The BEST Flourless Chocolate Cake — A classy, elegant cake that’s ultra rich, fudgy, and tastes better than what you’d get in a fancy restaurant and it’s so EASY!! Your friends and family will think you slaved over it and be so impressed!!
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If you’re looking for a classy, elegant dessert to serve at your next party or for something that will impress your friends and family and make them think you slaved over it (but didn’t), this no-flour chocolate cake is the one.
It’s ridiculously easy but tastes like a million bucks. So rich, dense, and fudgy.
The flourless chocolate cake is extremely rich and fudgy. You truly only need a sliver of cake to be satisfied, especially if you’re going to be enjoying it after a meal.
Think of this cake as something you’d eat in a fine dining restaurant. The portions are never big but what you do get tends to be highly satisfying and fulfilling.
Flourless Chocolate Cake Ingredients
You probably have everything in your cupboard to make this cake right now. (Hint – go make it!)
I opted to make this easy flourless chocolate cake with cocoa powder rather than almond flour (i.e. ground almonds) because I always have cocoa powder on hand, it’s cheaper, and then I don’t have to worry about potential nut allergies if I’m serving this to guests. Win-win-win!
To make this chocolate flourless cake recipe with a bold chocolate flavor, you’ll need:
- Dark chocolate
- Butter
- Granulated sugar
- Cocoa powder
- Eggs
- Vanilla extract
- Salt
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Flourless Chocolate Cake
This recipe for flourless chocolate cake couldn’t be any easier! Here’s an overview of how to make chocolate cake without flour:
- Melt chopped chocolate and butter together in a large microwave-safe bowl.
- Add the rest of the ingredients to the melted chocolate, at one time, and whisk everything together.
- Pour the chocolate mixture into a greased 9-inch round cake pan (I also “flour” mine with a dusting of cocoa powder; you can also use a circle of parchment paper). Bake until a toothpick comes out clean or with a few moist crumbs.
- Allow cake to cool in pan for about 20 minutes before inverting onto a serving plate.
- Allow cake to fully cool before dusting it with cocoa powder and cutting it into slices.
For all of you bakers out there, just dumping everything into a bowl at once and mixing it all together probably makes you cringe – yeah, me too. But since there’s no flour in this cake, there’s no need to worry about over-mixing the batter, which would over-develop the gluten and create a tough cake.
There are no leaveners so no need to worry about those either!
Serving Suggestions
I highly recommend serving this easy flourless chocolate cake with fruit such as fresh raspberries, strawberries, or blueberries.
Or, enjoy it with vanilla ice cream, whipped cream, or whipped topping. Something else to help mitigate the density of the cake is important here.
Depending on if you like chilled desserts, this is an excellent contender to be stored in the fridge and served chilled. Or you can keep it at room temp; this is totally up to you. Sometimes I find ultra rich chocolate desserts to be extra good if you serve them chilled.
Recipe FAQs
Use a good-quality semi-sweet or dark chocolate. This is not the time for milk chocolate. Use a chocolate bar, not chocolate chips.
I used Trader Joe’s 72% Pound Plus Bar which I find perfect for most brownie and chocolate cake recipes. Dark enough to not be overly sweet but not so dark that it’s bitter. I wouldn’t go above 80-85%.
I probably don’t need to say this, but I will since someone is always new to the gluten-free lifestyle or is trying to cook for someone who is gluten-free or is trying to come up with a dessert for a mixed group of dietary needs — yes, this cake is naturally gluten-free because there’s no flour. Check that your chocolate is certified gluten-free as well, and you’re good to go.
I suggest refrigerating the cake after 24 hours if you have leftovers. However, if wrapped tightly you can chill it immediately without the cake drying out.
Storage Instructions
Room temperature: Wrap pan tightly with plastic wrap. It will last up to 2 days.
In the fridge: Seal in an airtight container. The cake will last up to 5 days.
In the freezer: Wrap tightly with plastic wrap or seal in a freezer bag. The cake will last up to 3 months. Thaw overnight in the fridge before serving.
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Flourless Chocolate Cake
Ingredients
- 4 ounces semi-sweet or dark chocolate, I used Trader Joe’s 72% Pound Plus Bar, coarsely chopped
- ½ cup unsalted butter, diced into about 8 pieces
- ¾ cup granulated sugar
- ½ cup cocoa powder, plus more for dusting the cake after baking
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- fresh strawberries, raspberries, blueberries, ice cream, whipped cream, etc. for serving if desired
Instructions
- Preheat oven to 300F and spray a 9-inch round cake pan with cooking spray and dust with cocoa powder to "flour" the pan (don't use actual flour if needing to keep this recipe gluten-free); set aside.
- To a large, microwave-safe bowl add the chocolate, butter, and heat on high power for 1 minute. Stop to check and stir. Heat in 30 second bursts until mixture can be stirred smooth.
- Add all remaining ingredients and beat with a handheld electric mixer on high power until mixture is smooth and incorporated; the batter is quite thick.
- Turn batter out into prepared pan and bake for about 40 to 44 minutes, or until a toothpick comes out clean or with a few moist crumbs. All ovens, climates, pans, etc. vary and I recommend starting to check at the 30 minute mark for doneness and bake accordingly, as needed. Watch your cake and not the clock.
- Allow cake to cool in pan for about 20 minutes before inverting onto a serving plate. Allow cake to fully cool before dusting it with cocoa powder.
- Serve with berries, ice cream, etc. if desired. Depending on your personal preference, you may wish to keep this cake in the fridge and serve it chilled. Cake will keep airtight at room temp or in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Flourless Desserts:
Peanut Butter Flourless Brownies — These are the fudgiest brownies I’ve ever made, and that’s what happens when there’s no flour. They taste elegant, classy, and fancy, but take just minutes to make and you don’t need a mixer.
The Best Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free!
Flourless Peanut Butter Chocolate Chunk Cookies — These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly!
Flourless Peanut Butter Chocolate Chip Cake — The cake is soft, extremely moist, dense but not heavy, and has bold peanut butter flavor that’s complemented by chocolate.
Peanut Butter Toffee Bit Cookies — You need just 6 simple ingredients to make these toffee cookies! The peanut butter cookie dough is accidentally gluten-free and packed with toffee bits!