Flourless Chocolate Cake {Gluten-Free, Dairy-Free}

Flourless Chocolate Cake recipe is a decadent, fudgy, gluten-free, dairy-free cake with refined sugar-free options. Top it with a dairy-free chocolate ganache and it’s ready to impress.
Flourless Chocolate Cake recipe {Gluten-Free, Dairy-Free}

Flourless Chocolate Cake Recipe

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Think chocolate. Delicious chocolate cake with an even more delicious, fudgy, creamy chocolate ganache, topped with a sweet and delicious strawberry.

The bomb diggity bomb, guys. Seriously.

What is more bomb diggity is this cake is 100% flourless, gluten-free, and dairy-free.

Awesomesauce, right?

This gluten-free flourless chocolate cake with double the chocolate is something I’ve had on my “Must Make” list for a while. You would think that because it is my job to make food and share it, I’d run out of things I want to make, right? Simply not true. How is that possible?

It’s kind of a blessing and a curse at the same time. Once I perfect a recipe, I’ll make it again once in a while, but it’s generally onto another recipe to master.

This cake, however, will be an exception to that rule. It will be made at every single possible occasion.

Gluten-free individuals: We can be gluten-free and eat our cake, too! Best day of my life.

Flourless Chocolate Cake recipe {Gluten-Free, Dairy-Free}Top a decadent slice of this cake with a couple perfectly sweetened strawberries, raspberries OR (if you are feeling especially naughty) a scoop of vanilla ice cream.

Ice cream is like hot chocolate to me—it’s a super duper treat.

In the summer though, and while training for the last couple half marathons, my super-duper treat turned into an almost every weekend event. Frozen Yogurt places, you are my kryptonite. Mix that with running 10-11 miles, burning 1400 calories, and my body is practically dragging me to the nearest FroYo.

This gluten-free flourless chocolate cake has the same effect—it has super powers over me.

Make it for a special occasion (like say, Valentine’s Day) to make sure you have something to share with that special someone. Best if you have multiple people to share this with.

Otherwise, you’ll find yourself with the whole pan, fork in hand, watching Big Bang Theory . . .

It happens.

Only problem, I’m currently not training for a race . . .

Note to self: Sign up for a race so that I can keep eating this cake every weekend.

Flourless Chocolate Cake recipe {Gluten-Free, Dairy-Free}This flourless cake was mastered in a pinch. I made 3 of these cakes in one night, two of which ended up in the trash, but I was determined. 

Lately, I’ve found myself making food for not just R and me, but friends and family. I put together a tapas dinner for my mother on her birthday (which included this cake)dinner for my sister and friends when we were in Tennessee, and then this weekend we are having friends over to our home.

Here are the allergies / food preferences between us all:

  • Gluten-Free
  • Minimal Dairy
  • No Meat / Fish
  • No Mangos
  • No Cumin

Like Barney Stinson from How I Met Your Mother says, “Challenge Accepted”.

I’ll make sure to share what I come up with on Snapchat. You aren’t following me on Snapchat yet? I’m obsessed with Snapchat. (username: veggiebalance)

I have kind of fallen in love with the tapas dinner style for entertaining. Multiple little dishes with multiple little bites of delicious food? Count me in.

This flourless chocolate cake will be making another appearance this weekend.

Flourless Chocolate Cake recipe {Gluten-Free, Dairy-Free}Extra Fudgy.

Creamy Chocolate Ganache.





Gourmet Gluten-Free Flourless Chocolate Cake will wow your guests.

Or, if you are making it just for yourself, I don’t blame you; I would (and have) too.

Top it with a fresh strawberry though; we need some fresh fruit in the mix to make it ultra-healthy. 😉

Flourless Chocolate Cake recipe {Gluten-Free, Dairy-Free}

Tips for this delicious Flourless Chocolate Cake.

  • It is best if made in a springform pan – I have not tested it in a normal cake pan.
  • This was made with both varieties of my favorite gluten-free and dairy-free chocolate chips: Mini Variety or Dark Chocolate Chips
  • This cake is extremely rich : You do not need a huge slice of it to be satisfied. Nutrition Facts are based on smaller portioned sizes for this reason.

