This flourless chocolate cake is one of those restaurant-style desserts that it's tempting to think is too fussy to make at home. You probably have a general idea that it's made by whipping egg whites, and folding in melted chocolate, and both of those things might sound intimidating. But once you see the step by step photos, you'll get the idea and be able to make it from memory in no time.
Plus, it's naturally gluten free. So, even if you are just starting out baking gluten free and don't have a gluten free flour blend you love, or you want to bake something special for a GF person in your life, start with this cake.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
This cake is very rich and dense, the chocolate aroma is so strong that you can tell how rich it is before you even take that first bite. You will love it plain, but it's also a perfect canvas for all sorts of toppings like chocolate ganache, fresh whipped cream, and fresh berries in season.
Key ingredients
There are just a handful of ingredients in a flourless chocolate cake:
- Chocolate – Use a type of chopped chocolate that you love to eat, with as much richness as you personally love. It forms the basis of the cake. Avoid using chocolate chips here, no matter how accessible they are, since they all contain some wax so they keep their shape during baking.
- Butter – Butter adds richness, moisture, and flavor and helps keep the melted chocolate from making the cake too dense.
- Eggs and egg whites: We need 5 egg whites, and 3 egg yolks here. We whip some of the whites into soft peaks to give the cake body; the rest are beaten with the yolks to provide richness and smooth mouth feel
- Sugar – Adds sweetness and tenderness, especially since the chocolate doesn't have a ton of sugar.
- Cocoa powder – Adds rich chocolate flavor to complement the melted chocolate; I like Dutch-processed cocoa powder here for the richness, but you can use natural cocoa powder here; just add 1/8 teaspoon baking soda to neutralize the acidity.
- Vanilla extract – Good-quality vanilla extract helps bring out the rich chocolate flavors, and adds some complexity.
- Salt: Offsets the sweetness and balances the other flavors
How to make a flourless chocolate cake
Melt the chocolate mixture; prepare the egg white mixture
- Melt the chopped chocolate and butter together in the microwave or over a double boiler; let it cool briefly
- Whip 2 or 3 egg whites until soft peaks form
- Add about half of the cocoa powder and sugar to the egg whites, and beat to combine.
Make the base and finish the batter
- In a separate mixing bowl, whisk together the 3 eggs (or the remaining 2 eggs and 1 egg yolk), the rest of the cocoa powder and sugar, vanilla and salt.
- Add the melted butter and chocolate, and whisk until smooth and well-combined
- Fold in the whipped egg white and cocoa powder mixture into the cake batter
- Transfer the cake batter to a greased and lined springform pan
Bake and chill the cake
- Spread the cake into an even layer in the pan
- Bake for about 25 minutes, or until just set in the center
- Let cool to room temperature (about 1 hour)
- Chill for about 1 hour more or until solid, then slice and serve
Recipe tips & tricks
Use your favorite chocolate
Since there are so few ingredients in this recipe, the quality and flavor of the chocolate matter a lot. But it's most important that you love the taste of the chocolate you use. If you love semi-sweet chocolate, then use that! Avoid using chocolate chips, though, since they contain wax to keep their shape.
You don't have to whip the egg whites
You can make the cake without beating the egg whites separately and folding them into the batter. Simply beat the sugar, egg whites, and eggs vigorously until pale yellow in color before whisking in the cocoa powder, melted butter, and chocolate. Your cake will be more dense and even more fudge-like.
Your cake will rise and then fall a bit
If you’ve never made a flourless chocolate cake before, you may find its tendency to rise like a regular cake and then fall abruptly after it is removed from the oven rather alarming. That’s what it is supposed to do, though, so don't assume you did anything wrong. If it rises too high and falls too much, you may have overmixed it, but it will still taste great.
Use a lighter colored pan
If possible, use a lighter colored pan so the cake can bake more slowly and evenly. If you do use a springform pan that is dark in color, start watching it closely at 20 minutes as it will have more of a tendency to burn.
How to slice cleanly
This cake is so dense and fudgy, that it must be chilled until set, similar to a gluten free cheesecake. Even once it's been chilled until set, though, a sharp knife still might not glide through the cake for clean slices.
Before each cut, run your large, sharp knife (a clean edge works best, not a serrated one) under hot water from the sink. After the first cut, wipe the knife clean, run it under the hot water, and then make another slice.
Serving suggestions
The rich chocolate taste and fudgy texture of a classic flourless chocolate cake makes the perfect canvas to top with all sorts of flavors. Here are a few of our favorite toppings.
