3 Ingredient Gluten Free Chocolate Cake For One

3 Ingredient Gluten Free Chocolate Cake For One

Flourless gluten free chocolate cake for one. 3 ingredients. 1 cake. 20 minutes max. This little cake is for you, when you want something with chocolate.

3 Ingredient Flourless Chocolate Cake for 1

Or for your kid when you have to send him to a birthday party but since he’s gluten free he can’t have the cupcakes they’re serving. I can’t begin to tell you how many times I’ve made 1 dozen gluten free cupcakes, just because I needed 1 for a birthday party.

3 Ingredient Flourless Chocolate Cake for 1

Check it out. 3 ingredients. Sugar (only 2 tablespoons, but you could even use just 1) chopped chocolate (I haven’t tried this with chocolate chips and I wouldn’t do it if I were you because chips have wax in them to hold their shape), and some egg.

That’s it. The batter is smooth and glossy, almost pudding-like.

3 Ingredient Flourless Chocolate Cake for 1, Step by Step

And remember – cake for 1. For you, when you want some cake but don’t wanna mess around. Need to make cake for 2? Double the ingredients.

But these cakes are very, very rich. This cake for 1 could easily be shared by 2.

I really prefer to bake it in a water bath, as it bakes slowly and evenly that way. But I’ve also baked it right on the oven rack or on a baking sheet for stability, and it bakes a bit more quickly but still works just fine.

3 Ingredient Flourless Chocolate Cake for 1

If you bake it for 17 minutes flat in a water bath, it’ll have a very pudding-like, molten consistency in the center. Bake it for a few minutes more, or without the water bath, and it should be baked through by then.

Either way, this is as close to instant gratification as you can get, right from your very own pantry staples.

A few variations to try:

  • For a much less sweet cake, try replacing the dark chocolate with unsweetened baking chocolate. Not quite sweet enough? Next time add another tablespoon (12 g) granulated sugar.
  • To be ready for cake at any moment, make the batter and pour it into a greased canning jar or ramekin. Cover the container and place it in the refrigerator. Then, bake it any time and add a few minutes in the oven to account for the chill.

Like this recipe?

Prep time: Cook time: Yield: 1 serving (can be multiplied easily)


3 ounces dark chocolate, chopped

1 egg (50 g, weighed out of shell) + 1 egg white (25 g), at room temperature

2 tablespoons (24 g) sugar


  • Preheat your oven to 350°F. Grease a 4 ounce canning jar or other small oven-safe jar or ramekin, place it in a slightly larger heat-safe ramekin or dish, and set it aside.

  • Place the chopped chocolate in a small, heat-safe bowl and melt it over a double boiler or in the microwave in 30-second bursts at 70% power. To create a double boiler, place about an inch of water in a small pot and bring it to boil. Rest the heat-safe bowl inside the rim of the small pot, keeping the bowl of chocolate close to the water but not touching it. The indirect heat will melt the chocolate gradually and safely.

  • Place the egg and egg white in a small, heat-safe bowl and beat to combine. Pour the melted chocolate into the beaten eggs in a slow trickle to temper the eggs, beating continuously to combine. Add the sugar, and mix to combine. The batter will be thickly pourable. Pour the batter into the prepared canning jar, and shake back and forth gently to distribute into an even layer.

  • Pour enough room temperature water into the ramekin or dish that the canning jar is sitting in so that the water level reaches about 1 1/2 inches up the side of the jar. Place in the center of the preheated oven and bake for 17 minutes, or until the top is domed and set. For a more solid cake, bake for about 5 minutes more. Remove the pan and jar from the oven, remove the jar from the water bath carefully with tongs, and allow the cake to cool briefly before serving.

  • This recipe was originally published on the blog in 2013. The recipe instructions have been updated slightly and the pictures have been classed up a bit. 



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Comments are closed.

