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flourless chocolate rum cake

  • Author: Lisa Kitahara
  • Total Time: 50 minutes
  • Yield: 10 Servings 1x


This Flourless Chocolate Rum Cake is fudgy and decadent with a boozy kick to it. Incredibly quick and easy to prepare, it’s the perfect vegan chocolate cake for any holiday menu!


Units Scale


  1. Pre-heat oven to 350 F (180 C). Line or grease a 8×8 inch spring form pan with parchment paper. 
  2. Into a food processor, add in the hazelnut butter, coconut sugar, cocoa powder, soft tofu and rum. Blend until smooth.
  3. Add in the melted dark chocolate and blend until smooth, scrapping down the sides as needed. 
  4. Add in the hazelnut meal, tapioca starch and baking powder. Blend until combined and a uniform thick batter forms. 
  5. Quickly transfer the batter into the spring form pan and smooth out the tops. Be sure to work quickly as the chocolate will begin to firm up.
  6. Bake in the oven for 38-40 minutes. Let it cool on the counter until room temperature. Then place in the refrigerator for at least 6 hours- preferably overnight. Dust with cocoa powder and serve alone or with coconut whip cream. 


  • How to Store/Make Ahead: Once completely cooled, tightly wrap or cover with a lid. Place in the fridge for up to 3 days. Freeze for up to 2 months. Defrost overnight in the fridge when ready to eat. Dust with cocoa powder/powdered sugar before serving. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: vegan, gluten free


  • Serving Size: 1 slice
  • Calories: 316
  • Sugar: 15.6
  • Sodium: 250mg
  • Fat: 19
  • Saturated Fat: 5.3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 4.45
  • Protein: 9.3
  • Cholesterol: 0

Keywords: flourless chocolate cake, vegan chocolate cake, gluten free, holiday desserts, christmas, new years