• food,  New York,  San Diego,  WorldWide

    Flourless Vegan Chocolate Cake for Father’s Day

    Chocolate Cake is the best dessert for Father’s Day, because all the men that I know love chocolate flavor desserts. I don’t know the science behind it, but I am sure about the idea of chocolate cake for Father’s Day. This cake is one for all, it is flourless, and it is vegan. Can we do anything better? I think this will be the perfect choice.

    A well crafted chocolate cake can persuade even the staunchest anti-dessert person to indulge in a bite… or three. The best chocolate cake recipes yield a meltingly tender crumb and flavor that balances the bitter undertone of real cocoa with added sweetener. Thick chocolate icing crowns the umber-colored cake with creaminess that lingers on the tongue and earthy cocoa that underlines the point that this is an all-chocolate situation.

    Primal Kitchen’s version of a flourless chocolate cake—in their opinion, the best chocolate cake recipe—is a vegan one. This vegan chocolate cake doesn’t use butter, eggs, flour or other grains, oil, sugar, or artificial sweeteners. This recipe achieved the tender cake by using Primal Kitchen’s vegan mayo—a mayo without eggs that uses potato protein for emulsification (a fancy way of saying mixing ingredients together that don’t combine easily) and a vegan-friendly egg substitute. Call it an “old-timey” or even a “Great Depression” cake recipe, as this recipe is a riff on Martine Partridge’s grandmother’s chocolate mayo cake recipe, which appeared in The Primal Kitchen Cookbook.

    Flourless Vegan Chocolate Cake


    • 1 1/2 cups finely ground cashew flour (could sub almond flour)
    • 1/4 cup coconut flour, sifted
    • 1/4 cup unsweetened, pure cocoa powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon sea salt
    • 3 tablespoons Bob’s Red Mill Egg Replacer
    • 1/2 cup maple syrup
    • 1/2 cup Primal Kitchen Vegan Mayo
    • 1 teaspoon pure vanilla extract
    • 1/2 cup dark chocolate chips, melted
    • 1/2 cup plus 6 tablespoons filtered water


    • Preheat oven to 325ºF.
    • Lightly grease a 9-inch springform pan with coconut oil or avocado oil spray. Line the bottom of the pan with parchment paper that’s cut to fit the bottom.
    • Note: You can use this cake recipe to bake one large 9-inch round cake, or you can use smaller cake pans and create to create a layered cake. Simply divide the cake batter evenly among the cake pans and bake each cake pan for the same amount of time. If you use smaller cake pans, you’ll need to adjust the bake time—the smaller layers won’t require as much bake time, so keep an eye on your cakes so they don’t over cook and dry out.
    • Sift the coconut flour—place a bowl underneath a fine-mesh sieve. Pour the coconut flour onto the fine-mesh sieve and tap the side of the sieve with your hand. The flour should tumble into the bowl and leave any clumps in the sieve (discard those).
    • In a small bowl, combine the cashew flour, sifted coconut flour, cocoa powder, baking soda, and salt.
    • Melt the chocolate chips in the microwave, or in a double boiler on the stove (place a heat-safe bowl on top of a pot with lightly boiling water, and stir the chocolate chips until they melt). Cool the chocolate before combining with other ingredients.

    • In a separate bowl, mix egg substitute with 6 tablespoons of water. Let egg replacement sit for 1 minute to thicken.
    • Once egg replacement has thickened, add maple syrup, mayo, vanilla, and cooled melted chocolate to the egg replacement. Use a stand mixer or electric mixer (you can also use an immersion blender) and beat together on high for 1 minute.
    • Alternate adding the dry ingredients and the filtered water in two batches each to the egg and mayo mixture. Beat to combine. You should have a pourable batter without lumps.
    • Pour batter into prepared cake pan, and bake for 40–45 minutes, or until cake is set in the center. The cake is done when a toothpick or cake pick inserted into the center comes out clean.
    • Remove from the oven and allow to cool for 30 minutes before removing cake from the springform pan. After 30 minutes, remove the cake from the pan and place on large plate or cooling rack to cool completely.
    • Frost as desired. You can use our vegan chocolate frosting recipe (see below), or frost with whipped coconut cream topped with fresh berries and/or chocolate shavings. Alternatively, you could omit the frosting and dust the cake with powdered monk fruit, or a mix of powdered monk fruit and cocoa.

    How to Make Vegan Chocolate Frosting

    Time: 15 minutes

    Servings: 18


    • 1 1/2 cups coconut oil, softened (not melted)
    • 1 1/2 cups powdered monk fruit
    • 1 teaspoon pure vanilla extract
    • 5 tablespoons cocoa powder


    • Combine the softened coconut oil with the monk fruit in a bowl; use a stand mixer or electric mixer to beat until there are no lumps.
    • Add the vanilla and cocoa powder to the frosting. Beat together until well combined.
    • Chill the frosting in the refrigerator for 10 minutes before using.
    • Once cake cools completely, frost with the vegan chocolate frosting using an offset spatula or a butter knife.
    • If you made the cake in two or more cake pans, frost the top of each layer first, then place the unfrosted cake layer on top of the frosted one. Repeat steps until all layers are on top of the cake. When you get to the top layer of the cake, add enough frosting to the top layer to frost the top of the cake as well as the sides of the cake.
    • Refrigerate any leftover frosting in an airtight container for up to one week.