  • Lilo
    August 28, 2016 at 7:02 PM

    This is amazing. I doubled the recipe and made a couple slight changes by adding a teaspoon of vanilla, a pinch of salt and used Trader Joe’s dark chocolate pound plus bar. It came out perfectly using the water bath. The center was deliciously molten while the top set into a nice tender crust and the chocolate is very intense. I will definitely be making this time and time again.

  • September 14, 2015 at 12:12 PM

    […] Delicious and easy chocolate dessert for one, sign me up! […]

  • Elle
    September 7, 2015 at 3:23 PM

    Do you think I could prepare a few in the morning to only bake at night?

  • JLin
    September 5, 2015 at 5:46 PM

    What cups are those??? Or did I just miss that? Looks like the same as for your cup of noodles?

  • […] Three-ingredient chocolate cake for one. […]

  • Jennifer S.
    September 3, 2015 at 8:50 PM

    Holy yum!

  • Josee
    September 3, 2015 at 8:40 PM

    I’m new on this site as I just got my diagnostic. I’ve try it and OMG!!!!!!!! I t’a brownies even. I had to cook it a little longer and was able to make 2 small portion on ramekin.

    Thank you sooooooo much for the receip

    • Victoria Donaldson
      September 4, 2015 at 6:04 AM

      Welcome to our world! It’s not nearly as scary as it first seems, especially with this website. Nicole is awesome! And you’ll feel heaps better, and still get to eat deliciousness. Hope it all goes well for you.

  • Natalie
    September 2, 2015 at 4:20 PM

    I am not a kitchen person, and therefore a little clueless. For the egg and egg white, I am not sure what I am measuring. The chickens lay pretty large eggs. Can the whole thing weigh the combined weight?

    • youngbaker2002
      September 2, 2015 at 8:07 PM

      hi Natalie! you want one whole egg that weighs 50 grams out of the shell. if your egg weighs more than 50 grams, just whisk it up well and take some egg out until it weighs 50 grams. then you want to separate one egg and use just the white that weighs 25 grams. in this way you’ll have the perfect combination of whole egg to egg white to make the perfect cake!
      hope that helps you! :)

      • Natalie
        September 7, 2015 at 9:45 PM

        Thank you

  • Leslie Buskirk Flouhouse
    September 2, 2015 at 2:22 PM

    How about adding a few chopped pecans or walnuts? Would this addition mess with the consistency? Or maybe if you just sprinkled them on the top?

  • youngbaker2002
    September 2, 2015 at 10:01 AM

    were do you get your dark chocolate?

    • September 2, 2015 at 12:28 PM

      I usually use Scharffen Berger 70% dark chocolate, which I buy often online and sometimes in my local grocery stores.

      • youngbaker2002
        September 2, 2015 at 2:50 PM

        GREAT! thanks for the info Nicole! looks rich and yummy by the way! :)

  • April 23, 2013 at 8:49 PM

    YUM! could you use stevia? or does it have to be sugar?

    • September 2, 2015 at 8:53 AM

      I bet you could, Jenn!

  • Kelly
    April 22, 2013 at 9:50 PM

    This looks so yummy. I love your blog and I will be ordering your cookbooks as well. Thank you for having so many great recipes! My gluten intolerant DH thanks you as well- his life is a lot more tasty since finding your blog.

  • April 22, 2013 at 8:34 AM

    I’m too tempted to stay up tonight and try this ;)

  • Rose
    April 19, 2013 at 12:05 AM

    I just tried this recipe tonight. It is chocotastic! Is it possible to multiply the proportions for more servings or would the recipe be compromised by doing so?

    • Rose
      April 19, 2013 at 12:08 AM

      Oops sorry I meant for a serving of say 5. You had already mentioned that it could be doubled.

  • Kates
    April 16, 2013 at 9:42 AM

    I love gf recipes in small amounts. I will try this today. Thanks so much

  • April 15, 2013 at 8:30 PM

    Genius! I love this! Definitely the easiest ever. I’ve made many batches of a dozen cupcakes for one party, sigh. But I imagine my sweet little choco loving imp will love this cake for one! I know I will.

