like a Fudgsicle.

Serve with chocolate sauce, a few ripe berries, a dusting of confectioner's sugar, or a few fresh mint leaves.

Serves 8 to 10.

We enjoy sugary treats in moderation, don't we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

For substitutions, please see my guide to baking with substitutions here.


veggievixen said...

oh, awesome! i've been looking for this recipe for ages!! and i'm glad it's been tested by you--definitely a good one.

i will use this for passover!!

moonwatcher said...

Hi Karina,

Thank you , this looks lovely. How much coffee? I didn't see it in the ingredients list.



Laura Schmitt said...

Love it! I am with you on the omitting tofu, so I was pleased to see the pumpkin and the buckwheat (yay magnesium!) Beautiful photo, as always! And congrats on the new Vita Mix! That is a happy day when the new Vita Mix is waiting at the door :)

Meagan said...

Look at the cake to the side, complete decadence! And it's so easy! Well done Karina and thank you so much for sharing. I only wish a VITAMIX would arrive on my door!

Alisa - Frugal Foodie said...

You are so creative! That cake looks scrumptious. It's like blogger Christmas with those Vita-Mixes lately.

Even though I am "only" dairy-free and soy-protein-free, I find myself doing as you do, trying to come up with recipes that are egg-free, vegan, nut-free, etc. to help others. Sometimes I forget that I can actually eat those foods!

Ricki said...

Sounds fabulous! I am amazed at how many bloggers are receiving VitaMixes for review--I am seeing them everywhere. It must be some big, beautiful machine ;)

Sally Parrott Ashbrook said...

I covet your VitaMix. Oh, for the day they'd offer me one! That's just awesome, Karina.

I'm also thriiiiiilled to see your flourless chocolate cake recipe. I love flourless chocolate cake---in fact, it was our (nontraditional) wedding cake. But that kind was filled with eggs, and ever since I can't have eggs or soy (or dairy or gluten), I've missed it. So I think I might just have to make this cake (in my food processor---it is lovely, though not *sigh* a Vitamix) for our anniversary in March.

Kalyn said...

Well Wow! That's exciting news. Don't get me wanting one because right now all my cash is going to the house project!

aTxVegn said...

I'm not lucky enough to have a Vitamix, but I sure want to try this recipe in my food pro! Thanks, Karina!

Ali (Whole Life Nutrition) said...

This cake looks beautiful and fairly simple to make.

Glad to hear you have a new vita-mix! I love mine (the 5000 version), don't know what I would do without it. We have the dry container too, I grind my own buckwheat flour in it all the time from the raw groats. We also grind almonds into a fine meal very quickly and grind rice for making rice cereal in the morning. We promote the vita-mix at every single one of our cooking classes, its just such a time-saving kitchen tool.

I am not a fan of tofu in baking either. I use freshly made cashew cream in my vegan GF pumpkin pie recipe. Those who have our cookbook and are nut-free use hemp milk in place of the cashew cream and I hear it works wonderfully!

Happy V-day Karina! -Ali :)

glutenfree4goofs said...

Ahhh, the beauty of it all. I just love coffee in a good dark chocolate cake! Thanks for sharing this recipe, I will definately try it for Valentine's Day

Artistic Emily! said...

Hi there. I was wondering if I could leave out the chocolate in this recipe as well as others as I am allergic. Would that work? And then just substitute some extra flavoring like vanilla or something? Also, could you substitute agave nectar/stevia/xyitol etc instead of the sugar in this and other recipes? Thanks

glutenfreeforgood said...

I agree with you on the soy thing, in fact that's been a focus of mine lately.
I have a similar flourless chocolate cake recipe and use coconut milk (the full fat version). Congrats on the Vita-Mix. What a nice surprise, indeed! Well deserved I might add. You provide us all with a great deal of entertainment (great writing), lovely photography, and yummy recipes, I'm glad Vita-Mix stepped in to give you a treat.


Diane-The Whole Gang said...

I'm drooling all over my computer. I am not a baker and I don't like coffee. I know, people look at me strangely all the time. So could I use something like coconut water, agave for sugar, and coconut milk instead of hemp (can't have rice and all the hemp milk I've found has rice)? If all of this will work I'll give it a try. Or maybe give it to my 15 yr old son who is a great baker. Every family needs one.

moonwatcher said...

