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

This flourless chocolate cake is rich, fudgy, and gluten-free—perfect for holidays or anytime you crave a decadent dessert without the flour.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 10 servings
Author: Rena

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: 243kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 60mg | Potassium: 272mg | Fiber: 4g | Sugar: 9g | Vitamin A: 117IU | Calcium: 42mg | Iron: 3mg