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Free Printable: Low Carb & Keto Food List
Get It NowThis Flourless Chocolate Cake Is Like A Giant Truffle
Spring is always a little chaotic at our house — my husband, both kids, and I all have birthdays within two months of each other, plus at least half a dozen extended family members. But the bright side? I get a lot of excuses to make cake. One year, my daughter requested something extra rich and chocolatey, and this flourless chocolate cake was the answer. Here’s why I keep coming back to this healthier dessert:
- Tastes like a giant truffle – That’s the best way I can describe it! The texture is rich, smooth, dense, and fudgy, and the flavor super chocolaty dark chocolate. Even a narrow slice is surprisingly satisfying. If you like my fudge-like flourless cookies, you’ll enjoy this cake, too.
- Easy to make – Just 6 simple ingredients! You don’t even need to separate the eggs or whip anything. My version is simpler than most flourless chocolate cake recipes I’ve seen.
- Better for you than most cakes – This one is naturally gluten-free, with no white flour or added sugar, and still tastes like it came from a fancy bakery.
Whether you’re celebrating a birthday, Valentine’s Day, or just craving a chocolate fix, this flourless chocolate cake is the perfect dessert. Grab a bowl and make it with me!
Reader Review
“Baked this for people at a winery during a cornhole tournament, and the employees loved it so much they took a piece out to the owner (who lives behind the winery). People were hiding pieces of the cake from others who were trying to steal more. It was hilarious, fun, and delicious!” –Lisa
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my best flourless chocolate cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Dark Chocolate Chips – I’ve made this cake with both regular and sugar-free dark chocolate chips, and both work great. You can use regular or semi-sweet chocolate chips. Even with regular chocolate, the sugar is still much lower than most desserts, so just choose what fits your lifestyle.
- Unsalted Butter – I really wanted this cake to be dairy-free, so I tested it with both coconut oil and ghee… but no luck. The fat just wouldn’t blend properly, and I ended up with greasy little pockets in the cake. Butter is the only fat that gave it that smooth, rich texture.
- Powdered Sweetener – I’ve tried this with several sweeteners over the years, and Besti Powdered Monk Fruit Allulose Blend is by far the best. Other than powdered sugar, Besti is the only one that dissolves fully into the batter and gives the smoothest texture. I used to make this cake with erythritol and the texture wasn’t even close.
- Eggs – Room temp eggs mix in more easily and help the texture stay silky. I usually just set them out on the counter while I prep everything else.
- Vanilla Extract & Sea Salt – If you’re using salted butter, you can skip the extra salt.
How To Make Flourless Chocolate Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the chocolate and butter. Gently heat the butter and chocolate together on the stove or in a large microwave-safe bowl. Stir until smooth. Don’t overheat, or the chocolate can seize.
- Blend in the vanilla, salt, eggs (one at a time), and powdered Besti. I keep the mixer on low, which helps get the right texture in the final result.
- Bake in a water bath. Pour the cake batter into your prepared pan, smooth the top, and set the pan inside a larger dish filled with hot water. Bake until the edges are set but the middle still looks soft and a bit jiggly.
- Chill and serve. Let the flourless chocolate cake cool in the cake pan, then refrigerate until firm. For the creamiest texture, bring it to room temp before serving. I topped mine with fresh raspberries and extra powdered Besti, but a swirl of whipped cream is nice, too.
My Recipe Tips
- Line the bottom of your springform pan with parchment paper and grease the sides well, so the cake releases easily. I like greasing with avocado oil in this glass sprayer, but butter works, too.
- Chocolate can seize if it gets too hot, so melt it slowly and gently. Make sure your bowl or double boiler is completely dry, too. Even a small amount of water can cause problems with the chocolate.
- When making the batter, keep the mixer on low speed the entire time. This keeps the texture dense and prevents too many air bubbles. This flourless chocolate cake is supposed to be rich and fudgy, not airy.
- I bake this cake in a 9-inch cake pan. I like using this springform one because the sides release, making it easy to transfer the cake to a serving plate without messing up that smooth, fudgy texture.
