The Best Flourless Vegan Chocolate Cake

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I’ve made this cake more times than I can count, because all you need are 3 ingredients to make it! I mean, a vegan (and paleo!) chocolate cake? I’m in! Agreed? Not only is this cake free from pretty much all allergens (unless you’re allergic to chocolate!), it’s also sugar free and only sweetened from the natural sugar from beets!

first time
first time
second version drizzled with Hu Kitchen Gems (sweetened with coconut sugar)
second version drizzled with Hu Kitchen Gems (sweetened with coconut sugar)

• Nut Free
• Seed Free
• Grain Free
• Gluten Free
• Egg Free
• Dairy Free
• Refined Sugar Free
• Vegan
• Paleo

Since I used Love Beets cooked organic beets, the prep was basically non-existent!

Ingredients:
1 package of Love Beets organic beets
1/2 cup of Santa Barbara Chocolate Vegan (aka: Red) Cacao Powder (15% off: lilsipper)
1/2 cup of Santa Barbara Chocolate unsweetened chocolate chips, plus more for topping

Instructions:
1. Puree all ingredients until smooth (I used my Blendtec Twister Jar, 25% off: lilsipper) then transfer into desired cake tin, pan, or glass dish of choice (I used this one).
2. Bake at 350 F for 10 minutes, top with chocolate chips, then refrigerate to cool (or freeze to make it cool faster). You can also just eat warm!

Remember to tag me on Instagram is you make this so I can see and re-share! See you there! @lilsipper 

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