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Flourless Chocolate Cake

Flourless chocolate cake lovers can rejoice – because here’s the best flourless chocolate cake recipe! With just 5 ingredients it’s easy, ultra rich and decadent, gluten-free, nut-free, paleo and keto friendly.

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

The Best Flourless Chocolate Cake

With the holidays right around the corner it truly is the baking time of year. Last year’s wildly successful desserts – my Amazing Paleo Chocolate Cake and Vegan Caramel Cheesecake – are still reader favorites. And if you haven’t yet made them, you should.

But for Christmas this year I wanted something simple and easy, yet still dazzling to the eyes. Let me introduce you to my Flourless Chocolate Cake!

Most flourless chocolate cakes are extremely dense, almost fudge-like. And while those are delicious, I was aiming for something lighter, fluffier and more cake like. Because if I want fudge, I’ll eat fudge, but when I want cake, I truly want cake.

Watch the Video of my Flourless Chocolate Cake Recipe

This cake is easy to whip up, but watch the quick video below for my step-by-step instructions. And you can subscribe to my YouTube Channel for weekly cooking videos!

Ingredients in Flourless Chocolate Cake

With just 5 ingredients, this flourless chocolate cake is pretty fool proof. It’s just semi-sweet chocolate, butter, eggs, coconut sugar and espresso powder.

I use coconut sugar instead of processed white sugar for a natural sugar. But you could also use maple syrup. If you do use maple syrup, the end result won’t have the crackle on top (as maple syrup has more moisture) and it’ll be slightly sweeter. The coconut sugar version will have a more cake-like texture, the maple syrup one a lighter texture.

And for those following a low-carb or keto diet, you can substitute a keto-friendly sugar like monkfruit.

The choice is yours. All variations are delicious.

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

Is Flourless Chocolate Cake Gluten-Free?

Yes, it is! That’s the beauty of this recipe. There’s absolutely no flour involved.

My version of flourless chocolate cake can also be made paleo (just swap the butter with coconut oil) and low carb or keto (swap in a keto-friendly sugar like monkfruit or erythritol). All sugar variations can be swapped in on a 1:1 ratio.

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

How to Make Flourless Chocolate Cake

Start by separating your eggs. Put the egg whites in a small bowl and the yolk in a different bowl. This will also help them come to room temperature.

Add the chocolate chips and butter to a large glass bowl and heat over a double-boiler. Use a bowl larger than what you need, as you’ll be adding egg whites to this mixture later. Stir the chocolate and butter together until it’s completely melted and silky smooth. Then remove it from the double boiler and let it cool to room temperate.

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

Add the egg whites to a stand mixer. Beat until you have soft peaks, then slowly add the coconut sugar (a small bit at a time) until it’s fully incorporated. Normally sugar would turn the egg whites glossy (like when you’re making a merengue), but that won’t happen in this case as the coconut sugar granules are much larger. And that’s fine. You just want them combined.

Once your chocolate is at room temperature add the egg yolks and stir to combine. Be sure to not add these while the chocolate is hot, otherwise you’ll end up with scrambled eggs in your chocolate, which is never ideal. Then, stir in the espresso powder.

Add 1/3 of the egg white mixture to the chocolate and stir to lighten it up. Don’t worry about deflating the egg whites in this first batch. Then add the remaining egg whites and gently fold them in, trying not to deflate them too much.

Pour the batter into a 9-inch greased springform pan and bake for 45-50 minutes. The cake will rise significantly as it cooks (like a soufflé), but will fall back down as it cools. That’s what gives it that lovely crackled texture on top.

Once it’s fully cooled, remove it from the pan and serve it plan with berries and coconut whipped cream or sprinkle cacao powder or homemade powdered sugar on top. Enjoy!

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!

More Gluten-Free Chocolate Dessert Recipes

Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!
4.88 from 32 votes

Flourless Chocolate Cake (No Refined Sugar)

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12 servings
Author: Lisa Bryan
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A flourless chocolate cake that's easy, moist, rich and decadent and only requires 5 ingredients. It's the best flourless chocolate cake recipe that's naturally gluten-free and paleo. Watch the video above to see how quickly it comes together!

Ingredients

  • 8 ounces semisweet chocolate chips
  • 6 tablespoons butter, or coconut oil
  • 6 large eggs, egg whites and yolks separated (room temperature)
  • 1/2 cup coconut sugar
  • 1/2 tsp espresso powder
  • optional cacao powder, for dusting

Instructions

  • Preheat your oven to 300 degrees fahrenheit.
  • Butter the bottom and sides of a 9-inch springform pan. You can also line the bottom of the springform pan with parchment paper (on top of the butter) for easy removal.
  • Add the chocolate and butter to a large glass bowl and melt over a double-boiler, stirring until fully melted. Alternatively, you can slowly heat the chocolate and butter in 20-second increments in the microwave. Remove the bowl from the double-boiler (or microwave) and let cool to room temperature.
  • While the chocolate is cooling, add the egg whites to a large bowl and beat on medium-high until soft peaks form. Slowly add the coconut sugar while beating, about one tablespoon at a time, until fully incorporated. Set aside.
  • To the melted and now room temperature chocolate add the egg yolks and espresso powder and stir together. (*Please make sure the chocolate is cooled to room temperature, otherwise you'll end up with scrambled eggs in your chocolate).
  • Add 1/3 of the egg whites to the chocolate, then stir to combine and lighten the chocolate mixture. Gently fold in the remaining egg whites, trying not to deflate the mixture too much.
  • Pour the batter in the springform pan and bake for 45 minutes. The cake will rise to the top of the springform pan while baking, but will deflate once cooled.
  • Let the cake cool completely, then remove from the springform pan. Dust with cacao powder before serving.