  • Deanne
    April 15, 2013 at 12:50 PM

    Nicole…Hunn-y Bunny….you are going to be the CHOCOLATE DEATH OF ME!! …and I’m loving it~!! lol! And perhaps I shall have to be buried in a piano box by the time your recipes are through with me! LOL!

  • Jane
    April 15, 2013 at 12:47 PM

    Great idea, love this! Do you think this could also be made in a toaster oven, and in say a mug? Seems like a lot to heat up a big old oven for one super tasty treat. What say you Nicole?

    • mamacap
      April 15, 2013 at 1:21 PM

      I’m not Nicole, clearly, but I’d say: maybe. Toaster ovens don’t heat evenly, so you might end up with some raw spots. The water bath is essential in cakes like this, with a creamy texture and virtually no crumb. they ensure everything heats evenly, slowly, and keeps everything moist. You could try it in your toaster oven, but you would have to put the rack on the bottom and remove any additional ones. Depending on your toaster oven, the heating element might be too close to the cake and ruin the texture. A mug wouldn’t work, because they’re not designed to get super hot and would crack. I hope this helps! Try it, though. Let me know how it goes!

  • Tempest
    April 15, 2013 at 12:31 PM

    This looks perfect! I must try it soon! I’m the girl who bakes a dozen G/F brownies (using all the mix), and only ever finishes ONE! So excited about this recipe! xo

  • JoAnn C.
    April 15, 2013 at 10:23 AM

    First, I love you. Second, “…could easily be shared by 2”? Share? Are you kidding? Share? Oh the humanity!!!!! ; )

    • Donia Robinson
      April 15, 2013 at 10:51 AM

      Exactly what I was thinking, JoAnn. “This cake for 1 could easily be shared by 2.” I don’t follow…

    • April 15, 2013 at 11:05 AM

      LOL.. my first thought, I love her… Glad us Celiacs are all on the same page. Have an awesome day ladies!

      • gfshoestring
        April 15, 2013 at 11:07 AM

        Okay okay but you’ll see it’s really really rich! It’s not that it makes such an enormous portion. You’ll have to try it and see, then. ;)
        xoxo Nicole

    • Deanne
      April 15, 2013 at 12:48 PM

      I am Oh SO WITH YOU, JoAnn C.!! SHARE?!! In WHAT universe does our faithful celiac leader live?!!!…surely not the one I LIVE IN!! No sharing here!!! LOL!

  • Kathy inozarks
    April 15, 2013 at 10:20 AM

    gotta try this thanks

  • Tara Kos
    April 15, 2013 at 9:40 AM

    Have you tried microwaving this?

    • Donia Robinson
      April 15, 2013 at 10:53 AM

      Yes, I’ve seen recipes like this! For when you need that fix really fast! The texture ends up being totally different, though. Sort of spongy. But a girl’s gotta do what a girl’s gotta do. Nicole?

      • gfshoestring
        April 15, 2013 at 11:09 AM

        I haven’t tried it in the microwave. I find that, although a microwave can be very useful, making cake in it is not my favorite use. It can come out perfect, but it can also become rubbery very easily. So while I’m sure it would “work,” I’m doubtful that it would work well. I will work on a microwave cake for 1 that is worthy of your time and attention. How’s that? ;)
        xoxo Nicole

      • mamacap
        April 15, 2013 at 1:05 PM

        Yay! In my experience, those micro-cakes are only edible if they’re eaten immediately upon exiting the microwave. Probably would be pretty disappointing to any kid you send with one to a birthday party. Flour based products, gluten free or not, get sooooo nasty in the microwave. love you, Nicole! Thank you for this.

      • Jennifer S.
        September 3, 2015 at 8:50 PM

        Yes! Yes! Yes! And no sharing!

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