Brownies never survive long in our home, and this gluten-free flourless chocolate cake is a perfect flavour combination of brownie and fudge.
It is very decadent and rich. If you are a chocolate lover this is the cake for you!
Why you’ll love this flourless chocolate cake recipe
- Super easy to make with only 6 main ingredients
- Gluten-free and with a lactose-free option: it is naturally gluten-free because it’s flourless
- No mixer needed: just a bowl and a whisk
- Rich chocolate flavor: fudgy, chocolatey, and moist. Perfect for chocolate cravings.
- Serve just as it is or with some simple toppings
The ingredients for the gluten-free 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 dairy-free margarine.
- Dark chocolate: it is best to use baking chocolate, but I have also made the recipe succesfully using chocolate chips.
- Granulated sugar
- Eggs: make sure they are at room temperature
- Salt
- 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 instant espresso powder. You can also use a different kind of instant coffee powder.
- Unsweetened cacao powder: for the rich chocolate flavor. I use dutch-processed cacao powder.
How to make flourless chocolate cake
Step 1. Cut the butter into pieces and break the chocolate into pieces. Put together in a pan and melt on low heat. Put aside to cool for a few minutes.
Step 2. Add sugar, espresso powder, vanilla extract, and eggs, and whisk the mixture.
Step 3. Whisk in the cacao powder and salt. Prepare a 20-cm / 8-inch baking tin with baking parchment and grease the sides of the tin with butter. Pour the mixture into the baking tin and bake at 180 degrees Celsius / 350 degrees Fahrenheit for 30 minutes.
The gluten-free flourless chocolate cake is done when a toothpick inserted in the middle comes out clean or with a few moist crumbs.
Step 4. Leave the cake to cool and put it into the fridge for a few hours. Delicious to serve with powdered sugar and fresh raspberries.
Gluten-free flourless chocolate cake
- Total Time: 50 min
- Yield: 8 1x
- Diet: Gluten Free
Description
Fudgy gluten-free flourless chocolate cake. Rich, chocolatey, and oh so good! Low FODMAP and low in lactose
Ingredients
- 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
Instructions
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.
Notes
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
6 Comments
Love this cake. It really taste like brownie and i’ve never expected flourless cake to taste soo good. Thank you for the recipe!
Very yummy! Thanks for the recipe. I enjoyed it.
Happy to hear that!
Do you need espresso?
It’s optional, so you can also leave it out.