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A chocolate cake decorated with Brazil nuts
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5 from 8 votes

Flourless Chocolate Cake Recipe

Our Flourless Chocolate Cake is a gluten-free, healthy dessert that can be served warm with ice cream or frozen yogurt. Or, you can top it with chocolate glaze and Brazil nuts. If you are allergic to nuts, you can use another type of flour.
Course:Dessert
Cuisine:Brazilian
Keywords:flourless cake recipe, flourless chocolate cake, flourless chocolate cake recipe, nut cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 people
Calories327 kcal
Cost $1.00 per person

Equipment

  • 1 mixer
  • 1 Mixing bowl
  • 1 9-inch (23 cm) springform pan

Ingredients

For the chocolate nut cake:

  • 5.07 fl. oz soybean or vegetable oil 150 ml, plus more for greasing
  • 1.8 ounces unsweetened cocoa powder sifted, 50 g
  • 4.2 fl. oz boiling water 125 ml
  • 1 tablespoons pure vanilla extract
  • 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
  • ½ teaspoon baking soda
  • teaspoon salt
  • 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
  • 3 large eggs at room temperature

For the chocolate glaze:

  • 9 ounces dark or semi-sweet chocolate chips 255 g
  • 3 tablespoons soybean or vegetable oil

For garnishing:

  • Chopped and/or whole Brazil nuts or any other of your choice optional

Instructions

  • To prepare the flourless chocolate cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
    springform palm greased with oil and lined with parchment paper
  • In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
    two photos, one showing chocolate being whisked in a bowl and another with dry ingredients combined in a bowl
  • In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
    three photos showing eggs being beat with sugar and oil and then mixing in cocoa and nut mixture
  • Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
    choco nut cake batter poured in a springform pan
  • Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
  • For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until the chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
    chocolate chips in a bowl being melted and stirred with a whisk
  • Pour over the cool, unmolded cake...
    chocolate glaze being poured over chocolate nut cake
  • and sprinkle chopped nuts on top if desired. Enjoy!
    choco nut cake sprinkled with nuts on top

Recipe Notes

STORAGE:
  • Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days.
  • Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!

Nutrition

Calories: 327kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 280mg | Fiber: 3g | Sugar: 24g | Vitamin A: 59IU | Calcium: 94mg | Iron: 1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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