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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 343.1
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 87.1 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Vegan Flourless Chocolate Cake calories by ingredient
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Vegan Flourless Chocolate Cake

Submitted by: VEGWRITER

Introduction

This recipe comes from Hannah of BitterSweet (http://bittersweetblog.wordpress.com/2008
/12/30/a-matter-of-luck/)
This recipe comes from Hannah of BitterSweet (http://bittersweetblog.wordpress.com/2008
/12/30/a-matter-of-luck/)

Number of Servings: 8

Ingredients

    2 cups black-eyed peas, cooked
    1 12-ounce package extra-firm silken tofu
    3/4 cup granulated sugar
    1 1/2 cups semi-sweet chocolate chips
    1/4 cup natural cocoa powder
    1 teaspoon instant coffee powder (note that I left this out)
    3/4 teaspoon baking powder
    1/4 teaspoon baking soda
    Pinch of salt

Directions

If you are cooking the black-eyed peas yourself, you can soak the peas overnight, then give them a good rinse before cooking them for a couple of hours (only cook in plain water – do not add salt!). At that point, check them to make sure that they are fully cooked.

Preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9×5 loaf pan or a 9-inch springform pan.

Toss both the black-eyed peas and the tofu into your food processor or blender, and let it run until the mixture is completely smooth.

Add in the sugar and coffee powder, and pulse to combine.

Separately, melt the chocolate and stir well until smooth before adding into the blender or food processor.

Once you’ve added the chocolate to the blender or food processor, let it run for a minute until fully incorporated. Unfortunately I was finding it difficult to get it well blended in a blender, so I had to switch to our food processor.

Pour and then spread the mixture into your prepared pan, leveling off the top with your spatula as best you can.

Bake for 60 – 70 minutes, until a toothpick inserted into the center comes out mostly clean. Let it cool completely in the pan before serving.



Scrape down the sides to make sure you aren’t missing anything, and give it another minute to process. Finally, add the cocoa, coffee powder, baking powder, soda, and salt, and pulse to combine.






Number of Servings: 8

Recipe submitted by SparkPeople user VEGWRITER.






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