Oops, just found the coffee amount! Don't know how I missed it. . .thanks again, Karina, for such wonderful recipes!

Rach said...

Another fabulous looking recipe! And yet another fantastic blog entry!

I guess I really need to replace my broken food processor.

One think I love about you Karina - is your willingness to accommodate, experiment and create for all of our various dietary restrictions. You are truly a giving person!

Cliff Girl said...

Thank you again for your great recipes :) I love being able to find super things for my family and know that I don't have to create all the substitutions needed by trial and error (mostly error, in my case!).
One question I had is which non-dairy vanilla milks of choice (2nd ingredient) would work? Hemp milk is quite expensive, and I wondered why I see it so often in your posts. Does it have particular qualities that make it best for baking with?

For the Love Of My Bugs! said...

Wow, this looks awesome! I don't have a Vita Mix (nor do I think I'll ever be able to afford one) but I do have a food processor!! Woohoo!! I can't wait to try!! Thanks for sharing! And how awesome that its eggs and rice free too!!! Another Woohoo for that!! Buckwheat, pumpkin, hemp, oh my...can't wait to try! Thanks, once again, for sharing all these awesome recipes!

Sabrina said...

say one cannot afford a vita-mix blender (although it does look fantastic); what's the next best thing? the cake looks heavenly.

Catherine McD said...

I love my Vita Mix too. Try out your favorite cashew cream recipe in it, you'll be amazed. You don't need to pre soak the nuts. Just add cashews with water, almond milk or hemp milk to cover, pinch of salt, agave nectar or sweetener of choice and blend away. I recommend a dash of Boyajian Orange oil when serving with vegan chocolate mousse (I do make mine with tofu in the Vita Mix)or your delicious flourless chocolate cake. Truly a match made in Vita Mix Heaven.

For the Love Of My Bugs! said...

Ooops, forgot my question...whats the difference in taste between dark and Belgian? More sweet the better for me.

Bridget said...

Drooling!!! I have an older vitamix but I am going to break it out and use it for sure! I love my vitamix!

I do not have the egg replacer and do not have an issue with eggs. Would I reduce the pumpkin and egg replacer to put in an egg? May I use regular milk as well or is hemp milk heavier?

Maryann said...

I wanted to let you know that I gave you the Love Ya award on my website. Thanks for making such wonderful, yummy food that can easily be converted to casein free too. It helps in our fight against autism.

Karina Allrich said...

VeggieVixen- I was wondering if buckwheat is acceptable for Passover. Excellent.

Moonwatcher- Glad you found it. ;-)

Laura- Yay. Thanks. I look forward to experimenting with more recipes. It's a beast!

Meagan- Aw. A food processor will work, too. This idea is based on my flourless chocolate cake and pumpkin pie- both made in a food processor.

The one thing I do like about the Vita-Mix in comparison is that it also seems to whip more air into the batter- something a food processor doesn't accomplish.

Alisa- I do like to experiment. ;-)

Ricki- It's smart promotion. Word of mouth works.

Sally- Wow- you really are in my boat, aren't you? It's not easy. Happy Anniversary! (Ours is in March, too.) :-)

Kalyn- Well- you'll be getting a beautiful light filled space. I envy *that*! ;-)

aTxVegn- A food pro will do it too- hope you like it. :-)

Ali- Wish I wasn't allergic to cashews. :-(

glutenfree4goofs- Nothing like a chocolate-coffee combo.

Artistic Emily- I'd suggest looking up my Pumpkin Pie recipe. It's very similar to this- no chocolate.

Glutenfreeforgood- Coconut milk would be lovely.

Diane- If you don't like coffee, just use more hemp milk. I use the hot coffee to melt the chocolate; so you may want to melt your chocolate in a double boiler first, then. Does Hemp Dream have rice? As for the agave- I think so. Check out comments in the pumpkin pie post- several readers subbed with agave and left tips.

Rach- My food processor is broken too; I was going to order a new bowl and top but now I might see just what the Vita-Mix can do, instead. And thanx, Babycakes. ;-)

Adrienne- Good question. I like a good tasting hemp milk because it is very rich nutritionally- high in Omega 3 and ^, fortified with calcium, etc. It's thicker than rice milk. I'm allergic to soy, almond, and coconut; and have to be careful about brown rice; so for me it fits the bill.

