This chocolate cake forgoes flour without forfeiting flavor. Bake it for your gluten-free friends or for Passover for an unexpectedly decadent treat.

This Flourless Chocolate Cake Solves All Your Dietary Struggles by Evite

Prep Time: 15 min     Cook Time: 35 min     Total Time: 50 min     Yield: 8 servings


  • 4 ounces bittersweet chocolate, chopped
  • 1 stick (1/2 cup) margarine or butter
  • 3/4 cup white granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • Pinch of salt


  • 1

    Preheat oven to 375 degrees and adjust the oven rack to the middle position. Prepare a nonstick 8-inch round baking pan by spraying with nonstick cooking spray and lining with parchment or wax paper cut to the size of the pan.

  • 2

    Melt chocolate pieces and butter together in a metal or glass bowl that fits over a saucepan of simmering water (or use a double boiler), stirring to combine.

  • 3

    Remove bowl from heat and whisk in sugar until combined.

  • 4

    Add eggs and vanilla and whisk well until combined.

  • 5

    Sift in the cocoa powder and add a pinch of salt. Whisk the cocoa powder into the batter until just combined.

  • 6

    Pour batter into prepared pan and place in preheated oven. Bake for 25 minutes or until the cake forms a light crust across the top. Slight cracking is normal.

  • 7

    Cool for 5-10 minutes. To serve, invert the cake onto a plate, then flip over again onto another plate. Dust with sifted cocoa powder and serve with fresh berries.