Lisa's Tips

  • My favorite chocolate chips are Pascha Chocolate Chips as they're gluten-free, dairy-free and vegan. Very allergen-friendly!
  • Sometimes it can be difficult to find espresso powder in the supermarket. I purchase this one from Amazon. Make sure to read my Paleo Chocolate Cake recipe to understand the amazing effect espresso powder has on chocolate desserts.
  • Definitely use a springform pan and not a regular pan for this cake recipe. It makes it easy to remove and transfer to a serving plate.
  • If you do opt for maple syrup in this recipe, you may need to cook the cake several minutes longer as maple syrup adds moisture to the recipe.

Nutrition

Calories: 233.4kcal, Carbohydrates: 23.5g, Protein: 4.2g, Fat: 15.5g, Saturated Fat: 8.6g, Cholesterol: 108.5mg, Sodium: 34.4mg, Fiber: 1.4g, Sugar: 21.2g
Course: Dessert
Cuisine: American
Keyword: Flourless Chocolate Cake, Flourless Chocolate Cake Recipe
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131 comments on “Flourless Chocolate Cake”

  1. I love this recipe! Lisa, any tips on reducing ingredients to an 8” pan? Thank you!

  2. I just found out I should not have chicken egg whites and have a slightly lower tolerance to the egg yolk as well. I’ve used aquafaba in other recipes but do you think it would work here? Or would duck eggs be a better substitute?

    • Hi Bri – I’ve found aquafaba is a good substitute when up to two eggs are used in a recipe. Given that this recipe is mainly eggs, which are needed to help it firm up like a custard, I’d go with the duck eggs.

  3. Thank you for this amazing recipe! It’s so delicious and easy to make! 

  4. This looks amazing! I plan to make it tomorrow. Can I use instant coffee instant of espresso powder? If so, how much? Thank you!

  5. Hi can I use granulated sugar instead of coconut sugar as my mum is allergic to it? It looks really yummy

  6. Can I substitute coconut sugar for monk fruit or erythritol to make it more keto? 

    • Hi Ariana- I haven’t tried it with those substitutes, but I’m thinking it could work! Might have to adjust the measurements though for each depending how sweet you want it.

  7. Can I freeze it? BTW your egg cooking post changed my life! thank you

    • Hi Dora – you can freeze my regular chocolate cake no problem, but I honestly haven’t tried freezing this one. If you try it, let us know how it turns out!

  8. I didn’t like this cake.  It really lacked flavor.  I wanted to like it.  I kept eating hoping the next bite would change my mind.  It just didn’t get better.

    • Hi April – because there’s very few ingredients in this recipe, I do recommend using a high quality chocolate. If you love the chocolate chips on their own, you should love this recipe. It’s a good reminder that recipes are only as good as the ingredients that are used. :) Hopefully you enjoy some of my other recipes more!

  9. Hi Lisa,

    I don’t have espresso powder, or instant coffee. Can I  use cold brew as a substitute? If so, in adding a wet ingredient, would I need to omit 1/2 tsp of oil/butter to balance the recipe ratios?

    Thanks.

  10. Made this and loved the texture! Although might have gone overboard with the cacao powder on top so would try with less or without next time.

    • Hi Hana – It is very easy to get carried away with the cacao powder! But I’m glad you enjoyed this recipe nonetheless :)

  11. My mom made this for my birthday cake and I loved it!!!! It was very moist in the inside. She put a ganache on top because she wanted it to be more birthday cake like!

    • Hi Suzanne – Happy Birthday! I’m so glad you loved this cake – and the ganache on top sounds amazing :)

  12. Hi.  I just started cutting carbs.  I discovered your channel and subscribed.  I love your recipes and ideas.  When I saw the flowerless cake recipe I knew I wanted to try it.  I made this cake today and it was surprisingly good (since I’ve never had a flowerless cake before).  I’ve also been reducing sugar so now everything I taste is overly sweet so I can reduce the sugar on this one…  Can I use  cacao powder instead of choc. Chips? If so, how?  I will definitely make this again.  Thanks for sharing.

    • Hi Janice – I’m so happy you love this recipe! Because I haven’t tried this recipe with cacao powder as a replacement for the melted chocolate, I’m not sure what the ratios might be. If you try it, let us know how it turns out!