Fudgey and decadent, this is my (extremely) easy flourless chocolate cake made using almond flour. No beating egg whites – I find it works better to use a touch of baking powder instead. The surface of the cake stays level rather than rising then collapsing into a crater, and the inside has a tender crumb instead of being dense. And the added bonus is that it’s ridiculously fast to make!
Flourless Chocolate Cake
This recipe is how I make flourless chocolate cake which is not the usual way but I think it yields better results with the bonus that it’s easier to make. That’s a double win in my books!
Usually, flourless chocolate cake is made by beating egg whites then folding it through the batter to make it rise. However, I almost always found that the cake would rise while baking, but then collapse into a crater while cooling. Or, if it didn’t collapse while cooling, I would tip toe around it with fear that the slightest floor vibration would make it collapse, and scold Dozer if he dared to trot through the house with his heavy footed paws.
Even if it held up while cooling, with the first cut, it would definitely collapse. And forget decorations! OR – use the decorations to hide the crater.
You get my drift. I like flourless chocolate cake – and one of my best friends’ is gluten free. The crater surface annoyed me.
So I fixed it. 🙂 A simple “dump and mix” version made with the aid of a bit of baking powder which makes the same fudge flourless chocolate cake that is much more stable.
It took a few goes to get it right. I was interested to find that almond flour / almond meal is highly sensitive to baking powder. Normally, the flour to baking powder ratio is 1 cup : 2 teaspoons, so I tried this with almond flour. The lift this gave the cake while baking was astonishing – it almost overflowed.
Then when I took it out of the oven, it collapsed.
Again – a crater. Humph!
So I tried again, drastically cutting down the baking powder to 1/4 tsp to 1 cup of almond flour. And was amazed that it worked – perfectly. Enough lift to give this cake a crumb like a cake, rather than being brownie-fudgey, but not so much that the surface rises then collapses into a carter surface.
No more craters! No more craters!
It is really hard to capture the texture of this cake in photos. It’s fudgey, but not dense fudgey like brownies. It’s got more of a cake-like texture, but it is much fudgier than normal cakes. Fudgier than my Chocolate Fudge Cake.
It looks like it’s going to crumble but it doesn’t because it’s so moist. It’s intensely chocolatey with beautiful almond undertones, and the surface has a fine crackly layer – like brownies.
It’s really, really good. I’ve made it multiple times since I created it and have no intentions of ever reverting back to the “normal” way of making flourless chocolate cakes i.e. beating egg whites. It’s not just easier. I truly think this is better.
And…you know…..NO CRATER SURFACE!!!! 😉 – Nagi xx
PS. I’ve also finally shared my Whole Orange Cake, which is also flourless and child’s play to make! It’s the cake I made at a wedding I’ve spoken about previously which was held on a remote river. I made a tiered wedding cake from scratch without an oven. Curious…???
WATCH HOW TO MAKE IT
Flourless Chocolate Cake recipe video! Best way to see the texture of the cake i.e. moist, tender crumb but fudgey, not dense and mud cake like. It was difficult to capture in photos. 🙂
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Flourless Chocolate Cake
Ingredients
- 1 1/2 cups dark chocolate chips (Note 1)
- 120g / 1 stick unsalted butter , melted
- 3/4 cup white sugar
- 3 large eggs at room temperature (60g/2oz each+) (Note 2)
- 1 tsp vanilla
- 1/4 cup cocoa powder , sfited (preferably Dutch processed i.e. the more expensive stuff)
- 1/2 tsp baking powder
- 2 cups almond meal / almond flour (or hazelnut flour)
Instructions
- Preheat oven to 180C/350F (160°C fan).
- Butter and line a 20cm / 8" spring form pan.
- Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
- Whisk in sugar. Add eggs and vanilla, whisking well until combined,
- Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
- Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
- Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
- Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn’t need it!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer only has 5 modes: #1 Sleeping #2 Eating #3 Hoping to eat #4 Playing #5 Hoping to play.
This is #5. (And you’ll see #3 in the video).
Just made this tonight for my own birthday cake (that sounds sad but it isn’t – the kids like me to have a cake and I wanted one I really wanted to eat!) and it was awesome!!
