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A round gluten-free flourless chocolate cake with one slice removed sits on a blue table next to a white cloth. The slice is served on a plate with a fork and a dollop of whipped cream. A mixer whisk with whipped cream and chocolate chips are nearby.
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Gluten-Free Flourless Chocolate Cake

This Gluten-Free Flourless Chocolate Cake delivers rich, fudgy perfection with every bite — perfect for special occasions or whenever chocolate cravings strike! With only 6 basic ingredients, this recipe creates a naturally gluten-free cake without requiring any specialty ingredients or flour substitutes.
Prep Time10 minutes
Cook Time18 minutes
Total Time26 minutes
Servings: 12
Calories: 280kcal
Author: Melissa Griffiths

Ingredients 

  • 1 cup chocolate chips
  • 1 ½ sticks of butter ¾ of a cup or 12 tablespoons
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 5 large eggs
  • 1 teaspoon vanilla
  • Sweetened whipped cream or vanilla ice cream for serving

Instructions

  • Prepare a 9-inch springform pan by greasing it well and adding a round layer of parchment paper to the bottom of the pan. Place a layer of tin foil snuggly around the bottom of the springform pan to catch any leaks.
  • Preheat the oven to 375°F.
  • In a microwave-safe bowl, add the chocolate chips and butter. Microwave in intervals, stirring often, until the butter is hot and melted and the chocolate is melted completely. Allow the mixture to cool for a a few minutes.
    A glass bowl with chocolate chips and two sticks of butter sits on a marble counter—essential ingredients for a rich gluten-free flourless chocolate cake. Nearby are eggs in a carton, sugar, cocoa powder, and a cup of vanilla extract.
  • Add the sugar and the cocoa and stir well to combine.
    A glass bowl filled with white sugar and cocoa powder sits on a marble surface—perfect ingredients for a gluten-free flourless chocolate cake—next to vanilla extract, an empty bowl, and a carton of eggs.
  • Add the eggs, one at a time, stirring well after each addition to create a smooth and shiny batter.
    A glass bowl with chocolate batter for a gluten-free flourless chocolate cake and a raw egg in the center, surrounded by a container of eggs, vanilla extract, and baking tools on a marble countertop.
  • Add the vanilla and stir to combine.
  • Place the batter in the prepared pan and set the pan on a baking dish, making sure the foil is tight around the outside of the pan.
    A round baking pan filled with gluten-free flourless chocolate cake batter sits on a marble surface next to a white bowl with a fork resting inside.
  • Bake for 18-20 minutes, until the top forms a crust. Cake will be a bit jiggly (but not sloshy) and still runny in the middle.
    A round gluten-free flourless chocolate cake with a cracked top sits in a springform pan on a marble surface. Nearby are a plate with three forks, a white jug, and an orange kitchen towel with white patterns.
  • Remove from the oven and let sit 20-30 minutes before serving. (This helps it to slice pretty, but you can let it sit for as little as 10 minutes.)
  • Run a knife around the edge of the spring form pan before removing the pan's outside piece.

Notes

Serving Ideas:
  • This dish is great served hot or cold. I love it all the ways.
  • Serving it with whipped cream of ice cream is a must, as it is very rich.
  • You can also serve it with fresh berries, a chocolate or mint-chocolate ganache drizzled over it, a dusting of powdered sugar, or even a raspberry sauce.
  • Enhance the chocolate flavor with complementary add-ins like 1-2 tablespoons of espresso powder, a splash of your favorite liqueur (Grand Marnier, Kahlúa, or Amaretto work beautifully), or ½ teaspoon of almond extract for a subtle flavor variation.
Chocolate Choices: You can use semi-sweet or milk chocolate chips; it all depends on how dark and rich you like your chocolate desserts.
Pan Size: If you use a smaller spring form pan you'll need to cook the cake longer. I had to cook it an additional 8 minutes when using an 8-inch spring form pan.
Storage Tips:
  • Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
  • The cake will become more fudge-like when cold, which many people prefer.
  • You can also freeze individual slices, well-wrapped, for up to 3 months.

Nutrition

Serving: 1 of 12 slices | Calories: 280kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 122mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 467IU | Calcium: 31mg | Iron: 1mg