Alternatives would include coconut milk and any non-dairy milk you enjoy.

Fortheloveofmybugs- Yay. Happy to hear you enjoy these GF/CF egg + rice free recipes. Thanks! As for chocolate- use what you like. Semi-sweet, dark, sweet- it's all good. I happen to like my chocolate dark and bittersweet- but. Follow your taste buds.

Sabrina- A food processor or a sturdy blender; or a stand mixer should all work.

Catherine McD- I would love to try the cashew cream; wish I wasn't allergic. Thanks for the tip on the orange oil- may I add it as an option to the recipe? Great idea.

Bridget- Honestly, if you don't have an issue with eggs, try my classic flourless chocolate cake. Or if you felt like experimenting, cut back the pumpkin by half and use 3 to 4 eggs. (Just guessing- don't know for sure?)

Happy Valentine's Day, all. Love and kisses,


Karina Allrich said...

Maryann- Your comment came through while I was responding to others, above. Thank you so much. I am honored.


Carrie Olvier said...

Well this looks delicious! Perhaps a silly question, but where does one buy xantham gum (sp)?

Crystal said...

I am learning so much from you! Thank you for experimenting for us that seem to have eliminated so much from our diets! It gives me courage in the kitchen, even if my gluten, egg, dairy free pancakes turned into pumpkin soda bread!

Karina Allrich said...

Carrie- Not silly at all. Xanthan gum helps give gluten-free batters and dough a silky binding quality (missing for lack of gluten). You can find it in natural food stores in the gluten-free baking supplies; or often with basic baking supplies like gelatin, guar gum, arrowroot.

Crystal- Pumpkin soda bread sounds like a winner to me! ;-)


Momma said...

Karina, this looks devine!!! I have to say thank you so very much for continuing to post recipes that we can actually eat (gluten, rice, soy, dairy and egg free to name a few)! We cannot do corn however, and corn is in the egg replacer. How would this work using flax gel? I'm afraid to mess up your perfect porportions. Thanks!

Karina Allrich said...

Momma- Darn it. I haven't used flax gel (due to flax allergy- sigh). But I think readers have used it successfully in the recipe I based this on- my Vegan Pumpkin Pie. Check out the comments there- I think you can do it. And if you try flax in this, let me know and I'll add it to my notes. Thanks!


Katie Mehta said...

I can't seem to find buckwheat flour here locally. Any ideas on a good substitute for it?!
This looks fabulous and like I might even be able to pull it off, if I can get the ingredients!

Karina Allrich said...

Katie- What's your favorite hearty flour? I don't see why something else wouldn't work.


j.cro said...

Dear Karina,
Thank you for all that you do.
Take care!

For the Love Of My Bugs! said...

Karina, we just made this! We used Bakers semi-sweet. OMG! Out of this world! Your really are a goddess!!!!

Kuddo's to you! Your my hero!!! (Repeat that sentence to yourself in a nasally annoying voice~remember what movie?)

Anywho, you really are my gluten free goddess hero! WE LOVE THE CAKE OVER HERE! If there is anyone I could meet (celebrity wise) it'd be you! I'd love to hang and see how you create such masterpcs!


Anonymous said...

Used condensed coconut milk since I had some on hand. Didn't sweeten the coffee and used less brown sugar to adjust. Also used tapioca and ginger. Baked it, cooled it, and refrigerated until the next day before cutting it.

Oh. My. Word. Good stuff. And I don't even like coffee and have never been much of a chocolate eater! Was trying it out before deciding whether to make it for a ladies' luncheon coming up.

Thinking of doubling it and making it as a sheet cake. Any adjustments you think I should make for that?

Another thank you,

GFE--gluten free easily said...

I just made a classic flourless chocolate cake from a recipe I use, but this one is a terrific recipe. I'll share it with my support group members who need a vegan recipe. I am sure they won't find a better one. The photo is stunning. :-) I bet the pumpkin puree can be used for lots of sweet vegan recipes.

I want a VitaMix, too!

Katie Mehta said...

