Flourless Chocolate Cake

Flourless Chocolate Cake

Someone in my house had a birthday not long ago.  That someone was my husband who happens to love chocolate.  He’s always been more of a chocolate lover than me or the boys.

So this year, I made him a rich flourless chocolate cake.  It turned out wonderfully, and would have been even better, I’m sure, if I had used real butter.  And if you’re looking for a dessert to serve on Easter, this would be a delicious choice.

Because gluten-free son and I are dairy free, I didn’t want to top this cake with whipped cream or ice cream, as is often done.  I decided on a chocolate glaze, which added to it’s elegance and it’s chocolaty goodness.

The picture below can be a little deceptive.  The crumbs you see on the plate are pieces of chocolate that I sprinkled around, not cake crumbs. This is a dense, moist cake, and should be chilled before serving.

Flourless Chocolate Cake Slice

5.0 from 3 reviews
Flourless Chocolate Cake
Recipe type: Dessert
Serves: 10
  • 8 ounces semi sweet chocolate chips
  • 1 cup Earth Balance buttery sticks, or butter
  • 1 cup sugar (see note)
  • 6 large eggs
  • ¾ cup cocoa powder
For the Glaze
  • 4 ounces chocolate chips
  • 2 Tablespoons shortening
  • 1 tablespoon coconut milk
  • 1 tablespoon honey
  • ¼ teaspoon vanilla
  1. Preheat oven to 325°.
  2. Cut a circle of parchment paper to fit a 9 – 10 inch spring form pan. Grease the bottom and sides of the pan. Put the parchment paper in the bottom and grease the top of the paper.
  3. In a double boiler or in the microwave, melt the chocolate chips and butter (or substitute). Transfer to a large mixing bowl.
  4. Beat in the sugar.
  5. Beat in the eggs one at a time.
  6. Sift in the cocoa and stir just until blended.
  7. Pour into the prepared pan and spread out evenly.
  8. Bake for 35 – 45 minutes or until the cake is just firm in the center.
  9. Cool in the pan for 10 minutes. Remove the sides of the pan, invert it onto a plate, remove the bottom of the pan and the parchment paper. Cool completely.
For the Glaze
  1. Melt the chocolate chips and shortening in the microwave or a double boiler.
  2. Stir in the coconut milk, honey, and vanilla. Cool for 5-10 minutes.
  3. Pour the glaze onto the center of the cooled cake and spread it with a spatula over the top and down the sides.
  4. Refrigerate the cake for at least one hour to set the glaze.
You can add up to ½ cup more sugar if you want a very sweet cake. As is, the cake is mildly sweet.

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    • says

      You’re right! That’s funny because I looked at a number of recipes (from big recipe sites) and most did not use chocolate chips. But I didn’t have baking chocolate on hand and wanted to use what I had. I picked what I liked from different recipes and came up with this. I think that with popular recipes like this, they are all variations on a theme, and all delicious.

  1. Mae Beigh says

    I must be getting dotty in my old age…
    I can’t seem to understand in recipes like this one whether “coconut milk” means the stuff from the can, for instance, or from the carton, kept cold at the store in the alternative-dairy case. For this recipe, I know it’s the carton kind. Your explanation before the recipe and Jaine’s comment following it helped me figure it out. However, when it’s not so easy to discern, which kind is appropriate when a recipe (not just yours, Linda:) states “X amount of ‘coconut milk'”?

    • says

      That’s a good question, and one that I wonder about too. I pretty much only use the canned kind for making ice cream and would specify if I used canned milk in a recipe. I really don’t know about other people, but I think I would assume that it’s not canned unless it says so. Even so, there are different types of coconut milk that come in a carton. I’m glad you said something to remind me to be specific about that.

  2. says

    This sounds so good! Even under all of this snow, our hens have been laying lots of eggs. Now I know what I’m doing with six of them!

  3. Holly says

    Hi Linda,
    just discovered your site – it’s wonderful! I’ve been Gluten-free most of my life but so good to come across your recipe for this rich chocolate cake which I made a few days ago (nearly all gone!) I am really impressed with the glaze! was wondering if the cake and the glaze could be frozen? I am setting up a small baking business and wonder if it would possible to make and freeze the glaze so to be thrifty with the can of coconut milk? would welcome your advice, many thanks, Holly

    • says

      Hi Holly. I have not tried freezing the cake or the glaze (only long enough to set it). I think it might work to freeze the whole thing, meaning the glazed cake. I’m not sure it would work well to freeze the glaze, thaw it, and then use it on a cake. I guess you’ll have to try it and let me know! Thanks for your comment.

      • Holly says

        wow, that was a quick reply! thanks so much for taking time to get back to me – I will experiment and let you know :O)

  4. Vanessa says

    Hi! Looks fab. One question: I’m an American living abroad and where I live we don’t have shortening. What would you suggest as a substitution?

    • says

      I haven’t tried it with stevia, so I really can’t say. I’m sure that not having the bulk of the sugar would make a difference, especially since this cake doesn’t have flour.

  5. di cosgrove says

    This cake looks very interesting. I take it that because thers mo flour its more like an omlette.. And i right? Xxxx

  6. kayakgma says

    I have made this twice and it was outstanding. It looked beautiful and generated many compliments. My only change was cream instead of coconut milk in frosting and I used butter for shortening. Definitely five stars and I highly recommend it. Still great the next day so could be made a day ahead. Thank you so much!

  7. kyli b says

    Can you use a egg substitute for any of these recipes like egg beaters? Or any suggestions for an egg substitute if i can use one?

  8. Jean Allen says

    I made the Flourless Chocolate Cake for our Christmas dinner dessert. It was fantastic!! I followed the instructions but used milk. I am the only one in the house that follows a GF diet…my husband and son thought the cake was rich and decadent!!! Thank you for the recipe! It is a keeper for next Christmas!!!

  9. Petra says

    Thanks for the recipe – any fat substitution for the butter? I’m paleo and can’t eat any dairy. Perhaps red palm oil or coconut oil? Thanks~!

  10. Jeanne says

    Thank you! Making it today for Valentine’s Day. As we’re a houseful of adults, we won’t want it quite that sweet, with the icing. We’ll be putting truwhip on top. (Not DF, but it is lactose-free, which is necessary.)
    Hmmmm….I think I’ll try the coconut oil next time….that sounds great!

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