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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.
How to Make Flourless Chocolate Cake
- 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.
- 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.
- 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.
- 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.
- 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.
Flourless Chocolate Cake
This flourless chocolate cake is a rich, fudgy dream that's simple to make and guaranteed to impress any crowd.
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.
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Absolutely the best chocolate flourless cake recipe ever! I can now make it in less than :30 minutes and with ganache topping! It’s easy and elegant! Lil Luna you are a marvel in so many ways! Thank you for sharing your wit and wisdom with all of us!
Can you make some of these goodies keto friendly?
We will definitely take that into consideration! Thanks!
Made this recipe and had delicious chocolate flavor but the cake came out crumbly. I followed exact measurements and didn’t over cook. Any ideas why?
Could this recipe be made into an 8.5 x 11?
I haven’t tried it in that size, but I imagine it would be very very thin if you tried in an 8.5 x 11. You could try an 8×8 if you’d prefer a square pan. But I’d recommend the 8 inch round pan, like the recipe states.
Absolutely amazing, will definitely make this on repeat. Very impressive dessert that we enjoyed with vanilla ice cream. Thank you for this delicious recipe!!!!
You’re welcome!!
This is an amazing recipe. I love it. Do you have a good bread recipe bc I’ve tried a few and failed.
I’m so glad to hear you loved the cake! Yes, this is our go-to bread recipe: https://lilluna.com/homemade-bread-recipe/
Do you freeze this cake with the frosting or without?
Either way!
My new discovered favorite dessert flowerless chocolate cake.
We tried the flourless cho cake at lease 15 different restaurants and bakeries.
All were either dry/old or had a cheap chocolate taste.
So instead of paying $9.00+ a slice I decided to make my own from your great recipes.
I used the 85% dark chocolate bars for the chocolate instead of chips.
With your recipe THIS WAS THE BEST we have had it was a very rich chocolaty
taste, fudgy smooth silky texture that melted in your mouth.
The second time we made it we doubled the recipe and shared it with the neighbors
It was a big hit.
Thank you Kristyn
Jim
You’re welcome! I’m so happy to hear you enjoyed the recipe!
Excellent recipe! Loved the comments. Thank you!
Love this cake so decadent