This Flourless Chocolate Cake - Gluten Free is easy to make, and you only need 7 ingredients. It's over-the-moon rich, and it's like eating a bite of soft, pure chocolate. The good thing is that even your gluten-intolerant friends and family can enjoy it since it's completely free of flour or any other gluten product.
You can enjoy this rich, soft, and almost truffle-like center gluten-free chocolate cake at any time! If you like indulging in rich chocolate desserts, why not try this Chocolate Bundt Cake next? Chocolate lovers, grab your aprons because things are about to get intense in the kitchen!
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Try This Flourless Chocolate Cake
This is a recipe from my cookbook, The Chocolate Addict's Baking Book, and I'm excited to share it with you. One of my favorite things about this cake is how much chocolate flavor you get from such a simple recipe. The texture is somewhere between a fudgy brownie and a soft chocolate truffle.
I also like that I can serve this rich chocolate cake warm with ice cream or chilled with a dusting of powdered sugar. Both versions are delicious, but the texture changes slightly depending on how you serve it.
Why You'll Love It
- Naturally gluten-free: I love that there are no flour substitutes or complicated swaps needed here. The recipe simply doesn't use flour at all, making it perfect for gluten-intolerant guests.
- Very rich and chocolatey: This is the kind of cake I make when I want pure chocolate flavor rather than a light, fluffy sponge, no double boiler needed.
- Only seven ingredients: I usually have most of these ingredients in my kitchen already, which makes this recipe so convenient, and as easy as using a box mix, without a stand mixer and a whisk attachment!
- Easy to make: There's no layering, frosting, or major decorating involved.
- Versatile to serve: I enjoy it warm with whipped cream or ice cream, but it's just as good chilled with berries and powdered sugar for any occasion, including Valentine’s Day.
Ingredients
- Semi-sweet chocolate bars: I always recommend using good-quality chocolate bars because they melt much more smoothly and help create the soft, rich texture this cake needs. My personal favorites are Ghirardelli and Lindt. I don't recommend chocolate chips or white chocolate here because they contain stabilizers that help them hold their shape, so they don't melt as well as chocolate bars, and the texture of the cake can suffer. Bittersweet chocolate will make the flavor more intense.
- Dutch-processed cocoa powder: I prefer Dutch-processed cocoa because it gives the cake a deeper chocolate flavor and makes the texture feel richer and fudgier. Natural cocoa powder will still work if that's what you have, but I do notice a slight difference in both flavor and texture.
- Butter: Butter adds richness and helps give this cake its soft, almost truffle-like consistency. I like using unsalted butter so I can control the salt myself, especially since there's already so much intense chocolate flavor in the cake.
- Eggs: Eggs are especially important here because there is no flour to provide structure. They bind the ingredients together and keep the center soft and fudgy. I use them at room temperature so they combine better with the chocolate mixture.
How to Make Flourless Chocolate Cake
1. Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23-cm) springform pan with parchment paper, using a little nonstick spray underneath to help the paper stay in place.
2. In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for 1 to 2 minutes, or until the chocolate is completely melted and combined with the butter.
3. Transfer the chocolate mixture to a large bowl. Add the sugar, vanilla, and salt and whisk just to combine, about 1 minute.
4. Then, whisk in the eggs just until combined, about 1 minute.
5. Sift in the cocoa powder and whisk and stir just to incorporate, about 1 minute. The batter should be thick and smooth.
6. Pour the batter into the prepared cake pan, spread evenly, and bake for 25 to 30 minutes.
7. A toothpick inserted into the center should come out mostly clean with a few moist crumbs attached. The center should read at least 200°F using an instant-read thermometer.
8. The cake will have some cracks on the surface, but that's absolutely normal. It will rise a little during baking and crack and then sink a bit again after removing it from the oven. Use a knife to separate the cake from the edges of the pan after the cake has cooled down a bit. Sprinkle with powdered sugar, place on a serving plate, and serve.
Recipe Tips
- I always use chocolate bars rather than chocolate chips here because the smoother melt makes a noticeable difference in the final texture.
- Don't overmix the batter. I whisk everything by hand only until combined because too much mixing can change the dense, fudgy texture.
- I start checking the cake around the 25-minute mark. A few moist crumbs on the toothpick are exactly what I want.
- Cracks on top are completely normal, so I don't worry when I see them.
- If I'm serving the cake warm, I use a long, sharp knife and make each cut in one clean motion, wiping the blade between slices. Cooled cake is easier to cut.
What Can You Serve With This?
