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Author Notes: This is a super fast and easy dessert to make, is practically foolproof, and is a great choice to serve guests. All you need are a few simple ingredients, one mixing bowl and one pie pan.
In case you are worried about the saturated fat in the coconut oil, think again. It turns out that all saturated fat are not created equal. My daughter gives a thorough explanation in this blog entry: http://hannasvegankitchen...
This recipe can be gluten-free if you use garbanzo flour instead of wheat flour. I have tried coconut flour and almond flour also, which work fine. Lately, I've been using the almond pulp left over from making almond milk. This was a suggestion from a professional caterer, and it sure beats putting it in the compost. Plus, I can now call this a flourless cake.
I would like to eliminate the eggs and veganize this recipe, but haven't accomplished that yet. I always use eggs from friends' chickens, or the free range vegetarian farmer's market eggs.
This dessert is always a big hit. Everyone asks for the recipe, so here it is. Enjoy!
Prep time: 5-10 minutes, and only one bowl to wash!
Bake time: 24 minutes —Pegan
cup coconut oil
ounces dark chocolate - I use 8 squares of the Trader Joe's Pound Plus 72%
cup almond pulp or some type of flour (garbonzo, almond, coconut, whole wheat pastry, etc. see explanation above)
cup unsweetened shredded coconut (optional)
cup walnuts or pecans (optional)
- Preheat oven to 375 F. Use a bit of coconut oil to lightly grease a 9 inch pie pan.
- Place chocolate squares and coconut oil in large Pyrex or other microwave-safe glass bowl. Heat on high for 1 minute. Stir until chocolate dissolves completely, and If needed, heat for 30 seconds more.
- Add sugar, eggs, vanilla and salt. Stir until well blended.
- Stir in flour or almond pulp, then stir in shredded coconut if using.
- Pour into prepared pie pan. Top with nuts, if using. Bake 24 minutes or until center is set.
- Let cool and cut. We find that it is much lighter when it is warm, and super fudgy when cold. We love it both ways, but tend to prefer it cold and fudgy. In the summer, we often will store it in the fridge to keep the fudgy consistency. It also freezes well.
- Alternatively, for a more convenient finger food, spoon into baking cups in mini-muffin tin. Cook at 350 F for 12 minutes, or until the center is set. Makes 24 mini-muffin sized cakes.
- For cupcake size, spoon into 12 cupcake baking cups and cook at 350 F for about 18 minutes or until the center is set.