2-Ingredient Chocolate Fudge Cake (Flourless)

by he on 2. April, 2023 | give feedback. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

This 2-ingredient chocolate fudge cake is rich, fudgy, moist and delicious, with no eggs, flour or even an oven. Instead, this gluten-free, dairy-free, soy-free, grain-free chocolate cake relies on a secret healthy ingredient!

Vegan, gluten-free, flourless 2-ingredient chocolate cake

I always love sweet treats with minimal ingredients like 6-ingredients Hold the lemon3-Ingredients coconut balland 2-component Condensed milk truffles, but this healthy chocolate dessert really takes the cake… literally. Because my new recipe is for a 2-ingredient chocolate fudge cake!

And, well, this gluten-free chocolate cake recipe is not your ordinary cake. In fact, it requires no flour, eggs or even an oven. However, similar to mine No-Bake Chocolate Mini Cakes, after combining the ingredients and setting in the fridge, it crumbles and is wonderfully fudgy and chocolaty. This is my current flourless chocolate cake.

Not only is this cake free of dairy, egg, and gluten, but what it contains makes for a treat packed with nutrients you won’t find in regular chocolate fudge cake, like beta-carotene, antioxidants, potassium, and vitamins A and C. .

What is the secret? Kabocha Squash! This squash is similar to pumpkin and sweet potato (which you can substitute) with a slightly earthy, nutty, sweet flavor, but sweeter. When combined with melted chocolate, it becomes a rich and gooey treat similar to a vegan chocolate mousse cake, but fudgier.

This isn’t the first time I’ve used vegetables to help create decadent, moreish bakes and treats. You may enjoy the recipe for me Chocolate Zucchini Cake, Chocolate Avocado Cake, Sweet Potato BrowniesAnd Flourless Chickpea Brownies (With sweet potato frosting!)

material

This vegan chocolate cake requires only two ingredients. Those are:

• Kabocha Squash: (also called Japanese squash) is best fresh. Sweet potatoes, pumpkin, or even butternut squash can work, but the texture may vary slightly.
• Dairy-free chocolate: Use high-quality semi-sweet or bitter-sweet chocolate (or Homemade chocolates) Make sure it’s one of your favorites. Use a keto (sugar-free) chocolate if preferred.

If you’re looking for an easy way to enhance the flavor, add a pinch of salt, a teaspoon of vanilla extract, or even instant coffee powder. All of which enhance the flavor of the chocolate. You can enjoy making it even more decadent with a no-bake crust or Chocolate topping.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make 2-ingredient flourless chocolate cake?

• First, use a vegetable peeler or knife to peel the squash. Then cut it in half, scoop out the fleshy/seedy part and cut into small 1-inch cubes.
• Transfer the squash to a steamer/steaming basket over a pan of simmering water and steam until tender (about 15 minutes, but this will vary based on the size of the pieces).
• Once tender, transfer it to a blender or food processor.
• Meanwhile, melt the chocolate using a microwave or double-boiler, then transfer to a blender/processor and process until smooth and creamy.

• Pour the mixture into a 6-inch (15 cm) parchment paper-lined spring-form tin and refrigerate until set. It should take about 3 hours, but it is better to keep it overnight.

• Finally, remove the no-bake chocolate cake from the spring-form tin, alternatively dust it with cocoa/cocoa powder, crumble and enjoy!

Enjoy a slice of this dairy-free chocolate cake on its own, with toppings like whipped coconut cream, chocolate shavings, fresh berries (or fruit coulis), and/or a scoop of Vegan ice cream.

Storage instructions

Once set, store leftover chocolate fudge cake in an airtight container in the refrigerator for 4-5 days. You can freeze it whole or pre-cut with parchment paper between slices for up to 3 months.

Just let a slice return to room temperature and enjoy (it’s also delicious as a semi-frozen dessert).

Recipe notes and FAQs

• Do not boil the squash: It may end in a swamp. This will affect the taste and consistency of the flourless chocolate cake.
• Can I use pumpkin puree? I have yet to try making chocolate cake with pumpkin puree. This should work, but the cake may not be firmer/more watery depending on the brand. If you try this, choose a brand of pumpkin puree that is thicker.
• Sweet in taste: If you taste the pumpkin chocolate mixture and it’s not sweet enough, add a little of your favorite sweetener, such as maple syrup, coconut sugar, or sugar-free erythritol. The type of chocolate you use (semi-sweet vs. bitter-sweet) will greatly affect its sweetness.
• This is to make sugar–for free: Use sugar-free chocolate or even make your own with your favorite sweetener.
• for the bite–size behavior: Divide the mixture between silicone cupcake molds.
• Cut into clean pieces: Dip your knife in a cup of hot water (then dry) between each slice of vegan chocolate cake.

More vegan chocolate desserts

I would love it if you tried this easy and delicious no-bake chocolate fudge cake recipe Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan– I love to see them.

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