Yummy yummy yummy! Just had my first slice! Thanks for this recipe! I had despaired of finding something this yummy with all of the can't have's on my list!

Simply...Gluten-free said...

every time I see a Vita Mix demo I want one, this is even more reason to get one.

Murasaki Shikibu said...

It looks lovely and who needs flour in their chocolate cake? ;)

Caitlin said...

I love your new layout! Looks great. :D

Nicole said...

Very cool new blog design, Karina! And that cake looks amazing. Seriously amazing.

Anonymous said...

Hi Karina! I love your recipes and have used many of them. This one looks great. My son is allergic to soy and so much more (similar ot you). I was wondering how you are able to use the chocolate from Trader Joes. Doesn't it have soy lecithin in it? If it is not causing you a problem, I would love to be able to expand our world a little. Thank you! Lori

Koko said...

Holy! What an amazing recipe. Can't wait to try this!!

Paula Maack said...

This is stunning! Gorgeous photos!!!

I love flourless chocolate cakes, and a vegan version sounds awesome!! I look forward to trying out your recipe.

I just blogged about an aphrodisiac infused Valentines Day picnic at home and it's pretty much gluten free, should you be interested.


~ Paula

Karina Allrich said...

J. Cro- My pleasure. :-)

Jennifer- Wow- thank you- and I am tickled pink you like the cake. I do, too. I ate a piece for breakfast still cold from the freezer. Thanks for stopping back to let me know!

Holly- Yay. Very glad. As for doubling- in theory? I suppose so. But if you have two cake pans you could always bake double cakes. My main worry in a sheet cake scenario would be that it might not be done in the center when the edges are done, and it might get tough as you bake it longer.

Hi Shirley- Thanks!

Katie- Sweet. So happy you like it. :-)

Simply Gluten-Free- I have a lot of experimenting to do with this new toy. So many recipe possibilities with the Vita-Mix.

Murasaki Shikibu- I agree! ;-)

Caitlin and Nicole-- Thank you both! I was going for fresh- yet warm. More dimensional.

Hi Lori- Many of the TJ's chocolate bars do contain soy lecithin (and although some allergists claim many soy intolerant folks can handle soy lecithin because there is no soy protein in it, I avoid it). I did, however, find one Trader Joe's chocolate bar without- it was a large bar for baking, unsweetened.

You could also use Enjoy Life soy-free Choco Boom Boom Bars- or their chips- all safe.

Koko and Paula- Muchas gracias to you both.



~M said...

This looks similar to a sweet potato based flourless cake for Passover that I once made; it was good, but bland, so I think additions like coffee or cinnamon or both would go a long way!

Thanks so much for making a Vitamix tag! I have one too, and it really does so much more than a blender, food processor, or both combined. Have you tried making sorbet or soup in it yet? Or beating egg whites?

Take care and be well!

Anonymous said...

The cake is cooling as I write...Im so excited to try it! I used a food processor to start and when I added the coffee and milk it started spraying out the sides (what a mess). I switched it to the blender and it worked better. Hopefully not to much liquid was lost. My cake cooked up in about 45 minutes. Thanks for all your inspiration. Oh..for your vegan banana cake..would a soy milk work instead of the powder?

Anonymous said...

Hi Karina, I recently found your blog when searching for eggless recipes. I am now egg-intolerant (add that to my long list of dairy, yeast, wheat, almonds, tomatoes.....). I just put the chocolate cake in the oven, and if the taste of the batter is anything like the finished product, its going to be great! I used my Cuisinart food processor, which tends to leak with large anounts of liquid. Hey, none got on the counter top, so I did OK. I also cut the sugar to 1 cup.


dreaminitvegan said...

Beautiful! A chocolate lovers dream! How i'm envious of you getting a Vita-Mix.

Karina Allrich said...

~M- Thanks. So you're a seasoned Vita-Mix user? Any favorite tips or recipe ideas you'd like to share? I'd love to hear. I plan on lots of experimenting.

I just made a smoothie in the Vita-Mix with frozen banana, cranberries and blueberries, a carrot, and a cup of vanilla hemp milk + stevia. Vegan goodness. ;-)

Hi Anon- Oh no- a food processor may not be a good choice after all!!

As for the banana cake- since I've had to give up milk I changed the recipe; check it out.

