This dark, rich, and deliciously moist flourless chocolate cake is naturally gluten free. A 1 bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. With its fudge-like texture, it satisfies even the biggest chocolate craving. Top however you’d like or with my favorite mocha whipped cream.
Is this chocolate cake or is this fudge masquerading as cake? Only one way for you to find out. I promise you’ll be satisfied with the verdict.
If you like chocolate, you definitely don’t want to miss this recipe.
Why You’ll Love This Flourless Chocolate Cake
- Easy 1 bowl cake recipe
- Dense like homemade brownies
- Mind-blowing rich and chocolatey
- Tastes like fudge you eat with a fork
- Moister than others I’ve tried (use my oven trick explained below)
- Naturally gluten free, making it a favorite among all my gluten free dessert recipes
- No crazy decorating, layering, or assembling required
- A billion ways to top it
- Leavener is optional (zero leavening without it)
Plus, I’m teaching you how to make mocha whipped cream. Take my whipped cream and add espresso powder/water and cocoa powder. It’s lightly sweetened and oh-so-simple. It’s also phenomenal on top of this mocha chocolate pudding pie.
Flourless Chocolate Cake Video Tutorial
Flourless Chocolate Cake Ingredients
“Where’s the flour?!” you might be asking. So you can understand how this recipe works, let me explain each ingredient you DO need.
- Chocolate & Butter: This recipe starts like my chocolate lava cakes: melt butter and chocolate together. It’s important to use pure baking chocolate, not chocolate chips. Chocolate chips contain stabilizers preventing them from melting into the silky consistency we need. Instead, pick up two 4-ounce semi-sweet chocolate baking bars from the baking aisle– I prefer Ghirardelli or Baker’s brands. You need 6 ounces for this recipe. (Reserve the remaining 2 ounces for another time.)
- Eggs: Eggs have 3 main jobs in this recipe. First, they help take the place of flour. And like they do in homemade brownies, eggs create the bulk of this cake’s moist, fudgy texture. Finally, they help the cake rise too.
- Sugar, Vanilla Extract, & Salt: Sweetens/adds flavor. Adapted from King Arthur Flour, I reduced the sugar in the cake. (I also found the cake a little dry, so I reduced the cocoa powder and added another egg, more vanilla, and used baking chocolate.)
- Espresso Powder: Just like in my regular chocolate cake recipe and marble loaf cake, espresso powder deepens the chocolate flavor. This cake DOES NOT taste like coffee. Find espresso powder in the coffee aisle of the grocery store. You’ll be surprised how much you’ll use it in baking: see all my recipes using espresso powder.
- Unsweetened Cocoa Powder: Because we’re not using baking soda, you can use either dutch-process cocoa powder or natural cocoa powder in this recipe. Cocoa powder also helps take the place of flour.
- Baking Powder (OPTIONAL): In my recipe testing, I found a touch baking powder added *a little* extra lift to this normally flat cake. (It’s still pretty flat even with it though!) If you want to skip the leavening, leave it out. The cake tastes the same!
How to Make Flourless Chocolate Cake
Even though this is a simple cake recipe, its preparation is very unique to traditional chocolate cake recipes. To ensure success, I encourage you to read through the following section, as well as the written recipe below.
- Prepare an 8-inch round cake pan. (A 9-inch cake pan works, but the cake is thinner.) Always line your round pans with parchment paper rounds before adding the batter. Grease the pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake release seamlessly from the pan. This cake WILL stick if you don’t use greased parchment. Sadly, I know from experience.
- Melt chocolate and butter together.
- Whisk in the sugar, espresso powder, and vanilla then whisk in the eggs.
- Whisk in the dry ingredients and pour batter into cake pan.
- Create a steamy oven. This is an egg heavy cake and, like cheesecake, it needs a moist environment to prevent it from drying out. (Trust me on this one—not many recipes call for this but it makes all the difference!) We don’t need a water bath, instead place a large metal roasting pan on the bottom oven rack. Fill with hot water. Place cake on the center rack. Quickly shut the oven door trapping steam inside.
- Bake in the steamy oven. Takes about 30 minutes.
- Cool the cake for only 10 minutes, then invert it onto your serving plate. This is important! Run a sharp knife around the edges of the warm cake to help release it.
- Cool completely. Just stick it in the refrigerator for 1-2 hours. Decorate and serve!
Warning: Your cake may awkwardly rise around part of the edges. At one point, it looked like one of my test recipes would over-flow on one side! It won’t, as long as you’re using the correct cake pan and following the recipe below.