Chocolate ganache topping
Chocolate ganache is made with a simple combination of chopped chocolate and heavy whipping cream. For the perfect balance of a pourable glaze that still sets properly in the refrigerator, for this recipe I make ganache using 8 ounces chopped dark chocolate with 2/3 cup (5.3 fluid ounces) heavy whipping cream.
Place the chopped chocolate in a 2 cup heat-safe bowl or measuring cup. Heat the cream in a small saucepan over medium-low heat just until simmering. Pour the hot cream on top of the chopped chocolate, let sit for 5 minutes, then stir until fully melted. Pour over the cooled cake and refrigerate as instructed until both the cake and topping are set. .
Other flourless chocolate cake serving suggestions
- Dust the cooled cake with a thin layer of Dutch-processed cocoa powder and pile on fresh chopped strawberries
- A thin layer of powdered sugar dusted on top of the cooled cake, then topped with fresh raspberries and blueberries
- A scoop of homemade vanilla ice cream on top of each generous slice of cake
- Fresh whipped cream with berries and chocolate shavings
Storing instructions
Making this cake in advance
This cake will last for at least a week in the refrigerator. Let it chill uncovered until properly set, then remove the sides of the springform pan and cover tightly with plastic wrap or Glad Press n Seal for up to 1 week.
Flourless chocolate cake can be served chilled right from the refrigerator, or at room temperature.
Freezing instructions for longer storage
I prefer to freeze individual slices, each wrapped tightly in freezer-safe wrap. You can wrap the whole unsliced cake tightly and freeze. The cake will stay fresh frozen, sliced or unsliced, for up to 2 months. Defrost in the refrigerator overnight and served slightly chilled or defrost at room temperature.
Popular ingredient substitution suggestions
Dairy free
If you'd like to make this cake without dairy, be sure to use a dairy free dark chocolate. You'll need to replace the butter with a dairy-free replacement. I recommend a block of vegan butter, like Melt or Miyoko's Creamy brands. The kind that comes in a tub is mostly oil.
If you use Earth Balance buttery sticks instead, the cake may rise a bit and fall a bit more, due to the extra moisture, but it will still be rich and fudgy. Make sure eliminate the salt as an added ingredient, since Earth Balance is really salty.
Egg free?
There are not only three eggs, but two egg whites in the recipe. The two egg whites can possibly be replaced by aquafaba, which is the brine from a can of chickpeas, although I haven't experimented with that replacement.
My favorite replacement for the whole eggs is one “chia egg” (1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water until it gels) each. But I haven't tried it and I'm not sure I can promise results. You may be better off replacing the 3 egg yolks with 3 tablespoons of unsalted butter at room temperature, and the remaining 3 egg whites with more aquafaba.
FAQs
Yes! Springform pans can be difficult to work with, and you may not have one. In that case,
just use a round cake pan and chill the cake for at least an hour in the refrigerator before transferring it carefully to a serving dish. Once it's fully chilled, this cake is more stable and easier to slice cleanly and serve.
Yes! Unless one or more of the basic pantry ingredients that you source contains gluten, it will be naturally gluten free.
It tastes different than a regular flour-containing gluten free chocolate cake which has an airier crumb. The crumb of this cake is dense and super fudgy.
Yes! Use your favorite chocolate. Dark chocolate, also called bittersweet chocolate, is just chocolate that has less sugar and usually no dairy, compared to semi-sweet or milk chocolates. For a slightly less rich chocolate, you can use chopped semi-sweet chocolate in this recipe.
For a properly soft and fudgy flourless cake, be sure not to overbake your cake. You'll know it's done when it looks set all the way in the center (it won't shine, like it does when the batter is wet).
Some settling is unavoidable as the cake cools, since its structure comes from whipped eggs, like a souffle. But if it rose very high in the oven and then fell a lot, you may have overbeaten the batter. It will still taste great. Next time, just mix less.
Be sure to grease your pan well, then line the bottom and butter the paper. Let the cake cool fully, then chill it before you unmold it. Run a thin tool like a butter knife around the edge of the cake to make sure it isn't stuck to the pan, then unlatch and remove the sides if you used a springform pan. If you've used a regular cake pan, slide a large offset spatula around the edges and underneath the cake, and lift the cake out before slicing.
Yes! Just add 1/8 teaspoon baking soda to the mixture to help neutralize the extra acidity.
You should refrigerate it before slicing to get clean slices, and because it makes the cake more stable. But after you slice it, you can serve it at room temperature if you like.
No, you can't use oil or the cake with be lacking in flavor and will taste oily. But you can replace the butter with a block of vegan butter. You may be able to replace 2 or 3 tablespoons of the butter with oil, though.
