Gluten-Free Rich Flourless Chocolate Cake
This intensely chocolatey flourless cake relies on whipped egg whites for its light, airy texture while remaining dense and fudgy. Made with vegan butter and no flour, it's naturally gluten-free and perfect for Passover celebrations. The combination of semisweet chocolate and cocoa powder creates deep chocolate flavor, while the careful folding technique ensures a tender crumb. The cake develops a beautiful crackly top during baking and can be served simply dusted with powdered sugar or dressed up with fresh berries and ganache for special occasions.
Ingredients
Instructions
- 1
Preheat oven and grease and line round baking pan with parchment paper
- 2
Add butter and chocolate to heatproof bowl and microwave in bursts until melted, then set aside to cool
- 3
Whisk egg whites until they form soft peaks
- 4
In separate bowl, whisk together egg yolks and sugars until pale and fluffy
- 5
Sift cocoa powder into egg yolk mixture and fold together until combined
- 6
Add cooled chocolate mixture and fold together
- 7
Add egg whites and gently fold until just combined
- 8
Transfer mixture to prepared baking pan and bake until crackly on top and skewer comes out clean
- 9
Leave cake in pan before transferring to wire rack to cool completely
- 10
Optionally dust with powdered sugar and top with fresh raspberries to serve
Tips
Cool the chocolate mixture completely before folding in to prevent deflating the egg whites and ensure proper texture.
Fold ingredients gently to maintain the airy structure from the whipped egg whites for the best rise.
Check doneness with a skewer - it should come out clean but the cake will still feel slightly soft in the center.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered. Dust with powdered sugar just before serving.
Serve at room temperature, optionally dusted with powdered sugar and topped with fresh berries or ganache.
Common Mistakes
Don't overmix after adding egg whites to avoid deflating the batter and creating a dense cake.
Ensure chocolate mixture is completely cool before folding in to prevent cooking the eggs.
Substitutions
FAQ
Can I make this cake dairy-free completely?
Yes, this recipe uses vegan butter and contains no other dairy products, making it naturally dairy-free when using dairy-free chocolate.
What if I don't have an electric mixer for the egg whites?
You can whisk by hand but it will take much longer, about 10-15 minutes of vigorous whisking to achieve soft peaks.
How long will this cake keep?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week.