This 5-ingredient gluten-free flourless chocolate cake is mega moist and fudgy thanks to using coconut oil, bittersweet chocolate, and lots of eggs. Made in a 9-inch round, the top is crackly like a brownie (so no ganache necessary!) but the gooey center has the decadence of a molten lava cake. Serve with dairy-free whipped cream or yogurt.
In my early private chef-ing and catering days, I had only a few desserts on my weekly rotation. I’ve always been more of a cook than a baker, and even when I was in charge of my environment, whether a cake would turn out always filled me with anxiety. So when it came to baking in other people’s questionably calibrated ovens, I always opted for truly foolproof gluten-free desserts that I could make in my sleep.
Friends, one of those is this 5-ingredient flourless chocolate cake.
I’ve been making this gluten-free chocolate cake for so many years, I genuinely cannot remember where I first got the recipe. It was so easy to remember, I didn’t need to refer back it very often: equal parts bittersweet chocolate and butter. 5 eggs, which makes the batter extra custardy when added one by one. 1 cup of sugar. And a tablespoon of cocoa powder (or flour, if you don’t care) to lighten things up.
For a simple recipe, it’s surprisingly flexible. In this version, I’ve subbed coconut oil for the butter to make it dairy-free. My guests couldn’t believe it—the cake remains remarkably moist and decadent.
For the coconut oil, you’ll want to buy refined so that it’s not as coconut-y. But anything that is solid at room temperature (mimicking the texture of butter) will work. It’s the same trick I use for this dairy-free chocolate mousse.
How to Make Dairy-Free Flourless Chocolate Cake: Step by Step
For the sugar, I wouldn’t try to substitute coconut sugar or any type of natural liquid sweetener. Since there are so few ingredients, you want to keep this traditional. I feel the same way about using granulated sugar in my dairy-free flourless lemon cake.
The cocoa powder though can be swapped for anything with a powdery texture.
If you don’t mind adding a little flour to a flourless chocolate cake, you can substitute any type of gluten-free flour: almond flour, white rice flour, or oat flour. It’s a minor amount, but helps lighten up the batter.
I love adding coarse sea salt to the top of this flourless chocolate cake to offset the sweetness. I’ve made a version of this gluten-free cake with cinnamon to give it that wonderful Mexican chocolate flavor profile. You can get creative.
Since this dairy-free flourless chocolate cake is so rich, a little goes a long way and I love serving it with something unsweetened and cooling. Dairy-free whipped cream or plain coconut yogurt are two great options. If you eat dairy, feel free to opt for sour cream or crème fraiche.
Read on for this easy 5-ingredient gluten-free flourless chocolate cake!
With health and hedonism,
Phoebe
Decadent Dairy-Free Flourless Chocolate Cake
Servings 8
Ingredients
- 7 ounces 70% bittersweet dark chocolate finely chopped
- 3/4 cup refined coconut oil at room temperature, plus more for greasing
- 1 1/3 cup sugar
- 5 large eggs at room temperature
- 1 tablespoon unsweetened cocoa powder see note
- Coarse sea salt like Maldon
Instructions
Preheat the oven to 375 degrees. Grease a 9-inch round cake pan. Line the base of the pan with parchment paper.
Place the chopped chocolate and coconut oil in a large microwave safe bowl. Melt it gently in the microwave in 30 second intervals, stirring after each nuking until fully liquid. Add the sugar to the chocolate-coconut oil mixture, stirring well.
When the chocolate is no longer hot to the touch, add the eggs one by one, stirring well after each addition. The batter will be very jiggly like a pudding.
Add the cocoa powder (or alternative, see note) and stir until incorporated.
Pour the flourless chocolate cake batter into the prepared cake pan. Sprinkle with coarse sea salt and bake for 25 to 30 minutes, or until the center of the cake looks set, the top is crackly and it only jiggles slightly in the middle, if at all. If you smell chocolate burning at any point, reduce the heat on your oven so the sides of the cake don’t get too crispy.
Let the cake cool in its pan for 10 minutes, then carefully turn the cake out of the pan onto a plate. Then invert it again, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
Cut the dairy-free flourless chocolate cake into wedges, dust with confectioners sugar if you like, or topped with a dollop of dairy-free whipped cream, crème fraiche or vanilla coconut yogurt.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!