Death by Chocolate (vegan & GF)

Having impulse-bought a huge amount of ground almond, I found myself close to its use-by date with a hell of a lotta almond still to use. As someone who tries their very best not to waste food, I needed to find something to make that would use copious amounts of ground almond. Ideally something palatable enough to share with my housemates! Enter, flourless vegan chocolate cake! It turned out far better than I’d expected. I thought that surely you can’t replace every ingredient in a chocolate cake with another ingredient and still end up with something that tastes half decent. Turns out you can! I was being ironic calling it ‘death by chocolate’ as it’s actually a rather healthy cake using maple syrup instead of sugar. High in calories and in fat, yes, but still reasonably healthy.

Death by Chocolate (vegan & GF)

Print Recipe
Cooking Time: 50 minutes


  • CAKE:
  • 2.5 cups ground almond
  • 1/2 cup cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp milled chia seed (mixed with 1 cup water)
  • 1/2 cup coconut oil (melted)
  • 1/2 cup soya milk (or any milk)
  • 1/2 cup maple syrup
  • 200g vegan cooking cream
  • 200g dark chocolate (I used 70%)
  • pinch of salt



Preheat the oven to 160ºC


For the cake; mix the dry ingredients, then add wet ingredients and mix well


Transfer to a lined/greased tin and bake for about 45 mins


For the ganache, chop up the chocolate and melt in a bain marie with the cream & salt


Cover the cake with the ganache, I topped mine with cacao nibs for presentation

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