This rich and dense vegan Flourless Chocolate Cake is also gluten-free for a decadent dessert nearly everyone can enjoy. Made with just 7 simple ingredients for a quick and easy sweet treat.
Preheat the oven to 325 F. Generously spray a 6" cake pan and set aside.
In a double boiler, gently melt the chocolate and butter together, stirring occasionally.
While chocolate melts, whisk together chickpea flour and soy milk until a thick gooey paste has formed. Make sure chickpea mixture is evenly hydrated throughout.
Once the chocolate and butter are melted, stir in sugar until it is dissolved. Add chickpea/milk mixture, stirring with a spatula to combine. Fold in cocoa powder and baking soda until a uniform batter is achieved.
Transfer batter to prepared cake pan and bake for 35-40 minutes, until a thin crust has formed and cake doesn't wobble when gently shaken.
Remove from oven and let set up in pan for 30 minutes before transferring to a wire cooling rack to cool completely.
Refrigerate until ready to serve. Dust with powdered sugar and fresh raspberries to serve.
Do not eat this batter raw. Chickpea flour has a very potent taste when consumed raw. This is completely disappear once baked.