    Vegan Mayo

    This ‌most-loved‌ ‌mayo‌ ‌just‌ ‌got‌ ‌a‌ ‌plant-based,‌Certified‌ ‌Paleo‌ ‌upgrade.‌ ‌PRIMAL‌ ‌KITCHEN®‌ ‌Vegan‌ ‌Mayo‌ ‌is‌ ‌made‌ ‌with‌ ‌avocado‌ ‌oil,‌and‌ ‌without‌ ‌eggs,‌ ‌soy,‌ ‌canola,‌ ‌or‌ ‌aquafaba.‌ ‌‌PRIMAL KITCHEN ‌used‌ ‌minimal,‌ ‌high-quality‌ingredients‌ ‌to‌ ‌make‌ ‌a‌ ‌clean,‌ ‌vegan‌ ‌mayo‌ ‌with‌ ‌all‌ ‌the‌ ‌flavor‌ ‌and‌ ‌texture‌ ‌you‌ ‌love.‌Keto‌ ‌Certified‌ ‌and‌ ‌Whole30‌ ‌Approved®,‌ ‌this‌ ‌Vegan‌ ‌Mayo‌ ‌is‌ ‌creamy,‌ ‌tangy,‌ ‌and‌ ‌totally‌‌uncompromisingly‌ ‌delicious.‌

    Find this new vegan favorite in the refrigerated section of the store…then keep it cool in the fridge at home. The PRIMAL KITCHEN® tried-and-true pantry favorite, Mayo, got a plant-based, simple-ingredient update! Primal Kitchen Vegan Mayo may be eggs-empt from eggs, but this spread and dip is big on creamy flavor. Made with avocado oil, a fat is loved at Primal Kitchen, this Vegan Mayo is Keto and Paleo Certified. What makes this vegan mayo so unique? PRIMAL KITCHEN use potato protein as their functional emulsifying ingredient. Sugar-free and made without soy, canola, pea protein, or aquafaba, this Whole30-Approved® condiment is a must-have for folks on elimination diets or for those avoiding eggs.

    PRIMAL KITCHEN® Vegan Mayo is also proud to wear the Non-GMO Project Verified label. So go on, dunk crudité, fried zucchini, and sweet potato fries. Stir Vegan Mayo in tuna salad and coleslaw, and slather on collard green and lettuce wraps. Spread this dreamy dip on sandwiches, add a dollop to savory soups… and so much more!

    • Made with Avocado Oil & Potato Protein: No Pea Protein or Aquafaba
    • Certified Paleo & Keto Certified, Whole30 Approved®
    • Non-GMO Project Verified, Plant-Based, Vegan & Sugar-Free
  • food,  Health,  New York,  San Diego,  WorldWide

    Whole30 Approved®, Paleo- and Keto-Certified Vegan Mayos Now Available in The Refrigerated Aisle

    From the makers of the number one condiment in natural grocery and the number one shelf stable mayo comes the all new PRIMAL KITCHEN Vegan Mayo Dip & Spread made with Avocado Oil.

    This Non-GMO Project Verified pantry staple is made without canola oil, soybean oil, gluten, grains, or sugar for a Certified Gluten-Free, Whole30 Approved® and Keto Friendly condiment. Made with Avocado Oil, the PRIMAL KITCHEN Vegan Mayo is a plant-based, egg-free mayo and comes in three irresistible flavors: Original, Rosemary Garlic, and Jalapeño Lime.

    “Our Vegan Mayo uses potato protein, a functional ingredient, for emulsification. This unique differentiator makes our line paleo-friendly and Whole30 Approved, without using a legume based emulsifier like pea protein or chickpea water,” said founder Mark Sisson. “There really isn’t another vegan mayo out there that checks all the boxes and has a creamy, uncompromisingly delicious flavor.”

    According to the FDA, eggs are a top 8 food allergen2, which quickly eliminates many consumers from using mayos, dips and spreads. Now, plant-based consumers or those with an egg allergy can enjoy a vegan mayo with clean ingredients that is equally delicious as a spread or dip.

    Suggested retail price for PRIMAL KITCHEN Vegan Mayo is $9.99 for 12 oz. It has been hitting refrigerated shelves at Natural Independent Grocers and Whole Foods Market® in April and additional retailers nationwide throughout 2020. For more information visit primalkitchen.com.

    About Mark Sisson & PRIMAL KITCHEN®

    Mark Sisson, New York Times bestselling author, media personality, ex-endurance athlete (5th place USA Marathon Championship, 4th place Hawaii Ironman finish) founded the PRIMAL KITCHEN® brand in 2015. He has been educating the world on nutrition and the benefits of fat and protein for the last decade via his blog, MarksDailyApple.com.

    With the launch of the PRIMAL KITCHEN® brand, Mark Sisson delivers on his mission to create uncompromisingly delicious condiments, sauces, cooking oils, collagen peptides and pantry staples that are made with fats we love and clean ingredients, and contain no dairy, gluten, grain, refined sugar or soy. PRIMAL KITCHEN is the maker of the #1 condiment in natural grocery, the #1 salad dressing brand in natural grocery, and #1 product in six key condiment categories in natural grocery: mayo, salad dressing, BBQ sauce, steak sauce, ketchup and avocado oil.  As Mark would say, Eat Like Your Life Depends on It, because it does. Learn more at primalkitchen.com.