This flourless chocolate cake is a naturally gluten-free chocolate cake recipe that's moist, rich, and delicious. It's packed with fudgy, dark chocolatey sweetness, and made with quinoa in the blender!
This luxurious flourless chocolate cake is unlike most recipes you'll find. It's as rich as any chocolate cake recipe, made without flour or dairy. This cake uses quinoa, cocoa powder, and coconut cream to create a decadent, moist, protein-packed dessert that's popping with flavor.
My flourless dark chocolate cake recipe is perfect if you're just getting started with gluten-free baking. It's an easy recipe, and the cake doesn't taste like it's missing flour. Quinoa is the secret ingredient: Not only does it replace the flour, but the nutty flavor really complements the dark chocolate!
Why Bake a Flourless Chocolate Cake?
- Naturally gluten-free, and also dairy-free. Quinoa is a high-protein boost that takes the place of flour in this cake. This, plus a few simple ingredient swaps work together to create a dessert that's irresistible for chocolate lovers.
- Minimal hands-on time. Like my chocolate donuts and chocolate baked oatmeal, the batter for this cake comes together in minutes using the blender. Just mix, then bake!
- Rich and fudgy. I love this recipe because even though it skips some classic cake ingredients, it doesn't sacrifice any of the richness that I love in a homemade chocolate cake. It's moist and unbelievably fudgy, maybe even more so than a cake made with flour.
Ingredients You'll Need
Scroll down to the recipe card at the bottom to see the exact measurements for each ingredient.
- White quinoa – The quinoa is what makes this a gluten-free cake recipe, as it takes the place of the flour.
- Coconut cream – Coconut cream is thicker than coconut milk, and will make the cake a little bit more fudge-like.
- Eggs – Eggs give this flourless cake structure. I haven't tried this recipe with flax eggs yet. If you do, I'd love to know in the comments.
- Vanilla extract – Always try to find a vanilla extract that is 100% extract and contains no artificial flavors.
- Melted vegan butter – Make sure you cool the vegan butter before using it.
- Sugar – I use granulated sugar.
- Unsweetened cocoa powder – I recommend natural unsweetened cocoa powder.
- Baking powder and soda – This cake uses both for a light, fluffy rise. Make sure your leavening isn't past its expiration date!
- Cayenne pepper – Don't worry, the cayenne won't make your cake spicy. It adds a little heat that complements the dark chocolate.
How to Make Flourless Chocolate Cake
This gluten-free cake has a complex flavor, but it's very straightforward to make. Here's what you'll do, step by step.
- Prep your workstation. Set the oven to 350ºF, then grease and line your cake pan.
- Prepare the quinoa. Meanwhile, cook your dry white quinoa on the stovetop until tender. See how to cook quinoa.
- Mix the wet ingredients. Now, use a food processor to combine the coconut cream, eggs, vanilla, quinoa, and vegan butter. Blend until smooth.
- Add the dry ingredients. Blend the sugar, salt, cocoa powder, baking powder, baking soda, and cayenne pepper with the wet ingredients. Combine until the batter is smooth. At this point, you can taste the batter to see if it needs more cayenne.
- Bake. Pour the batter into the prepared cake pan. Bake the cake at 350ºF for 27-33 minutes. When a toothpick comes out clean when inserted into the middle of the cake, it's done.
- Cool and serve. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with your favorite toppings.
Expert Tips
These tips will ensure that your flourless chocolate cake comes out perfectly each time.
- Don't overbake. The residual heat in the cake will bake it for a few minutes after you take it out of the oven. It's fine if the middle of the cake looks a little soft, as long as a toothpick comes out clean when inserted. It will firm up as it cools.
- Don't overmix. When mixing the ingredients in the food processor, make sure they're well-combined, but don't blend for longer than necessary. If you overblend the ingredients, they can begin to separate or change texture.
- Cool the ingredients before using them. This recipe calls for melted vegan butter and freshly cooked quinoa. For best results, make sure both of those ingredients have cooled to room temperature before making the batter. If you make the batter while these ingredients are still hot, they could begin to cook other ingredients and disrupt the cake's texture.
Serving Flourless Dark Chocolate Cake
This gluten-free, dairy-free flourless chocolate cake is fantastic on its own, but it's all the better with toppings. I like to sprinkle mine with cinnamon, cocoa powder, or powdered sugar. Fresh fruit is also a nice touch that cuts the richness of the dark chocolate. I recommend fresh berries!
And of course, chocolate cake and ice cream are a timeless combination. This cake goes wonderfully with vegan banana ice cream or coconut whipped cream.
How to Store
- Store in an airtight container. It's best to store this flourless dark chocolate cake covered in the fridge. You could also keep it in a cake carrier at room temperature. Stored airtight, it lasts for 1-2 days.
- Freeze. You can store this chocolate cake in the freezer for 4-6 months. For best results, wrap it in plastic wrap to avoid freezer burn, and then place the cake in an airtight bag. Take the cake out of the freezer ahead of time so that it can thaw at room temperature.
More Chocolate Dessert Recipes
Try more of my favorite vegan chocolate dessert recipes!
Flourless Chocolate Cake
Ingredients
- 1/2 cup white quinoa
- 1/4 cup coconut cream
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon melted soy-free vegan butter, cooled
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper, (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9" round or square cake pan and line with parchment paper.
- In a medium pot, combine the quinoa and 1 cup of water. Bring to a simmer, reduce the heat to low, cover, and cook for 10-12 minutes, until the grains are tender and the water is absorbed. Transfer to a bowl and cool.
- In a food processor or high-speed blender, combine the cooled quinoa, coconut cream, eggs, vanilla, and butter until smooth.
- Add the sugar, cocoa powder, baking powder, baking soda, salt, and cayenne pepper (if using). Blend until smooth and thick, like brownie batter, scraping down the sides as necessary to incorporate fully. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.
- Pour the batter into the prepared baking dish and spread it into an even layer. Bake in the center of the oven for 27-33 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer the cake to a wire rack to cool completely. Serve warm and top with fresh fruit and a sprinkle of cinnamon, cocoa powder, or powdered sugar.
Nutrition