4.5 from 2 reviews
Flourless Chocolate Cake {Gluten-Free, Dairy-Free}
Prep time
Total time
Flourless Chocolate Cake recipe is a decadent, fudgy gluten-free and dairy-free cake with refined sugar-free options. Top it with a dairy-free chocolate ganache and it's ready to impress.
Recipe type: Dessert
Serves: 16 slices
Flourless Chocolate Cake
Chocolate Ganache
  • ¾ cup chocolate chips
  • 4 Tablespoons butter or dairy-free butter
  • 3 Tablespoons unsweetened original almond milk
  1. Preheat oven to 350 F
  2. Prepare a 8 inch springform pan by lining the bottom with a circle of parchment paper. Grease the sides of pan with a thin coat of butter. Wrap the outside of the pan with 2 sheets of aluminum foil and set into a pan larger than the springform pan. Bring a kettle to boil or ready a pot of boiling water.
  3. n a large mixing bowl add 6 eggs and sugar. Whisk or using a Mixer, beat eggs at high speed until they double in size. (Be patient, if you doing this by hand it might take at least 7 minutes) .
  4. In a microwave safe bowl add chocolate chips and butter. Microwave on high, every 30-seconds stirring in between until they are melted.
  5. Fold melted chocolate into eggs.
  6. Add vanilla extract, ½ of the cocoa powder, and salt.
  7. Continue to fold until mostly combined, add remaining cocoa powder.
  8. Be careful to not over mix the batter and allow it to loose its volume.
  9. Pour cake mix into springform pan.
  10. Place large pan and springform pan into oven. Carefully pour in enough boiling water to come at least halfway up the sides of the springform pan.
  11. Bake for 35-40 minutes or until cake forms a thin crust. Cake should be firm in the middle when done and almost resemble the crust of a brownie. Pull cake out and allow to cool to room temperature before removing the springform sides.
  12. Meanwhile while the cake is cooling you can make the chocolate ganache. Melt the chocolate chips and butter in a microwave safe bowl stirring every 30 seconds until chocolate and butter are melted. Stir in almond milk.
To frost with the ganache:
  1. Carefully remove the sides of the springform pan, flipping the cake upside side to carefully peel off the parchment paper. Place cake onto serving platter. Spoon warm chocolate ganache over cake.


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25 thoughts on “Flourless Chocolate Cake {Gluten-Free, Dairy-Free}

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  3. Rebecca

    I made this, it looked exactly like yours! I have a few questions. How do you prevent water from getting into the springform pan? That’s what happened to mine and the spongy cake sopped it up. Putting it the fridge helped it dry out after a day or two. (I just ate the first inch & left off the bottom couple of centimeters.) Also, before I had to be dairy & gluten free, my specialty was making truffles. I wanted the top to look smooth & pourable like a true ganache, but mine turned out just like yours, spreadable & not visually perfectly smooth. Know what I mean? It still tasted smooth though! I’m just wondering if you know what causes the microscopic “lumps” in the df ganache? Could it be the soy milk? I guess I’m being a visual perfectionist, missing the old days of perfect looking traditional desserts. Let me also say that I mean these questions out of curiosity from one expert to a student. The only suggestion is that I would have added a bit more sugar. It was still rich, but a bit on the bitter side for me. But still, my family and I ate it & enjoyed!! Thank you for this recipe! It met my needs & cravings!!

    1. Lindsay Post author

      Hi Rebecca! So glad you enjoyed it, it’s a huggggggge favorite of mine personally. 🙂

      As far as water getting into the springform pan. Wrap that baby with aluminum foil and don’t be stingy with the foil. 😉 I should make a video to explain, but the best way I can explain it is making sure when you are wrapping the foil, place the foil down on the counter creating ‘X’ or * with two-four sheets (depending on the size of your foil). Place the springform pan onto the sheets and fold the edges around the pan. There should be at least 1-2 inches around the pan on both sides from a single sheet of foil. (Hope that makes sense)

      I’ve found this way has been my ticket to avoid water getting into the pan. ALSO – make sure you are pouring the water verrrrry carefully into the second pan as I’ve accidentally poured right INTO the aluminum foil seal before. #FAIL

      As far as the ganache I TOTALLY agree. I think it’s definitely the dairy-free substitutions that cause this difference. I find the almost same thing happens with frosting when making it dairy-free vs. dairy version.

