How long does flourless chocolate cake last?

A flourless chocolate cake vegan typically lasts 3–5 days when stored in an airtight container at room temperature or in the fridge. For longer storage, wrap it tightly and freeze it—it can last up to 2 months without losing its texture or flavor.

How long does homemade vegan cake last?

Most homemade vegan cakes , including flourless varieties, stay fresh for 3 to 5 days at room temperature and up to a week in the refrigerator. Always store them in a sealed container to maintain moisture and freshness.

Why is my vegan cake soggy?

A soggy flourless chocolate cake vegan is often caused by overmixing, underbaking, or too much moisture . Make sure to measure your ingredients accurately, avoid over-stirring, and let the cake cool completely before cutting. Use the right pan size and baking time to ensure a firm texture.

Is flourless chocolate cake dairy free?

Not always. Many traditional flourless chocolate cakes include butter or cream . However, a flourless chocolate cake vegan version is 100% dairy-free, using alternatives like coconut oil, almond butter, or oat cream instead of animal-based fats. Always check the ingredients if buying from a store or restaurant.

Flourless Chocolate Cake Vegan:The Best 2025 Recipe

Name: Flourless Chocolate Cake Vegan: The Best Guide for Fudgy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 1/2 cups dark chocolate chips (dairy-free); 1/2 cup coconut cream; 1/4 cup maple syrup; 1/4 cup almond butter; 1/4 cup unsweetened cocoa powder; 1 tsp vanilla extract; 1/4 tsp salt

Description

A rich, fudgy, and decadent vegan flourless chocolate cake that’s perfect for chocolate lovers and totally gluten-free.

Ingredients

Scale

1 1/2 cups dark chocolate chips (dairy-free)
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup almond butter
1/4 cup unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat the oven to 175°C (350°F) and line a small cake pan with parchment paper.
Melt the chocolate chips with coconut cream in a saucepan over low heat, stirring until smooth.
Remove from heat and stir in maple syrup, almond butter, vanilla, and salt until well combined.
Sift in the cocoa powder and mix until smooth and thick.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, until the edges look set but the center is still fudgy.
Let cool completely before removing from pan.
Chill in the fridge for 1–2 hours for best texture.

Notes

For extra indulgence, top with vegan whipped cream or berries. Store in the fridge for up to 5 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 16g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg