Rich, fudgy and naturally gluten free, this chocolate cake is a firm favourite in our house. It came about because a family member is coeliac, and once we perfected the recipe, everyone wanted it — coeliac or not. No flour, no fuss, just melted chocolate, eggs and sugar folded together into a cake that’s dense, chocolatey and ready to dress up however you like.
It’s a brilliant one to keep in your back pocket for birthdays, dinner parties, or whenever you need a gluten-free option that doesn’t taste like a compromise. Serve it simply dusted with icing sugar, or go all out with whipped cream and fresh raspberries.
Flourless, Gluten-Free Chocolate Cake Recipe
Ingredients
- 175g / 6oz chocolate (milk or dark)
- 5 large eggs, separated
- 175g / 6oz caster sugar
- Small carton of whipping cream
- Punnet of raspberries (strawberries or blueberries work well too)
- Icing sugar, for dusting
Method
1. Heat the oven to 180°C. Grease and line an 8-inch cake tin and set aside.
2. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Make sure the bowl doesn’t touch the water, or the chocolate can turn grainy. Once melted, set aside to cool slightly.
3. Add the egg yolks and sugar to the cooled chocolate and mix well until pale in colour.
4. Fold the chocolate mixture together until fully combined.
5. In a separate, clean bowl, whisk the egg whites until they form stiff peaks.
6. Gently fold a quarter of the egg whites into the chocolate mixture until no white streaks remain, then fold in the rest of the egg whites carefully to keep the mixture light.
7. Pour the batter into the prepared tin and bake for approximately 25 minutes, or until firm to the touch.
8. Leave the cake to cool in the tin on a wire rack for 10 minutes, then remove from the tin and leave to cool fully.
9. Serve dusted with icing sugar, topped with whipped cream and fresh raspberries.
Tip: This recipe also works beautifully as a Swiss roll — simply bake the mixture in a shallow, lined tray tin, then spread with whipped cream and raspberries before rolling.
Frequently Asked Questions
Is this cake suitable for coeliacs?
Yes — this recipe contains no flour, making it naturally suitable for a gluten-free diet. As always, check the label on your chocolate to confirm it’s gluten free, since some brands are processed in facilities that also handle wheat.
Why does the cake need to be made with separated eggs?
Whisking the egg whites separately and folding them in gently is what gives this cake its light, mousse-like texture despite having no flour. Be careful not to knock out the air when folding.
Can I use dark chocolate instead of milk chocolate?
Yes, both work well. Dark chocolate will give a richer, more intense flavour, while milk chocolate makes for a sweeter, softer-tasting cake.
How should I store the cake?
Keep it in an airtight container in the fridge, and bring it back to room temperature before serving for the best texture.
Can I freeze it?
This type of cake freezes reasonably well without the cream and fruit toppings. Add fresh cream and berries after defrosting, just before serving.
You May Also Enjoy
Have you got a favourite gluten-free chocolate cake recipe of your own? We’d love to hear about it — leave a comment below and share your tips with other parents.
Save This for Later
Love a recipe you can come back to? Bookmark this page or save it to your recipe folder so it’s ready the next time you need a gluten-free treat for a birthday, bake sale or family gathering.
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