      Again, so glad you enjoyed it and thanks for stopping by! 🙂

  4. cassie

    I went ahead and made this paleo and it turned out wonderfully! I subbed primal chocolate for the chocolate you used, coconut butter (not coconut oil they’re different for anyone wondering) and raw honey (though I assume maple sugar would work fine as long as you’re getting it from a reliable source) I also used raw cacao powder and paleo vanilla extract. This was amazing!!!! sometimes its’ really hard for us restrictive diet people to hold to our healthy eating when we’re missing out on little treats! this definitely made a world of difference but as you said it is VERY rich! Thank you for the wonderful recipe. This will be used a lot.

  5. Hannah

    Wow this is an awesome recipe. Just made it for my husband’s family as we celebrate his birthday! Do you recommend refrigerating leftovers? Is it best served cold or warm? Thank you!

    1. Lindsay Post author

      So glad you enjoyed it! We love it too! I have refrigerated and not refrigerated this recipe. The the amount of eggs in it I was a little leery leaving it out lol but have ate it without it being refrigerated and it was perfectly fine. I personally love serving it warm or taking the leftovers and microwaving them. My husband on the other hand likes it cold or room temp, so I think it’s personal preference. 🙂

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    1. Lindsay Post author

      Cooking it in the water bath helps the cake from baking and also helps retain even more moisture it in. I’ve personally never cooked it without the water bath before but would be curious if anyone else tried it without it and how it turned out. We all know those times too well when you are out of foil (happens to me all the time).

  7. Bonnie Brunner

    Made this cake for my mother who is gluten and lactose intolerant. I used coconut milk in place of the almond milk. This cake was a hit!!! Everyone loved it!!! I’m now asked to make it regularly!! Thanks for the great recipe.

  8. Angie

    I have tried this recipe THREE times and every time I get water into the cake. Which is both disappointing and expensive. This time I used 1/2 a roll of foil to put on 3 layers of criss crossed foil like you said above.

    Would it work to put the water in separate containers next to the cake? When I make cheese cake I just use a separate pan in the oven.

    I really want this cake to work but I can’t keep having this happen!

    1. Lindsay Post author

      Oh man! So disappointing! I’ll be honest that this totally happened to me the first time I made this type of recipe, but then I began building the foil around like a fortress. Couple ideas, perhaps your springform pan seal is slightly loose compared to mine. Have you thought about trying to make this in a normal cake pan? Still do the water bath around the normal cake pan but I think it would work. I’m afraid it might be slightly harder to get out of the pan, but if you liberally grease the pan and wait for the cake to fully cool it should work. It’s totally worth a try to make it in with separate containers like when you make cheese cake, I’ve just personally never tried it this way. Hope this helps! I hope we can get it to work for you too! 🙂

    1. Lindsay Post author

      I personally haven’t tried this but ghee and butter have similar properties so I definitely think it might work just fine.

  9. Joanne

    I plan to make this cake today for a gluten and lactose free friend. I plan to use foil and crock pot liners to keep the batter water free. I will use the foil for its insulating factor. Then I will place the foil-lined cake pan into the slow cooker plastic bag used in crock pots to reduce cleanup in the crock pot. Roll the edges of the bag down to keep the bag open at the top to let the cake so the batter does not steam instead of bake. Good luck to everyone!

    1. Lindsay Post author

      I love your idea with the slow cooker lining! I’ve somehow mastered it with foil but the first couple times when I had problems with the water this would be been a GREAT idea. Thank you for sharing and hope you enjoy it! 🙂

  10. julee

    Instead of the dairy free chocolate chips/bar could I substitute more cocoa powder and something DF like earths balance or coconut oil?

    1. Lindsay Post author

      I’m afraid I’m not sure what the outcome would be with those substitutes but you are more than welcome to try and report back for everyone else 🙂

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