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You are going to love this flourless chocolate cake. Easy to make, rich, fudgy, and has a brownie-like texture. It’s gluten-free, naturally sweetened, and comes together in under an hour. So good!
This flourless dessert is perfect during Valentine’s Day, holidays, dinner parties, or those Tuesdays when you just need something amazing to treat the family. Inspired by my flourless chocolate muffins inspired it pairs well with this mixed berry salad for a romantic touch or a girls’ night in.
Love Chocolate?
If you are a chocolate fan then you will love my chocolate cake made with any flour or butter. It comes out so good and it will definitlely take care of all your chocolate cravings.
As for the glaze, you can make the glaze that I usually make by blending cooked sweet potatoes and melted chocolate. I made it for this chocolate zucchini cake.
Recipe Overview
Ingredients needed
Here’s what you’ll need to make this cake. Full measurements are listed further down below in the recipe card.
- Dark chocolate (70% cocoa): You can also use dark chocolate chips
- Coconut oil: Or any other oil
- Peanut butter
- Cane or coconut sugar: Or you can use a sweetener used for baking.
- Vanilla extract
- Eggs
- Unsweetened cocoa powder
- Salt
- Powdered sugar: Makes the glaze smooth and sweet.
- Milk of choice: Thins out the glaze to drizzle perfection.
How to make flourless chocolate cake
This cake is surprisingly easy. Below is the step-by-step guide, and you’ll find the full recipe card at the bottom.
Step 1: Melt chocolate, coconut oil, and peanut butter until smooth. Stir in vanilla and sugar while still warm.
Step 2: Sift in the cocoa powder.
Step 3: Fold the mixture until smooth.
Step 4: Pour the batter into a pan and bake. Allow to cool, then slice and serve with strawberries.
Tips from my kitchen
- Use room-temperature eggs so the batter stays smooth.
- Don’t overbake! A slightly gooey center makes this cake pure heaven.
- Let it chill fully before slicing for clean cuts and a glossy glaze.
Variations
Make it your own and impress your guests.
- Swap peanut butter for almond or sunflower seed butter.
- Add instant coffee powder to the batter for a mocha twist.
- Top with crushed peppermint for a holiday vibe.
- Top with sprinkles to impress the kids.
- Serve with a dollop of whipped coconut cream or vanilla Greek yogurt.
- Serve with some vanilla ice cream.
Substitutions
Need to switch it up? I got you.
- Use peanut butter or avocado oil for a similar texture.
- Try almond butter for a more neutral flavor or tahini for a nut-free option.
- Try maple sugar or monk fruit sweetener for lower glycemic options.
- Use almond, oat, or coconut milk to keep it dairy-free.
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Frequently Asked Questions
Yes! This cake is 100% gluten-free—no flour, no problem.
You can use a natural sweetener like monk fruit or stevia, but it may slightly change the cake’s texture.
That’s normal! The center sinks slightly as it cools, giving it that rich, dense texture we love. If cooked well until a toothpick comes out clean, you should be fine. A cake made without flour will reduce its size and fluff a bit as it cools.
You can make this cake up to 2 days in advance and keep it covered in the fridge. It’s even better the next day. The glaze sets beautifully, and the flavors deepen over time.
To freeze, wrap slices tightly and store for up to 2 months. Thaw in the fridge overnight before serving.
You may also like
- Flourless Peanut Butter Banana Muffins
- Protein Chocolate Chip Cookies
- Dubai Pistachio Chocolate Bar
- Sweet Potato Brownies
- Blueberry French Toast Bake
- Chocolate Overnight Oats
- Chocolate Chip Pumpkin Muffins
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Flourless Chocolate Cake
Video
Ingredients
- 6 ounces dark chocolate, 70% cocoa, chopped
- 1/4 cup coconut oil
- 1/4 cup peanut butter
- 1/2 cup cane or coconut sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature and beaten
- 1/4 cup unsweetened cocoa powder
- Pinch of sea salt
Glaze:
- 1/3 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/3 cup milk of choice
Instructions
- Preheat your oven to 350°F, chop the chocolate, and line the bottom and sides of an 8-inch round cake pan with parchment paper.
- Melt the 6 ounces dark chocolate together with the 1/4 cup coconut oil and 1/4 cup peanut butter, and stir until smooth and combined.
- While the chocolate is still hot, add in the 2 teaspoons pure vanilla extract and 1/2 cup cane or coconut sugar, stirring until the sugar starts to melt.
- Using a hand whisk, stir in the beaten 4 large eggs. Mix well to combine.
- Sift over the 1/4 cup unsweetened cocoa powder and Pinch of sea salt. Using a spatula, fold until incorporated.
- Transfer the batter to the prepared cake pan.
- Bake for 20-25 minutes, until the center is barely set. The toothpick should come out with some crumbs.
- Allow the cake to completely cool as you make the glaze, but don’t take it out of the pan yet.
Glaze:
- In a large jug or a bowl, whisk all the ingredients for the glaze until smooth. (1/3 cup unsweetened cocoa powder, 1/3 cup powdered sugar, and 1/3 cup milk of choice)
- Pour the glaze over the cake. Refrigerate it for at least 1 hour before slicing.
- Decorate with fresh berries or shaved chocolate, if desired
Notes
Tips & Tricks
- Use room-temperature eggs so the batter stays smooth (nobody likes scrambled chocolate eggs).
- Don’t overbake! A slightly gooey center makes this cake pure heaven.
- Let it chill fully before slicing for clean cuts and a glossy glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really love this cake. Came out so good ❤️
Thank you.