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Who needs flour when you’ve got this fantastic flourless chocolate cake? This rich, fudgy masterpiece is like a brownie and a truffle had a delicious baby. It’s gluten-free, naturally sweetened, and comes together in under an hour. So good!

Chocolate cake on a plate top with melted chocolate and strawberries.
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This velvety dessert shines during Valentine’s Day, holidays, dinner parties, or those Tuesdays when you just need something amazing. My flourless chocolate muffins inspired it and pair beautifully 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

Skill Level
Beginner
Prep Time
10 minutes
Cook Time
25 minutes

Ingredients Needed

This cake keeps it simple—just a handful of pantry staples turn into something fancy-dinner-worthy. Here’s what you’ll need. Full measurements are listed further down below in the recipe card.

ingredients for flourless cake.
  • 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.

Pouring milk into dry ingredients in a large glass bowl.

Step 1: Melt chocolate, coconut oil, and peanut butter until smooth. Stir in vanilla and sugar while still warm.

A sifter next to a large bowl with chocolate powder.

Step 2: Sift in the cocoa powder.

A spatula stirring dry and wet ingredients together.
A slice of chocolate cake on a white plate with strawberries on the side.

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 icecream.
Chocolate cake on a plate top with melted chocolate and strawberries.

Substitutions

Need to switch it up? I got you.

  • Coconut oil → Use butter or avocado oil for a similar texture.
  • Peanut butter → Almond butter for a more neutral flavor or tahini for a nut-free option.
  • Cane sugar → Try maple sugar or monk fruit sweetener for lower glycemic options.
  • Milk in glaze → Use almond, oat, or coconut milk to keep it dairy-free.

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Chocolate cake on a plate top with melted chocolate and strawberries.

Frequently Asked Questions

Is it gluten-free?

Yes! This cake is 100% gluten-free—no flour, no problem.

Can I make it without sugar?

You can use a natural sweetener like monk fruit or stevia, but it may slightly change the cake’s texture.

Why did my flourless chocolate cake sink?

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.

How to store this chocolate cake?

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.

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Flourless Chocolate Cake

By: Rena
Servings: 10 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Chocolate cake on a plate top with melted chocolate and strawberries.
This flourless chocolate cake is rich, fudgy, and gluten-free—perfect for holidays or anytime you crave a decadent dessert without the flour.

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 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.
    A spatula stirring dry and wet ingredients together.
  • Using a hand whisk, stir in the beaten 4 large eggs. Sift over the 1/4 cup unsweetened cocoa powder and Pinch of sea salt. Using a spatula, fold until incorporated.
    A sifter next to a large bowl with chocolate powder.
  • 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)
    Pouring milk into dry ingredients in a large glass bowl.
  • Pour the glaze over the cake. Refrigerate the pan for at least 1 hour prior to slicing.
  • Decorate with fresh berries, if desired
    Chocolate cake on a plate top with melted chocolate and strawberries.

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

Calories: 243kcalCarbohydrates: 17gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 66mgSodium: 60mgPotassium: 272mgFiber: 4gSugar: 9gVitamin A: 117IUCalcium: 42mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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