Delicious Past…

Flourless Chocolate Cake


A friend of mine is allergic to gluten. I tried my best not having to invite her over seeing that almost everything I cook & serve contains some sort of gluten. Once I realized that a gluten-free diet contains a large range of food I wasn’t that worried about it. Meat, Rice, Vegetables…oh but wait, dessert?! I did not want to serve fruit & ice cream, I wanted to bake. So I tried baking this flourless chocolate cake.

Delicious Rating: Very easy recipe to make. You basically throw all the ingredients in a blender and bake. The finished result? I didn’t care for the texture of the cake. It is smooth and rich but almost slimy. When cooled longer it did firm up but still did not please my palate. My friend thought it was great but I suppose if you haven’t eaten cake made with gluten in years than anything might be good. Will I make it again? Not unless my company is on a gluten free diet!


5.0 from 3 reviews
Flourless Chocolate Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 9 slices
This is a Gluten-Free Recipe!
  • 16 oz. of your favorite Dark Chocolate Bar
  • 1 cup Packed brown sugar
  • ½ cup white sugar
  • ¾ cup very hot coffee
  • 2 sticks unsalted butter at room temp
  • 2 tbsp unsweetened cocoa powder
  • 8 large eggs
  • 1 tbsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Prepare an 8x8 baking dish, lining the bottom with a buttered piece of parchment paper.
  3. Wrap pan with foil to avoid over browning.
  4. Break up chocolate and pulse in blender until small bits.
  5. Add in both sugars and pulse until all combined into a sandy grain.
  6. Add the hot coffee in slowly while pulsing.
  7. Pulse until the chocolate is melted.
  8. Add the butter pieces and cocoa powder.
  9. Pulse until combined.
  10. Add eggs and vanilla and combine until smooth.
  11. Pour batter into pan and bake for 55-65 minutes.
  12. Use a toothpick to check cake, it should come out clean.
  13. Cool cake on wire rack.
  14. When the cake is completely cooled, cover and chill for three or more hours before serving.

Nowadays, there are so many brands coming out with flour substitutes that cake recipes like this may become obsolete in the gluten-free community.

The finished look reminded me of brownies but they were a lot more softer than an actually brownies.



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