Flourless chocolate cake

Super dark and fudgy, this flourless chocolate cake is the perfect gluten free dessert served with thick cream and fresh berries.

Flourless chocolate cake

This flourless chocolate cake recipe is the kind of recipe I am always amazed by. When baked goods don’t require flour (be it wheat, grain or nut), I’m always nervous that it just won’t turn out well. But every time I make this cake (and I’ve been making this for years), it’s an instant hit with my guests. This cake is dark, fudgy and super moist (almost brownie-like in texture) and the intense chocolate flavor is perfect when served with thick cream and fresh berries.

Ingredients Needed

  • Eggs.
  • Caster sugar/Superfine sugar. It’s important to use fine sugar for this recipe as it will melt into the whipped eggs faster.
  • Dark chocolate/semi-sweet chocolate. Feel free to use half milk chocolate and half dark chocolate if you prefer.
  • Butter. I used salted butter but substituting with unsalted butter is perfectly fine.
  • Unsweetened cocoa powder. Use the best quality cocoa powder you can find – Dutch-Processed cocoa powder is always a good idea.
  • Vanilla extract.
  • Salt.

How to make flourless chocolate cake

  1. Make the batter: There are no magic ingredients in this cake recipe. However, there are a few steps required to get to the final product. Start by whipping whole eggs and sugar in the bowl of a stand mixer until voluminous, light and fluffy. This takes approximately 10 minutes. Melt the butter and chocolate together in a heatproof bowl over a double boiler until smooth and glossy then allow to cool a little before pouring into the eggs with the mixer running. The mixture will deflate, don’t worry about that. When the chocolate is incorporated, stop mixing and sift over the cocoa powder and pinch of salt. Gently fold the dry ingredients into the batter.
  2. Bake: Pour the batter into a round cake pan (a springform pan works very well) lined with parchment paper and place in the oven to bake for 20-25 minutes until a toothpick inserted comes out with moist crumbs. Remove from the oven and allow to cool completely in the pan before turning out and serving.

What to serve with gluten-free chocolate cake

This cake is delicious served with a dollop of whipped cream and berries and a dusting of powdered sugar/icing sugar. Fresh raspberries, strawberries or blackberries will all be delicious.

A scoop of ice cream would also be tasty. You could top the cake with chocolate ganache if you want more of a frosted cake finish.

Flourless chocolate cake topped with fresh raspberries.

Should flourless chocolate cake be refrigerated?

It’s not necessary to refrigerate this cake, simply keep covered at room temperature until ready to serve.

Can I make this ahead?

The finished cake will keep for 2-4 days, covered at room temperature and up to 6 days in an airtight container in the fridge.

Flourless chocolate cake

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Flourless chocolate cake

Flourless chocolate cake

Super dark and fudgy, this flourless chocolate cake is the perfect gluten free dessert served with thick cream and fresh berries. 
4.69 from 45 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate cake recipe, Flourless chocolate cake, gluten free cake
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling time: 1 hour
Total Time: 45 minutes
Calories: 308kcal
Author: Alida Ryder
Servings: 12


  • 150 g (1 cup + 1 tbsp) caster sugar
  • 6 large eggs
  • 300 g (10,5oz) dark chocolate
  • 100 g (7 tbsp) butter
  • 1 tsp vanilla extract
  • 50 g (½ cup) cocoa powder
  • pinch of salt


  • Pre-heat the oven to 180ºC/350ºF. Grease a springform cake pan with soft butter then line with baking paper. 
  • Beat the eggs and sugar in the bowl of a stand mixer until voluminous, pale and fluffy. 
  • In the meantime, melt the chocolate and butter over a double boiler until smooth and glossy. Stir in the vanilla and allow to cool for a few minutes. 
  • Pour the chocolate into the egg mixture, whilst continuously whipping, until combined. 
  • Sift the cocoa powder and salt over the batter and gently fold in. 
  • Pour the batter into the prepared tin and place in the oven. Bake for 20-25 minutes until the cake has risen, feels firm and a skewer inserted comes out with moist crumbs (a clean skewer is also an indication that the cake is cooked). 
  • Remove from the oven and allow to cool completely in the cake pan. Once cool, remove and serve with thick cream and berries. 


Calories: 308kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 124mg | Potassium: 284mg | Fiber: 4g | Sugar: 18g | Vitamin A: 460IU | Calcium: 42mg | Iron: 4.1mg

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  1. Hello,
    Glad to find this flourless cake with less butter than other recipes.
    If one was to add alcohol, such as rum or guiness and what stage do you add it in please?
    Thank you

  2. I’ve been making this cake for a lonnnnnng time (at least 6 years) and it’s always a hit. I went keto last year and have been craving a good chocolate cake and nothing has hit the spot. I wanted to be able to have a slice of cake on special occasions and just randomly thought of this cake since theres no flour. I used lankato monk fruit sweetener and lilys chocolate (no sugar added just erythritol and stevia) and this cake turned out just like it normally does! I was so excited to get to eat cake on my husband’s birthday. Theres just the tiniest aftertaste from the sugar alternatives but you can’t tell while you’re eating it. And there’s only 4 grams net carbs so its decent replacement for real cake if you want a treat that won’t throw you out of keto. If you’re not keto I still recommend this recipe as its normally written! It is FANTASTIC either way.

  3. I had to break out my big heavy mixer for whipping the eggs but it was worth it! I just made this recipe and it is the BEST dessert I have ever made! Thank you! I topped it with a dusting of powdered sugar and served it with fresh berries and homemade whipped cream (since the mixer was out! ?).

  4. I would like to try this as I love chocolate cakes and I imagine that no flour would make the cake lighter? . Can you specify the size cake tin I will need please?

  5. I was very sceptical about this as I’ve never made a flour free cake before. It turned out great and so many of my family asked for the recipe. 10/10!