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.

Vegan Flourless Molten Chocolate Cake (7 ingredients) 全植物無粉巧克力軟心蛋糕

Barrel Leaf
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!
Prep Time15 mins
Cook Time30 mins
Cooling15 mins
Total Time1 hr
Course: Dessert
Cuisine: American, vegan
Keyword: 10 ingredients or less, chocolate, dairy-free, gluten-free, vegan
Servings: 6 people
Author: Barrel Leaf


  • 100 g (3.5oz) 70% dark chocolate 黑巧克力
  • 240 ml (1 cup) cooked pinto beans 煮熟花豆
  • 3 Tbsp coconut sugar 椰糖
  • 120 ml (1/2 cup) aquafaba 鷹嘴豆水, or plant milk 或植物奶
  • 1 Tbsp cocoa powder 可可粉
  • 1/4 tsp baking soda 小蘇打粉
  • A pinch of salt 鹽


  • 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!


  • 將烤箱以 175 C 預熱。取一 6 吋蛋糕模,模底鋪烘焙紙
  • 將黑巧克力以隔水加熱或微波的方式融化,待巧克力融化後,移至一旁讓它稍放涼
  • 將煮熟的花豆、椰糖、鷹嘴豆水放入食物調理機,攪打至滑順 (盡可能)
  • 加入融化的黑巧克力、可可粉、小蘇打粉,攪打混合均勻
  • 將麵糊倒入模具中,鋪平表面
  • 放入烤箱烘烤 30-35 分,至表面觸摸是乾、實的。取出置於網架上靜置 15-20 分鐘再脫模,切塊享用


  • 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.
  • 存:冷藏 3 天、冷凍兩週。享用前再加熱軟化



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