The only thing I did differently was to add a little pinch of salt and a little more vanilla (I used a tsp and a half but it may just be that my vanilla isn’t very strong.)
That’s great to hear Ellie!! Thanks for letting me know you enjoyed it! N x
Can I use egg replacer instead of eggs to make this recipe vegan? They should work to stick things together.
I’m not familiar with egg replacers Maria, sorry! 🙂 N x
I made this yesterday using egg replacer instead of eggs, and coconut oil instead of butter to make it vegan and it worked wonderfully. I got approval from my very fussy about chocolate cake husband so thanks so much for the recipe, Nagi! I’ll definitely be making this again for vegan and gluten intolerant friends.
I made it today it looks amazing just as you described mine looks exactly the same
Awesome
🙌🏻 So great to hear!! N x
Can it be frozen
Hmm for this one I don’t recommend it, sorry!
Ok thanks, I’m making it for a bake sale, will it be ok to make the day before then and leave at room temperature overnight?
Yes definitely!
Hi Nagi,
I’m planning to make this delicious looking cake for my husband’s birthday and he’s a big fan of those chocolate oranges you get this time of year. Do you think I’d get enough orange flavor just adding zest to the recipe , or would it need an extract as well? In addition or instead of the vanilla?
Thanks!
I love getting your recipe emails every week. So many ideas, so little time!
Hmm, I think I would add 1 1/2 – 2 tsp of orange zest then also orange extract, and judge it by taste (ie tasting the batter) I hope that helps! And I’m so glad you’re enjoying my recipes!! N xx
Thanks for your reply! I made this with the zest of two oranges and did half vanilla half orange extract and it came out just right flavor-wise. Used primarily bittersweet chocolate and weighed everything except the eggs (which I regretted because my eggs seemed smaller than usual). Next time will weigh those too, and check my oven 10 minutes earlier (apparently my oven runs too hot so it got a little drier than I think it was supposed to be. I’m my own worst critic! Husband thought it came out amazing as it was and is already requesting I make it again. Thanks!! Have a happy new year!
That’s so great to hear Megan! Thanks for letting me know – N x ❤️
Love your recipes!!! Always turn about amazing!! Just wondering if this cake would be stack-able into a layer cake that I could decorate? Or is it too soft? Any recommendations on how I could adapt it to make it stack-able?
Hi Lucy! Too scared to stack this one, it’s more fragile than the usual cake. Sorry, can’t think of a way around this! 🙁 N x
Hey Nagi,
Thanks for your reply, unfortunately I didn’t see it in time and actually stacked it in the end. I don’t know if it’s because I used ganache between the layers but managed to work perfectly as a tripple stacked cake!
Hi Nagi
Could you make this into cupcakes and what time/temperature would you recommend it be cooked for.
Husband’s birthday in a restaurant and cupcakes would be easier to handle.
Yes! Same temp 20 minutes. 🙂 Check with skewer!
Thanks so much.
Is a spring form pan necessary? I don’t have one. Can i use a bundt pan or round cake pan
Round cake pan is fine Branyandi!
Great instructions, so easy to follow and ended up with a divine cake that was enjoyed by everyone. Had it with dollop cream and strawberries, perfect addition to this rich fudgey cake. Thank you Nagi, so glad I found your website.
I’m baking it now. And now I’m asking questions 🙂
Question 1 – how do you get the wax paper to stick around the pan ? I butter the sides of the pan and the paper still didn’t stick as well as was shown in your video.
Question 2 – do you butter the pan and the paper ? I did both
Question 3 – by white sugar, do you mean castor sugar or granulated sugar ? I used granulated sugar.
Hi Oy! 1) Use more butter 🙂 It works, really does 2) Nope, I just butter the pan 3) Granulated is fine! 🙂 N x
Hi Nagi, it’s Oy Len. Thank you so much for your super prompt response to my questions.
Am so happy to report it turned out really well. Not as pretty as yours, it didn’t have that thin crackly top like brownies, but the texture was great. And yes, it didn’t sink in the centre. Love it. Thank you so much for the wonderful recipe 🙂
Thanks for the great review Oy! I’m SO pleased to hear you enjoyed it! N xx
Cake looks yummy and the recipe sounds so simple.