As the cake cools upside down, any lumps on the top (which is now the bottom!) flatten out.
3 Success Tips (Don’t Skip These)
- For a fudge-like flourless chocolate cake, don’t over-bake it. You’ll walk a thin line between moist flourless chocolate cake and dry flourless chocolate cake. All of my test recipes took 30 minutes. Test the center with a toothpick. If it comes out clean, it’s done. Even if it comes out with just a couple moist (not wet) crumbs, it’s done.
- Use my steamy oven trick. Again, this is an egg-heavy cake. To prevent the eggs from drying out, bake the cake in a moist oven as explained in the breakdown of the steps above. Not many recipes call for this, but I’m certain that’s why this one is so unbelievably fudge-like and moist.
- Follow the recipe as written. Sometimes it’s ok to play around with a recipe. But this is a very precise one. Without traditional butter/sugar creaming, flour, a lot of leavening, or milk, the other ingredients in this recipe have A LOT of weight to carry and jobs to do. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.
Flourless Chocolate Cake Toppings
I opted for homemade mocha whipped cream, fresh raspberries, and a dusting of confectioners’ sugar. Isn’t it pretty? You don’t need to go all out like I did. 😉 A simple dusting of confectioners’ sugar will do or any of the following:
- top with chocolate ganache or even my red wine chocolate ganache
- drizzle with salted caramel or pipe salted caramel frosting
- decorate with fresh berries
- pipe strawberry buttercream frosting or vanilla buttercream
- serve with homemade strawberry sauce or raspberry sauce
- add a dollop of regular whipped cream
- drizzle with melted peanut butter (DO IT!)
Flourless Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes cooling)
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A 1 bowl recipe, this naturally gluten free flourless chocolate cake is indulgently rich, moist, and fudge-like. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 6 ounces (170g) high quality semi-sweet chocolate, finely chopped*
- 2/3 cup (135g) granulated sugar
- 2 teaspoons espresso powder
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 1/8 teaspoon salt
- optional: 1/2 teaspoon baking powder*
Mocha Whipped Cream
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar (see note)
- 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
- optional: raspberries and a dusting of confectioners’ sugar
Instructions
- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) The cake WILL stick unless it’s lined and generously greased. (Trust me!)
- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
- Pour and spread batter into prepared cake pan.
- Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
- Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it’s the eggs expanding) and will flatten out as it cools.
- Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.
- Once the cake is cool, top with your choice of toppings. My suggestions are listed above this recipe. I love it with my mocha whipped cream.
- Mocha Whipped Cream: Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Serve cake with whipped cream or pipe it on top. I used Ateco 849 piping tip. Decorate with raspberries and a dusting of confectioners’ sugar, if desired.
- Cover and store leftover cake in the refrigerator for up to 5 days.
Notes
- Make-Ahead & Freezing Instructions: Prepare recipe through step 4 up to 1 day in advance. Cover and store in the refrigerator until ready to bake. Continue with step 5. Since it’s cold, the cake batter will take a few extra minutes to bake. To freeze—invert and cool cake as directed. Wrap with 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator, then bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions on freezing cakes.
- Special Tools (affiliate links): 8-inch Round Pan | Glass Mixing Bowls | Whisk | Double Boiler (optional) | Electric Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip | Fine Mesh Sieve
- Chocolate: Use 6 ounces of “baking chocolate” bars found in the baking aisle. They’re sold in 4 ounce bars, so you’ll need 2. (You’ll have 2 ounces leftover for another use.) I prefer Bakers or Ghirardelli brands. Do not use candy melts, chocolate dipping wafers, or chocolate chips—all contain stabilizers or added ingredients which prevent them from melting into the same silky consistency needed for the base of this cake. Feel free to use bittersweet chocolate for a darker chocolate flavor. I don’t recommend white chocolate or unsweetened chocolate.
- Espresso Powder: I highly recommend this addition to help deepen the chocolate flavor, though you can leave it out if necessary. Espresso powder is like instant espresso, found in the coffee aisle. You can also use instant coffee granules. (Not ground coffee.)
- Baking Powder: This is an optional ingredient. In my recipe testing, I found a touch baking powder added *a little* extra lift to this normally flat cake. (It’s still pretty flat even with it though!) If you want to skip the leavening, leave it out.
- Confectioners’ Sugar: If you prefer a sweeter whipped cream, increase confectioners’ sugar to 1/4 cup (4 Tbsp; 30g).
- 8 Inch Cake Pan: I recommend an 8-inch cake pan. A 9-inch cake pan works, but the cake is thinner. The bake time will be a couple minutes shorter in a 9-inch cake pan.
