Comments on: Vegan Flourless Chocolate Cake

By: Joanna

Joanna — Wed, 30 Jun 2021 13:05:34 +0000

This tasted delicious but like a few other people I had some problems getting the texture right. It was with a thin crust but wobbly inside like a thick pudding. I think the problem was the temperature- I used 325 but fan forced which I think made it higher. I will try it again at some point because it is a great recipe.

By: Melissa Mohabir

Melissa Mohabir — Mon, 14 Jun 2021 15:25:15 +0000

Super awesome recipe! Have you tried baking this in the instant pot by chance? Wondering if you know how long that would take. Thanks so much!

By: A.F.

A.F. — Tue, 06 Apr 2021 17:08:27 +0000

I loved this, the texture was perfect. I followed the recipe exactly and then made a raspberry sauce to serve. Everyone loved it and you are right, the chickpea flour flavor is undetectable after it is baked. All my omni friends and mom loved it. My only change next time will be to use a semi-sweet vegan chocolate as this was a tad too dark for my taste. Making it next week again with the semi-sweet chocolate! Many thanks for this as it will be my go-to for a flourless chocolate cake--which has been something I have missed very much. Now... if only you could give us a recipe for those double fudgie crackle cookies that have a glossy crackly top...??? Thx again. 🙂

By: Deb

Deb — Sat, 03 Apr 2021 20:27:04 +0000

It tastes excellent! We made it for Passover. Thank you for this!

By: riick

riick — Mon, 15 Feb 2021 19:01:34 +0000

luv yourVegan recipes & tips , but might want to use a darker font/text - the gray is difficult to read (usually end up copy & pasting to a notepad.
thanks

By: Samira

Samira — Sun, 07 Feb 2021 21:44:16 +0000

Hi
Can you please recommend a brand of chickpea flour?
I did not have good results with the one I used. It had a very strong taste—I had to almost double the sugar to mask it. Is love to try the recipes again with a different flour.

By: Jan

Jan — Fri, 22 Jan 2021 22:51:56 +0000

In reply to Lilly S.. My husband can't have any oils at all, coconut or otherwise. Is there something else I can use beside butter, vegan butter, or any oil based butter that would work?

By: Lilly S.

Lilly S. — Sun, 17 Jan 2021 12:48:07 +0000

Hello,

Can I use coconut butter instead of vegan butter?
Thank you in advance.

By: Sarah McMinn

Sarah McMinn — Mon, 14 Dec 2020 15:40:32 +0000

In reply to Holli. Yes, just increase baking time if you're baking in a 9"

By: Holli

Holli — Sat, 12 Dec 2020 19:11:55 +0000

Can this be doubled?

By: Tanya

Tanya — Mon, 21 Sep 2020 14:40:11 +0000

This is absolutely delicious! I used Lindt 70% dark chocolate and it was perfect. I do think I over mixed the batter because the cake consistency felt more like a brownie than a cake but it was amazing regardless.
I will bake this again in the future. Thanks!

By: Sarah McMinn

Sarah McMinn — Thu, 09 Jul 2020 15:56:08 +0000

In reply to V. Yes, either would work.

By: V

Thu, 09 Jul 2020 12:19:45 +0000

Hi
Could I use almond or coconut milk instead ?

By: Debra Sabah Press

Debra Sabah Press — Mon, 22 Jun 2020 17:10:52 +0000

My 10 year old twins and I made this cake for Father's Day yesterday. It was amazing and soooooo easy. We used 70% mini baking chips which melt easily. We put them in a bowl with tbe butter and nuked for 25 seconds. Then we mixed it and did another 25 seconds after which the consistency was perfect. We used salted butter, but if we had not, I would have added a small amount of salt. We added 1 tsp vanilla. We used unsweetened cocoa instead of powdered sugar, because we like our desserts on the less-sweet side.

It was soooooo perfect. We also love the size. Large recipes frequently go to waste in our house.

By: Sarah McMinn

Sarah McMinn — Sun, 07 Jun 2020 17:55:58 +0000

In reply to Judith Mabbott. It should keep in the refrigerator for 4-5 days as long as it's well wrapped. I haven't tried microwaving it and I'm not sure what would happen. If you give it a try, let us know how it turns out for you!

By: Sarah McMinn

Sarah McMinn — Sun, 07 Jun 2020 17:54:16 +0000

In reply to Anna. 1 cup of flour = 236 milliliter