- After pouring the batter into the pan, smooth out the top and tap the pan gently on the counter. This helps remove air pockets and keeps the texture even when it bakes.
- If you bake the cake too long, the butter can separate and pool on top. Stop baking as soon as the edges start to set and the internal temperature reaches 140 degrees F. I use an instant-read thermometer to check the temp.
- Once the flourless chocolate cake cools to room temperature, refrigerate it for at least 8 hours, but overnight is best. This helps it set fully and gives it that dense, silky bite you’re after.
- Serving temp makes a difference. You can bring the cake to room temperature before serving for a creamier texture, or let it sit on the counter for about 15 minutes if you like it firmer. I don’t recommend slicing it straight from the fridge because it’s too hard and crumbles easily.
Flourless Chocolate Cake (Only 6 Ingredients)
My flourless chocolate cake is rich, fudgy, and naturally gluten free. It feels fancy but comes together fast with just 6 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. Grease the bottom and sides.
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In a double boiler on the stove or at medium-low power in the microwave, melt the chocolate and butter together, stirring occasionally. Be careful not to overheat.
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Remove from heat and pour the chocolate mixture into a large bowl. Use a hand mixer to beat in the vanilla and sea salt at *low* speed.
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Beat in the eggs at *low* speed, one at a time.
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Beat in powdered Besti, still at low speed. The mixture should be mostly smooth, but a little lumpy.
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Pour the batter into the lined pan. Smooth the top with a spatula.
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Bring a kettle or pot of water to a boil (I recommend a kettle for easy pouring). Place a rimmed baking sheet or baking dish (large enough to fit the springform pan) onto your oven rack. Place the cake inside the outer pan and pour boiling water into the outer pan (this is a water bath).
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Bake the flourless chocolate cake for 18-25 minutes, until the top just starts to form a very thin crust on the edges only, and the internal temperature in the center via thermometer is 140 degrees F (60 degrees C). The cake will not look done, which is normal, so go by the temperature and appearance of the edges.
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Let the cake cool to room temperature in the pan, then refrigerate overnight (at least 8 hours) right in the pan.
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To serve, run a knife along the edges of the cake and pop off the sides of the springform pan. Transfer to a plate or cake stand. Let the cake sit at room temperature for 15-30 minutes before slicing. Feel free to dust with extra powdered sweetener if you like.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/16 of the entire cake
- Tips: Check out my recipe tips above to help you get the perfect texture and make the process easier.
- Storage & meal prep: Keep the flourless chocolate cake covered in the refrigerator for up to 3-5 days. It actually tastes even better after sitting overnight — the flavor mellows and any bitterness fades.
- Freeze: Wrap it tightly in plastic wrap, then again in foil, and freeze for up to 3 months. When you’re ready to serve, thaw it in the fridge overnight, or on the counter if you need it faster.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Try More Of My Recipes
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Flourless Chocolate Cake
More Chocolate Cake Recipes
If you’re as obsessed with chocolate as I am, you’ll definitely want to try a few more of my favorite chocolate cake recipes next:
171 Comments
Mimi
0All the butter oozed our of the baking tin when it was in the oven. The springform pan was brand new. Baked for 10 minutes but hit 150 degrees. It was at the right temp. The cake looks beautiful but did not taste good.
It was firm and when sliced it would not cut smoothly even after sitting for more than an hour. It also tastes grainy. Disappointment.
Wholesome Yum
0Hi Mimi, I’m so sorry this one didn’t work for you. Did you follow the mixing instructions in the post above? Did you use a granulated instead of powdered sweetener? These could have caused the issues you experienced.
Kortney
0The texture of this cake is amazing. The texture is so smooth and creamy.
Jules Shepard
0Mouth is officially watering! This is amazing and honestly I’ve yet to have anything chocolate that I didn’t adore :o) Thanks for sharing this recipe!