Adapted from King Arthur Flour
This recipe (as all of your others!) looks amazing. Would it be possible to make this cake in smaller ramekins for individual portions? Thanks!
Hi Robin, We haven’t tested this recipe in smaller ramekins but you likely could. I’m unsure of the bake time they would need. Let us know if you try it!
This was soooo delish!!! I impressed my husband and two friends on New Years serving this dessert! I even made the mocha whip which my husband is obsessed with. Raspberries were a create fresh fruit touch! Will be adding this to my favorites! It wast actually pretty easy to bake/make. I did use the baking soda, and did the steam bath you recommended. But I did have to bake mine for almost 45 min. Maybe my oven isn’t calibrated or something.
So good!! 🙂
My cake is definitely cooked but collapsed in the middle after I took it out of the tin! She has a waist on her now. How can I prevent that? I let it sit for 10 mins before taking out of the tin.
Hi Kristi, It’s completely normal for the cake to rise extra tall around some of the edges and slightly crack – (it’s the eggs expanding) and then it will flatten out/deflate as it cools.
Just made this cake. Everything was going great until I took it out. I followed the directions but it totally deflated to 1/2 inch. What did I do wrong. Will it still taste good or should I remake it.
Hi Lauren, It’s completely normal for the cake to rise extra tall around some of the edges and slightly crack – (it’s the eggs expanding) and then it will flatten out/deflate as it cools.
This was sooooooo divine. I’ve never made a flourless cake like this and this was far better (and less work!) than all the recipes I’ve tried before. It was heavenly. It was rich without being sickeningly so, incredibly chocolatey, and the mocha whipped cream was heavenly. One of my favorite desserts.
Hi Sally,
I have a gas oven, do I need to adjust the amount of water/ should I still be doing the water in the pan at the bottom of the stove method for this cake? Thanks!
Hi Em, A gas oven shouldn’t change the baking time or method as long as it’s the same temperature. We always recommend using an oven thermometer to be sure your oven is cooking/baking at the correct temperature (see #7 in our Top 10 Baking Tips).
This recipe is super perfect. Made it using stevia sugar for my Grandfather. And also sugar free baking chocolate bar. Thank you Ms. Sally! This is my nth time cooking your recipes. You are so amazing!
This cake is AMAZING. Your gluten-eating friends will have no idea that it is gluten-free. Rich, decadent, perfect.
Hello Sally,
Cake is a dream but I can’t get this whipped cream to well, whip, which is odd bc your regular whipped cream usually works out great w me; what am I doing wrong?
Hi Rawan, I apologize for my delay, I’m just seeing your comment/question now. I wonder if the espresso powder/water mixture is still simply too warm? See if you can put it in the freezer for a few minutes to chill it before adding. Using a little more heavy cream, such as 1/4 cup (60ml) could help stiffen the whipped cream too.
Hello Sally,
No worries at all, thank you for replying. I tried a different brand of heavy cream with a higher fat percentage which worked wonders but will be extra careful with the temperature next time too bc it was also colder when I tried it again!
Will I need any alterations for high altitude? I can’t remember if I adjusted anything the last time I made this or not. Or does the steam counteract that? Thanks!
Hi Mike, I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Do you think this batter will be ok in a springform pan? That’s the only 8 inch pan I have.
Hi Krithika, an 8-inch springform pan would be just fine.
What if I was to use white chocolate to make a vanilla flourless cake? Your thoughts
Hi Lori, We haven’t tested a white chocolate version. Substituting both the regular chocolate and the cocoa powder would require additional recipe testing so we can’t confidently recommend how to use it. Let us know if you try anything or find a great recipe for one!
Do you recommend waiting to top with the mocha cream until you are ready to serve or can you put it on ahead of time? I’m concerned it he cream will “melt” if you add it ahead of time even if you keep it in the refrigerator
Hi Jennifer, you can garnish with the whipped cream a few hours in advance and refrigerate until you serve it.
I tried this recipe with lakanto monk fruit sweetener and swerve confectioners sugar for both the mocha whipped cream topping and drizzling to make it low carb or keto. It turned out really good as well. Thank you for sharing. i need to work on my piping though.
Love the texture and ease of making this. My only comment would be that it didn’t quite pack the chocolatey punch I was hoping for. Can only assume this is because I couldn’t source espresso powder so I had to use espresso instant granules in a little water. Also I would normally use a dark chocolate but as the recipe mentions semi sweet, I did a mix of quality milk and dark.
