2-Ingredient Chocolate Cake (Vegan, Flourless)
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!
Servings 8 slices
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 Facts
2-Ingredient Chocolate Cake (Vegan, Flourless)
Serving Size
1 slice
Amount per Serving
Calories
147
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4.6
g
23
%
Sodium
5
mg
0
%
Potassium
175
mg
5
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
2
g
4
%
Vitamin A
683
IU
14
%
Vitamin C
6
mg
7
%
Calcium
47
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.