Miroslava Magyarova
0Hello, 24 oz??? It’s 680 grams??? It’s toooo much, it’s 7 chocolate bars? Hmmmm.
Maya | Wholesome Yum
0Hi Miroslava, The amount on the recipe card is correct! Flourless chocolate cake is mostly chocolate. 🙂
Gina
0I made this dessert for Christmas dinner. It was terrible tasting. It just tasted like unsweetened chocolate, which is not a good taste. It was also hard as a rock. I took it out of the refrigerator 2 hours before serving and trying to cut. Another problem I had was that the butter separated from the batter during baking. Thank goodness I put it on a cookie sheet in the oven because all the butter leaked out the bottom of the spring form pan. I think the measurements may be off on this recipe.
Maya | Wholesome Yum
0Hi Gina, The problem was that the batter separated, causing the butter to leak out. This can happen if you let the chocolate and butter get too hot when melting. This is why it was hard as a rock, and why it didn’t taste the way it should have. Next time make sure to use a lower temperature when melting the butter and chocolate.
Heidi
0Could this be made in an Instant Pot?
Maya | Wholesome Yum
0Hi Heidi, Sorry, I haven’t tried that.
Maykell Lorenzo
0I used 2 World Market 99% Chocolate Bar
2 sticks vutter
6 eggs
Vanilla extract
Sea salt
2 scoops Organic Protein Creamy Chocolate instead of sweetener
Per serving, mine came in at:
Fat 48g
Carbs 5.9g
Fiber 4.6g
Net Carbs 1.3g
Protein 9.9g
Katie
0This looks amazing!! What size springform pan did you use? And is there a specific thermometer that you recommend? Thanks!
Maya | Wholesome Yum
0Hi Katie, I added links to the pan and thermometer I use in the post above the recipe card. Thanks!
Manuela
0Can you use the powdered cocoa so you can skip the melting-in-butter step?
Maya | Wholesome Yum
0Hi Manuela, No, sorry. I actually wrote about this in the post above. Flourless chocolate cake just doesn’t work very well with cocoa powder.
Joseph
0I followed this recipe to the letter. Before putting it in the pan, I did a little taste test. It tasted like unsweetened chocolate…so I added more sweetener. And repeated. And repeated. And repeated. As the recipe said, it looked a little less than smooth. I took it out of the oven when it had a slight crust around the edge…as the recipe said. It looked like it wasn’t done…as the recipe said. It cooled on the counter. It went in the refrigerator for at least 6 hours. When we took the first bite, we looked at each other with that “this tastes horrible “ look. It was very hard and still tasted like unsweetened chocolate. What did I do wrong? One of us is gluten free and one of us is type 2 diabetic so we were hoping this would be good for both of us.
Maya | Wholesome Yum
0Hi Joseph, Did you use unsweetened baker’s chocolate? If so, that was the issue. This recipe calls for sugar-free stevia-sweetened chocolate – there’s a link to which one I used in the ingredients list and an extra note about it on the recipe card.
Shirley
0Could you use the baking chocolate bars to make your own sweetened chocolate bars and use those in the recipe or is there something different about the particular manufactured chocolate bars you use that can’t be reproduced at home? Thanks.
Wholesome Yum M
0Hi Shirley, I believe that sugar-free chocolate works best for this recipe and don’t recommend using unsweetened. Please note that if you decide to proceed with unsweetened chocolate, you will need to adjust the amount of sweetener in your recipe.
Pooja Parmar
0Beautiful cake design!
Linda Street
0Printing doesn’t work
Maya | Wholesome Yum
0Hi Linda, Sorry to hear that. It’s working for me, but I’d be happy to help you troubleshoot if you contact me using the contact form in the menu.
Michele
0I read the recipe over a few times before and during making it. Are you sure that the amount of butter is correct? My cake has butter on the top and was not as thick as yours. The directions say 1 1/2 cups
Maya | Wholesome Yum
0Hi Michele, Sorry to hear you had issues with it. The recipe card is correct. It’s hard to say what went wrong without being in the kitchen with you. Can you please check the video and see at what point it was different? Other than that, I’ve made this a few times and did have a bit of butter on top one of those times, but it soaks back in when the cake cools at room temp, and turns out fine after chilling.
