Low FODMAP flourless chocolate cake
What can you surprise your loved one better with, than with a delicious fudgy chocolate cake? I know that I make my boyfriend very happy with this. He loves everything with chocolate. Brownies never survive long in our home and this gluten-free chocolate cake without flour is a perfect flavour combination from brownie and fudge.
I share this recipe for Valentine’s day, but also when you don’t like this holiday, are single or just want to make this cake for a birthday party, it is great. The ingredients are simple and most people will like it (if they like chocolate at least).
This cake does come with a warning: it is rich! Cut it into small pieces and start with a very small piece. If you feel like eating more, you can always take another piece 😉
Flourless chocolate cake
This chocolate cake is naturally gluten-free because it doesn’t contain any flour. The delicious texture of this cake is created with only butter, eggs, flour, sugar and cacao powder. To let the rich flavour come out even better, I also add some espresso powder and vanilla extract. This is optional and can also be left out.
For this cake you’ll need:
- Unsalted butter: if you want to make the cake entirely lactose-free, you can also use margarine.
- Dark chocolate: I used dark chocolate chips, but you can also use a dark chocolate bar and chop it into pieces.
- Granulated sugar
- Eggs: at room temperature
- Vanilla extract and espresso powder: as said this is optional. I love the flavour combination of coffee and chocolate, but if you don’t like it, you can also leave it out. I used espresso powder for instant coffee. If you have instant powder for normal coffee, that will also work. Just don’t use ground coffee.
Will you let me know if you have made my low FODMAP flourless chocolate cake? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen
Perfect for Valentine’s Day: this gluten-free flourless chocolate cake without flour. Fudgy, rich, but oh so good! Gluten-free and low lactose
- 110 g (1/2 cup) butter or margarine
- 170 g (6 ounces) dark chocolate chips (or a chocolate bar)
- 130 g (2/3 cup) granulated sugar
- Optional: 2 tsp espresso powder (instant espresso)
- Optional: 1 tsp vanilla extract
- 30 g (1/3 cup) cacao powder
- 4 eggs, at room temperature
- A pinch of salt
- A 8-inch round cake tin
I based this recipe on this recipe by Sally’s Baking Addiction
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Take a 8-inch round cake tin. Cover the sides and bottom with baking parchment. Grease the baking parchment, otherwise the cake will stick.
- Cut the butter into cubes and break the chocolate into pieces, if you use a chocolate bar. Put this together into a glass bowl. Melt in the microwave in bursts of 30 seconds. Stir together and repeat for 30 seconds. Repeat until everything has melted. Put aside to cool down for 2 minutes.
- Add sugar, espresso powder and vanilla extract to the melted chocolate and stir together with a whisk.
- Add the eggs and whisk well.
- Finally add the cacao powder and a pinch of salt. Mix together with a whisk.
- Pour the mixture into the baking tin.
- Bake the cake in the oven for 30 minutes. Some ovens bake quicker than others, so check about 5 minutes before the end of the baking time if the cake is done. The cake is done when a toothpick comes out clean.
- Leave the cake to cool down in the tin for 10 minutes. Carefully take it out of the tin and put onto a plate. Leave to cool down to room temperature and then put it into the fridge for a few hours.
- I love to serve this cake with some icing sugar on top and fresh raspberries. Also delicious with a dollop of lactose-free whipping cream.
Storage: you can store the cake, covered or in a plastic box, in the fridge for 5 days. The cake can also be frozen. Wrap it up airtight, then it will stay good in the freezer for 3 months. Thaw overnight before serving.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Baking
- Method: Oven
- Cuisine: International
Keywords: Flourless chocolate cake, gluten-free flourless chocolate cake, low FODMAP flourless chocolate cake
Together we go for a calm belly!
Subscribe to the Karlijn's Kitchen e-mail newsletter for more tips and recipes and receive the ebook 10 things I wish I had known when I started the FODMAP diet for free!