- Whipped heavy cream
- Vanilla ice cream
- Fresh fruit like fresh raspberries, strawberries, or blackberries
- Powdered sugar
- Chocolate ganache glaze or sauce
- Caramel Sauce
FAQs
Yes. There is no flour or other gluten-containing ingredient in the recipe itself. If I'm baking for someone with celiac disease or a severe intolerance, I still check every packaged ingredient to make sure there hasn't been any cross-contamination.
You technically can, but I don't recommend it. Chocolate bars melt more smoothly, and I've found they give this cake a softer and more luxurious texture.
That's normal. The cake rises a little while baking, then settles as it cools, which can create cracks across the surface. I actually think it adds to the rustic look.
Yes. The recipe will still work, but I prefer Dutch-processed cocoa because it gives me a richer flavor and fudgier texture.
Recipe
Flourless Chocolate Cake - Gluten Free
Ingredients
- 6 oz semi-sweet chocolate bars, finely chopped
- 10 tablespoon unsalted butter
- 1 cup sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup unsweetened Dutch-processed cocoa powder, spooned and leveled
Instructions
- Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23-cm) springform pan by cutting out a circle of parchment paper for the bottom and a long strip for the sides, spraying a bit of nonstick spray underneath the paper to stick it to the pan. Set aside.
- In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for 1 to 2 minutes, or until the chocolate is completely melted and combined with the butter.
- Transfer the chocolate mixture to a large bowl. Add the sugar, vanilla, and salt and whisk just to combine, about 1 minute. Then, whisk in the eggs just until combined, about 1 minute. Sift in the cocoa powder and whisk just to incorporate, about 1 minute.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Remove from the oven and let the cake cool for about 15 minutes. Serve the cake either warm and fresh with some whipped cream, ice cream, or fruits or cold with a bit of powdered sugar. Store in an airtight container at room temperature for up to 5 days. Reheat leftover cake slices in the microwave, if desired. Freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 25-30 minutes. The cake is ready when a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.Taste & Texture
This Flourless Chocolate Cake (Gluten Free) is incredibly rich, dense, and fudgy with an almost truffle-like texture. It's soft when served warm and becomes even denser and more intensely chocolatey once cooled.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the whole cake or individual slices for up to 3 months.
- Thawing: Let thaw overnight in the refrigerator, then bring to room temperature before serving.
- Reheating: Warm individual slices briefly in the microwave if you prefer a softer texture.
Serving Recommendations
I love serving this cake warm with lightly whipped cream and fresh berries because the cream cuts through the richness beautifully. For a more indulgent dessert, I add a scoop of vanilla ice cream and let it melt slightly over the warm slice.Recipe Variations and Substitutions
- Chocolate: Use a semi-sweet chocolate bar you genuinely enjoy eating on its own, because the flavor really comes through in this cake.
- Cocoa powder: Natural cocoa powder can replace Dutch-processed cocoa if needed, although the finished flavor and texture will be slightly different.
- Toppings: Add powdered sugar, whipped cream, berries, or ice cream depending on how rich you want the final dessert to be.
- Serving temperature: Serve warm for a softer, more molten texture or chilled for a firmer, truffle-like consistency.
Proper Storage Tips
- Let the cake cool completely before placing it in an airtight container.
- Keep it at room temperature for up to 5 days.
- Wrap individual slices well before freezing.
- Thaw frozen cake in the refrigerator overnight.
- Bring chilled slices to room temperature if you prefer a softer texture.
Pro Tips
- Use good-quality semi-sweet chocolate bars for the smoothest texture.
- Choose Dutch-processed cocoa for the richest flavor.
- Whisk by hand and stop as soon as everything is combined.
- Don't overbake; a few moist crumbs are exactly what you want.
- Clean the knife between each slice for neat cuts.
Video
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David
Quick, rich, tasty flourless chocolate cake.
I've tried various recipes and find this one is the best for me.
Thank you!
Drew
This cake was so easy to make and is super delicious! I made this for dessert for my wife on Valentine’s Day, and it turned out great considering I don’t really make cakes at all. Haha. The only issue I ran into was when I added the eggs, the mixture got quite thick and became almost impossible to stir after that. I think it was because the eggs were cold and caused the chocolate and butter to solidify. To combat this I stuck it in the microwave for like 10 seconds, and that was enough to loosen the mixture. That was probably a big no-no, but it worked for me. I think next time I’ll let the eggs sit at room temp for a little longer. Overall this was delicious and highly recommend!
Sabine
Thank you so much for your feedback, Drew! I added the note that the eggs should be at room temperature for better handling. I'm happy that it turned out delicious and you enjoyed this cake with your wife. Have a great weekend!
Kalina
Amazing chocolate dessert! The texture is great, It melts in the mouth. Not overly sweet, chocolate is really being the star of the show in this dessert.