Fudgy Flourless Chocolate Cake
Indulge in this rich and fudgy flourless chocolate cake made with minimal ingredients, perfect for chocolate lovers and those seeking a gluten-free dessert option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 8 oz dark chocolate (70% cocoa or higher, dairy-free)
- ½ cup coconut oil or avocado oil
- ¾ cup organic cane sugar or coconut sugar
- 4 large eggs (room temperature)
- ½ cup unsweetened cocoa powder (plus extra for dusting)
- 1 tsp pure vanilla extract
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan, line it with parchment paper, and dust lightly with cocoa powder.
- In a heatproof bowl, combine the dark chocolate and oil. Melt over a pot of simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Whisk in the sugar and let it cool for a minute. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Sift the cocoa powder and salt into the bowl. Gently fold until just combined; the batter will be thick and glossy.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, or until the center is set but slightly gooey when tested with a toothpick.
- Let the cake cool completely in the pan. Dust with extra cocoa powder or powdered sugar before serving.
Notes
Serve best at room temperature, topped with whipped cream, fresh berries, or a scoop of vanilla ice cream. Can be stored in the refrigerator for up to five days or frozen for two months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 180mg