Flourless Chocolate Cake

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Flourless Chocolate Cake is my all time indulgence. I cook this when I am happy or sad or hormonal! This Flourless Chocolate Cake is the perfect balance between richness and simplicity. Made without flour, it’s naturally gluten-free, and because it relies on just a few whole ingredients—like dark chocolate, eggs, and cocoa.

It’s high in flavor, low in fuss, and a smart way to satisfy your chocolate cravings without derailing your goals. Whether you’re eating gluten-free, cutting back on processed sweets, or just treating yourself with something a little more nourishing, this cake offers a decadent, guilt-free slice of joy.

Pair it with fresh berries or a dollop of Greek yogurt for an extra health boost—and enjoy every bite. Lets Bake!

Why You’ll Love This Recipe

I love this recipe because eating chocolate does not have to naughty! By choosing real ingredients and baking your cake from scratch will give you a sense of nurturing for your sweet tooth!

Ingredients

Lets Bake!

Dark Choc Chips: Above 70% cocoa is better for you!
Butter: Never margarine
Raw Sugar: No need for white refined sugar
Salt: A good salt such as himalyan pink salt
Eggs: Free range
Cocoa Powder: Always check ingredients and choose wisely!
Vanilla: Just a dash

I love creating recipes that look fancy yet so simple!

Instructions

Preheat oven to 190°C.
Grease an 8-inch round cake pan and line the bottom with parchment paper.
Melt the chocolate and butter:
In a medium saucepan over low heat (or in a heatproof bowl over simmering water), melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool slightly.
Mix in sugar, salt, and vanilla:
Stir in sugar, salt, and vanilla extract into the melted chocolate mixture.
Beat in the eggs one at a time, mixing well after each addition.
Add the cocoa powder and mix until just combined. The batter will be thick. Pour into the prepared pan.
Bake for 25 to 30 minutes, or until the top has formed a thin crust and a toothpick inserted in the center comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn out onto a plate. Peel off parchment and let cool completely.

Frequently Asked Questions

Could I make this cake with white chocolate?

To be honest, I have never tried! Would love to know how you go!

How would you suggest to serve the cake?

I love a piece of this cake with greek yoghurt and berries or you could vanilla icecream with grated choco. Or a delicious candied orange peel as I have created for this photo – I love the combination of orange and dark chocolate!

Do I store the cake?

Pop it in the fridge! You could always place a piece in the microwave to slightly warm.