Flourless Chocolate Cake

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This flourless chocolate cake is rich, fudgy and incredibly easy to make. It’s the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.

If you are a chocolate lover like me you are going to fall in love with this flourless cake recipe! It’s rich, decadent and uber-chocolatey!

Traditional flourless chocolate cake is made with butter, granulated sugar and semi-sweet chocolate chips, but I decided to swap a few ingredients to make it a touch healthier. I swapped the butter for coconut oil, white sugar for coconut sugar and semi-sweet chocolate chips for Lily’s chocolate chips, which are low in sugar and calories.

An overhead view of a flourless chocolate cake topped with raspberries and powdered sugar. A slice of cake is resting on a serving utensil.

Why You’ll Love This Recipe

  • It’s totally flourless so it’s also gluten-free + grain-free.
  • It’s rich and fudgy… the best kind of chocolate cake!
  • All you need are 8 simple ingredients (not including the toppings) that you probably already have in your pantry!
  • It’s simple enough to make for a weeknight dessert, but also fancy enough to be served for special occasions like birthdays, Valentine’s Day, Passover or really any holiday.
Ingredients measured out to make a flourless chocolate cake: powdered sugar, coconut oil, vanilla, sea salt, dark chocolate chips, raspberries, cocoa powder, coconut sugar, non-dairy milk and eggs.

Ingredients Needed

  • dark chocolate chips – for the cake and chocolate ganache. I like using Lily’s dark chocolate chips because they are low in calories and sugar, but you can use whatever chocolate chips you have on hand. A chopped up chocolate bar also works here.
  • coconut oil – helps keep the cake moist! Make sure you measure it in its solidified state. If you don’t have coconut oil, butter would be a good substitute.
  • coconut sugar – for the sweetener we’re using coconut sugar instead of white sugar. That said, you can definitely use cane sugar or granulated sugar if that’s what you have on hand. I don’t recommend swapping the coconut sugar for a liquid sweetener like maple syrup or honey. It would likely result in a different texture.
  • salt – just a pinch.
  • vanilla extract – a great flavor enhancer!
  • eggs – helps the cake to rise and to add structure since we’re not using flour.
  • cocoa powder – make sure you’re using unsweetened cocoa powder. Raw cacao powder works as well.
  • chocolate ganache – we’re whisking together melted chocolate chips with almond milk to create a rich chocolate topping to spread over the cake because you can never have too much chocolate, am I right?
  • optional toppings – a sprinkle of powdered sugar and fresh raspberries. The combo of chocolate and fresh raspberries is SO good!
Collage of 6 photos showing the steps to make and bake a flourless chocolate cake.

How to Make Flourless Chocolate Cake

Step 1: Preheat your oven to 375°F and grease an 8-inch cake pan or 8-inch springform pan.

Step 2: Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring in between until the chocolate has melted.

Step 3: Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine. Then whisk in your eggs and gently add cocoa powder and stir to combine.

Step 4: Pour chocolate mixture into greased pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5: Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.

Step 6: While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave-safe bowl. Melt chocolate chips in the microwave using 30-second increments and stir between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cake once it’s cooled and spread to cover. Sprinkle with powdered sugar and serve with fresh berries, if desired.

A slice of flourless chocolate cake, sprinkled with powdered sugar and topped with raspberries on a plate. A bite has been taken out of the slice.

Recipe Notes

  • Don’t over mix the batter! It could result in a cake that’s dry/crumbly.
  • When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. Don’t try to flip it back over, otherwise it’ll likely break… the bottom of the cake will now be the top of the cake! Let it cool completely before serving.
  • Make sure to grease your cake pan with nonstick cooking spray and/or line the pan with parchment paper so it doesn’t stick to the pan.
A closeup view of flourless chocolate cake sprinkled with powdered sugar and topped with raspberries.

Frequently Asked Questions

Is this cake gluten-free?

Yes! There is no gluten in this cake.

Can I make this cake vegan?

Since there are quite a few eggs needed, I don’t recommend trying to replace these with an egg replacer like flax eggs.

Can I make this cake in advance?

Yes! This cake can be made 1-2 days in advance. I would just store it in an airtight container in the fridge and spread on the chocolate ganache right before serving.

Why did my cake turn out dry?

If your cake turns out dry you might have baked it for too long or the batter was overmixed.

Why did my flourless cake sink in the middle?

Since this cake doesn’t contain any flour, it has less structure, so it’s totally normal for it to sink slightly in the middle as it cools.

A slice of flourless chocolate cake on a white plate with a dessert spoon.

How to Serve Flourless Chocolate Cake

I like serving this flourless chocolate cake with a dusting of powdered sugar and fresh raspberries. It would also be delicious topped with whipped cream, coconut whipped cream or with a scoop of ice cream like this banana ice cream or chocolate banana ice cream. You can’t go wrong with a scoop of good old-fashioned vanilla ice cream either.

