Flourless Chocolate Cake

Yield 10


For the Glaze


  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 1/2 cup more sugar if you want a very sweet cake. As is, the cake is mildly sweet.

Courses Dessert

Recipe by Gluten-Free Homemaker at