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Flourless chocolate cake that's gluten-free, paleo and easy! It's the best flourless chocolate cake recipe and only has 5 ingredients!
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4.86 from 42 votes

Flourless Chocolate Cake (No Refined Sugar)

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!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Flourless Chocolate Cake, Flourless Chocolate Cake Recipe
Servings: 12 servings
Calories: 233.4kcal
Author: Lisa Bryan


  • 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


  • 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.


  • 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.


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