Delicious and simple to prepare, this flourless chocolate cake delivers an intense chocolate flavor and a moist, tender crumb. Grated almonds add a pleasant texture and complement the rich dark chocolate perfectly. This recipe is naturally gluten-free and can also be used to make chocolate muffins.
You can prepare this gluten-free chocolate cake in under an hour.
A versatile chocolate cake the whole family will enjoy.
Suggested beverage pairings for this cake:
- French Press Eggnog Coffee
- Lumumba – Hot Chocolate with Rum
- Festive Eggnog Hot Chocolate
- Homemade Caramel Milk
- Cointreau Coffee
🎥 Video
🥘 Ingredients
- Unsalted butter – very soft
- Sugar – superfine granulated sugar or baking sugar works best
- Vanilla pod – scrape the seeds into the batter; keep the pod pieces to infuse sugar later
- Eggs – medium size, room temperature
- Semisweet or dark chocolate chips – choose high-quality chocolate for the best flavor
- Grated almonds – can be replaced with grated hazelnuts or walnuts if preferred
Optional for decorating:
- Heavy cream – for a generous dollop of whipped cream when serving
- Fresh raspberries – a bright, tart contrast to the dark chocolate
- Powdered sugar – for dusting
See the recipe card below for exact quantities.
🔪 Instructions
Prepare the mixing bowl of a food processor (or use a hand mixer with a whisk attachment). Cut the vanilla pod and scrape the seeds into the bowl.
Add very soft butter and sugar to the bowl and beat until light and fluffy.
Add the eggs one at a time, beating after each addition until the mixture is smooth and well combined.
Preheat the oven to 356 °F (180 °C) with top and bottom heat. Line an 8-inch springform pan with parchment paper. If making muffins, line muffin tins instead.
Melt the chocolate in a bain-marie (water bath) or in a tempering unit: for dark chocolate, aim for about 50 °C (122 °F). If using a water bath, place a smaller pot inside a larger pot of simmering water and melt the chocolate in the top pot without letting it touch the water.
When the chocolate is melted, stir it into the batter and fold in the grated almonds until evenly distributed.
Pour the batter into the prepared springform pan or spoon it into muffin molds. Smooth the top so it bakes evenly.
Bake on the middle rack. For the cake, bake about 40–45 minutes; check doneness by inserting a toothpick into the center — it should come out clean or with only a few moist crumbs. Muffins will bake in about 20 minutes.
Allow the cake to cool in the pan on a rack. Once cooled, remove from the springform and place on a serving plate. Dust with powdered sugar and, if desired, serve with whipped cream and fresh raspberries.
🥜 Substitutions
Swap grated almonds for grated hazelnuts or walnuts for a different nutty note.
🍽 Equipment
- Food processor or hand mixer with whisk attachment
- 8-inch springform pan (or muffin molds)
- Parchment paper
- Pastry spatula
- Cutting board and kitchen knife
- Water bath or tempering device for melting chocolate
- Cooling rack
🌡 Storage
Store the cake under a cake cover at room temperature for up to one week. To freeze, portion the cake, wrap pieces tightly in plastic wrap, and freeze for up to three months. Thaw in the refrigerator or at room temperature before serving.
💭 Top tips
9-inch pan vs. 8-inch pan
You can bake this recipe in a 9-inch springform pan, but the cake will spread a bit flatter and may need a slightly shorter baking time. Keep an eye on it while it bakes.
Re-use the scraped vanilla pods
Cut the used vanilla pod into small pieces and add them to a jar of granulated sugar to make homemade vanilla sugar — a simple way to reduce waste and add flavor to future recipes.
Different baking time for muffins
If you make muffins instead of a cake, reduce the baking time to about 20 minutes. The muffins also make excellent cupcake bases.
🙋🏻 FAQ
Yes. Because this cake contains no flour, it is naturally gluten-free and suitable for people with celiac disease when prepared with gluten-free ingredients.
The chocolate flavor is dominant, so use a chocolate you enjoy. Grated almonds add a complementary nutty note and a slightly different texture than flour-based cakes.
Flourless cakes are an easy way to enjoy an intensely chocolatey dessert that’s lighter in structure and suitable for those avoiding gluten.
A common reason is cooling the cake too quickly after baking. Also ensure ingredients such as eggs and butter are at room temperature before starting to help maintain structure.
More cake recipes to try:
- Chestnut Cake
- Egg White Chocolate Cake
- Austrian Strawberry Sponge Cake
- Potato Flour Cake with Eggnog
- Whipping Cream Bundt Cake
- Chocolate Chip Ricotta Loaf Cake
- Double Chocolate Bundt Cake
⛑️ Food Safety
- Cook foods to recommended temperatures when required
- Do not use the same utensils for cooked food that have touched raw meat
- Wash hands after handling raw meat
- Don’t leave perishable food at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with an appropriate smoke point for high-heat cooking
- Ensure good ventilation when using a gas stove
If you make this recipe, consider rating it and leaving a comment to share how it turned out.