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Gluten Free Chocolate Cake

This rich and fudgy Gluten Free Chocolate Cake is naturally flourless, deeply chocolatey, and incredibly moist. Made with simple ingredients, it’s perfect for anyone looking for a GF Chocolate Cake, Dairy Free Chocolate Cake, or a healthier dessert option. Inspired by a classic Chocolate Flourless Cake and Flourless Chocolate Torte, this recipe is easy to make and ideal for special occasions or everyday treats.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 Slices
Ingredients Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 3 large eggs room temperature
  • ¾ cup sugar or sugar-free sweetener
  • ½ cup dairy-free milk almond, coconut, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon gluten-free baking powder
  • ¼ teaspoon salt
  • Optional Add-ins
  • ½ cup dairy-free chocolate chips
  • ½ teaspoon espresso powder enhances chocolate flavor

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large mixing bowl, whisk eggs and sweetener until smooth and slightly pale.
  3. Add oil, dairy-free milk, and vanilla extract. Mix until fully combined.
  4. Sift in cocoa powder, baking powder, and salt. Stir until batter is smooth and lump-free.
  5. Fold in chocolate chips if using.
  6. Pour batter into prepared pan and smooth the top evenly.
  7. Bake for 30–35 minutes, until the edges are set and the center is slightly soft.
  8. Remove from oven and allow the cake to cool completely before slicing.

Notes

This cake firms up as it cools, giving it a classic Flourless Chocolate Torte texture.
For a Sugar Free Chocolate Cake, use a granulated sugar substitute suitable for baking.
Do not overbake; a slightly underbaked center keeps the cake moist and fudgy.
Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.