Melt-in your mouth, super easy to make, this Vegan Flourless Chocolate cake is one you will be repeating for years to come. A delicious nutty crust and a soft chocolate mousse layer, it is a dairy free and gluten free vegan chocolate cake.
Preheat the oven.Make sure to preheat the oven to 175°C / 350°F beforehand so that when your crust is ready you can just pop it in the oven.
Grind the nuts in a food processor so you get a consistency that is more dense than an almond flour but less dense than chopped nuts.
Mix the cocoa powder, honey, coconut oil and almond meal in a large bowl.
Place the crust batter into a springform pan (23 cm diameter (9 inch) and press down so it forms a compact base and put in the oven to bake for 10 minutes.
Make the mousse layer
Meanwhile, heat coconut milk in a pot over medium heat and bring to a boil. While the coconut milk is heating up
Cut the dark chocolate into pieces and place in a small saucepan.
Add the boiled coconut milk to the chopped chocolate and mix until it forms a chocolate cream. The chocolate mixture will be much more runny than you would expect but coconut milk will firm up in the fridge a lot.
Finish the cake. Pour the coconut chocolate mixture over the crust and refrigerate overnight. The cake should have a firm crust and the top cake layer should have a creamy texture.
Next day once it is firm, you can decorate your delicious dessert with some chocolate shavings, fresh berries and sprinkle coarse sea salt on top of the cake.