How to Store Leftovers

Store any leftover cake covered in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. I haven’t tried freezing this cake, but I would imagine it would freeze just fine (up to 3 months) with or without the chocolate ganache.

pro tip!
If your cake has berries on top I would remove those before storing so your cake doesn't end up getting soggy. 
Overhead view of slices of flourless chocolate cake.

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Be sure to check out my full collection of dessert recipes here on EBF!

4.84 from 24 votes

Flourless Chocolate Cake

This flourless chocolate cake is rich, fudgy and incredibly easy to make. It's the perfect dessert for any occasion and absolutely delicious when topped with fresh berries and a sprinkle of powdered sugar.
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 16

Ingredients  

Cake

Chocolate ganache

Topping

Instructions 

  • Preheat oven to 375°F and grease an 8 inch cake pan or 8 inch springform pan.
    Greasing an 8-inch springform pan.
  • Add chocolate chips and coconut oil to a saucepan over low heat, stirring constantly until fully melted. Alternatively, you can melt the chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring in between until the chocolate has melted.
    Chocolate chips and coconut oil in a saucepan.
  • Let chocolate cool slightly then add coconut sugar, salt and vanilla and stir to combine.
    Coconut sugar, salt and vanilla added to the melted chocolate and coconut oil in a suacepan.
  • Whisk in eggs.
    Whisking in eggs to the chocolate mixture in a saucepan.
  • Gently add cocoa powder and stir to combine.
    Mixing in cocoa powder to the chocolate mixture in a saucepan.
  • Pour chocolate mixture into greased or parchment-lined pan and bake for 22-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
    Chocolate mixture in a greased pan.
  • Let cake cool for 10-15 minutes before removing from pan. When removing the cake from the cake pan, loosen the edges with a butter knife and carefully turn it upside down onto a plate or serving platter. The bottom of the cake will now be the top of the cake! Let it cool completely before topping and serving.
    Removing the springform rim from the cake.
  • While cake is cooling, make chocolate ganache by adding chocolate chips to a microwave safe bowl. Melt chocolate chips in the microwave using 30 second increments and stirring between each. It shouldn’t take more than 90 seconds or so. Once chocolate is melted, add milk to the bowl and stir until well combined. Pour chocolate over the cooled cake and spread to cover.
    Icing the cake with chocolate ganache.
  • Sprinkle with powdered sugar and serve with fresh berries.
    Sprinkling the cake with powdered sugar.

Nutrition

Serving: 1slice | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 38mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: flourless chocolate cake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




20 Comments

  1. 5 stars
    OMG this flourless chocolate cake is to die for! So rich and decadent, you don’t even need a big piece. A new favorite for sure. Even my husband loved it. I didn’t have raspberries , so I made a homemade healthy strawberry compote to pour over it… it’s amazing. Tastes like a restaurant dessert.

    1. Yay! I’m so happy to hear that, Stephanie. I’m glad it was a hit with you and your husband. Thank you for coming back to leave a review, I really appreciate it 🙂

  2. 5 stars
    I made this cake this weekend and already can’t wait to make it again! It’s so incredibly fudgy and rich and delicious — even my partner (a self-proclaimed “not a dessert person”) loved it. It looks and tastes so fancy but is honestly so manageable to throw together!

    1. Yay! I am so happy to hear that this recipe was a hit, Kate! Thank you so much for taking the time to leave a review and star rating, it means so much to me.

    1. Hi, Natalie. I don’t recommend swapping the coconut sugar for a liquid sweetener like maple syrup or honey. It would likely result in a different texture. You can swap with cane or granulated sugar.

  3. 5 stars
    Just made the flourless chocolate cake. We will be eating it Friday night. It looks amazing. I used a 1/4 cup coconut milk and the rest avocado oil when melting the chocolate. I never use coconut oil. I’ll let you know what every thinks after eating it. Thank you so much for this healthy recipe!

    1. Yay! So glad this recipe was a success for you, Gabrielle. Thank you for the review, I hope everyone loves it!

      1. Yay! I’m so glad this cake was a hit, Gabrielle. Thank you so much for sharing your review, I really appreciate it.

  4. 5 stars
    Every recipe I try from your website is delicious and this one is no exception! I couldn’t believe how easy it was to make. My whole family loved it! Will be making it again, for sure!!

    1. Woo! So happy to hear that, Becky! Glad it was a hit with your family, thanks for coming back to leave a review!

    1. Yum! Raspberry sauce sounds like the perfect addition, CT! Thank you so much for sharing your review, I appreciate it so much! 🙂

  5. 5 stars
    I wanted something sweet and had all the ingredients on hand,just want to say the taste of the dark chocolate and cocoa is delicious.

  6. 5 stars
    I made this for my daughters birthday and it was delicious! I had all of the ingredients on hand. Thanks for a healthier, easy to make chocolate cake.

    1. Hi Brittany, that makes me so happy to hear! Thanks for coming back to leave a review. It means the world to me. : )

    1. Yay! I hope you love it, Ann. I do not recommend making this into cupcakes, a cake is the best option for this recipe. Enjoy!