Vegan Flourless Molten Chocolate Cake (gluten-free, nut-free, 7 ingredients)


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Gooey, chocolatey, and high in protein, this Vegan Molten Chocolate Cake is delicious and made with only 7 ingredients! One of them might surprise you!


Vegan Flourless Molten Chocolate Cake

So, we’re back on the chocolate wagon. I mean, I have never fallen off thereof. I just sometimes get distracted by peanut butter and matcha. (You know)

Anywho, here I’m sharing this unconventional molten chocolate cake that’s vegan, gluten-free, and nut-free. (Hi, my nut-sensitive friends! 🙂 )

I’ve wanted to make a molten chocolate cake for ages, but I wanted to make a special one, the one that’s made without eggs, milk, or common ingredients, the one that will surprise you. (Well, most of you.)

I’m weird, I know. 

But I like it. 


And I got totally inspired when I saw people use pinto beans in chocolate cake recipes on Pinterest. I was like, “Wow, that’s so cool.”

But most of the recipes I saw are not vegan. So here we are, with a molten chocolate cake made with pinto beans and other 6 ingredients.

I know that adding pinto beans in a dessert recipe sounds a little bit weird, but trust me, you won’t taste the beans at all. (At least I didn’t)


I started testing the recipe with only 4 ingredients, but the texture didn’t turn out really good. So I added a few, and I’m satisfied with the 7-ingredient version.

It’s not like the traditional lava cake that has melting chocolate coming out when you slice it. But the middle of the cake is pretty, fudgy and ooey-gooey. And the best part is the rich dark chocolate flavor that seems to make everything better. 


I don’t know about you, but this cake is really a “bomb” for me (definitely in a good way). It gives me a new way to think of and use pinto beans.

And I hope you will smile with surprise when you take the first bite of this cake.

If you are hungry for more, check out:

Vegan Flourless Molten Chocolate Cake (7 ingredients)

Gooey, chocolatey, and high in protein, this Vegan Molten Chocolate Cake is delicious and made with only 7 ingredients! One of them might surprise you!
Author: Nora Hsu
Prep Time15 minutes
Cook Time30 minutes
Cooling Time15 minutes
Course: Dessert
Cuisine: American, vegan
Keyword: 10 minutes or less, dairy-free, gluten-free, sweets, vegan
Servings: 6 people


  • 100 g (3.5oz) 70% dark chocolate
  • 240 ml (1 cup) cooked pinto beans
  • 3 Tbsp coconut sugar
  • 120 ml (1/2 cup) aquafaba, aka chicpea water, or plant milk
  • 1 Tbsp cocoa powder
  • 1/4 tsp baking soda
  • A pinch of salt


  • Preheat the oven at 175 C / 350 F. Line a 6″ cake pan with parchment paper.
  • Melt the chocolate in a bowl over simmering water or use a microwave. Once the chocolate has melted, set it aside to cool down a bit.
  • In a blender, add the cooked pinto beans, coconut sugar, and aquafaba. Blend them together until smooth. (or as smooth as possible)
  • Add the melted chocolate, cocoa powder, and baking soda to the bean mixture. Blend to combine all.
  • Pour the batter into the lined cake pan. Smooth the top evenly.
  • Bake for 30-35 minutes until the top is firm to touch. Remove from the oven, let it sit for 15-20 minutes before removing from the pan. Slice and dive in!


  • Storage: Store in an air-tight container in the fridge for 3 days or 2 weeks in the freezer. Reheat to let the molten cake get soft before serving.


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