You should be able to replace the egg whites with aquafaba (the brine from a can of chickpeas) and you may be able to replace the 3 egg yolks with 3 tablespoons of unsalted butter at room temperature.
Yes! It will stay fresh in the refrigerator, wrapped tightly, for up to 1 week. Freeze it wrapped tightly for longer storage, up to 2 months.
Flourless Chocolate Cake Recipe (GF)
Equipment
- Handheld mixer or stand mixer
Ingredients
- 6 ounces dark chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus more for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is best)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For decorating (optional)
- Cocoa powder for dusting
- Whipped cream
- Fresh berries raspberries and strawberries look and taste best
Instructions
- Preheat your oven to 350°F. Butter an 8-inch or 9-inch round springform pan, line just the bottom with a round of unbleached parchment paper, then butter the paper. Set the pan aside.
Melt the chocolate & butter.
- In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and 8 tablespoons butter until both are melted and smooth.
- If you are using the microwave method, microwave in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the mixture aside to cool briefly.
Beat the egg whites.
- In a large bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the 2 egg whites on medium-high speed until soft peaks form. (For a slightly fluffier cake, separate one of the 3 whole eggs and add one more white here.)
- Add about half of the sugar and about half of the cocoa powder to this mixture, and beat on medium speed until well-combined and glossy. Go slowly at first, because cocoa powder resists combining.
- Adding cocoa powder to the egg whites makes it easier to incorporate them into the rest of the mixture later without deflating the whites.
Assemble the batter.
- In a separate large bowl, whisk the 3 whole eggs (or 2 whole eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt until well-combined.
- Add the melted chocolate and butter mixture, whisking constantly, until fully combined. Continue to whisk until the mixture is smooth and glossy.
- Fold the egg white and cocoa powder/sugar mixture into the batter carefully but completely. The mixture will be thickly pourable.
- Pour the batter into the prepared pan, and smooth the top carefully using a small offset spatula or knife. Tap the pan gently on the counter to break any very large air bubbles.
Bake the cake.
- Place the pan in the center of the preheated oven. Bake for about 25 minutes (closer to 30 minutes for an 8-inch cake), or until the cake is just set in the center.
- If you are using a dark-colored springform pan, begin checking at 20 minutes to ensure that the cake doesn’t burn. Remove the pan from the oven and place the cake on a wire rack, still in the pan, to cool completely. It should take about an hour to cool in the pan fully.
- Place the cooled cake in the refrigerator, still in the pan, and chill for 1 hour (or longer) before unmolding it from the springform pan.
- Slice with a sharp, wet knife and serve with optional cocoa powder, berries and cream.
Notes
Nutrition
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Ellen says
Can this be made in individual ramekins?
Nicole Hunn says
I’m afraid you’ll have to experiment, Ellen. I haven’t tested that!
Shirley E Harlan says
I noticed that you used granulated sugar. I have a condition that doesn’t allow me to use white granulated sugar I have to use something like Agave Nectar as my sweetener. I also know you use 1/2 to 2/3 cup of agave in place of 1 cup of white sugar. This also requires you to decrease your liquid ingredients by the same ratio the only liquid you shouldn’t reduce is oil that should stay the same. This would then make it also good for diabetics as the glycemic index is low and won’t spike the sugar count. Is it possible to create this dessert using agave
Nicole Hunn says
As I’ve stated in other comments, Shirley, you can’t replace a granulated sweetener 1:1 with a liquid one. You’ll have to experiment!
Ruthie says
Wonder you can use Coconut Palm Sugar. Trader Joe’s sells an organic one for a moderate price compared to other stores.
Nicole Hunn says
Coconut palm sugar is not a good substitute for refined granulated sugar in my experience, Ruthie. It’s very coarsely ground, and much heavier than smooth white granulated sugar. This cake has so few ingredients, and each does quite a lot of work. I’d really recommend making it as written at least once before experimenting.
Aeron says
Oh…I found the oven temp!
Thank you!
Lynne Mori says
OMG I made the flour less chocolate cake today. It was DELICIOUS and so very easy to make. I had visitors coming and it smelt soo good when they walked in the door ad I was just about to take it out of the oven. I cannot wait to make it again. Oh how that had given my GF life a much needed boost having only been on it now for about 6 weeks. Oh what a treat.
Thankyou so very much for such a awesome recipe x
Debra Jones says
Looking forward to trying this one. We L-o-v-e-d the black beans & choc brownies – absolutely wonderful, and froze well too. They’re a keeper. Thanks so much.
