Gluten-Free Flourless Chocolate Cake
By the Gluten Free Recipes team ·
This intensely rich and fudgy flourless chocolate cake, boasting a decadent, melt-in-your-mouth texture. The deep cocoa flavor is perfectly balanced by a hint of sweetness, creating an unforgettable dessert experience.
At a glance: This hard desserts recipe yields 4 servings in about 1h 10m (25 min prep, 45 min cook). It uses 8 ingredients — including almond flour, granulated sugar or coconut sugar, melted coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Flourless Chocolate Cake: When preparing this desserts recipe, to ensure this recipe remains safe for those with celiac disease or gluten sensitivities, always use certified gluten-free ingredients and prepare it in a clean environment, free from any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Flourless Chocolate Cake: This recipe is naturally free of gluten-containing grains, relying on almond flour for its structure and rich texture.
Ingredients
- 1.5 cups almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup melted coconut oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 0.5 cup unsweetened cocoa powder
- 0.5 cup dairy-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, ensuring the paper extends slightly above the rim for easy removal. This preparation will prevent sticking and ensure a clean release of the cake.
- 2
In a large mixing bowl, cream together the melted coconut oil and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Then, beat in the eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated before adding the next.
- 3
In a separate medium bowl, whisk together the almond flour, unsweetened cocoa powder, and salt until well combined and free of clumps. Gradually add these dry ingredients to the wet ingredients, folding gently with a spatula until just combined; be careful not to overmix, as this can result in a tough cake.
- 4
Gently fold in the dairy-free chocolate chips into the batter until they are evenly distributed throughout. Pour the batter into the prepared cake pan and spread it evenly with the spatula, ensuring the surface is smooth.
- 5
Bake for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs attached, but no wet batter. The top should appear set and slightly firm to the touch. Allow the cake to cool completely in the pan on a wire rack for at least 1-2 hours; gluten-free desserts continue to firm up as they cool, which is crucial for achieving the best texture.
Nutrition (per serving)
Tips & Notes
- Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Coconut milk separates in the can — stir or shake well before using.
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