• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Day in the Kitchen
  • RECIPES
  • ABOUT
  • CONTACT
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Baked Treats » Decadent Flourless Chocolate Cake

    Decadent Flourless Chocolate Cake

    Published: May 5, 2020 · Modified: Oct 27, 2023 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    A mixing bowl and a whisk is all you need to make this insanely good flourless chocolate cake! You would never guess that it doesn't contain any grain flours, starches, or dairy, and after one bite, the only thing you'll think is how unbelievably delicious it is!

    Square pieces of chocolate cake dusted with white powdered sugar

    Hold onto your hats.

    I've got a insanely good chocolate cake recipe for you.

    But it's not just any chocolate cake.

    It's a flourless chocolate cake.

    And it's low-carb.

    Totally insane, right??

    What this cake doesn't have

    As the name suggests, this flourless chocolate cake contains no grain flours...not wheat, rice, sorghum, etc. It also doesn't contain any dairy, so no butter or milk or yogurt. There is no refined white sugar.

    So what does it have?

    Firstly, there's chocolate. DUH. You can throw the chocolate chips as-is into the cake batter, or you can melt them like I do and stir them in.

    The dry ingredients are made up of almond flour, coconut flour, unsweetened cocoa, baking powder, baking soda, and salt. Baked goods that use almond flour are often quite heavy and dense, but a little bit of coconut flour helps to balance the texture so it is more cake-like.

    The wet component is composed of eggs, maple syrup, oil, vanilla, melted chocolate, and canned pumpkin.

    Chocolate chips, melted chocolate, dry ingredients, a bowl with eggs and orange canned pumpkin

    Yes, canned pumpkin. It adds moisture to the cake as well as sweetness while being low-carb. If incorporating a fruit into baked goods for moisture and sweetness, bananas are a common choice. However, compared to canned pumpkin, they are quite high in carbohydrates. Using canned pumpkin in this recipe makes the carbohydrates at 13g per serving versus 20g if you used mashed bananas.

    You might also think that you can get enough sweetness from the maple syrup and melted chocolate alone, but the pumpkin actually adds another layer of sweetness to the cake without making it taste like pumpkin.

    Canned pumpkin vs Applesauce

    You can use either canned pumpkin or applesauce in this recipe as they will act the same in adding moisture to the cake, and they are both better low carb alternatives to using banana. However, pumpkin beats applesauce in a nutritional level. It is a great source of protein, bests applesauce by leaps and bounds in Vitamins A, C, E, and K, as well as vitamins B1, B2, B3, B5, and B6. Then it is rich in minerals like potassium, calcium, magnesium, iron...I could go on, but I think you get the idea. Compared to applesauce, canned pumpkin is a nutritional powerhouse which adds to this chocolate cake more than you realize.

    Quick and Easy

    Besides being insanely good and relatively (dare I say) healthy, it's also super easy to make. Combine all the dry ingredients and whisk together. Combine all the wet ingredients and whisk together. Add the dry ingredients to the wet and mix with the whisk. Add the melted chocolate and stir into the batter with a spatula or spoon. Transfer the batter to a parchment-lined baking pan and pop it in the oven.

    Orange liquid in a bowl, a whisk mixing wet and dry ingredients, melted chocolate swirled in chocolate batter, cake batter being spread in a pan

    In 45 minutes you're going to have the most amazing looking and amazing smelling chocolate cake.

    But...you can't cut into it just yet! Well, you could, if you really wanted to, but let it rest and cool down completely. Your patience will be rewarded.

    Closeup of a square piece of chocolate cake dusted with white powdered sugar on a round plate

    You'll have an amazing piece of cake that you can either top with a dusting of icing sugar or cocoa. If you don't have an issue with dairy, top it with a dollop of homemade whipped cream to take this your piece of cake up a notch.

    Closeup of chocolate cake and white whipped cream on a plate with a fork

    One bite of this cake and you won't even think about how it's totally gluten-free or that it doesn't contain any grains or dairy. You probably won't guess there is an ounce of pumpkin in it, and you probably won't even think it's even remotely healthy.