Jackie- How did it work with less sugar? My chocolate was unsweetened- so I needed the boost; it will still in the bittersweet category. I love this cake super cold.

Dreaminitvegan- It's a delicious cake- I've been enjoying it all week- snagging slices out of the freezer.

Hope everyone had a fun weekend-


Anonymous said...


I reduced the sugar (1 cup only) as I really shouldn't be having any sugar in my diet....but I should have added was a little lacking. I really enjoyed it, but I have lost my sweet-tooth. My husband said it could have been a little sweeter.

Have you tried to use alternative sweetners. I was afraid the consistency would be wrong, and thus the final product wouldn't work.

I have to use stevia or xylitol, as the "manufactured" sugar replacements upset my tummy.


Karina Allrich said...

Jackie- Bittersweet chocolate and coffee with less sugar (and chilling it lessens the sweetness) is going to be less flavorful, I agree.

Sugar also helps with the structure of this cake. That said, some readers used agave in my pumpkin pie recipe- can you use agave?

I have no experience with alcohol sugars as they are too difficult to digest- for me too.

Stevia wouldn't work very well in this particular recipe, I don't think.

However- I might suggest you look at my chocolate biscotti recipe- very adult taste, less sweet. I bet you could adjust that one to your liking.


~M said...

Hi Karina,

Here are some vitamix tips!

- I accidentally made sorbet the other week with a banana, wild blueberries, and organic strawberries....the tamper is your friend! Delicious!
- Can you eat chia seeds? They would make a super healthy and fabulous binder (and egg replacer for you), and make creamy sorbet and smoothies (I use Mike at Gluten Free Blog's directions for make chia slurry ice cubes). Chia also replaces the bounce and binding action of gluten!
- Cashew milk rocks, especially if you soak the nuts overnight...could you make sunflower or pecan milk or hemp milk?
- If I make a smoothie that I can't finish or don't especially care for I freeze the leftovers in ice cubes and then drop 1-2 frozen cubes in my next smoothie so nothing gets wasted. Very deceptively delicious!
- Green smoothies with baby spinach are a great way to get veges!
- I love making my own almond butter, but I do find that I need to add more oil, a dash of salt, and a drop of agave/honey. It's also kind of difficult to get the nut butter out from under the blades.
- I look forward to using my vitamix to whip egg whites for Passover!

I would also love to see Vitamix about fast food!

Keep us posted with your successes - and failures - in the vitamix!

Ruthie said...

Pro-botany shout out. I heart myself some polygonaceae family.

Word. You are now one of my favorite people.

AtomBomb said...

I was looking for just this sort of thing!

only... I am trying to make a flourless choc. cake for my autistic little brother. He cannot have dairy either. so the chocolate is out. If I used a chocolate sauce like

this one, do you think it might work?

or, do you have any ideas for thickening the sauce (so it still tastes comparable) with perhaps unflavored gelatin or almond flour? I have never used either before. it seems some of the reviewers found the chocolate sauce to remain saucy in the fridge and does not harden as I would hope.

Any answer, advice would be incredibly, greatly appreciated.

also, do you have a gluten free pizza crust recipe?

Karina Allrich said...

~M- Wow- thanks so much for the faulous Vita-Mix tips. I've been looking through the recipe book that came with it; feeling inspired.

Ruthie- Word. Right back atcha. ;-)

AtomBomb- First- How sweet of you to bake a cake for your brother. As for the chocolate- I am dairy-free (GFCF) so all my vegan recipes are safe for GFCF diet.

The chocolate I use is pure dark chocolate- no dairy.

Are you asking whether my cake recipe or the sauce recipe is dairy-free?

For dairy-free sauces, just sub the milk/condensed milk with coconut milk. See my page on substitutions (link in sidebar) for more info and ideas.

And yes- I'm working on a GFCF pizza crust. Very soon! Stay tuned.


Kevin said...

That chocolate cake looks amazing!

laurelvb said...

I just had my first slice of this cake and immediately wondered if I shouldn't make it again without the flour and stick it in the ice cream maker. You've done that, right?
I did make one change though, I used ground chia seeds instead of xanthan gum because it sometimes just tastes tacky.
Wonderful recipe, thank you. Although I am wondering what other kinds of fruit purees would work. Cherry? Apricot? You've definitely got me thinking. Thanks

Akidah said...

