recipe

February 12, 2024

An Amazing Flourless (Gluten Free) Chocolate Cake

For years I tried to make chocolate lava cakes for my daughter’s birthday. I never had success with those recipes and always defaulted to a flourless chocolate cake instead. This cake is light but decadent in all the right ways and it’s also gluten free! We like to dust it with powdered sugar, but you can also use cocoa and decorate it with raspberries, as shown here!

Flourless Chocolate Cake on Green Cake Stand

Flourless Chocolate Cake Video Tutorial

It’s so easy to make this cake and it’s very forgiving. You can watch me make this flourless chocolate cake in the video below:

Flourless Chocolate Cake Ingredients and Tips

  • This cake is naturally gluten free because it uses no flour! You can serve this one to your gluten-free friends without having to make any modifications.
  • You can use any bittersweet chocolate you want, but make sure it is bittersweet and not milk chocolate or semi-sweet, or your cake may end up being too sweet.
  • Top the cake however you want! You can be creative here, but I do really love the look and flavor of a dusting of white sugar with some berries. 
  • Make sure you don’t over-mix the batter! Really focus on folding and don’t stir too much or you won’t get the wonderful texture.
  • The eggs give this cake its texture since you aren’t using any flour.

Flourless Chocolate Cake Equipment

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Three More Favorite Dessert Recipes

Flourless Chocolate Cake on Green Cake Stand

Flourless Chocolate Cake

Yield: 12

This flourless chocolate cake is gluten-free and delicious. served with berries, powdered sugar, or just plain with whipped cream

Ingredients

  • 12 tbsp cold unsalted butter (1 1/2 sticks) — use 1 tbsp to butter the pan thoroughly on the bottom and all sides.
  • 12 oz bittersweet chocolate, chopped
  • 6 large eggs
  • 1/2 c sugar
  • ¼ tsp of kosher salt
  • Powdered sugar for dusting
  • Raspberries for decorating the cake

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly butter the bottom and side of a 9-inch springform pan. (I have also used a well-greased cake pan with success.)
  3. Combine the chocolate and butter in a metal bowl. Place the bowl over a saucepan of 2 inches of simmering water and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  4. Combine the eggs, sugar, and salt in the bowl of a stand mixer. Beat on medium-high speed until pale and thick, 5 to 8 minutes.
  5. With a spatula, gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring or turn the cake out of the pan on a platter. Dust with powdered sugar and decorate with raspberries.
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