Easiest Flourless Chocolate Cake

The Easiest Flourless Chocolate Cake is made with 3 whole eggs, chocolate chips, butter, sugar, cocoa powder, and vanilla extract. That’s it! Practically effortless and simple, this flourless chocolate cake (or flourless torte) is a mouthwatering, decadent dessert that bakes in 20 minutes. A magnificent cake to serve for any occasion.

What is a “flourless” cake?

A flourless cake is one that is made and baked without any flour in the ingredients. It is totally gluten-free and safe to consume for those who have celiac disease.

The Easiest Flourless Chocolate Cake to Make…

This easy, decadent flourless chocolate cake is AMAZING! Trust me on this one. After searching high and low for the easiest recipe, I finally stumbled upon this one.

  • Most recipes require too many egg yolks, along with too many steps. But this recipe does not!
  • In fact, this is a recipe that’s incredibly simple.
  • There are only 6 ingredients, plus salt. All pantry ingredients – which I love.
  • It is completely gluten-free and keto-friendly.
  • The texture of this cake remarkably melts in your mouth with every bite.
  • This is a small but very rich-chocolate cake, it is a cross between a molten cake and a brownie.
  • Topped with chocolate ganache, and some fresh raspberries, makes this 8-inch cake one fabulous dessert!

Best of all? …NO-Flourwhat-so-ever! 😉

The Easiest Flourless Chocolate Cake with fresh raspberries on top on a white doily. by 2sistersrecipes.com

Ingredients for this decadent “flourless” chocolate cake…

These are the 6 main ingredients you will need for this easy recipe:

  • CHOCOLATE: mini semi-sweet chocolate chips (or non-dairy chips)
  • BUTTER: choose unsalted, sweet butter. (For DF, use DF butter)
  • EGGS: only 3 whole eggs for the moistest texture.
  • SUGAR: some granulated sugar is needed to make it sweet.
  • COCOA POWDER: unsweetened cocoa powder to give it a rich chocolate flavor.
  • VANILLA: vanilla extract is needed to infuse and add flavor.
2 photos, one photo with ingredients, and a forkful of chocolate cake in the other. by 2sistersrecipes.com

Ok, let’s get started!

How to Make The Easiest Flourless Chocolate Cake?

There are 4 easy steps for making this delicious cake. (*full recipe card, plus Video below!)

1. First, prepare your 8-inch springform cake pan. Cut a piece of parchment paper to fit the bottom of the cake pan. (see my notes and video below and in the recipe card)

2. Next, melt butter and chocolate in the microwave (see my notes below) and whisk until smooth and blended.

First photo is springform cake pan with parchment paper, then clear glass bowl with butter and mini chocolate chips.  by 2sistersrecipes.com

3. Then, add the remaining ingredients, and whisk or stir until the batter is well combined.

4. Pour the cake batter into the prepared springform cake pan and transfer it into your preheated oven.

A clear bowl with sugar, eggs, and cocoa powder added then batter inside a cake pan.

5. Bake the cake at 375 F (200C) for 20-23 minutes, and the cake will inflate, and form a few cracks on top, and the center registers 200 degrees F with an instant-reader thermometer.

FINALLY, allow the cake to cool for 10 minutes. Then loosen the edges with a knife, open the clip, and lift off the “outer ring” of the pan. Allow the cake to cool completely before turning it over onto a cake plate and topping it with ganache. (*complete ingredients inside recipe card below!)

WATCH OUR VIDEO: How to make the Easiest Flourless Chocolate Cake? (1 minute!)

For Dairy-Free Options:

  • Chocolate Chips: Use dairy-free chocolate chips
  • Butter: Use a substitute for butter, any brand for DF butter
  • For The Ganache: use coconut milk or coconut cream
Easiest Flourless Chocolate Cake by 2sistersrecipes.com

I made this cake twice! So, here are my Baking Tips and Notes:

  • All ovens vary, so keep an eye on the cake while baking.
  • Do not overbake this cake. If you overbake it too much, the crust on top will form cracks. If that happens – it is ok, but keep in mind, the edges will be hard and crumble when slicing.
  • Also, while baking, the cake will “inflate” (like a soufflé) and will form a thin crust, and even some cracks on top. But when you remove it from the oven, the top will slowly deflate.
  • It’s best to allow the cake to cool completely before adding the ganache on top.
  • To help speed things up, I always put the cake in the refrigerator for at least 20 minutes to cool before glazing.
  • Then add the ganache on top and allow the glaze to set before serving.
  • It’s BEST served at “room temperature” and the same day you make it.

Options for serving…

You can easily serve this flourless chocolate cake with any of these additional options:

  • powdered sugar sprinkled on top
  • fresh sliced strawberries and mint leaves
  • a side of whipped cream or homemade whipped cream
  • fresh raspberries on top (as in the photo)
  • or with a scoop of vanilla ice cream on the side (it’s the best!)

Does flourless chocolate cake freeze well?

