Flourless Chocolate Cake with Strawberries
A chocolate cake is always a welcome gift for Mom on Mother’s Day, especially when you made it yourself. Today I am sharing with you a flowerless chocolate cake recipe that is gluten free, vegan, and easy to make. It is approved by my own Mother, who I have made it for several times. I add in strawberries for extra sweetness, since it is strawberry season and they are very flavorful this time of the year. This dessert is elegant and the perfect thing for Mom if she loves chocolate.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
In a bowl, whisk together the flax seed and water. Place in the fridge for 15 minutes to gel. This will be your flax eggs. Meanwhile, oil a 6 inch spring form pan with coconut oil and preheat the oven to 375F degrees. In the top of a double boiler, combine the chocolate and coconut oil. Allow to melt, whisking often.Whisk in the apple sauce, sugar, sea salt, and vanilla until smooth.Add the flax eggs and allow to warm for a couple minutes with the other ingredients whisking often until smooth and uniform. Whisk in the cacao powder until combined. Scatter the strawberries into the bottom of the pan, then pour into the batter over it.Place in the oven and bake for 30-40 minutes until dried on the top and mostly set. Once finished baking, remove from the oven, allow to cool 15 minutes, then release from the pan and dust with cacao powder. Garnish with fresh strawberries.
Rate this Recipe
- Heart Healthy