Best Flourless Chocolate Cake Recipe

This rich, fudgy Flourless Chocolate Cake combines melted semisweet chocolate, butter (or dairy-free oil), sugar, and eggs with cocoa powder and espresso powder for a gluten-free treat. Even gluten-eaters LOVE it! Simply mix, bake and enjoy a dense, decadent dessert that’s perfect with powdered sugar or berries!

Course Dessert

Cuisine American

Keyword chocolate, expresso powder, gluten free

Prep Time 30

Cook Time 35

Cooling Time 2

Total Time 3

Servings

Calories 365kcal

Ingredients

1 c. butter (226g) or 1 c. dairy-free oil: avocado (224g) olive (216g) olive, refined coconut (218g)
8 oz semisweet chocolate chips or bars, chopped (227g)
1¼ c. granulated sugar (250g)
6 large eggs, room termperature (240g)
1 c. unsweetened cocoa powder dutch process or natural (85g)
1 tsp espresso powder optional
1 tsp pure vanilla extract
¼ tsp salt

Instructions

Preheat oven to 375°F (190°C). Grease the sides of a 9-inch cake pan and line the bottom with parchment paper.
Melt butter and chocolate together. If using oil, melt chocolate, then mix in oil.
You may use a double boiler or microwave for 1 minute, stir, and continue to microwave in 30 second intervals (stirring between each interval) until chocolate and butter are melted.
Let melted chocolate cool slightly.
Whisk in sugar, then eggs (one at a time).
Stir in cocoa, espresso powder, and salt; fold until combined. Stir in vanilla.
Pour into pan; bake 35 to 40 min until a crust forms and center is slightly jiggly.
Cool 10 minutes in pan, on a wire rack. Run a knife around the edge, invert it onto the rack, and peel off the parchment. Cool completely.
Store in refrigerator and eat within 5 days.

Serving Ideas:

Dust with powdered sugar - A classic, light touch for elegance.
Topped with whipped cream - Adds creamy contrast; keep it simple or sweeten lightly.
Fresh Berries on top - Raspberries, strawberries, or blueberries for a fresh tart pop.
Vanilla Ice Cream - A cold, melty scoop balances the cake’s density.
Caramel Sauce - Sweet pairing that’s so delicious
Sea Salt Flakes - A sprinkle enhances the chocolate’s depth.

Notes

This cake is naturally gluten-free as it contains no flour, but always check that your chocolate and cocoa powder are gluten-free if that's a concern.

The espresso powder enhances the chocolate flavor without making the cake taste like coffee; if you prefer, you can omit it or reduce the amount.

Store the cake in the refrigerator due to its high egg content. Bring to room temperature before serving for the best texture.

Nutrition