    Closeup of chocolate cake on a fork

    All you'll think is that this is one crazy delicious chocolate cake and about taking that next bite. 😉

    ~ Lisa.


    Watch How To Make It!

     


    Decadent Flourless Chocolate Cake

    This flourless chocolate cake is insanely good and all you need is a mixing bowl and whisk to make it! You will be surprised that no grains, starches, or dairy are needed to make this decadent cake. Easy and delicious, it's perfect for serving up for any gathering or if you just need a chocolate fix! One bite and you will be in chocolate heaven!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Bake time: 45 minutes minutes
    Makes: 8 servings

    Ingredients

    • ⅔ cup dark chocolate chips

    Dry Ingredients:

    • 200 grams blanched almond flour
    • 60 grams unsweetened cocoa powder
    • 27 grams coconut flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Wet Ingredients:

    • 1 15 oz. can canned pumpkin
    • 2 eggs
    • ⅔ cup maple syrup
    • 6 tablespoons extra light olive oil (or any neutral flavored oil)
    • 2 teaspoons pure vanilla extract

    Optional Toppings:

    • Icing sugar
    • Unsweetened cocoa
    • Whipped cream
    • Chocolate shavings
    • Melted chocolate

    Equipment

    • Stainless Steel Wire Whisks
    • 9-inch springform pan
    • 8x8 Baking Pan
    • 9x13 Baking Pan

    Instructions

    • Preheat oven 350F/180C.
    • Place chocolate chips in a microwave-safe dish and microwave for 1 minute to melt. Stir well. Microwave another 15 seconds more, if required, to melt chips completely. Set aside.
    • In a medium bowl, combine the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt. Whisk together.
    • In large mixing bowl, combine canned pumpkin, eggs, maple syrup, oil, and vanilla extract. Mix together with a whisk until well combined.
    • Add the dry ingredients to the wet and mix well with a whisk.
    • Add the melted chocolate to batter and stir it in with a spoon or rubber spatula.
    • Pour the cake batter into a parchment lined pan. (See Recipe Notes on pan sizes below.)
    • Bake for 45 minutes or until a toothpick inserted in the middle comes out with crumbs.
    • Let cake cool in pan for at least an hour before attempting to remove it (or just leave it in the pan).
    • Dust with icing sugar or top with whipped cream, if desired.
    • Store leftover cake in the fridge.

    Notes

    • If you want to make the cake less sweet or reduce the carbs even more, you can reduce the maple syrup by half. You can also reduce or eliminate the chocolate, knowing that you will lessen the chocolatey flavor in the cake.
    • If you omit the chocolate chips, your cake will have a slight "fruity" flavor from the pumpkin, but it will not be that strong.
    • You can opt not to melt the chocolate and simply add whole chocolate chips to the batter.
    • In place of chocolate chips, you can simply use dark chocolate bars.
    • Applesauce can be substituted 1:1 for the canned pumpkin.
    • If you use an 8x8 pan for the cake, the sides of your pan should be no less than 2" (5cm) to account for the rise in the cake.
    • You can also use two 9-inch round pans, or a 9-inch springform pan with high sides would also work.
    • Cake tastes great chilled!
    • Top with a sprinkle of icing sugar, cocoa, or a dollop of fresh whipped cream.
    Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!
    Square pieces of chocolate cake on parchment paper, the words decadent flourless chocolate cake on the bottom

    You Might Also Like:

    • Gluten-Free Bacon Cheddar Scallion Scones
    • Rustic Apple Galette
    • Gluten-Free Buttery Tea Scones
    • Chewy Matcha Mochi Bites

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Joy

      September 06, 2021 at 11:05 am

      5 stars
      It’s a wonderful recipe and taste just nice to me without the maple syrup! My now favourite go-to chocolate fix! Lisa, do you think rice flour (or another gluten-free flour) could sub some of the almond flour in this recipe? There is some sensitivity to almond in my family, and I am wondering if there might be options to consider. Many thanks!

