Rich and decadent are the best words to describe this gluten free flourless chocolate cake recipe. On Passover you would be hard pressed to find a more chocolatey dessert than this one. This recipe is dairy free and pareve and is best served with mixed berries and non-dairy whipped cream.
Make this cake with only 5 ingredients
Chocolate cake normally has a high gluten content from the flour that is used to make it. On Passover (or if you have a gluten dietary restriction) we have to find other ways of getting a chocolate fix. This gluten free flourless chocolate cake recipe takes out the gluten and stays super chocolatey with only 5 ingredients! This gluten free dessert has a more concentrated chocolate flavor that is way more intense than traditional chocolate cake.
A Step by step guide to making this recipe
Time needed: 45 minutes.
Gluten free flourless chocolate cake step by step
- Melt the butter
Melt the non-dairy butter over a low flame in a double boiler. You do not want it to burn.
- Add chocolate pieces
Keeping a low flame, add the baking chocolate pieces to the double boiler and stir until melted.
- Add sugar
Turn off the flame and stir in the sugar.
- Add cocoa powder
Stir in the cocoa powder.
- Stir in the eggs
Make sure that the flame is off and the mixture has cooled for a minute or two and stir in the eggs. If the flame is on, the eggs may cook and the cake will not bake properly.
- Line the bottom of the pan with parchment paper
Cut the parchment paper to fit the bottom of the spring form pan. The best way to do this is to take the bottom of the pan and place it on top of a square of parchment paper. Then take a pen or pencil and trace around the edge of the pan bottom. Finally, cut out the traced circle, reassemble the pan, and place the circle inside of the pan.
- Pour batter
Pour the batter into the spring form pan and smooth down with a spatula. Make sure that there are as few peaks on the surface as possible.
Bake at 350ºF for 35 minutes.
- Cool and serve
Cool and serve.
No, but it will last longer if it is refrigerated. Cover tightly so it does not dry out and store in the fridge or a cool dry place. It will keep for 5-6 days refrigerated, less on the counter. You can also make the cake in advance and freeze it. When you are ready to serve the cake, thaw for 2 hours before serving.
It has a much denser texture than traditional chocolate cake because of the lack of flour. The consistency is almost brownielike. Because it is denser, it has a more intense chocolate flavor that can be described as fudgy and smooth. Bottom line, it tastes amazing!
I don't think that any chocolate cake can be considered health food. That being said, there are no trans fats or preservatives in this recipe and it can be enjoyed in moderation along with a balanced diet.
The cake gets its dense body from the eggs and melted chocolate. This is also what gives it the chocolate fudgy taste. The recipe also contains non-dairy butter substitute, cocoa powder, and sugar. That's it!
Yes you can...and you should. Traditional chocolate cake uses flour which is considered chometz but this cake leaves it out making it kosher for Passover and gluten free!
More Passover recipes like this one
Gluten Free Flourless Chocolate Cake
- spring form pan
- 1 cup non-dairy butter substitute
- 8 oz semisweet chocolate chopped
- 1 ¼ cups sugar
- 1 cup unsweetened cocoa powder
- 6 egg lightly beaten
- Preheat oven to 350ºF. Line 9" springform pan with parchment paper on bottom and grease sides liberally.
- Using double boiler or large saucepan over low heat, melt non-dairy butter substitute. Add cut up chocolate and stir until melted. Remove from heat.
- Sift in cocoa powder and sugar. Whisk to completely combine.
- Add in beaten eggs and whisk until well blended.
- Pour batter into prepared pan and back for 35 minutes. Cake should be almost completely firm when done. Do not overcook.
- Allow cake to cook in springform pan over a wire rack. To remove from pan, run a knife around the inside perimeter of the pan to ensure no part of the cake is sticking to the sides.
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