Laura Friendly Flourless Chocolate Cake

Happily Gluten and Dairy FreeFlourless Chocolate CakeLaura Friendly

I had a specific request this week from my Special Man Friend: “Please Make Cake.” So I did. I made a rich and delicious Flourless Chocolate Cake. A Flourless Cake seems impossible… but it’s not. Why this works? Cocoa powder contains both starch and fiber, which gives it the ability to act like flour in baking.

Reasons I love this cake: It’s easy. It isn’t suppose to look pretty (and beauty is in the eye of the beholder anyway). It’s delicious, rich and brownie-like. It’s gluten-free & dairy-free.

Flourless Chocolate Cake
by Laura Friendly
Start to Finish: 1 hour
Serves: 8 to 12

  • 6-oz. semisweet vegan dark chocolate, chopped
  • 1 stick (1/2 cup) vegan butter
  • 8 large eggs, chilled
  • 1-1/2 cups sugar
  • 1/2 cup high quality cocoa powder
  • 1 tbsp vanilla
  1. Preheat oven to 325º F. Butter the bottom and sides of a 9-inch nonstick springform pan, set aside. note: Using a high quality springform pan is recommended. The seal needs to be tight, otherwise the batter will drip through.
  2. In a microwave safe bowl, melt chocolate and vegan butter. Whisk together well and allow to cool slightly.
  3. In a large bowl beat eggs for 5-minutes, on medium speed, until bubbly and light. (I use my KitchenAid Stand Mixer)
  4. Gradually add sugar, cocoa powder and vanilla into the egg mixture. Whisk well.
  5. With the mixer running, slowly drizzle in chocolate/butter mixture, until well combined.
  6. Pour batter into the prepared pan, and smooth the top.
  7. Bake in the center of the preheat oven for 35 to 40 minutes. Bake until the center is just set and the cake pulls away from the sides of the pan.
  8. Cool on a wire rack and transfer to the refrigerator to chill. Before removing the sides of the pan, run a knife around the edge. Dust with powdered sugar and enjoy!

Note: This cake will rise high during the baking process and then lovingly fall into a dense cake with a crusty top. It’s suppose to work this way. It’s what makes this cake so wonderful and easy… it’s not suppose to look perfect!

Other Laura Friendly Treats:

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!

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  1. Thank you for all of these recipes! Although I don’t have any food allergies or intolerance, as I get older I’ve noticed that my body is somewhat ‘bothered’ by too much gluten. Plus, the moment I stop eating gluten and dairy, I swear, weight just starts sliding off, even if I eat bacon and eggs everyday! My boyfriend is (well, tries to be) Paleo, too. I’ve read a lot about all of the health issues that gluten can cause, and I’m so glad that there are more and more options out there! I’m so excited to try some of these. Thanks again!

  2. What would you suggest for an egg substitute?

    • Hi Karli! Part of why this recipe works so well, is the eggs. Eggs provide the binding and structure for this cake… and it uses a lot of them. Trying to replace 8 eggs (successfully) will result in a different sort of cake. This isn’t something I have up my sleeve today, but I will give some thought to creating a gluten-free vegan chocolate cake. ;)

      Laura Friendly | 3/14/2013 08:03 am
  3. Would stevia work instead of sugar for our sugar free need?

    • Hi Lynn, great question. Part of what gives baked goods their great texture and taste is the sugar. Sugar provides moisture, tenderness, sweetness and liquid (when it bakes). That said, in most baked goods, you can reduce the sugar content by 1/3. So, for this recipe, you can drop the sugar to 1 cup. The taste will be less sweet but still sweet enough. When it comes to sugar replacements (specifically stevia) I recommend SteviaInfo.com. I do not have experience replacing the sugar with a substitue in this recipe. Doing so may change the taste, texture and bake time. If you decide to give this a go, please let me know how it works out!

      Laura Friendly | 3/14/2013 08:03 am