      Reply
      • Lisa

        September 06, 2021 at 8:26 pm

        Thanks so much, Joy! You could try substituting the almond flour with an all-purpose GF blend or maybe oat flour, but I'm not exactly sure how it would turn out. I would not do a straight substitution with only rice flour. If you try it, please check back in and let me know how it turns out!

        Reply
    2. janine Davies

      May 27, 2020 at 12:03 pm

      5 stars
      I made this as I came across a tin of pumpkin and wanted to try something different. Very easy to make but SO tasty. Really moist and a nice rich flavour. I made it in cake form but think I will make muffin size next time as such an easy breakfast food and can freeze individually.

      Reply
      • Lisa

        May 27, 2020 at 9:43 pm

        I'm so glad you liked it, Janine, and making muffins/cupcakes for breakfast sounds like a great idea!

        Reply
    3. Tracy Wilkinson

      May 20, 2020 at 9:47 pm

      5 stars
      This was delicious! Moist but light. Great flavor. I did switch out the Maple Syrup for monk fruit. I will definitely be making this again.

      Reply
      • Lisa

        May 21, 2020 at 8:36 am

        That's fabulous, Tracy! I'm so glad you liked it, and glad to know that a monk fruit substitution worked!

        Reply
    4. Sabrina

      May 12, 2020 at 2:46 am

      5 stars
      Yum! So delicious and I had all the ingredients already, no special trips to store needed! A great whole-ingredient cake, thanks!

      Reply
      • Lisa

        May 12, 2020 at 9:02 am

        That's awesome that you had everything on hand to make it already, Sabrina! So glad you liked it!

        Reply
    5. Sean@Diversivore

      May 11, 2020 at 11:57 am

      5 stars
      I love that this manages to be a flourless chocolate dessert (always awesome), and yet it still looks and feels like a cake. Don't get me wrong, I love gooey, rich flourless chocolate desserts, but sometimes you want that crumbly cake appeal. Lovely stuff!

      Reply
      • Lisa

        May 12, 2020 at 9:01 am

        Thanks, Sean! That cake crumb was exactly what I was after with this recipe!

        Reply
    6. NANCY @Instanomss

      May 10, 2020 at 4:28 am

      5 stars
      checking the pantry for the ingredients and hoping to make it today!

      Reply
      • Lisa

        May 10, 2020 at 8:03 am

        I hope you have all the ingredients, Nancy! Let me know how it turns out!

        Reply
    7. Julia

      May 06, 2020 at 12:50 am

      5 stars
      Delicious looking and sounding cake. I never ever think of baking cakes without flour and how appropriate for now!!! I bet it's wonderful, will have to try sometime for sure.

      Reply
      • Lisa

        May 10, 2020 at 8:03 am

        Please do, Julia!

        Reply

    Flourless Chocolate Cake

    Published: May 5, 2020 · Modified: Dec 8, 2023 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    This flourless chocolate cake is insanely good and all you need is a mixing bowl and whisk to make it! You will be surprised that no grains, starches or dairy are needed to make this decadent cake. Easy and delicious, it's perfect for serving up for any gathering or if you just need a chocolate fix! One bite and you will be in chocolate heaven!

    Ingredients

    Dry Ingredients:

    • Almond flour
    • Cocoa
    • Coconut flour
    • Baking powder
    • Baking soda
    • Salt

    Wet Ingredients:

    • Canned pumpkin puree
    • Eggs
    • Maple syrup
    • Vanilla extract
    • Neutral-flavored oil

    How To Make the Chocolate Cake

    Melting the Chocolate Chips

    Add the chocolate chips to a bowl and set the bowl over a measuring cup or pot of just boiled water. Let the chocolate chips melt from the residual heat, stirring every few minutes until it is smooth. Set aside.

    (To get more detailed step-by-step instructions, check out my post on How To Melt Chocolate.)

    Making the Cake Batter

    In a medium sized bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk together and set aside.

    In a large mixing bowl, add the pumpkin puree, eggs, maple syrup, and vanilla extract. Whisk together until well-combined.