I really appreciate your resource, just stumbled upon it. I am embarking upon the GFCF diet and your site is a literal life saver!!!


Akidah said...


Vita Mix or Bledtec, I'm trying ot decide, yes vitamix has a great 30 day free offer as touted invegetarian times but the blade ( wet/dry) issue, I want an afofrdable $400, blender w/ both capabioities, is this possible?


Karina Allrich said...

As far as a Vita-Mix- there are two containers with two different blades- one for wet, the other for dry.

As for the price on getting both containers, check the Vita-Mix site or Vita-Mix at (Amazon sometimes offers sale prices).

I love my Vita-Mix- it's the most powerful "blender" I have ever used- hands down.


Inspired Interiors said...

Hi Karina, My best friend Mishy and I are BIG fans! I just made this for my moms b-Day and the consistancy was like pudding pie-ish - Did something not happenn that should have? or is this the right result. Thank you very, VERY much for being a go-to cooking buddy!! you rock.

Karina Allrich said...

Inspired, I'm not sure what happened- but perhaps it didn't bake long enough? Did you chill it for at least two hours? Did you sub an ingredient, perhaps?

Anonymous said...


I saw this recipe on your website yesterday and couldn't wait to make it. I don't have a Vita-Mix so I used my electric mixer. It was out of this world good. Thank you for this wonderful recipe.


Anonymous said...

Hi Karina,
I can't find soy free chocolate other than Enjoy Life chips. How would you adjust the sweeteners if you used the chips?

Karina Allrich said...

Cindy- So glad it worked for you using a mixer. Thanks for stopping back to share that tip.

Anon- I wouldn't change a thing- use the chips- they'll work fine!


gladtz said...

Instead of the egg replacer, how many eggs can I use...and instead of the hemp milk, can I use brown rice milk?

Cathy said...

Hi Karina-thanks for everything you do! I am allergic to pumpkin and was wondering if I could substitute sweet potato?

Karina Allrich said...

Gladtz- I'm guessing two eggs. And the milk of your choice (though lower fat milks will produce a less creamy result).

Cathy- I think sweet potato will work. Taste the batter (before egg replacer/eggs) and see if it needs compensation- say, more chocolate or vanilla (sweet potato can be an assertive taste). I also might add an extra pinch of cinnamon.


Karina Allrich said...

Anon- Sorry I missed your question regarding using chocolate chips-- Yes, melting chips will work. Taste test to see how the sweetness is affected. Various brands are sweeter/bittersweet, and as we all know, our taste buds vary, too.


Kim said...

Hi Karina! I can't do EnerG egg replacer, any thoughts on replacing that? I can sub guar gum for xanthan, so that's easy. I could try making a tablespoon of my own kind of EnerG-type thing with a little guar, some starch, and a little baking soda, maybe a pinch of agar agar powder thrown in... Would finely ground chia or flax do the trick? I'd love to make this this weekend for my dad's birthday! Thanks :)
Kim |

Karina Allrich said...

Kim, I've never tried it with agar agar or flax/chia gel. With the Ener-G Egg Replacer you have some leavening; so I'd definitely add leavening with a binding ingredient. Maybe a teaspoon of baking powder? And some starch. If it's for a birthday, I'd make a trial run ahead of time...!

Good luck!


Ashley said...

This looks INCREDIBLE! I'm a bit intimidated though. I have never used xanthan gum nor seen it for sale at my local Co-op. Maybe I just haven't been looking for it.

I'm also curious if there is a sub for the egg replacer. Many of the recipes I put together use the binding qualities of banana or flax seed. I like to go that route as I like to keep my landfill bound trash and carbon footprint to a minimum. Any ideas?

Thanks for your excellent recipes and great ideas!

SLColman said...

I am allergic to pumpkin sadly. Do you have any ideas as to what to use instead? I can't have banana but I can have eggs...
This looks and sounds heavenly!

Rach said...

Can you have sweet potato SLColman?

Karina Allrich said...

Ashley- Xanthan gum is a viscous binder like agar agar, or guar gum. It's usually found in a small bag or bottle in the specialty baking section. A tiny bit goes a long way, so keep it in the fridge to keep it fresh- it'll last a long time.

