This 2-ingredient chocolate fudge cake is rich, fudgy, moist, and delicious, without any 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’ve always loved sweet treats with minimal ingredients, like 6-ingredient lemon tart, 3-ingredient coconut balls, and 2-ingredient 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, okay, this gluten-free chocolate cake recipe isn’t your typical cake. In fact, it requires no flour, eggs, or even an oven. However, similar to my no-bake chocolate mini cake, after combining the ingredients and leaving them to set in the fridge, it becomes sliceable and is wonderfully fudgy and chocolatey. It’s my current go-to flourless chocolate cake.
Not only is this cake free from dairy, eggs, and gluten, but what it contains makes for a treat loaded with nutrients you wouldn’t find in regular chocolate fudge cake, like beta-carotene, antioxidants, potassium, and vitamins A and C.
What’s the secret? Kabocha squash! This squash has a slightly earthy, nutty, sweet flavor similar to pumpkin and sweet potato (which you can use as substitutes), but even sweeter. When combined with melted chocolate, it becomes a rich and fudgy treat similar to a vegan chocolate mousse cake, but fudgier.
This isn’t the first time I’ve utilized veggies to help make decadent, moreish bakes and treats, either. You might also enjoy my recipes for chocolate zucchini cake, chocolate avocado cake, sweet potato brownies, and flourless chickpea brownies (with sweet potato frosting!).
The Ingredients
This vegan chocolate cake requires just TWO ingredients to make. Those are:
- Kabocha squash: (also called Japanese squash) Fresh is best. Sweet potato, pumpkin, or even butternut squash may also work, but the texture may vary slightly.
- Dairy-free chocolate: Use high-quality semi-sweet or bitter-sweet chocolate (or homemade chocolate). Make sure it’s one you like the flavor of. Use a keto (sugar-free) chocolate, if preferred.
If you’re looking for simple ways to enhance the flavor, add a tiny pinch of salt, a teaspoon of vanilla extract, or even instant coffee powder. All of which enhances the chocolate flavor. You might enjoy making it even more decadent with a no-bake crust or chocolate topping.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional 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 chop it into small 1-inch cubes.
- Transfer the squash to a steamer/ steaming basket above a pan of simmering water and steam it 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 either a microwave or double-boiler, then transfer that to the blender/processor and process until smooth and creamy.
- Pour the mixture into a 6-inch (15 cm) parchment paper-lined spring-form tin and leave it to chill in the fridge until set. This should take about 3 hours, but is best left overnight.
- Finally, remove the no-bake chocolate cake from the spring-form tin, optionally dust it with cacao/cocoa powder, slice it, and enjoy!
Enjoy a slice of this dairy-free chocolate cake alone, with toppings like whipped coconut cream, chocolate shavings, fresh berries (or a fruit coulis), and/or even a scoop of vegan ice cream.
Storage Instructions
Once set, store any chocolate fudge cake leftovers in an airtight container in the fridge for 4-5 days. You could also freeze it whole or pre-sliced with parchment paper between the slices, for up to 3 months.
Simply allow a slice to come back to room temperature and enjoy (it also tastes delicious as a semi-frozen dessert).
Recipe Notes and FAQs
- Don’t boil the squash: It can end up water-logged. This will affect the flavor and consistency of the flourless chocolate cake.
- Can I use pumpkin purée? I haven’t tried making the chocolate cake with pumpkin purée yet. It should work, but depending on the brand the cake might end up not as firm/more watery. If you try it, choose a pumpkin purée brand that is thicker.
- Sweeten to taste: If you taste the pumpkin chocolate mixture, and it isn’t sweet enough, feel free to add a little of your favorite sweetener, like maple syrup, coconut sugar, or sugar-free Erythritol. The type of chocolate you use (semi-sweet vs. bitter-sweet) will greatly affect its sweetness.
- To make it sugar–free: Use sugar-free chocolate or even make your own with your sweetener of choice.
- For bite–sized treats: Divide the mixture between silicone cupcake molds.
- To cut clean slices: Dip your knife in a cup of hot water (then wipe it dry) between each slice of the vegan chocolate cake.
More Vegan Chocolate Desserts
- Chocolate Peanut Butter Cake
- Vegan Chocolate Pie (No Tofu, Dairy-Free)
- Double Chocolate Chip Cookies
- Vegan Chocolate Lava Cake
- No-Bake Chocolate Salami
- Vegan Chocolate Pudding
- Vegan Chocolate Muffins
If you try this simple and delicious no-bake chocolate fudge cake recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
2-Ingredient Chocolate Cake (Vegan, Flourless)
Ingredients
- 14.1 oz (400 g) kabocha squash (see notes)
- 7.1 oz (200 g) dairy-free chocolate
Instructions
- You can watch the video in the post for visual instructions.First, use a vegetable peeler or knife to peel the squash. Then cut it in half, scoop out the fleshy/seedy part, and chop it into small 1-inch cubes.
- Transfer the squash to a steamer/ steaming basket above a pan of simmering water and steam it 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 either a microwave or double-boiler, then transfer that to the blender/processor and process until smooth and creamy.
- Pour the mixture into a 6-inch (15 cm) parchment paper-lined spring-form tin and leave it to chill in the fridge until set. This should take about 3 hours, but is best left overnight.
- Finally, remove the no-bake chocolate cake from the spring-form tin, optionally dust it with cacao/cocoa powder, slice it, and enjoy!
Notes
- You can use butternut squash, pumpkin, or even sweet potato instead of kabocha squash. The texture might be slightly different, though.
- The total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically
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Can I use unsweetened cacao powder instead of chocolate chips?
No, that won’t work.
Hi there I want to try this recipe as it sounds delish! Question about when to add the melted chocolate. Must the butternut be warm or cold when the (warm) melted chocolate is added? Thank you
Hey, it doesn’t need to be warm – room temperature is fine.
I am looking at dairy free chocolates and some are semi sweet and some are dark. What type of chocolate is recommended?
Depends on how sweet you want it. Semi sweet will make it sweeter. 🙂
Michaela,
I don’t have a six inch springform pan, will this work in a standard pan?
Thank you.
You can double the recipe.
Great! Thanks so much for the prompt reply.
Dee
Wow made the Chocolate fudge this, morning, oh my its just delicious.and fluffy..
I used a sweet potato with dark chocolate. I am so happy it turned out so well. I am going to freeze some of it.
Thank you so much for the the rescipe.
Mary ODonnell
Hi Mary! I am so happy to hear it turned out great! Thanks for your feedback. 🙂
I haven’t made it yet but I am wondering if I could use frozen butternut squash I have on hand?
I think that won’t work, as the melted chocolate would harden instantly, and it would be hard to blend. Also, the texture might be off.
I meant if I defrosted it first,
I know, it might work, but the texture still might end up weird. I never tried it, so you would need to experiment. Please report back if you give it a try. 🙂
May I use sweet potato instead? 🙂
Yes, as mentioned in the recipe notes. Enjoy! 🙂
I made the cake and LOVE how creamy and delicious it came out. I used butternut squash, but will try it with kabocha too. Thank you for sharing this easy and yummy treat. My husband loved it too!
I am so glad you love it! Thanks for your great feedback. 🙂