Chocoholics REJOICE – this flourless chocolate cake recipe is going to make all your chocolate dreams come true! Every bite is smooth, fudgy, and simply decadent.

We have always loved a good cake, especially an Easy Chocolate Cake Recipe! But we decided we needed a flourless version. That’s where this recipe comes in. Not only is this a perfect dessert to wow your guests, but it’s especially great for those who are gluten-free.

For more gluten-free chocolate desserts, try Flourless Chocolate Cookies and Chocolate Mousse

Why we think you’ll love it:

  • Simple. It’s easy to make but looks impressive, perfect for a dinner party. And every bite is pure bliss.
  • Similar to a torte. It is a dense and rich cake that is made without flour, resulting in a fudgy texture similar to a chocolate torte.
  • Gluten-free. This chocolate cake recipe is suitable for those with dietary restrictions.

Flourless Chocolate Cake Ingredients and Substitutions

Cake

  • ½ cup salted butter – or use unsalted butter and add ¼ teaspoon salt to the recipe
  • 1 cup high-quality semi-sweet chocolate chips – For the best flavor, use high-quality chocolate chips. As long as the chocolate chips do not contain gluten, you can be confident in consuming this as a gluten-free dessert.
  • ¾ cup granulated sugar – replace the white sugar with ¾ cup coconut sugar
  • 1 teaspoon vanilla extract – use pure vanilla for the best flavor
  • 3 large eggs – We found that room temperature eggs incorporate better than cold eggs.
  • ½ cup unsweetened cocoa – We use regular unsweetened baking cocoa powder, but Dutch-processed cocoa powder can be used.

Glaze

  • 3 tablespoons unsalted butter
  • ⅔ cup high-quality semi-sweet chocolate chips
  • optional garnish – Top with a dusting of powdered sugar, fresh raspberries, blueberries, strawberries, or sliced toasted almonds.
Cake pan lined with parchment paper.
Batter for flourless chocolate cake in pan.
Batter for flourless chocolate cake in pan.
Flourless chocolate cake set up on white cake stand.

How to Make Flourless Chocolate Cake

  1. PREP. Line an 8-inch round cake pan with parchment paper. Spray it with non-stick spray, and set it aside. Preheat the oven to 375°F.
  2. BATTER. Melt butter in a large glass microwave-safe bowl in the microwave. Add semisweet chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
    • Whisk sugar and vanilla into the melted chocolate mixture. Add large eggs and whisk till well blended. Stir in cocoa powder.
  3. BAKE. Pour the batter into a prepared pan and spread evenly with a rubber spatula. Bake at 375°F for 25 minutes or till a toothpick comes out clean.
  4. COOL. Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.
  5. GLAZE. Combine butter and chocolate chips in a heatproof glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
    • Spread glaze over the cake. Let it sit for several hours until the chocolate sets. 
    • Use a sharp knife dipped in hot water and then wiped dry to make even clean slices. We love to top ours with fresh raspberries and a sprinkling of powdered sugar.

Kristyn’s Recipe Tips

  • We love topping with tart raspberries because they pair so well with this decadent dessert.
  • Depending on the temperature and humidity of the room, the chocolate topping can take anywhere from 2-4 hours to set. To help it set faster, you can chill it in the refrigerator. We do this when we can’t wait!
  • This cake can be served as a gluten-free dessert; just be sure to check the labels of the other ingredients to make sure there is no hidden gluten.
5 from 129 votes

Flourless Chocolate Cake

By: Kristyn Merkley
This flourless chocolate cake is a rich, fudgy dream that's simple to make and guaranteed to impress any crowd.
Servings: 10
Prep: 10 minutes
Cook: 25 minutes
Total: 2 hours 35 minutes
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Equipment

Ingredients 

  • ½ cup salted butter
  • 1 cup high quality semi sweet chocolate chips
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup unsweetened cocoa

Glaze

  • 3 tablespoons butter
  • ⅔ cup high quality semi sweet chocolate chips

Instructions 

  • Line a round 8-inch cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat the oven to 375°F.
  • Melt butter in a large glass microwave-safe bowl in the microwave. Add chocolate chips and let sit for 3-4 minutes. Stir until chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
  • Whisk sugar and vanilla into the melted chocolate mixture. Add eggs and whisk till well blended. Stir in cocoa powder.
  • Pour batter into prepared pan and spread evenly with a rubber spatula. Bake for 25 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack. Immediately flip right-side up onto another cooling rack. Cool completely.

Glaze

  • Combine butter and chocolate chips in a glass heatproof bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
  • Spread glaze over the cake. Let it sit for several hours till the chocolate sets. 
  • Serve the cake as is, or with fresh berries, whipped cream, or ice cream.

Notes

Recipe Tips.
  • We love topping with tart raspberries because they pair so well with this decadent dessert.
  • Depending on the temperature and humidity of the room, the chocolate topping can take anywhere from 2-4 hours to set. To help it set faster, you can chill it in the refrigerator. 
  • This cake can be served as a gluten-free dessert; just be sure to check the labels of the other ingredients to make sure there is no hidden gluten.
Store in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.
Freeze. If the cake has glaze, you will need to freeze it for a few hours before wrapping with with plastic and foil. Once wrapped, keep it in the freezer for up to 3 months. Remove wrappings before you thaw.
 

Nutrition

Calories: 379kcal, Carbohydrates: 33g, Protein: 4g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 98mg, Sodium: 139mg, Potassium: 259mg, Fiber: 3g, Sugar: 26g, Vitamin A: 495IU, Calcium: 37mg, Iron: 2.8mg

Recipe FAQ

How to store?

Flourless chocolate cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer. Store berries in a separate container.

How to freeze?

If the cake has the glaze, freeze it for a few hours before wrapping with plastic and foil. Once wrapped, keep it in the freezer for up to 3 months. Remove wrappings before you thaw.

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This recipe was originally published January 2018.

Recipe inspired by King Arthur Flour

Categorized as: , ,

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 129 votes (105 ratings without comment)

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57 Comments

  1. Colin Lou(ie) says:

    Loved how you broke things down…. The breakdown helped me a lot. 馃檪

    Reply
    1. Lil' Luna Team says:

      We’re glad the step by step breakdown was helpful. Thanks for baking along and sharing!

      Reply

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