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gluten free cake recipe, flourless cake recipe, valentines day dessert, easy chocolate cake, chocolate cake, bundt cake, chocolate gluten free cake

Easy Chocolate Flourless Cake

Adapted from Bob's Red Mill, this is an easy and delicious recipe for a gluten-free chocolate cake-- using ingredients you probably already have on hand!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chocolate chips use whatever brand you prefer. Milk, semi-sweet and bittersweet all work but you may want to adjust the amount of sugar to your tastes
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 large eggs slightly beaten
  • 1/2 cup cocoa powder I like dark cocoa powder

Equipment

  • Cake pan of your choice: regular size or mini muffin tray | mini bundt pan | 8" Round pan
  • bowls
  • whisk
  • measuring cups/spoons
  • parchment paper
  • kitchen timer

Method
 

  1. Preheat oven to 375 degrees F.
  2. Line an 8” round cake pan (or pan of your choice--I like muffin tins) with parchment paper and grease with a non-stick spray. Keep ready.
  3. Add the butter and chocolate into a microwave safe glass bowl and heat until the butter is melted and the chocolate is mostly melted. Stir the mixture until the chocolate fully melts.  If you need to, reheat in 10 second intervals until you have a smooth consistency.
  4. Add the sugar, salt and vanilla. Stir to combine. Add the eggs. Mix well.
  5. Add the cocoa powder and gently mix until incorporated. Do not over-mix.
  6. Pour batter into prepared pan and bake for approximately 20-25 minutes. The top may have slight cracks and form a crispy crust. The center should still be just slightly fudgy (but this isn’t a lava cake--so it shouldn’t be runny in the center).
  7. Let the cake cool in the pan for about 10 minutes and then loosen the edges with a butter knife (use a plastic one if your pan is non-stick!)
  8. Let the cake cool completely then top with powdered sugar, chocolate ganache, whipped cream or fruits before serving.

Notes

  • In this recipe I’ve melted the chocolate and butter in the microwave. You can also melt them stove-top using a double boiler.
  • I prefer dark chocolate but if you like milk chocolate or semi-sweet, feel free to use it--no adjustments need to be made.