Easiest Flourless Chocolate Cake

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 1 hour, 55 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 5 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This rich, fudgy flourless chocolate cake is not only gluten-free, but dairy-free, too.

Listen to me explain briefly about how to make this cake, with some great tips along the way, by clicking the play button below:

[sc name="flourlesschoccakeupdatedrotd"][/sc]


  • 1 and ½ cups water
  • 1 and ½ cups dark brown sugar
  • ½ cup corn syrup
  • 2 cups cocoa powder
  • 2 tsp. Instant coffee
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 5 large eggs
  • Cooking spray


  1. Make the chocolate sauce. In a medium saucepan stir together water, sugar, and syrup. Cook, stirring occasionally over medium heat until sugar is dissolved, about 3 minutes. Do not boil.
  2. Add cocoa powder, coffee, salt, and vanilla; whisk until dissolved and no lumps remain, about 2 minutes. 
  3. Transfer chocolate sauce to a large glass bowl. Refrigerate, uncovered, 45 minutes to cool.
  4. Remove bowl from refrigerator. Preheat oven to 325°F.
  5. Cut a piece of parchment paper to fit in the bottom of a 9-inch round cake pan. Lightly spray bottom of pan with cooking spray; place parchment onto bottom of pan. Lightly spray parchment with cooking spray; set aside.
  6. Add eggs to chocolate sauce. Using a hand-held mixer with beater attachments, beat together eggs and chocolate sauce on medium speed until eggs are well combined and mixture is smooth.
  7. Transfer chocolate mixture to prepared pan. Place pan in oven.
  8. Bake 1 hour. Turn oven off; let pan sit in oven 10 minutes more. 
  9. Remove pan from oven. Let stand 1 hour before slicing.