Your video is a great help, I think I can bake it !
YES you can! It’s simple 🙂 N xx
Hi Ms. Nagi! Can I make this as base for fondant? Thanks in advance.
Hi Ana! I would worry this is too delicate for a heavy fondant, sorry! N xx
Hi! I have a question about the dark chocolate. All I have on hand is unsweetened baking chocolate. Do you think I could get away with that and up the sugar to a full cup or cup and a quarter or so? If you think it’d botch the recipe then feel free to tell me so! Thanks for any insight!
Yes it will be great! I don’t think you’ll need to up the sugar 🙂 Also it will affect the cake if you change the sugar, I think you’re better off sticking with sugar per recipe and if you really do think it needs more sugar (honestly don’t think you will though), be generous dusting with the powdered sugar or serve with ice cream or with cream with sugar in it 🙂 N x
Thank you for the feedback! Your site is becoming a go-to as I host pretty often and enjoy the search for new “foodie” type recipes but practical and doable enough to implement for a decent home cook. Thank you for sharing the good eats!! Your pork carnitas is a staple around here!
Hi Nagi!
Tried this out over the weekend and love love love it! Thanks for another fantastic recipe!
Oh wow! I’m so happy to hear that Jane, thanks so much for letting me know! N xx
In the oven now and did I have fun licking the spoon , ha ha ha cant wait to try it , thankyou for your wonderful recipes and I also made the beef mushroom pie mmm mmm that was a real success , love your recipe’s thanks again cheers Ree xxx 🙂
p.s ( hope your having fun on ya holiday looks like you are …)
Oooh I hope you love it Ree! Having a BLAST! N xx
Can you substitute stevia for the sugar? And if so, how much? I try to avoid sugar as much as possible with the exception of good dark chocolate! That’s why I eat very little dessert, so this recipe sounds wonderful!
Hi Debbi! Unfortunately I do not have enough experience baking with Stevia so I am not sure if it is possible. Sorry to say! 🙂 N xx
Hi Nagi
Yes to one bowl flourless chocolate cake. Will definitely give it a try soon.
If it can be eggless as well, so much the better but I know it can be challenging.
Waiting for the flourless chocolate orange mystery cake.
I am not only enjoying your recipes but also a dose of Dozer each time!
Hi Jocylin! I’m afraid the egg is needed in this recipe to bind it 🙂 Glad you are enjoying the Dozer pics! N xx
love the flourless chocolate cake– but as I made it to be shared with children I didn’t know too well , I was afraid to use the almond flour in case they were allergic to nuts. I used instead Freefrom flour — which is a gluton free flour, and nut free too.
The cake was nice , served with strawberries and cream like you suggest–, but on the second day it was gorgeously yummy !!
I too needed to know what a cup was in grams. Please could you always put grams in brackets–and could you suggest an alternative to the almond flour.
Thankyou for sharing your recipes.
WOW! This worked with GF flour??? That’s so terrific to know, thank you! PS I put the almond flour in grams as well and suggest hazelnut flour as a sub! N x
Oh my goodness, you KNOW I’m swooning over this cake. Carluccio’s in the UK does an amazing chocolate almond cake that I’ve been meaning to try and replicate for a few years now (yup, YEARS). This sounds a little bit similar!
I love that it’s so so so so easy. MY kind of recipe!!!
You tip-toeing around reminds me of the way I now tip-toe around when Benjamin is asleep!! #mynewlife
Have a wonderful time in Canada!!!!
It always reminds me of your 6 ingredient swedish cake! N x
Hi Naigi
Do you have have a specific pan size?
Kind regards,
Aleka
Hi Aleka! I use an 8″ / 20 cm springform pan – step 2 🙂 N x
I’m so happy to see this recipe. I have had to go gluten free and it can be frustrating to find good easy recipes. I will definitely be making this soon! I also have to watch sugar lately, so will experiment with swerve/erithritol and coconut sugar and or stevia. New things to learn😋
I hope you enjoy it Cathy! N x