This Flourless Chocolate Cake is rich, decadent, and will make you not even miss the flour! Gluten free, with a dairy free option, means that this flourless cake can be enjoyed by even those who have food allergies & sensitivities.
As a baker, I love my wheat flour. There’s no feeling quite like kneading a dough as the gluten develops and strengthens. Or the magic that happens as layers of delicate yeasted dough and butter come together to make a pastry.
But in a world where food allergies seem to be more and more common, it’s always a good idea to have a recipe or two in your arsenal that will be eat-able by anyone and everyone you love. And that’s where a this flourless chocolate cake is a life saver– you don’t have to sub a hundred different flours, starches, and gums to take the place of all-purpose flour, and there’s no chance that you’ll end up with a funky texture or taste that’s always a risk when going with gluten free flours. 
And while butter is another one of my loves, dairy also isn’t for everyone, so this has a dairy free option as well. Subbing in coconut oil for butter lends a subtle coconut flavor, but is far from overpowering and actually a nice nuance in this swan dive of delicious, dark chocolate.
Also! it freezes like a dream, so you can make it ahead, wrap it well, and freeze for up to two weeks. I recommend thawing it in the refrigerator overnight, and topping with berries, fruit, or whipped cream (coconut whipped cream, if you’re going with the dairy free option) just before serving.
A couple of things worth talking about: The percentage of chocolate you use will make a big difference in the final flavor. The darker the chocolate, the richer the cake, and the smaller the serving size. That’s not a bad thing, just worth noting. I used Trader Joe’s Pound Plus 72%, and it was delectable but dark. You could opt for something lighter, and end up with a less rich cake.
The salt amount is also negotiable. A whole teaspoon will give a sea salty chocolate flavor, while cutting it back to a half is going to make the chocolate shine more. It’s your call!
Flourless Chocolate Cake
- Total Time: 1 hour
- Yield: serves 12 1x
Description
This Flourless Chocolate Cake is rich, decadent, and will make you not even miss the flour! Gluten free, with a dairy free option, means that this flourless cake can be enjoyed by even those who have food allergies & sensitivities.
Ingredients
- 5 oz. dark chocolate, dairy free
- 6 Tbsp. coconut oil or butter
- 4 eggs
- 1/3 cup white sugar
- 1 Tbsp. vanilla extract
- 1/4 cup cocoa powder
- 1/2 to 1 tsp. salt
For the Frosting:
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1/4 cup milk (cow or coconut)
- 1/4 cup coconut oil or butter
Instructions
For the cake: Cut a circle of parchment paper to line the bottom of an 8″ cake pan, and grease both the paper and the sides of the tin generously. Preheat your oven to 350°.
Place the chocolate (cut into small pieces) and coconut oil in a heat proof bowl. On the stove, add an inch of water to a saucepan and bring to a simmer over medium low heat, then place the bowl over it. Stir and heat until the chocolate and oil have both melted, then set aside to cool.
In the bowl of a stand mixer, beat the eggs and sugar together until the eggs are pale, thick, and have almost doubled in volume. This should take about 6-8 minutes.
Stir the cocoa powder, vanilla extract, and salt into the melted chocolate until there are no lumps of cocoa powder left, then pour the mixture into the eggs while the mixer is running on medium speed. Beat until combined, then pour into the prepared cake pan. Bake for 35-40 minutes, or until the center is set. Remove it from the oven and allow it to cool in the pan for at least 20 minutes. The edges will pull away from the sides of the pan. Turn it out on a cooling rack and peel away the parchment paper from the bottom.
For the Frosting: Combine all of the ingredients in a small saucepan. Whisk to combine, and cook over medium heat, stirring constantly, until it comes to a boil. Cook for one minute, then remove from the heat. Continue whisking until the frosting has thickened, about 3-5 minutes, then pour over the cake and spread it out to the edges of the cake. Work quickly, as it will thicken and become fudgy as it cools.
Chill the cake. Top with fruit, whipped cream, or ice cream before serving.
Notes
Be sure not to overwhip the egg whites– if they have too much volume, the cake can collapse and buckle while baking.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Gluten-free
Crème Anglaise - Good Things Baking Co
Wednesday 25th of November 2020
[…] you can use it very similarly to ice cream– pour it over pies, cobblers, souffles and cakes. You can also simply pour it over fruit–berries are my favorite, as you can see. Or add it as […]