Flourless Chocolate Cake

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Flourless Chocolate Cake is one for the books! It’s rich, moist, delicious and you guessed it! It’s made with absolutely no flour, which makes it a naturally gluten-free version of Chocolate Cake! Top it with my homemade almond whipped cream and you’ll be in heaven.

 

Why You’ll Love This Flourless Chocolate Cake Recipe

I made this recipe and have been dreaming of variations ever since. It’s the perfect treat that is easier to make than regular cake and just happens to taste 100 times richer and more decadent. And because I can’t live life without whipped cream, I came up with this almond whipped cream topping with slivered almonds and I think it’s special enough for a fancy dinner, but quick and easy enough for just any old Tuesday night.

What is Bittersweet Chocolate? What Can I Use as a Substitute?

Bittersweet chocolate is a sweetened faux dark chocolate that has no milk added to it of any kind. It has the highest percentage of cacao (usually about 70%) without actually being a true dark chocolate. The taste of bittersweet chocolate is a deep, slightly sweet, intense chocolate flavor, with a dry or crumbly texture.

If you don’t have bittersweet chocolate, semi-sweet chocolate can be used and has a similar taste. Replace the same amount of bittersweet chocolate with semi-sweet.

Pro Tip: Another alternative is to make your own bittersweet chocolate. Take one tablespoon unsweetened cocoa powder, one tablespoon sugar, and two teaspoons butter in your recipe for every ounce of bittersweet chocolate you’re replacing. The results won’t be exactly the same as the real deal, but it’ll be pretty close if you’re in a pinch.

How to Make Flourless Chocolate Cake

Just 7 ingredients and a trip to the oven are all that’s needed to make this amazing flourless chocolate cake. Oh, and let’s not forget the whipped cream! For full recipe details, including ingredients needed and measurements, see the printable recipe card down below. Here is step by step what you can expect when making this Flourless Chocolate Cake:

Preheat Oven + Prep Cake Pan

Preheat oven to 375° F. Spray 8-inch cake pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance to get the cake out.

Make the Batter

Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth. Stir in sugar, eggs (one at a time) and vanilla.

Sift cocoa into the batter and gently stir in salt.

Bake + Cool

Once the batter is all smooth and delicious, pour it into an 8-inch cake pan. I greased mine and added a layer of parchment at the bottom just to be sure this cake would come out in 1 piece. Bake 20-25 minutes or until set. You can use a toothpick and insert it into the middle of the cake. If it comes out clean, the cake is done.

It will be dense and moist and amazing! Now you could stop here, or top with whipped cream but you’ll want to let your cake completely cool first.

Almond Whipped Cream (Optional)

Whip heavy whipping cream with vanilla, almond extract and powdered sugar until stiff. Spread over cake and sprinkle with slivered almonds. Serve!

For all of my whipped cream secrets check out my Homemade Whipped Cream Recipe.

Storing + Make Ahead Directions

If you are wanting to make this cake ahead of time, I would suggest baking the cake, letting it cool, and then store it covered and at room temperature. I would wait to frost the cake until just before serving. This cake will stay fresh if stored properly for 2-4 days.

Should Flourless Cake be Refrigerated?

Not necessarily! If you have not frosted it with whipped cream or a cream cheese frosting, (or anything else that is dairy related) it’s fine to be stored, covered at room temperature. Usually storing cake in the fridge dries it out faster.

Can I Freeze a Flourless Cake?

Yes! These types of cakes freeze really well. Be sure to wrap in plastic wrap or place in a freezer safe, airtight container to prevent freezer burn. The cake should stay fresh in the freezer for up to 3 months. Allow to thaw overnight in the fridge when ready to use.

More Toppings for Flourless Chocolate Cake:

As already mentioned, I topped my flourless chocolate cake with homemade almond whipped cream and slivered almonds…but the possibilities are endless!

• Dusted Powdered Sugar
• Fresh Berries (Raspberries would be amazing!)
• Chocolate Frosting
• Homemade Strawberry Sauce
• Lemon Curd
• Eggnog Mousse (great for the holidays!)
• …or any combination of these

More Chocolate Cake Recipes!

• Black Forest Cake
• Molten Lava Cake
• Chocolate Swiss Roll Cake
• Chocolate Birthday Cake
• Dark Chocolate Cake
• Vegan Chocolate Cake
• Chocolate Candy Cane Cake
• Chocolate Peanut Butter Sheet Cake

I hope you enjoy this one as much as we did. If you do give this recipe a try, I would love it if you would give it a star rating and leave me a comment. Have a great day, friends! 🙂