Flourless Dark Chocolate Cake
This Flourless Chocolate Cake is the best of both worlds: it's packed with rich chocolaty sweetness, but also protein! What could be better than a gluten-free chocolate cake recipe that's moist, rich, and delicious, but also healthy?
This luxurious dark chocolate cake is unlike most recipes you'll find. It's as rich as any chocolate cake recipe, but also healthy! This cake is gluten-free and dairy-free, and uses quinoa to create a decadent dessert that's popping with flavor.
Prior to my life as a healthy gluten-free girl, I loved baking cakes. Cake out of a box topped with delicious funfetti icing was my thing. I am happy to say that I've put those times behind me and have discovered the new, glorious world of gluten-free cake baking. Baking a gluten-free cake from scratch isn't just healthier, but it's a lot more satisfying and delicious, too.
My flourless dark chocolate cake recipe is perfect for someone who is just trying out gluten-free cooking. It's an easy recipe, and the cake doesn't taste like it's missing flour. Quinoa is the secret ingredient and brings superpower health qualities as well as an amazing flavor. The nutty flavor of the quinoa really complements the dark chocolate! If you've been hesitant to dip your toes into gluten-free baking, this moist, protein-packed recipe is a great place to start.
Gluten-free cooking is easy, healthy and fun. Enjoy it!
What You'll Need
This dark chocolate cake recipe has some unique ingredients. They all work well together to create a dessert that's both healthy and irresistible for chocolate lovers. 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.
- 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.
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Cayenne pepper – Don't worry, the cayenne won't make your cake too spicy. It just adds a little heat that complements the dark chocolate.
How to Make Flourless Dark Chocolate Cake
This gluten-free cake has a complex flavor, but it's very straightforward to make. Here's what you'll do.
- Prep your work station. Set the oven to 350F, then grease your cake pan and add parchment paper to the bottom of the pan.
- Prepare the quinoa. Cook your dry white quinoa on a stove top.
- Mix the wet ingredients. Use a food processor to combine the coconut cream, eggs, vanilla, quinoa, and vegan butter.
- Add the dry ingredients. Mix 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, and bake the cake 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 until completely cooled. Serve with your favorite toppings.
Tips for the Best Chocolate Cake
These tips will ensure that your flourless dark chocolate cake comes out perfectly each time.
- Don't over bake. 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 over mix. When mixing the ingredients in the food processor, make sure you don't over mix. Use the food processor to combine all of the ingredients together, but don't use it for much longer than is necessary. If you over mix your 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 texture.
How to Serve
This gluten-free, dairy-free chocolate cake is fantastic on its own, but you can have fun with it by adding toppings. I like to sprinkle mine with some cinnamon, cocoa powder, or powdered sugar. Adding fresh fruit is a great touch, because the fruit will cut the richness of the dark chocolate. I recommend fresh berries! And of course, chocolate cake and ice cream is a timeless combination, and this dessert goes wonderfully with vegan banana ice cream or coconut whipped cream.
How to Store
It's best to store this healthy dark chocolate cake at room temperature, as it will harden a bit in the fridge. If you put the cake in an airtight container, it will last for 1-2 days. You can place it in the oven set to a low temperature if you want to re-heat it before eating the leftovers.
Can This Cake Be Frozen?
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.
Flourless Chocolate Cake
- 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)
- 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.