For the Cake:
2 cups vegan dark chocolate chips
1 cup canned coconut milk (full-fat)
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
1/4 cup cocoa powder, for dusting (optional)
Fresh berries, for garnish (optional)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt Chocolate: 2. In a heatproof bowl, combine the vegan dark chocolate chips, canned coconut milk, and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
Mix Wet Ingredients: 3. Stir in the maple syrup, vanilla extract, and salt until well combined. Let the mixture cool slightly.
Prepare Flax Eggs: 4. In a small bowl, mix the ground flaxseed with water to make flax eggs. Let it sit for 5 minutes to thicken.
Combine Ingredients: 5. Once the chocolate mixture has cooled slightly, whisk in the flax eggs until fully incorporated.
Bake the Cake: 6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly soft.
Cool and Dust: 7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Dust with cocoa powder, if desired.
Serve and Enjoy: 8. Slice the flourless vegan chocolate cake and serve with fresh berries, if desired. Enjoy the rich and decadent flavor of this indulgent dessert!
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
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