Nicole Hunn says
I loooove those, too, Debra!
Katie says
Looks amazing. I love how you are always experimenting. My cooking and baking are definitely always evolving too. Thanks for sharing your creative recipes!!
Coleen says
Just a question regarding the “dark chocolate.” With so many varieties on the market these days, is there a certain brand or % chocolate I should use? (I personally eat 85% dark chocolate, but think I read somewhere that in recipes we should use 600% chocolate). Or maybe, as someone said above, just “bittersweet”?
Nicole Hunn says
I personally like to use a chocolate that is 72%, but any of them will work. It’s really to taste, Coleen!
Lisa says
Hi Nicole,
I’m not a good baker/cook but would like to make this for my daughter that is GF/DF (butter should be fine) and as low sugar as possible. I’m hoping you can tell me the most basic way to make this. Can I do it in a 9X13 glass pan and just cut pcs out? Do I need to grease the pan first? With butter or oil? Is there any better substitute for the white sugar?? Thank you for the help. Hoping my daughter has something yummy for Easter dinner.
Nicole Hunn says
As I explained in the earlier comments, Lisa, I haven’t tested this recipe with any substitutions. You do need the sugar. I do not recommend a 9-inch x 13-inch pan, no. As I discuss in the recipe, if you don’t have a springform pan, use a round cake pan.
Carmen Jones says
hello Nicole ,how far ahead could i make this cake eg in the morning ,for a dinner party many thanks in advance Love Carmen
Nicole Hunn says
You can definitely make this pretty far in advance, Carmen. It freezes really well, even.
Mitch says
I am allergic to eggs, will aquafaba (chickpea water) work as an egg replacement for this recipe? ?
Nicole Hunn says
I haven’t tested this recipe with an egg substitution, Mitch. I’ve been working a bit with aquafaba, but I haven’t tested it in this recipe. Even if it did work, that won’t substitute for the egg yolks. I’m afraid that is a very big substitution in a cake like this, and I’m not too optimistic. Sorry!
Mandi says
Do you think you could substitute with organic cane sugar or some type of organic sugar or even maple sugar as a natural sweetener?
Rachael says
Yes…curious if I can use coconut sugar instead? We don’t buy white sugar. Also, what brand of cocoa powder is suggested??
Nicole Hunn says
I haven’t tried this recipe with any substitutions, Rachael, but generally coconut sugar is not a good replacement for granulated sugar, but for brown sugar. So I don’t recommend it here. I like Rodelle brand of Dutch-processed cocoa powder best.
Mattie86 says
Just want to let you know I’m so appreciative for all your recipes. You truly are an inspiration to people like myself and my family who have so many issues with IBS and colitis and sensitivity problems. So thank you and have a nice day ❤️
Janet Lathbury says
Hi Nicole, I have recently made this cake and I can attest to its deliciousness! I am impressed and grateful for your desire to make the best tasting food (not just “good for gluten-free”)! As someone who loves to bake and was feeling that I would no longer create delicious baked goods, you have proved that it is possible to still rock some awesome food! Thank you!
Diane Kaighin says
Hi Nicole, can cacao powder be substituted for unsweetened cocoa powder? I live in Aus and have never seen unsweetened cocoa powder.
Victoria Donaldson says
Any cocoa powder that you buy that says 100% cocoa powder is unsweetened. The dutch stuff that aldi sells from time to time is awsome for cakes like this. Or Nestle cocoa powder is good too, it is unsweetened it just doesn’t actually advertise it. P.s. I live in Australia too.
Diane Kaighin says
Thanks Victoria :)
Julie Bergfeld says
Can this be made with a butter substitute? I can’t do dairy
Nicole Hunn says
You can try using virgin coconut oil one for one, Julie, but I haven’t tried it so I’m not sure if it would work!
Hayley says
I had AWESOME success by replacing the butter with Earth Balance’s Soy Free baking sticks and nondairy chocolate chips. Top it with whipped coconut cream and it’s amazing!!
Annette Coats says
I made this last night but played with the proportions a bit and used 2 7″ springform pans since it is just the hubs and I. ;)
Here are my notes (in case it’s helpful):
12 oz chocolate (I used Ghirardelli bittersweet chips)
6 eggs (4 whites, 6 yolks)
1 cp Sugar
No chg to butter or cocoa
Baking time was nearly the same, but I started checking at 2. :)
Made a lovely dessert for us and one to share with the neighbors!
Thanks Nicole!!! You’re a RockStar in the Kitchen, GF or not!
Hugs,
Annette Coats
(aka. The Newbie)