What do you use specifically? Maybe my cocoa % wasn’t right.
Absolutely love your recipes and website! Big fan 🙂 Xx
Hello,
Excited to make this for a GF friend! Is the espresso powder called for in the recipe instant espresso powder? Or can I use the espresso grind coffee I use in my espresso machine?
Hi Amanda, Espresso powder is like instant espresso, found in the coffee aisle. You can also use instant coffee granules. (Not ground coffee.)
Can you make cupcakes with this recipe? If so, how long for baking time?
Hi Hilary, We haven’t tested this recipe as cupcakes so I’m unsure of the bake time needed, but you can certainly try. Keep your eye on them and be careful not to overbake. They will be finished when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs.
Baked this a few days ago for my father’s birthday and he loved it! I topped it with chocolate ganache and the mocha whip cream. Soooo goooood!!! The only problem was that I left the roasting pan in the oven, preheated it to make dinner, and then realized that I accidentally had a steamy oven! It worked out ok, but it have me a scare. I’m so clumsy lol!
Hi Sally.. I’m a new follower. I’ve wanted to make a flourless chocolate cake for years and since both my granddaughter and daughter in law are Gluten intolerant, I tried it. Everyone really loved it and it went in no time. I didn’t have a spring form pan so I just used an 9 inch pan and it turned out great. I love all of your additional tips and suggestions.
I made this for a small gathering last night as one of the guests has a gluten sensitivity. It was a huge hit with everyone! Such rich flavor and the mocha whipped cream is amazing! I will definitely make this again!
This recipe looks amazing! I’m just wondering if you could make the chocolate cake in advance and then heat up (in the oven?) before serving with cream & raspberries?
Yes! See the make ahead instructions in the recipe notes 🙂
Anyone else have trouble with the baking time? I started checking at 25 mins and I would say I’m at least up to a total of 40 mins now, checking every 3 or so minutes. It still doesn’t seem completely set in the middle although around the edges seem done. I decided to take it out now and hope for the best, but I’m worried it still may not be fully baked in the middle. Oven temp doesn’t seem off (I just made cupcakes and they came out in expected cooking time). I **think** I followed the recipe to a T. Any thoughts??
The same thing is happening to me. The edges seem done but the center is still completely liquid. I’m crossing my fingers and giving it some more time.
Damn I’m having the same issue
I made this earlier and didn’t take this long however tried it with the water bath and it’s taking forever
Crossing fingers as this is for a friends bday 🙁
This cake has been a real hit in my family—by popular request, I’ve made it about six times since March!! I top it with the mocha whipped cream & raspberries, as recommended, and it is delicious. I also use guittard semisweet baking chocolate bars.
Do you think I could make two and turn them into a layered cake?
Hi Angel, I don’t recommend it. This cake is too fragile for layering.
Hi Sally! I’ve made this before and LOVED it and was wondering if there’s anyway to make it lactose free? I have a friend that’s gluten and dairy free and would love to make it for her!
Hi Kristen, so happy you enjoyed this recipe! We haven’t tested a dairy free version of this cake- if you try anything let us know how it goes.
I made this flourless chocolate cake for a dinner party because one of our guests had celiac disease and can’t tolerate any gluten. I followed the directions exactly and had no trouble. This cake was a huge hit with all our guests! Such rich chocolate flavor! I served with fresh (vanilla) whipped creamI will definitely make this again!
I am not a baker, however, I really wanted to make an amazing cake for company. I purchased all the ingredients and then realized my pans were not 8 inches, but 9. I searched the comments and found someone who did it with a 9 inch pan, adding 1/10 of the ingredients (how in the world do you add 1/10 to 2/3 cup)? I did it anyway, using my best discretion. It worked! This is in my forever recipes. It was not too difficult and it turned out amazing! My guests were floored with my baking expertise (LOL!). I also made extra “normal” whipped cream and they added it to their slice of cake. I took a picture and I wish I could add this to my comment. Thank you Sally, for this forever recipe!
which way do I place it onto the serving plate? Help, it almost out of oven!
Hi Sarah! It’s easiest to invert it so it is upside down on the serving plate.
I’m super sensitive to caffeine, and I want to feed this to little kids (youngest is 15 months). Should I omit the espresso powder?
Hi Jennie, you can certainly leave out the espresso powder if you’d like. No other changes needed.
I made this recipe for a birthday cake today. Used 1.5 of the recipe and used a 9.5 springform pan & baked it for 40 mins. Turned out perfectly. Espresso whip cream was delicious!