Gluten Free Chocolate Flourless Cake


Adapted from + King Arthur Flour .

I’m not a cake fan….but this! We obviously couldn’t get enough of it…4 of us polished this bad boy off in one night! (more like 1 hour) It's slightly gooey, bittersweet and super rich - almost like an undercooked brownie.

Yields 8” size cake.

Prep time: 30 minutes

Bake time: 25- 27 minutes

Total: 2 hours


  • 1 cup semisweet or bittersweet chocolate chips

  • ½ cup (8 tablespoons) unsalted butter

  • 3 large eggs

  • ¾ cup granulated sugar

  • ½ cup unsweetened cocoa powder

  • ¼ teaspoon salt

  • 2 teaspoons Crio Bru or dandy blend

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Grease an 8" cake pan with butter, cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Then dust the parchment paper with cocoa powder until bottom and sides are coated. (Butter + parchment + butter + cocoa)

  2. On the stove, melt chocolate and butter together over very low heat until combined. Turn off your heat early, before you have all the bits melted, to ensure your chocolate doesn't get overheated. Transfer to a mixing bowl.

  3. In an electric mixer whisk your eggs together until they become light and frothy they should look kind of like a weak bubble bath. Beat for about 5-8 minutes. (You really can't over beat your eggs here so don't worry.)

  4. Combine cocoa, sugar, salt, Crio Bru (or dandy blend) in a separate medium sized bowl.

  5. In the cooled chocolate, add vanilla then slowly fold in some of your fluffy egg mixture. Add some of your cocoa + sugar mixture (about a ¼ of a cup at a time) alternating the egg mixture and the cocoa mixture until combined. You should start and end with the egg mixture.

  6. Pour batter in prepared cake pan and bake for 20-25 minutes. Cake will have formed kind of a crust on top, and very very slightly pulled away from the edges of the pan. If you insert a toothpick, it won't come out clean. This is a dense cake. (Cake should be around 200F when inserted in the centre)

  7. Let the cake cool in it's pan for 5-10 minutes. Loosen the edges of the pan with a table knife, flip the cake over so the top of the cake becomes the bottom of the cake. (the edges will crumble a bit)

  8. ENJOY!

    * Serve with ice cream, whipped cream or milk. And maybe some fresh berries to counter the rich chocolate flavour! We ate ours with Presidents Choice coconut ice cream.

xo erin


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