As for the egg replacer- this one binds and leavens, so if you are going to replace it, please read my baking substitutions post for tips on how to balance those two attributes with alternatives.

SL- This would work with squash puree- I've used canned squash. Also mashed sweet potato. The flavors might be a tad more assertive, though, so I'd probably increase the spices and sweetness a bit to compensate. Maybe more vanilla, too.

xox Karina

April from Kitchen Blender Reviews said...

Oh, how I love my high powered blender to bake with. Things come out so creamy and wonderful.

The blender is no longer used for smoothies and crushed ice drinks's used just as much (if not more) for soups, pancakes, and desserts.

I am printing this out now to try! Thanks for your hard work at creating such a beautiful dessert.

Elysse said...

Mmmm, this was good! A few substitutions I made, based on diet requirements and availability:
Regular vanilla instead of bourbon vanilla
Mix of brown rice, fava bean, and amaranth flour instead of buckwheat
Xylitol and erythritol instead of sugar
Arrowroot powder instead of tapioca starch
Ground flax instead of egg replacer
It took me a whole hour to bake, and I did it all in a bowl with the whisk since I don't have a vitamix. It all worked out fine and tasted great! It's like a pumpkin fudge cake :)

Anonymous said...

Hi Karina
My son is intolerant to gluten, eggs and dairy. Your site has been a life saver for me. I have had my vita mix for a few years and its the most used tool in my kitchen. Love it.

Johanna said...

This looks wonderful, and I might make it soon. In the meantime, I have to start planning another Carrot Cake for another coworker who needs to eat gluten-free.

Lacey said...

If you think it sucks being allergic to soy, then try being gluten free and allergic to son is GF and also has a rice allergy, which has made baking or buying pre-made GF baked goods nearly impossible. Thanks to recipes like this, I can create some sens of normalcy for him on birthdays and holidays, so THANK YOU!!!!!!

Alicia said...

Thanks for this! I'm going to try it for my son's first birthday with a few replacements... Bananas instead of pumpkin, almond milk instead of hemp and coffee, a xylitol/sugar blend instead of straight sugar, flax gel and a bit of baking soda instead of egg replacer. That way the only thing I have to go hunting down is xanthan gum, since we just went grocery shopping the other day and I'd rather not do another long trip. :-) hopefully it works!

Anonymous said...

I finally just tried this cake. Fabulous! Everyone who tasted it loved it, even if they didn't have dietary restrictions. I served it with a dollop of cashew cream and a fresh strawberry on top. I'll make this again soon for a special occasion. Thanks for this great recipe.

Anonymous said...

This was fantastic. I've also tried your other flourless chocolate cake recipe, and I honestly liked this one better. The pumpkin flavor really made it for me. Off to try your pumpkin pie recipe now!

Shay said...

Hi Karina,

I actually don't have any food allergies but my sister-in-law has gluten, dairy, eggs and soy (and I suspect my boyfriend has an intolerance in there somewhere too) so I am going to attempt this awesome cake for Easter dessert.

I don't like coffee so I'm going to sub it for mint tea and see if that works. I love all your recipes and enjoy learning how to cook for the people in my life who have allegies. Thanks for your wicked website!

RobynS said...

Coffee is on my food allergy list, so I'll have to figure out a replacement. Can't have vanilla, either... but I'm thinking maybe rum extract would be good! =)

Fawn said...

My hubby also can't have vanilla, so I simply skipped it. I used decaf coffee, but I think even hot water or (hot cocoa!) would be fine without compromising flavour. I like the mint tea idea!

I made this cake last night for a friend's birthday supper today. Topped with homemade cherry sauce (like pie filling, only slightly runnier), a few toasted pecans, and some coconut flakes (which I couldn't really taste, but looked pretty), it was a big hit. Thanks! I love that this recipe turned out to be way easier to do than it appeared at first glance. :)

Peacimowen said...

My problem with a number of your awesome-looking chocolate recipes is the reliance on coffee, which I cannot use.

Karina Allrich said...

To substitute the hot coffee in my chocolate recipes, try hot peppermint tea (if you like the combo of chocolate and mint). If not, plain hot water will work.

Cheers- Karina

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