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5 from 17 votes

Flourless Chocolate Cake

Flourless Chocolate Cake is rich, dense, and fudgy and incredibly easy to make. It's a classic chocolate cake recipe that also just so happens to be gluten-free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 10 Servings Or 1 (9-inch) cake
Calories: 413kcal



  • 6 ounces semisweet chocolate chips
  • 1/2 cup salted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened dutch process cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  • Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.
  • Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
  • Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
  • Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
  • Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
  • Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
  • Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
  • Spread ganache over the top of the cake. Let cool before slicing and serving.


*Recipe adapted from King Arthur Flour


Calories: 413kcal | Carbohydrates: 36g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 108mg | Potassium: 291mg | Fiber: 4g | Sugar: 28g | Vitamin A: 545IU | Calcium: 45mg | Iron: 3mg