If you’re a chocolate lover, then you’re in for a real treat. This flourless chocolate cake isn’t just another dessert—it’s a showstopper, the kind of cake that makes people close their eyes after the first bite and sigh with delight. It’s rich, fudgy, intensely chocolatey, and, best of all, completely gluten-free without feeling like you’re missing out on anything.
I’ve been making this cake for years, and every time I serve it, it disappears in minutes. It’s the one people request for birthdays, dinner parties, and quiet Sunday afternoons when nothing but a perfectly indulgent slice of cake will do. The beauty of this recipe lies in its simplicity. With just a handful of ingredients—chocolate, butter, sugar, eggs, and almond meal—you can create a dessert that feels luxurious but requires minimal effort. And if you’re looking for something extra special, there’s an optional milk chocolate ganache that takes this cake to the next level. Whether you serve it with a dusting of gluten-free unsweetened cocoa powder, a drizzle of ganache, or a handful of fresh fruit, this cake is guaranteed to impress.
Jump to RecipeWhy This Is The Best Flourless Chocolate Cake Recipe
This flourless chocolate cake is dense but not heavy, rich but not overwhelming. It has a perfectly smooth texture with a delicate crackly top, almost like a brownie but even more indulgent.
The secret lies in a few key ingredients:
1. High-Quality Chocolate
Because this cake is all about the chocolate, quality matters. I always recommend using a gluten-free dark chocolate with at least 70% cocoa, which gives the cake its deep, intense flavour. If you prefer something a little sweeter, a blend of dark and semi-sweet chocolate works beautifully.
2. Almond (Flour) Meal Instead of Flour
The almond meal in this flourless cake creates a moist, slightly nutty texture that makes the cake feel extra luxurious.
3. Butter for a Silky Smooth Texture
Butter is what makes this cake melt-in-your-mouth smooth. It blends seamlessly with the melted chocolate, creating a glossy, rich batter. Always opt for unsalted butter, so you can control the balance of flavours.
4. Eggs for Structure and Lightness
Since this cake has no flour or leavening agents, eggs do all the work in giving it structure. They also help create that signature crackly top. Beating them well adds a little air, ensuring the cake isn’t too dense.
5. Sugar for Just the Right Sweetness
This cake doesn’t need much sugar—just enough to balance the bitterness of the chocolate. I prefer using caster sugar because it dissolves quickly, giving the cake a smoother consistency.
The Milk Chocolate Ganache Option
Now, if you really want to take this cake to the next level, I highly recommend the milk chocolate ganache.
Ganache is one of those magical things that sounds fancy but is actually incredibly easy to make. It’s just milk chocolate melted into thickened (heavy) cream, creating a silky-smooth, glossy topping that makes the cake even more indulgent.
You can pour it over the entire cake for a glossy finish, drizzle it over individual slices, or even serve it on the side for those who want a little extra richness.
And the best part? It pairs beautifully with fresh berries. The slight tartness of raspberries or strawberries cuts through the richness of the chocolate, creating the perfect balance of flavours.
A Cake for Every Occasion
One of the things I love most about this cake is how versatile it is. It’s the kind of dessert that works for every occasion:
- Special Occasions? Serve it with a drizzle of ganache and fresh raspberries.
- Casual afternoon tea? A dusting of cocoa powder and a cup of coffee are all you need.
- Gluten-free celebration? This cake never feels like a substitute—it’s a star on its own.
- Indulgent midweek treat? A warm slice with a scoop of vanilla ice cream is pure bliss.
And if you manage to have leftovers (which is rare in my house!), this cake keeps beautifully. Stored in an airtight container, it stays moist and delicious for several days. In fact, I often find that it tastes even better the next day when the flavours have settled.
Tips for Better Results
To make sure your flourless chocolate cake turns out perfect every time, keep these tips in mind:
✔ Use a springform pan – This makes it easier to remove the cake without breaking the delicate top. If using a regular pan, line it with parchment paper, leaving overhangs for easy lifting.
✔ Melt the chocolate gently – Use a double boiler or microwave in short bursts to prevent burning.
✔ Don’t overbake – The centre should still have a slight wobble when you take it out of the oven. It will continue to set as it cools.
✔ Let it cool completely before slicing – This cake is fragile when warm, so patience is key. For clean slices, use a sharp knife and wipe it between cuts.
✔ Make it your own – Add a pinch of sea salt, a splash of vanilla, or a hint of espresso powder for extra depth.
Time to Bake!
Now that you know all the secrets, it’s time to make this incredible flourless chocolate cake yourself. Whether you serve it plain, with ganache, or topped with fresh berries, I promise it will be a dessert you’ll come back to again and again.
So gather your ingredients, preheat your oven, and get ready to experience the magic of this rich, fudgy, and deeply satisfying chocolate cake.
Looking for more chocolate cake recipes? Click here to view our gluten-free chocolate cake collection.
This recipe first appeared in Issue 39 of Australian Gluten-Free Life magazine. Pick up a copy here.
Buying Gluten-Free Chocolate
If you’re wondering which chocolates are safe to eat or cook with, our ultimate guide to gluten-free chocolate has all the answers. Discover which brands are truly gluten-free, common hidden gluten ingredients, and the best alternatives so you can enjoy your favourite treats with confidence. Read the full guide here!
Flourless Chocolate Cake
Ingredients
- 125 g butter
- 125 g caster sugar
- 150 g dark chocolate melted and cooled
- 7 eggs separated
- 150 g almond meal
MILK CHOCOLATE GANACHE (OPTIONAL)
- 200 g roughly chopped gluten-free milk chocolate
- 90 ml thickened cream
- Assorted fresh berries
Instructions
- Preheat oven to 170°C and line 18-20cm cake pan with baking paper.
- Beat butter and sugar with an electric mixer until light and creamy. Add cooled chocolate and stir.
- Add egg yolks one at a time, beating well after each addition. Fold in almond meal.
- In a separate bowl beat egg whites until soft peaks form. Add ⅓ of beaten whites into chocolate mixture and mix well. Gently fold through remaining egg whites.
- Pour into prepared tin and bake in preheated oven for 50 minutes or until a skewer inserted into the middle comes out mostly clean. Leave in pan to cool completely before turning onto a serving plate.
- If desired, cake can be topped with chocolate ganache and berries (not pictured). When cake has cooled prepare the ganache. Place chocolate into a heat-proof bowl and set aside. Pour cream into a saucepan and heat over medium-high heat until it is just starting to simmer. Remove from heat and pour over chopped chocolate. Cover with plastic wrap and let stand for 2 minutes. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before spreading over cake. Decorate with fresh berries and serve.
