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    Home » Recipes » Cake

    Easy Gluten Free Flourless Chocolate Cake {Dairy Free, One Bowl}

    Published: Jan 5, 2021 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    The search for the best gluten free flourless chocolate cake is over - this decadent cake is the best tasting cake you will ever sink your teeth into. AND it’s made in just one bowl with 8 easy ingredients plus it’s gluten and dairy free!

    slice of flourless chocolate cake topped with raspberries

    This gorgeous flourless chocolate cake has all the makings of an indulgent dessert straight from a high end bakery, only it’s from YOUR kitchen and it couldn’t be simpler. It’s loaded with luscious ingredients like chocolate chips, cocoa powder and even some espresso powder for extra richness. Get your bowl ready, this cake will make any occasion super special.

    Torte vs. Cake – what’s the difference?

    Hm, a delicious flourless chocolate cake or a delicious flourless chocolate torte? Which one is it? Well, this is a tricky one because a flourless cake is like a torte in many ways. But the terms have more to do European vs. American baking. Torte is a term used to describe European baked goods that are more on the dense side, more topping based (rather than frosting based) and can be either single or multilayer.

    Cakes on the other hand are described as light and airy, with thick frosting and typically multilayer. So ultimately, this recipe could be called a torte as well.

    flourless chocolate cake topped with dairy free chocolate ganache

    What kind of cocoa powder is best in this recipe?

    Without a doubt, cocoa powder is the star of this recipe. It provides the rich chocolate flavor and even contributes to the consistency. This recipe has been successfully tested with both Dutch process cocoa powder and 100% natural, unsweetened cocoa powder. Both result in an excellent cocoa-infused cake.

    What kind of dairy free chocolate chips are best?

    Like the cocoa powder, the chocolate chips are incredibly important in this recipe. A good, high quality DF chocolate chip like Enjoy Life or Nestle’s works best.

    Can I top this gluten free flourless chocolate cake with ganache?

    Glad you asked! Yes! The dairy free chocolate ganache used with the cake is right here: Dairy Free Chocolate Ganache. It’s incredibly easy to make and takes this cake over-the-top delicious.

    Can I substitute the eggs in this flourless chocolate cake?

    Unfortunately no. Eggs are essential in this recipe. For some egg free recipes, check out this carrot muffin recipe and these baked blueberry donuts.

    What’s the best way to store a flourless chocolate cake?

    Once it’s topped with the chocolate ganache, this cake is ready to be enjoyed… but if you find yourself with cake left over, the best way to store it is covered in the refrigerator. It will keep for up to 3 days.

    How to make gluten free flourless chocolate cake

    Pro tip #1: Room temperature ingredients

    overhead shot of flourless chocolate cake ingredients

    Ok so the butter and chocolate chips don’t have to be warm (they’re melted in the microwave anyway), but the eggs, cocoa powder and other dry ingredients must be at room temperature.

    3 eggs in a glass bowl

    Tip for quickly warming eggs: Measure ¾ cup water in a measuring cup and microwave on high for 45 seconds. Remove from the microwave and place the 3 eggs in the water cup and let sit for 5 minutes. They’ll be warm and ready to use.

    Pro tip #2: Watch the chocolate and butter carefully

    chocolate chips and butter in a large bowl
    chocolate and butter melting in a bowl
    up close of melted chocolate and other ingredients

    Microwaving the chocolate chips and butter is a quick and easy way to melt the ingredients. As long as they are melted properly. Start with just 1 minute, then give it all a good stir. Then give them another 30 seconds and stir again. The key is to get the butter melted – after that, it’s just a matter of stirring to get the chocolate chips to follow suit.

    Pro tip #3: Stir in the ingredients in order

    batter with eggs added

    It’s tempting to just add everything and stir but for the best results, stir the sugar, espresso powder, salt, vanilla extract in first. Then the eggs. THEN the cocoa powder last.

    Pro tip #4: Rest time is important

    Several things can be said about gluten free batter, but the overall sentiment is that it is super picky. For that reason, it benefits from a rest time before the big show (baking!). After the batter has been completely mixed and is ready to go, push the bowl aside and let it sit for 30 minutes. Then proceed with baking.

    Pro tip #5: Line the pan

    8" baking pan sprayed with cooking spray
    parchment paper in an 8" round cake pan

    If you’re wondering why the directions say to spray the 8” baking pan, then line it with parchment paper, I promise it’s not just extra work. The spray helps the parchment paper stay put in the pan. And the parchment paper helps keep the cake from sticking in the pan. It’s a terrible thing when this gorgeous looking cake won’t turn out of the pan and STICKS, ruining what you’ve worked so hard on. Use the parchment!

