Gluten-Free Flourless Chocolate Cake Recipe

This rich, fudgy flourless chocolate cake is made with melted dark chocolate, eggs, sugar and cocoa, with no flour at all. It bakes with a thin crisp top and a dense, truffle-like center.

Prep: 25 min Cook: 30 min Total: 175 min Serves: 8

At a glance: This hard desserts recipe yields 8 servings in about 2h 55m (25 min prep, 30 min cook). It uses 7 ingredients — including dairy-free bittersweet or dark chocolate, coconut oil, granulated sugar or coconut sugar — and walks through 5 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Flourless Chocolate Cake Recipe: When preparing this desserts recipe, to keep this recipe gluten-free, always use 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 Recipe: This cake has no flour of any kind; melted chocolate, eggs and cocoa give it structure. Choose chocolate, cocoa and vanilla labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for dairy-free bittersweet or dark chocolate, chopped, coconut oil, granulated sugar or coconut sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

8 oz dairy-free bittersweet or dark chocolate, chopped Shop
0.5 cup coconut oil Shop
0.75 cup granulated sugar or coconut sugar Shop
3 large eggs, at room temperature
1 tsp pure vanilla extract Shop
0.5 tsp salt
0.33 cup unsweetened cocoa powder Shop

Instructions

1 Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.
2 Melt the chocolate and coconut oil together in a heatproof bowl over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth. Let it cool for 5 minutes.
3 Whisk the sugar, salt and vanilla into the chocolate, then whisk in the eggs one at a time until the batter is glossy and thick.
4 Sift the cocoa powder over the batter and fold it in until no streaks remain. Pour into the pan and smooth the top.
5 Bake for 25-30 minutes, until the top has a thin crust and the center wobbles only slightly; an instant-read thermometer in the center should read 160°F (USDA guidance for egg dishes). Cool completely in the pan on a rack, 1-2 hours. The cake firms as it cools (live tip 2).

Tips & Notes

Sift the cocoa powder over the batter before folding it in. Lumps of cocoa stay as dry pockets in the finished flourless cake.
Let the cake cool fully in the pan. It is fragile while warm and firms as it cools.
Dust the top with cocoa powder or powdered sugar labeled gluten-free just before serving.

Common questions

What cross-contamination risk is specific to Gluten-Free Flourless Chocolate Cake Recipe?

Check dairy-free bittersweet or dark chocolate, chopped, coconut oil, granulated sugar or coconut sugar before they go into Gluten-Free Flourless Chocolate Cake Recipe. To keep this recipe gluten-free, always use 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.

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