This cake freezes OK. It can be thawed overnight in the refrigerator. Wait to dust the cake with powdered sugar or decorate with fresh raspberries until you’re ready to serve. It stays fresh kept chilled in the refrigerator for up to four days.

…Don’t forget to PIN it!

Easiest Flourless Chocolate Cake by 2sistersrecipes.com

Looking for additional gluten-free desserts? …try these:

Yield: 8 to 10 servings

Easiest Flourless Chocolate Cake

The Easiest Flourless Chocolate Cake with fresh raspberries on top on a white doily. by 2sistersrecipes.com

The Easiest Flourless Chocolate Cake is made in one bowl with 3 whole eggs, chocolate chips, butter, sugar, cocoa, and vanilla extract. Incredibly easy and simple! It is gluten-free, and keto, and it bakes in 20 minutes! An ideal dessert to serve all year long!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  • 1/2 cup (1 stick, 8 Tbsp.)(113g) unsalted butter - cut into pieces
  • 1 cup (240g) of semi-sweet "mini" chocolate chips or regular chips
  • 3/4 cup (151g) of granulated sugar
  • 1/4 tsp. of salt
  • 2 tsp. vanilla extract
  • 3 large eggs
  • 1/2 cup (62g) unsweetened cocoa powder (or Dutch process cocoa powder


  • 3/4 cup semi-sweet chocolate chips or chopped chocolate
  • 1/4 cup of half and half (or heavy cream)
  • fresh raspberries - to decorate on top


  1. Preheat the oven to 375 degrees F (200C). Lightly spray the bottom and sides with cooking spray and an 8-inch springform cake pan. Then cut a piece of parchment to fit the bottom of the pan, and lightly spray the parchment paper. Set aside.
  2. MAKE THE CAKE: Place the mini chocolate chips and butter in a microwave-safe bowl, and heat for 30 seconds intervals until the butter is melted and the chocolate chips are glossy and softened. Stir until the chocolate and butter are fully blended.
  3. Next, add the sugar, salt, and vanilla extract. Stir the mixture until well blended.
  4. Then add the eggs and cocoa powder and use a whisk or fork to vigorously stir in the eggs and cocoa until the mixture is well blended and no lumps are visible.
  5. Spoon the cake batter into the prepared 8-inch cake pan and smooth the batter with the back of the spoon or spatula.
  6. BAKE the cake for 20 to 23 minutes, until the top will inflate and form a thin crust, or it registers at least 200 degrees F on an instant-read thermometer inserted in its center.
  7. Remove from the oven and allow the cake to cool in the pan for 10 minutes. Use a table knife to slide around the edges of the pan. Open the latch and remove the pan ring. Allow the cake to cool completely before turning it over onto a cake plate. NOTE: when you turn it over, the top will now be on the bottom. (See my notes below).
  8. Once the cake is cooled, you can carefully turn it onto a cake plate or serving plate. (See my notes below) Remove the parchment paper.
  9. MAKE THE GANACHE: While the cake is still cooling, prepare the chocolate ganache. Pour half and half into a microwave-safe bowl, and heat the cream in the microwave for 30 seconds, until it is very hot. Add the chocolate chips and stir until completely melted.
  10. Spread the chocolate ganache on top of the cooled cake. Place the cake into the fridge for at least 15 minutes or more to set it.
  11. Decorate with fresh raspberries or fresh strawberries on top. Slice the cake into slices, and serve with powdered sugar on top.
  12. Serves 8 to 10


*See our Video or Photos in the post.

An easy way to turn over the cake? The cake must be cooled (or it will fall apart). The best way to turn the cake over is to carefully place a cake plate directly on top of the cake.

NEXT, gently hold the plate down with the palm of your hand, then lift up the cake with your other hand and carefully flip it over onto the cake plate. Remove the bottom cake pan and parchment paper, and now it is ready to glaze.

It's BEST served at "room temperature" and the same day you make it.

You can easily serve this flourless cake with either fresh berries, whipped cream, or a scoop of ice cream on the side. It's amazing!

Nutrition Information:


10 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 180Total Fat: 11.6gCarbohydrates: 18.8gFiber: 1.6gSugar: 16.3gProtein: 2.9g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

That’s it, friends! Any questions? … ask away!

If you tried our Easiest Flourless Chocolate Cake, let us know and leave a comment.  Snap a photo and share it on Pinterest, or on Instagram, tag us #2sistersrecipes and @2sistersrecipes.  So we can see your creations!  🙂

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 For more delicious recipes, follow us on Facebook, Instagram, and on Pinterest!  The recipe was adapted from King Arthur Flour.

Thanks for stopping by…

Happy and Healthy Baking! 🙂

xo anna and liz

anna and liz selfie

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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  1. This looks amazing. Your flourless chocolate cake is a fantastic dessert when entertaining-even better, its not to complicated. Love it. Thanks for sharing.

    1. Thank you so much! This cake turned out better than expected… it’s a winner! Thanks again. 🙂