I came up with the recipe for this Gluten-Free Vegan Gâteau au Chocolat almost by accident, but don’t know what I’d do without it!
I’m really happy with how this cake turned out: it’s gooey and fudgy, and a complete dream for lazy bakers like myself. Can you believe it only requires 6 ingredients!
I’ve decided to call it Gâteau au Chocolat instead of chocolate cake because gâteau au chocolat connotes a slightly different type of dessert.
This French chocolate cake is a melt-in-your-mouth-soft concoction that’s rich and gooey but also light and fluffy in texture.
I felt like this cake was more deserving of the name gâteau au chocolat because the ground almonds create a certain lightness whilst the dates make for a fudgy texture.
This cake is honestly undetectably vegan and gluten-free and, because of the dates, it’s naturally sweetened and refined sugar free too. It’s also grain-free and paleo-friendly.
As it’s surprisingly healthy, you could potentially even eat it for breakfast if you want!
I really hope you’ll love this Gluten-Free Vegan Gâteau au Chocolat as much as I do! Want more cakes? Then you might like my:
- Red Velvet Cake
- Peanut Butter Chocolate Cake
- Chocolate Truffle Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Chocolate Hazelnut Cake
- Chocolate Sponge Layer Cake
- Black Forest Cake
- Coffee Walnut Cake
- Strawberry Sponge Layer Cake
Looking for more chocolate treats? Check out my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Watch the video below to see how to make it!
Gooey, fudgy, DELICIOUS, and a complete dream for lazy bakers like myself!
- 15 small dates soaked overnight in cold water or for 10 minutes in boiling water
- 200 g (1 cup) ground almonds
- 4 tablespoons cocoa powder
- 4 tablespoons oil* (coconut, olive or vegetable oil)
- 1/4 teaspoon bicarbonate of soda
- 60 ml (1/4 cup) milk, any kind
- Optional: salt, to taste
Preheat oven to 180 degrees (350 degrees)
Drain away most of the water from soaking the dates, leaving behind about 2 tablespoons (leaving a little water will make the next step much easier)
Use a food processor or a stick blender to blend the dates into a smooth purée
Add the puréed dates into a bowl along with all the other ingredients and mix well
Transfer to a greased baking dish - I used a 7inch/18cm round springform baking tin
Bake in oven for around 20 minutes
The cake keeps well in the fridge for up to a few days
*Several readers have told me they made this cake oil-free by substituting the oil with applesauce, which seems to have worked well. So please do this if you're looking for an oil-free cake!
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