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Flourless Gluten-Free Chocolate Cake

This flourless gluten-free chocolate cake is rich, fudgy, and naturally wheat-free—ideal for chocolate lovers and anyone needing a celiac-friendly dessert. With just a handful of ingredients, this simple one-bowl cake creates a restaurant-worthy treat that satisfies every sweet
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Course: Gluten-Free Dessert
Cuisine: International
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g 7oz dark chocolate (70% cocoa), chopped
  • 100 g 1/2 cup unsalted butter
  • 150 g 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 tbsp unsweetened cocoa powder plus extra to dust

Equipment

  • 20cm (8-inch) round baking pan
  • Parchment paper
  • Mixing bowls
  • Heatproof bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 180°C (350°F). Grease a 20cm (8-inch) round baking pan and line the bottom with parchment.
  2. Melt chocolate and butter together in a heatproof bowl set over simmering water (or microwave in 30-second bursts), stirring until smooth.
  3. Whisk in sugar, then eggs one by one, mixing until shiny and thick.
  4. Stir in vanilla and salt. Sift in cocoa powder and whisk until just combined.
  5. Pour batter into prepared pan and bake 22–25 minutes until set but still moist in the center.
  6. Cool 10 minutes. Run a knife around the edge, invert onto plate, peel off parchment, cool fully.
  7. Dust with extra cocoa powder before serving.

Notes

For an extra gourmet touch, garnish with berries or a dollop of whipped cream.
Use quality chocolate for best results; dairy-free butter makes the cake fully dairy-free.
Cake can be made ahead and kept in the fridge for up to 4 days.