Does a flourless chocolate cake have gluten?

A traditional flourless chocolate cake does not contain wheat flour, so it naturally avoids gluten. However, gluten can still appear if ingredients like chocolate or cocoa powder are not certified gluten-free. Always check labels to keep the recipe safe.

What replaces flour in a flourless cake?

In this recipe, structure comes from eggs, while melted chocolate and butter create density. These ingredients replace the role of flour, delivering a rich, truffle-like texture.

Can I make chocolate cake without flour?

Yes, and that’s exactly what this dessert proves. A flourless chocolate cake uses chocolate, eggs, butter, and sugar to form a dense, fudgy slice without needing any flour at all.

Does flourless mean gluten-free?

Not always. Flourless means no flour is added, but gluten can sneak in through cross-contamination or additives. To guarantee gluten-free results, choose certified gluten-free products for every ingredient.

Gluten Allergy Flourless Chocolate Cake | 5-Star Decadent Treat

Description

This gluten allergy flourless chocolate cake is a rich, decadent dessert with a fudgy center, naturally gluten-free and perfect for special occasions.

Ingredients

Scale

Cake:

6 Tbsp salted butter, plus more for greasing pan
8 oz semisweet chocolate (finely chopped or chips)
6 large eggs, separated, room temperature
1/2 cup sugar

Whipped Cream:

1 1/4 cups heavy cream, chilled
1/2 cup powdered sugar
1 tsp pure vanilla extract

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Instructions

Preheat oven to 275°F (135°C). Grease the bottom and sides of a 9-inch springform pan with butter.
In a microwave-safe bowl, melt butter and chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
Whisk in egg yolks until fully incorporated.
In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks hold.
Gently fold 1/4 of the whipped egg whites into the chocolate mixture to lighten it, then carefully fold in the rest.
Pour batter into prepared pan, smoothing the top with a spatula.
Bake for 45–50 minutes, or until the cake pulls away from the sides and the center is set.
Cool completely on a wire rack before removing the springform ring.
To make whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill until ready to use.
Slice the cooled cake and serve with a generous dollop of whipped cream.

Notes

Dairy-free option: Use a non-dairy butter substitute and dairy-free chocolate.
If using a smaller springform pan, baking time may increase.
Recipe inspired by Martha Stewart.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 55mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 120mg