    Add the dry ingredients to the pumpkin mixture and whisk well.

    Add the melted chocolate to the mixing bowl and mix it into the cake batter with a spoon or rubber spatula.

    Baking the Cake

    Transfer the cake batter to a parchment-lined baking pan or springform pan.

    Bake in a preheated 350F/180C oven for 45 minutes, until a toothpick inserted in the middle comes out dry and with crumbs.

    Let the cake cool completely in the pan before removing it.

    Serving Suggestions for the Chocolate Cake

    You really can't go wrong with just eating a piece of this cake straight out of the pan! However, you can give your cake a dusting of icing sugar to make it just a bit fanicer.

    Want to do more? Melt some more chocolate and drizzle that over the top of the cake or just over an individual slice.

    Take it a step further and top it with a dollop of fresh whipped cream or vanilla ice cream! Go extra fancy and serve it with a drizzle of berry compote!

    Commonly Asked Questions

    Can I use honey to substitute the maple syrup?

    Yes! You can use any liquid sweetener to replace the maple syrup, 1:1.

    Can I make this egg-free?

    I have had readers use flax eggs to replace eggs in other baking recipes of mine with success. I do not have any personal experience with using flax eggs, though, so I am not sure about how it would affect the final result.

    What can I use to substitute the pumpkin puree?

    Applesauce works!

    Why pumpkin puree instead of applesauce?

    Pumpkin puree beats applesauce in a nutritional level. It is a great source of protein, bests applesauce by leaps and bounds in Vitamins A, C, E, and K, as well as vitamins B1, B2, B3, B5, and B6. Then it is rich in minerals like potassium, calcium, magnesium, iron...I could go on, but I think you get the idea.

    Can I use mashed bananas to replace the pumpkin puree?

    Yes, you can, but be aware that the same amount of mashed bananas is higher in carbohydrates than pumpkin puree.

    How long will the cake last?

    I store my cake in the fridge and it will last about 7 days.

    Can the cake be frozen?

    Yes! I freeze individual pieces and pull them out as I want to eat them. Let them defrost at room temperature or warm them in the microwave .

    Do I have to melt the chocolate chips?

    No. If you'd like, you can stir the chocolate chips directly into the cake batter and sprinkle more on top before baking.

    More Recipes You Might Like

    If you love chocolate and are looking for more gluten-free chocolate sweet treats, check out these delicious options:

    • Double Chocolate Mochi Muffins
    • Fabulously Fudgy GF Chocolate Brownies
    • Flourless Chocolate Chocolate Chip Muffins
    • Chocolate Swirl Banana Bread

    If you want more dessert ideas, these are also sweet ideas to consider:

    • Creamy Crustless Cheesecake
    • Flourless Chocolate Lava Cakes
    • GF Blueberry Coffee Cake
    • Creamy Cheesecake Squares with Nut Crust
    • Mint Chocolate Coffee Ice Cream

    I love how easy it is to make this chocolate cake and how moist and delicious it is. I also love how adding the pumpkin puree makes this cake more nutritious, without giving any hints that there is any pumpkin in it! It's a simple cake that can be enjoyed as is or easily dressed up for more special occasions and it's going to be a hit from the first bite!

    ~ Lisa.


    Watch How To Make It!

    This video shows how to make it in a rectangular pan, but the process is the same!

     


    Decadent Flourless Chocolate Cake

    This flourless chocolate cake is insanely good and all you need is a mixing bowl and whisk to make it! You will be surprised that no grains, starches, or dairy are needed to make this decadent cake. Easy and delicious, it's perfect for serving up for any gathering or if you just need a chocolate fix! One bite and you will be in chocolate heaven!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Bake time: 45 minutes minutes
    Makes: 8 servings

    Ingredients

    • ⅔ cup dark chocolate chips

    Dry Ingredients:

    • 200 grams blanched almond flour
    • 60 grams unsweetened cocoa powder
    • 27 grams coconut flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Wet Ingredients:

    • 1 15 oz. can canned pumpkin
    • 2 eggs
    • ⅔ cup maple syrup
    • 6 tablespoons extra light olive oil (or any neutral flavored oil)
    • 2 teaspoons pure vanilla extract

    Optional Toppings:

    • Icing sugar
    • Unsweetened cocoa
    • Whipped cream
    • Chocolate shavings
    • Melted chocolate

    Equipment

    • Stainless Steel Wire Whisks
    • 9-inch springform pan
    • 8x8 Baking Pan
    • 9x13 Baking Pan

    Instructions

    • Preheat oven 350F/180C.
    • Place chocolate chips in a microwave-safe dish and microwave for 1 minute to melt. Stir well. Microwave another 15 seconds more, if required, to melt chips completely. Set aside.
    • In a medium bowl, combine the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and salt. Whisk together.
    • In large mixing bowl, combine canned pumpkin, eggs, maple syrup, oil, and vanilla extract. Mix together with a whisk until well combined.
    • Add the dry ingredients to the wet and mix well with a whisk.
    • Add the melted chocolate to batter and stir it in with a spoon or rubber spatula.
    • Pour the cake batter into a parchment lined pan. (See Recipe Notes on pan sizes below.)
    • Bake for 45 minutes or until a toothpick inserted in the middle comes out with crumbs.
    • Let cake cool in pan for at least an hour before attempting to remove it (or just leave it in the pan).
    • Dust with icing sugar or top with whipped cream, if desired.
    • Store leftover cake in the fridge.

    Notes

    • If you want to make the cake less sweet or reduce the carbs even more, you can reduce the maple syrup by half. You can also reduce or eliminate the chocolate, knowing that you will lessen the chocolatey flavor in the cake.
    • If you omit the chocolate chips, your cake will have a slight "fruity" flavor from the pumpkin, but it will not be that strong.
    • You can opt not to melt the chocolate and simply add whole chocolate chips to the batter.
    • In place of chocolate chips, you can simply use dark chocolate bars.
    • Applesauce can be substituted 1:1 for the canned pumpkin.
    • If you use an 8x8 pan for the cake, the sides of your pan should be no less than 2" (5cm) to account for the rise in the cake.
    • You can also use two 9-inch round pans, or a 9-inch springform pan with high sides would also work.
    • Cake tastes great chilled!
    • Top with a sprinkle of icing sugar, cocoa, or a dollop of fresh whipped cream.
    Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

    You Might Also Like:

    • Luscious Lemon Pudding
    • Tea Affogato
    • Double Chocolate Mochi Muffins
    • Top Recipes from 2022

    Reader Interactions

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube

    Welcome to A Day in the Kitchen! This is your one stop kitchen for loads of easy gluten-free recipes for baking and cooking, as well as traditional home-cooked Chinese dishes! Whether you want to try gluten-free baking, are feeling nostalgic for Chinese dishes you had as a kid, or you simply want easy meal ideas, my kitchen cooks it all! It's a great day to cook!

    Read more...


    Quote for the Day

    "Nothing says home like the smell of baking." - Unknown


    Never Miss A Recipe!


    Popular Recipes

    • Easy Homemade Sandwich Deli Meat
    • Cook Eggs In A Rice Cooker
      How To Cook Eggs In A Rice Cooker
    • Easy Iced Milk Tea
    • Japanese Butadon Pork Bowl with chopsticks
      Japanese Butadon Pork Bowls
    • Pan-Fried Crispy Enoki Mushrooms
    • Iced English Tea Latte
    • Korean Sweet Potato Noodles (Japchae)
    • Rice Cooker Salmon and Egg Rice

    Recently Posted!

    • Parmesan Roasted Cauliflower Steaks
    • Asian Ground Beef Rice Bowls
    • Grain-Free Triple Almond Pancakes
    • Creamy Roasted Tomato Soup

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Contact Us

    Never Miss A Recipe!

    A Day in the Kitchen participates in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. If you purchase any item from Amazon by clicking to their site via the affiliate link, it will cost the same to you, but I will receive a small commission.

    Copyright © 2023 A Day in the Kitchen.