    Pro tip #6: Bake and cool

    A 25 minute bake in the oven and this cake is almost ready to be topped and served. After baking, allow it to cool on a wire rack. Then turn it out onto a serving plate (because of the parchment, it should turn out easily).

    baked cake cooling on a plate

    Looking for a good topping for this gluten free flourless chocolate cake? Check out the Dairy Free Ganache!

    up close sice of flourless chocolate cake

    Gluten Free Flourless Chocolate Cake

    The most decadent gluten free flourless chocolate cake EVER! And it's dripping with a luscious dairy free chocolate ganache - an impressive dessert for any occasion!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Batter rest time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12 slices
    Calories: 222kcal
    Author: Christine

    Ingredients

    • 1 cup dairy free semisweet chocolate chips
    • ½ cup dairy free butter
    • 145 grams granulated white sugar about ⅔ cup
    • ½ teaspoon instant espresso powder
    • ¼ teaspoon salt
    • 1 teaspoon pure vanilla extract
    • 3 eggs lightly beaten
    • 45 grams cocoa powder about ½ cup

    Instructions

    • Place chocolate chips and butter in a large, microwave safe bowl. Microwave for 1 minute. Stir.
      chocolate chips and butter in a large bowl
    • Microwave again for another 30 seconds. Remove and stir until mixture is smooth and completely melted.
      chocolate and butter melting in a bowl
    • Add the granulated sugar, espresso powder, salt and vanilla extract to the bowl and stir until combined.
      up close of melted chocolate and other ingredients
    • Add the eggs to the bowl and stir with a whisk until incorporated.
      lightly beaten eggs in a bowl
    • Add the cocoa powder and stir until combined.
      batter with eggs added
    • Set batter aside to rest for 30 minutes.
    • Prepare an 8" round cake pan by spraying lightly with cooking spray. Preheat oven to 375 F.
      8" baking pan sprayed with cooking spray
    • Cut a round circle of parchment paper to fit the pan and place on the bottom of the pan.
      parchment paper in an 8" round cake pan
    • Pour batter into the prepared pan.
      flourless chocolate cake batter poured into baking pan
    • Bake cake for 25 minutes.
      baked cake in an 8" baking pan
    • Cool on a cooling rack for 15 minutes.
    • Turn cake out of the pan to finish cooling on a wire rack.
      baked cake cooling on a plate
    • Top with dairy free chocolate ganache and serve.
      flourless chocolate cake topped with dairy free chocolate ganache

    Video

    Notes

    • All ingredients should be at room temperature.
    • Let the batter rest for the full 30 minutes before baking.
    • The parchment paper in the pan helps the cake turn out of the pan cleanly.
    • The ganache recipe for topping the cake is here.

    Nutrition

    Calories: 222kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 124mg | Potassium: 157mg | Fiber: 2g | Sugar: 18g | Vitamin A: 67IU | Calcium: 20mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    • Gluten Free Strawberry Shortcakes
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    Comments

    1. Zoey

      January 05, 2021 at 10:16 am

      The only "dairy free butter" I can find is ghee or Earth Balance (soy free since I avoid soy) sticks. Which would be best to use for this cake?

      Reply
      • Christine

        January 05, 2021 at 11:07 am

        Hi Zoey,

        Earth Balance works great - I just didn't list a specific brand, but I typically reach for Earth Balance or Country Crock sticks.

        Thanks for asking.

        ~Christine

        Reply
    2. Brenda

      January 05, 2021 at 11:01 am

      What is baking temp? Was assuming 350F. Thanks

      Reply
      • Christine

        January 05, 2021 at 11:09 am

        Hi Brenda,

        That would help! I updated the recipe but it's 375 F.

        Thanks for asking!

        ~Christine

        Reply
    3. Jeanne Kirkland

      January 06, 2021 at 12:16 pm

      Can you replace the sugar with a low/no calorie sweetner, such as stevia or monkfruit?

      Reply
      • Christine

        January 06, 2021 at 12:55 pm

        Hi Jeanne,

        Sure, stevia would be my first suggestion for the sugar. I wouldn't advise swapping the chocolate chips with sugar free chips though - it just doesn't turn out the same.

        Hope that helps!

        ~Christine

        Reply
    4. Bee

      January 06, 2021 at 9:44 pm

      Could I use regular dairy-filled butter here?

      Reply
      • Christine

        January 07, 2021 at 9:01 am

        Hi Bee,

        Yes! Absolutely. Thanks for asking!

        ~Christine

        Reply
    5. Dawn Anderson

      January 08, 2021 at 5:52 am

      5 stars
      So tasty and my entire family loved it. I even included the raspberries, which were on sale and organic!

      Reply
      • Christine

        January 08, 2021 at 9:33 am

        Hi Dawn!

        Yay! So glad you enjoyed it. Love the sale right?!

        ~Christine

        Reply
    6. Sylvia Trickler Millard

      March 09, 2021 at 7:23 pm

      I have never used espresso powder. How essential is it ?

      Reply
      • Christine

        March 10, 2021 at 11:10 am

        Hi Sylvia,

        The recipe only uses 1/2 teaspoon so it can be omitted - it gives the cake a richer, deeper flavor to me, but others have remarked that it's just as amazing without it. 🙂

        Let me know if you think of anything else.

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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