This is the BEST Flourless Chocolate Cake recipe! It’s rich, decadent, chocolatey, and perfectly gooey while being completely gluten free. This is such an easy cake to make and it’s perfect for Valentine’s Day, date nights, family gatherings, or any time you need a sweet treat!
The Best Chocolate Cake is this Flourless Chocolate Cake
If you’ve never had a flourless chocolate cake before, prepare to fall in love. I’m not a huge cake lover but this is a cake that I can really get behind. It’s a cross between a classic chocolate cake and a chocolate brownie and it gives you the best of both while also being incredibly easy to make!
This recipe is rich, fudgy, and so delicious. Plus, it’s naturally gluten-free, and can easily be made dairy-free, too, if needed. You can serve it slightly warm topped with powdered sugar, berries, and homemade whipped cream, or with a scoop of ice cream for the perfect treat that will impress everyone!
Watch How to Make This Recipe
Recipe Ingredients
Chocolate Chips: I prefer to use semi-sweet chocolate chips for this recipe, but dark chocolate will also work. Feel free to use dairy-free chocolate chips if needed.
Butter: unsalted butter adds flavor and moisture. If you need to keep this recipe dairy-free you can swap the butter for vegan butter or coconut oil. If you use coconut oil just know that it will give the cake a coconut flavor.
Granulated Sugar: we’re using granulated sugar for this recipe.
Espresso Powder: a little bit of espresso powder enhances the flavor of the chocolate and gives the cake the best flavor. We’re only using a bit so it won’t make the cake taste like coffee. You can use decaf espresso powder if preferred.
Salt: a pinch of salt is so important in baking to really give your baked goods the right flavor.
Vanilla Extract: this is also a must-have in baked goods! A small amount helps enhance the rest of the ingredients and adds a subtle vanilla flavor to the cake batter.
Eggs: you’ll need three large eggs to bind everything together.
Dutch Process Cocoa Powder: to add that deep chocolate flavor we want.
How to Make the BEST Flourless Chocolate Cake
Step One: To start, preheat the oven to 375 degrees Fahrenheit. Then, lightly grease an 8-inch round cake pan with non-stick spray or oil, and line it with a parchment paper round.
Step Two: Next, heat a small saucepan over low to medium-low heat. Then, add the chocolate chips and diced butter. Stir until the ingredients are melted and completely smooth, and transfer the melted chocolate to a mixing bowl.
Step Three: Add the sugar, espresso powder, salt, vanilla, and eggs to the chocolate, and whisk until well combined and smooth.
Step Four: Next, add the cocoa powder, and mix until just combined. Be careful not to overmix!
Step Five: Bake the cake for 25 minutes or until it reaches an internal temperature of 200 degrees. Use an instant-read thermometer, and keep a close eye on your oven to avoid overbaking!
Step Six: Remove the cake from the oven, and let it cool in the pan on a wire rack for 10 minutes. Once cool, use a butter knife or an offset spatula to loosen the edges of the cake from the pan.
Step Seven: Flip the cake out onto a serving dish so that the top will be the bottom. Discard the parchment round, and let the cake cool completely.
My Favorite Ways to Serve
I love to serve this flourless chocolate cake topped with a dusting of powdered sugar or cocoa powdered, raspberries or strawberries, and whipped cream. However, you can also serve it with:
- Chocolate ganache
- Fresh mint
- Vanilla ice cream
- Chocolate sauce
- Caramel sauce
How to Store
Store leftovers without the toppings wrapped tightly with plastic wrap or transferred to an airtight container. They will stay fresh in the fridge for up to 4 days.
You can also freeze the cake for up to 3 months. Thaw it in the fridge overnight when you’re ready to serve.
More Delicious Cake Recipes
- Homemade Carrot Cake
- Pumpkin Chocolate Chip Cake
- Brown Butter Banana Cake with Cream Cheese Frosting
- Pumpkin Cake with Brown Butter Cream Cheese Frosting
- Lemon Blueberry Coffee Cake
- Apple Coffee Cake
I hope you give this Gooey Flourless Chocolate Cake Recipe a try! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Gooey Flourless Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This is the BEST Flourless Chocolate Cake recipe! It’s rich, decadent, chocolatey, and perfectly gooey while being completely gluten free. This is such an easy cake to make and it’s perfect for Valentine’s Day, date nights, family gatherings, or any time you need a sweet treat!
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, diced
- 3/4 cup granulated sugar
- 1 1/2 teaspoons espresso powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup Dutch Process cocoa powder
- berries, for serving
- powdered sugar, for serving
- whipped cream, for serving
Instructions
- Preheat the oven to 375. Lightly spray an 8-inch round cake pan with non-stick or oil spray and then line the pan with a parchment round.
- Heat a small saucepan over low to medium-low heat and then add the chocolate chips and diced butter. Stir until the chocolate chips and butter are melted and completely smooth. Transfer the melted chocolate to a mixing bowl.
- Next, add the sugar, espresso powder, salt, vanilla extra, and eggs to the chocolate. Whisk until well combined and smooth.
- Next, add the cocoa powder and mix until just combined, being careful not to over mix.
- Bake the cake at 375 for 25 minutes. Use an instant read thermometer to check the temperature of the cake. It should read 200 degrees when inserted into the center of the cake.
- Remove the cake from the oven and let cool in the pan on a wire rack for 10 minutes. After it’s cooled, use a butter knife or an offset spatula to loosen the edges of the cake from the pan.
- Flip the cake out onto a serving dish so that the top of the cake will now be the bottom. Discard the parchment round from the cake. Let the cake cool completely.
- Before serving, dust the cake with a bit of powdered sugar. Slice the cake with a sharp knife and serve with homemade whipped cream and fresh berries.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
