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Flourless Chocolate Cake

The deep fudge flavor in this gluten free Flourless Chocolate Cake is to die for, it’s like velvet. It’s the kind of dessert that’s an indulgence regardless of how it’s served. You can sprinkle it with a simple dusting of powdered sugar or top it with billows of fresh whipped cream and fresh raspberries. It’s guaranteed to bring accolades from the dessert fans in your life.

Flourless Chocolate Cake

Easy Flourless Chocolate Cake Recipe

Southern chocolate cake in any form is always a shoe in dessert for any occasion. When in doubt, make chocolate it’s always a hit. It doesn’t just stop at cake desserts like chocolate cheesecake bars, chocolate frosting, no-bake chocolate éclair cake, brownies and chocolate cookies will tempt even the most reluctant dessert eater. Kitchen tools you’ll need to make Flourless Chocolate Cake:

  • One 3 or 4 Quart Heavy Bottomed Saucepan
  • Measuring Cups and Spoons
  • Whisk and Spoon for Stirring
  • 9 or 10 inch springform pan
  • Cooling Rack
how to make Flourless Chocolate Cake

How to Make the Best Flourless Chocolate Cake Recipe

What is a flourless chocolate cake? It’s a fudge like chocolate cake that’s made without flour of any kind. It’s surprisingly simple to make you don’t even have to pull out a mixer, unless you want to. Serve it with whipped cream and fresh berries, drizzled with a chocolate ganache or simply with a light dusting of powdered sugar for an indulgent dessert any day of the week.

  • Ingredients you’ll need to make homemade Flourless Chocolate Cake: To make this cake you’ll need bittersweet chocolate, butter, granulated sugar, light brown sugar, salt, espresso powder, cocoa powder, eggs, vanilla and almond extracts and fresh whipped cream and berries for serving.
  • Flourless Chocolate Cake is naturally gluten free due to the absence of flour.
  • How do you make a flourless cake? This cake is made in a springform pan. The batter begins with melted chocolate and butter that’s flavored with espresso powder, vanilla and almond extracts and salt. Once the mixture comes together you remove it form the stovetop and carefully add the eggs and cocoa powder then pour it into the pan.
  • How long does this chocolate cake recipe take to bake? This cake takes around 25-35 minutes to bake. You can use a thermometer to check the center for doneness.
  • Can I use a different extract? Absolutely you can use orange, peppermint or raspberry extracts to flavor the cake batter for this flourless chocolate cake recipe.
  • Can you add nuts to flourless cake? You could add 1/2 cup toasted hazelnuts, pecans or walnuts to the cake batter, if desired.
  • Store Flourless Chocolate Cake in an air tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If topped with cream, store chilled.

More Chocolate Cake Recipes to Make

Julia Childs is famous for saying that a party without a cake is just a meeting. I completely concur. Other chocolate cake recipes to try:


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Helpful Kitchen Items:

Flourless Chocolate Cake

Prep Time20 minutes
Cook Time35 minutes
Cooling time2 hours
Total Time2 hours 55 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: chocolate-cake-recipes, flourless-chocolate-cake
Servings: 12 pieces
Calories: 291kcal
Author: Melissa Sperka


  • 1 10 oz package bittersweet chocolate chips
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 tsp espresso powder optional
  • 2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 6 large eggs
  • 1 cup unsweetened cocoa powder Dutch-process cocoa preferred
  • Fresh whipped cream and fresh berries for serving


  • Preheat the oven to 350°F. Line a 9 or 10-inch round springform pan with a piece of wax paper or parchment to fit the bottom only. Grease the bottom and sides of the pan or spray with baking spray. Set aside.
  • Melt together the butter and chocolate chips in a small heavy bottomed saucepan over medium heat. Stir constantly to prevent sticking until the chocolate chips are completely melted.
  • Stir in the granulated sugar, brown sugar, salt, espresso powder, vanilla and almond extracts.
  • Remove from the heat and add the eggs. Beat with a large whisk or an electric mixer just until smooth. Add the cocoa powder, and mix just to combine.
  • Pour the batter evenly into the prepared pan.
  • Bake the cake for 25-35 minutes or until an instant-read thermometer inserted into the center registers at least 200°F or the center is set when gently shaken.
  • Remove from the oven and cool on a cooling rack in the pan for 20 minutes.
  • Loosen the edges of the pan with a knife if needed, then remove the outer ring. Allow the cake to cool completely. Chill until serving.
  • May serve dusted with powdered sugar, a dollop of whipped cream and fresh berries, if desired.


Serving: 1piece | Calories: 291kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 273mg | Potassium: 171mg | Fiber: 2g | Sugar: 26g | Vitamin A: 608IU | Calcium: 40mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Going to give this recipe a try this weekend I believe! 1 question, I have instant espresso in little packets, could that be used or is the espresso a specific kind for baking? Happy Mother’s Day early!

      1. 5 stars
        This was hands down the best chocolate cake. I felt like I was enjoying a truly decadent dessert! My youngest turns 9 on Monday and asked for this!

  2. 5 stars
    I just made this cake but was really puzzled. The directions say to keep the mixture on the stove until after adding the sugars, etc. Then to take the pan off the heat and add the eggs. Can this be right? I was afraid the eggs would cook in the hot mixture so I let it cool completely.

    Please advise. Thanks!

    1. The mixture needs to be warm to melt the sugars fully. Yes, just be certain you don’t add the eggs on the stovetop. If you like, you can temper the eggs just bit with a small amount of the warm mixture. However, for this recipe I’ve never felt the need to do so or I would have written it that way. If you boil your mixture, it will indeed be too hot so, adjust adding the eggs based on how hot you let it get.

  3. 5 stars
    I love to bake and this cake is one of the best , if not THE best! Omg, my husband loved it! It’s even better after refrigerating it. Not too sweet, just perfect! Since there is no flour, I can make for Passover , as well!

    1. I’m delighted you guys are loving this cake! And, thanks for reminding me it’s appropriate for Passover, I appreciate that. Thanks so much for visiting.

  4. This looks heavenly! I’m going to try to substitute Keto friendly ingredients & see how it comes out. *crossing fingers* Thanks so much for sharing.

  5. When I add the eggs after the melted butter and chocolate and the rest of the ingredients, wouldn’t that cook the cake or curdle it from the heat before beating?

    1. No, it doesn’t curdle. Follow the recipe and once the sugar and other ingredients are added remove from the heat. Don’t add the eggs while it’s still on the heat. Technique really matters.

  6. 5 stars
    I was going to wait until Valentine’s Day to try this, but I did a practice run. It was SO good! My family wants me to make it again!!

  7. This cake looks heavenly. I really love bittersweet chocolate, so this cake is the one to make for me! I was just looking for a recipe for flourless cake when your post came in the mail. It couldn’t be on a better moment! Thanks for the recipe and be sure i’ll be making this one shortly.
    Have a great day and till next time,

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