Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free.
Flourless chocolate cake is a decadent and rich dessert that everyone can enjoy. No need to adapt a recipe to gluten-free diets, this is a widely popular dessert among anyone who is a fan of fine dining. Don’t be deceived by its simple appearance. It is only about an inch thick, and commonly dusted with powdered sugar and berries; but this dense cake packs a huge punch of flavor.
Flourless chocolate cake is also known by its Italian name, Torta Caprese. There are many stories of its origination, but we love the meaning in behind such a ‘fortunate mistake.’ It is said that a baker forgot to add flour to a cake order for a few tourists, and the tourists loved it so much that it became a delicacy! We know that you will love this cake just as much as the tourists did, and hope it becomes a favored delicacy in your home as well!
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Is flourless chocolate cake gluten free?
Yes it is! A flourless chocolate cake contains no gluten products so it is suitable for a gluten-free diet. While this cake was not originally created with the intent of catering to a Celiac or gluten-free diet, it has become quite a popular choice for both.
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What kind of cream should I use for a ganache?
The higher the fat content of your cream, the more stable your ganache will be. In your grocery store, you will most likely see both heavy cream and whipping cream. Heavy cream has a slightly higher fat content than whipping cream, but both will work to make a ganache. Technically, you can also use creme fraiche or sour cream, but they create a less stable ganache.
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What kind of cocoa powder should I use?
This recipe is best suited for a dutch process cocoa powder. However, plain unsweetened cocoa powder will also work. Use dutch processed for best results. The quality of cocoa powder varies so we recommend staying away from inexpensive, generic brands as they tend to have the lowest quality when it comes to chocolate.
If you like this recipe, you may be interested in these other amazing chocolate desserts:
- Easy Chocolate Souffle
- Easy Rocky Road Cookie Cups
- Triple Chocolate Cookies
- Decadent Homemade Chocolate Pudding
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Supr easy and yummy! I used coconut sugar in my cake. It turnabout great! Thanks for sharing
Did you use the same amount of coconut sugar as u would have using caster sugar?
Was coconut sugar tasted good and is it the same amount as for white
The cake is so moist and delicious! It was much more chocolatier the second day. This one is the keeper, like many more recipes from Rachel!! Thank you!
How could I sweeten it to make it keto friendly?
I don’t specialize in keto recipes.
Use sugar free chocolate chips & stevia instead of sugar
Probably figure out how much swerve or what ever sweetner you use = the amount of sugar called for and use unsweetened choc chips
I’m making it Keto by using Monk fruit sweetener. I don’t like Swerve.
Use Pyure (a mixture of stevia and ethrytol, looks and measures like sugar but it does not raise your blood sugar!).
And, use either Hershey’s or Lily’s sugar-free chocolate chips.
You may want to shave a little off the Pyure-to me it’s a tad sweeter than sugar.
Did you ever find a solution to adapting this to keto?
Can I double the recipe and put it into a flat jelly roll pan?
Thank you! Sue
I have strong doubts about how that will turn out, but if you give it a try, let us know how it goes!
Oh God yummy! Today! Thank you Rachel.
Lawd have mercy was this good. New favorite dessert.
Every year I make a mousse cake for family members birthdays. This year is the first that I’m making it for my new gluten free daughter in law. Normally the cake has a brownie base so I had to get creative. This recipe was perfect! It was quick, easy, didn’t call for half a dozen eggs or something and it was delicious! Thanks for a great option and recipe!
Has anyone ever tried this using a sugar substitute such as swerve?
I just used an Erithratol and stevia mix (Pyure) at the 3/4 cup measure the recipe called for. Came out beautifully! This is quick easy and adhears to my low carb diet.
Made this it’s very good! My question is does it stay in the refrigerator?
It doesn’t have to be refrigerated. The cooling process helps the ganache set, but the cake can be left at room temperature.
Can’t wait to try this!
I followed your recipe made sure I measured everything right. I refigured it like recipe said, the cookies kept spreading a lot! No matter how I tried it still did. I was very disappointed in how they came out! Why did this happen. I even put oven on the right temperature ! I’m not going to make these again. I fiollowed it right why would this happen?
This isn’t a cookie recipe so I’m not sure which recipe you are referring to.
Fingers crossed. Used a 6″ springform pan. Cake Is pretty solid but hoping for a good result. 3.6 oz chocolate chips, 2.4 oz butter, 3.6 oz sugar, 2.4 oz cocoa powder, 2 eggs. Batter looks good. Plan is to top with whipped cream and strawberries.
Cookies? It’s a cake