Gluten-Free Flourless Chocolate Cake

Flourless chocolate cake sits somewhere between a classic chocolate cake and a baked truffle: rich, dense and intensely cocoa-led, with no wheat flour needed for structure. Melted dark chocolate and butter give it a smooth, glossy base, while well-whisked eggs provide just enough lift to keep the crumb tender rather than heavy. The centre should remain slightly wobbly when baked, then firm as it cools into a fudgy, sliceable texture. Serve it chilled for clean, truffle-like slices or closer to room temperature for a softer dessert, with cream, berries or a dusting of cocoa if desired.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American bakery-style dessert
Flavor profile Rich chocolate • Fudgy • Buttery
Techniques Melting chocolate • Whisking eggs • Baking
Key equipment Springform tin
Cooking style Make-ahead friendly • Freezer-friendly • Crowd-friendly

Why this recipe works

  • Fudgy texture: Butter, dark chocolate and cocoa create a dense, smooth crumb that becomes truffle-like once fully cooled.
  • Deeper chocolate flavour: Using both melted dark chocolate and cocoa powder gives the cake richness without needing flour for body.
  • Better after cooling: The cake firms as it rests, making it easy to slice cleanly and convenient to prepare ahead.

Get the most out of this recipe

Timing notes

  • Cool completely before slicing: The centre continues to set as the chocolate and butter cool, giving the cake its dense, fudgy structure.
  • Chill for cleaner cuts: A short chill after cooling helps the cake slice neatly, especially if you want sharp edges for serving.
  • Serve cool or slightly softened: Serve chilled for a firmer, truffle-like texture, or let slices stand briefly at room temperature for a softer bite.

Texture tips

  • Whisk the eggs well: Whisking the eggs and sugar until thick and ribboning gives the cake lift without flour or raising agents.
  • Cool the chocolate mixture slightly: The melted chocolate should be warm rather than hot before it is folded into the eggs, helping keep the batter smooth.
  • Look for a slight wobble: For the fudgiest result, bake until the edges are set and the centre still has a gentle wobble, unless baking fully set for food-safety needs.

Ingredient notes

  • Choose good dark chocolate: With so few ingredients, the flavour of the baking chocolate is central to the finished cake.
  • Use room-temperature eggs: Room-temperature eggs whisk more readily with the sugar and help create the structure the cake needs.
  • Do not skip the salt: A small amount of fine sea salt sharpens the chocolate flavour and balances the sweetness.

Make-ahead tips

  • Bake ahead: This cake suits advance preparation because the texture improves once it has cooled and firmed.
  • Freeze in slices: Wrap slices well before freezing, then thaw overnight in the fridge for an easy make-ahead dessert.
  • Add toppings later: If serving with cream, fruit or sauces, keep them separate until serving so the cake stays neat and dense.

Equipment you'll need

Mixing bowl Oven Saucepan Spatula Springform pan Whisk
Ingredients
Instructions
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  1. Heat the oven to 170°C (340°F). Grease a 23 cm springform tin and dust lightly with a little of the cocoa powder, tapping out the excess.
  2. Melt the butter and dark chocolate together in a saucepan over a low heat, stirring until smooth. Take off the heat and leave to cool for 5 minutes so it is warm, not hot.
  3. In a mixing bowl, whisk the eggs and caster sugar for 3 to 5 minutes until pale, thick and ribboning. Whisk in the vanilla extract and salt.
  4. Pour the warm chocolate mixture into the egg mixture and fold gently with a spatula until evenly combined. Sift in the cocoa powder and fold again until no dry pockets remain.
  5. Scrape the batter into the tin and level the top. Bake for 25 to 30 minutes until the cake is set around the edges and the centre still has a slight wobble.
  6. Cool in the tin for 15 minutes, then run a knife around the edge and release the ring. Leave to cool completely before slicing for the fudgiest texture.

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Recipe notes

Tips

  • For clean slices, chill the cooled cake for 30 minutes, then cut with a knife warmed under hot water and wiped dry between cuts.
  • If you prefer a slightly lighter crumb, whisk the eggs and sugar for the full 5 minutes so the mixture holds a clear ribbon.
  • This cake contains eggs; if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the cake is baked until the centre is fully set.

Substitutions

  • Replace caster sugar with granulated sugar for a slightly more rustic texture.
  • Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.

Storage

  • Refrigerate up to 5 days
  • Store in an airtight container in the fridge. Serve cool for a truffle-like texture, or let slices stand at room temperature for 20 minutes; to freeze, wrap slices well and freeze for up to 2 months, then thaw overnight in the fridge.

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Recipe overview

  • Servings: 10 servings
  • Total time: 1h 15min (25min active)
  • Difficulty: Medium
  • Cuisine: American
  • Allergens:
    Eggs Milk
Freezer friendly Kid friendly
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Equipment you'll need

Mixing bowl Oven Saucepan Spatula Springform pan Whisk
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Caster sugar

1 cup ≈ 200 g
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Cocoa powder

1 cup ≈ 85 g
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Fine sea salt

1 cup ≈ 268.8 g
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Unsalted butter

10 oz ≈ 283 g
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Vanilla extract

1 cup ≈ 240 ml
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