Spring Snow Flourless Chocolate Cake Recipe

We have had quite a bit of April snow, so I thought it would be fun to dress this cake up with organic icing sugar, dandelions and violets. Here’s to enjoying craft chocolate in all it’s glorious forms!


  • 3 tbsp flaxseed meal (you can also use chia seeds)
  • 7 ounces (about 2 bars 70% or higher) I used Finnia’s 80% maple chocolate, roughly broken into chunks
  • 1 cup peanut butter (you can also use applesauce)
  • ½ cup maple crystals, coconut sugar or turbinado sugar (substitute ¼ cup for vanilla agave syrup if using peanut butter)
  • ½ cup craft cocoa powder
  • 1 tbsp ground coffee
  • ½ tsp sea salt
  • Organic icing sugar for dusting after baked
  • Sweet violets and young dandelion leaves for decoration


  1. Preheat oven to 350F. Grease the bottom and sides of a round 8-inch baking dish with coconut oil.
  2. In a medium bowl, combine the flaxseed meal with 9 tablespoons of water. Let stand while you prepare the rest of the ingredients.
  3. Fill a large pot with about 2 inches of water and bring to a simmer over high heat. Wipe a large heat-proof bowl completely dry and put it on the pot over the simmering water, making sure the water is not touching the bowl. Reduce heat to very low and put chocolate in the bowl. Allow the chocolate to melt slowly, stirring as needed, until the chocolate is completely melted and smooth. Carefully remove the bowl from the pot and set aside. 
  4. In a large bowl, combine the applesauce, sugar, cocoa powder, coffee, salt and flaxseed mixture, and stir to thoroughly combine. Stir in the melted chocolate. Pour the mixture into the prepared baking dish and bake until the cake pulls away from the sides of the pan, about 1 hour but less if you used peanut butter instead of apple sauce. Be careful not to overcook because it can be tricky to tell if it’s done. Cool to room temperature and then cover and refrigerate until completely cool.
  5. Decorate with icing sugar, violets and dandelions or other edible flowers in your yard. 

This recipe was kindly provided by Nicole from World Tree Chocolate, and it has been adapted from a recipe in The Complete Vegan Cookbook by the Natural Gourmet Institute. Nicole paints beautiful and unique cacao growing landscapes using her own cacao paints with beans from the same region and is a champion for a fair chocolate industry.

This recipe is a part of the Great #ChocolateBakeoff! For the next few weeks, we at Cacao Magazine want you to bake your signature chocolate bake using your favourite chocolate and join us for The Great Chocolate Bake Off! ⁠

Post it on Instagram using the hashtag #ChocolateBakeoff and tag us (@readcacao). We’ll be sharing all recipes in our stories and post our favourite recipes on the website! We’ll share which chocolate you used so people interested in the recipe can help support the chocolate makers.⁠

At the end of all of this, we’ll put the recipes to a peoples vote – the overall favourite recipe will win a year’s worth of Cacao Magazine’s (starting with Issue 3)!

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