Chocolate cake was my mom’s secret weapon for making everything feel right in the world.
I’ll never forget how the rich aroma filled our kitchen on tough days, signaling her way of saying, “Everything’s gonna be okay.”
That’s why I’ve reimagined her classic into this gluten-free, dairy-free version—so everyone can have a slice of comfort without worrying about allergies or ingredients they can’t pronounce.
It’s simple, wholesome, and loaded with love.
Chef’s Tips
- Substitutions: Don’t have coconut oil? Olive oil works great for a Mediterranean vibe. No cocoa powder? Ground almonds can work in a pinch.
- Egg-Free Option: Replace eggs with a flaxseed slurry (4 tbsp ground flax + 10 tbsp water, mixed and rested).
- Topping Ideas: Fresh berries, a drizzle of melted chocolate, or a sprinkle of flaky sea salt take this cake to the next level.
- For Extra Moisture: Serve with coconut whipped cream or a dollop of dairy-free yogurt.
Serving Suggestions
Slice it thin for a decadent dessert or go big and pair with a scoop of your favorite dairy-free ice cream. Plate it with a sprig of fresh mint for a pop of color.
Fudgy Flourless Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This rich, indulgent flourless chocolate cake is gluten-free and dairy-free, made with fresh ingredients for a treat everyone can enjoy.
Ingredients
- 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 and Prep: Set your oven to 350°F. Grease an 8-inch round cake pan, line it with parchment paper, and dust lightly with cocoa powder.
- Melt the Chocolate: In a heatproof bowl, combine the dark chocolate and oil. Melt over a pot of simmering water (double boiler method) or use the microwave in 30-second bursts. Stir until smooth.
- Mix Wet Ingredients: Whisk in the sugar and let it cool for a minute. Add the eggs one at a time, beating well after each. Stir in the vanilla.
- Add Dry Ingredients: Sift the cocoa powder and salt into the bowl. Gently fold until just combined. The batter will be thick and glossy.
- Bake: 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.
- Cool and Dust: Let the cake cool completely in the pan. Dust with extra cocoa powder or powdered sugar before serving.
Notes
Best enjoyed fresh but keeps well in the fridge for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16g
- Sodium: 45mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