Kim
0Do you mean 2 four ounce sugar free chocolate bars or 24 oz sugar free baking chocolate? I found the Lily’s bars that have the erythritol, but they cost $5 each and they are 4 oz bars, so that would be $30 worth of chocolate! That doesn’t seem right.
Maya | Wholesome Yum
0Hi Kim, It’s 24 oz oz of sugar-free chocolate bars or chocolate chips (stevia sweetened, not sugar-free baking chocolate). I agree it’s more than most recipes, but for a special occasion I think it’s worth it, and still less than many cakes you can buy (which would be laden with sugar anyway). I buy Lily’s chocolate in bulk in stores or online.
Diana Hammons
0Would it be possible to use cocoa, coconut oil and stevia instead of the sugar free chocolate?
Maya | Wholesome Yum
0Hi Diana, I tried it with cocoa powder and coconut oil or butter in previous tests and it didn’t go well. You need chocolate for this one.
Lyle Glazer
0Hi.
I made this cake the other day and it was amazing!! I’m gonna bake it again, and I was wondering if the flavor is different using Swerve instead of the monkfruit sweetener, and also, can I refrigerate it less than 8 hours?
Thank you!
Lyle
Maya | Wholesome Yum
0Hi Lyle, I’m glad you liked it! The flavor is basically the same with either sweetener. It does need to be chilled to set. More time also develops the flavors and improves texture.
Tara
0Hi Maya! Thank you so much for sharing this and all of your recipes with us!
This was by far THE BEST chocolate dessert I have had since switching to a low carb lifestyle. I have made two now and with both of them, they leaked A LOT of the butter out while cooking and while cooling. Is this normal? The cake ended up very dense and fudge-y and I think it turned out well ( I surely enjoyed it), but I’m just curious about the amount of butter that seemed to leak from the cake and whether I did something wrong or if that was actually normal.
Thanks again for all you do!
Maya | Wholesome Yum
0Thank you so much, Tara! That means a lot and I’m thrilled that you liked the dessert. I’ve made the cake in two different pans and one of them did leak butter too, the other didn’t. So partly it may be your pan, but either way I didn’t notice much difference in the end result. Dense and fudgy is right on!
Devika
0Hi Maya, is there a way I can use honey or dates to substitute the powdered erythritol?
Can’t wait to try this recipe out!
Maya | Wholesome Yum
0Hi Devika, Sorry, I don’t think that would work well because flourless chocolate cake consistency is pretty finicky. It needs to be smooth, and also needs to set. Out of the two, I think honey would be closer because at least it’s a smooth consistency, but since I haven’t tried it, I can’t say for sure if it would set properly. If you try it, let me know!
Patti
0Hi Maya,
I love all your recipes. Can I use chocolate chips in this recipe and if so, how much?
Can you tell me the difference between the Hershey sugar free chocolate chips and the Lily’s?
Maya | Wholesome Yum
0Thank you so much, Patti! Yes, you can use chocolate chips. It’s the same amount, 24 oz. The difference between Hershey’s and Lily’s is the sweetener used. Hershey’s sugar-free chocolate chips are sweetened with maltitol, which can cause stomach upset and more importantly spikes blood sugar, so I don’t recommend those. Lily’s chocolate chips are sweetened naturally with stevia and inulin.
Deb
024 oz of chocolate? That’s 8 of the Lily’s bars as they are 3 ounces? They are $4.29 at my grocery, so that would be over $32 for the chocolate. Worth it?
Maya | Wholesome Yum
0Hi Deb, I agree flourless chocolate cake is a treat rather than an every day dessert. This is true not just with Lily’s (which is what I use, too!) but even regular non-keto flourless chocolate cake. But, as a special treat, I believe this is worth it. It lasts a really long time if you’re just making it for yourself or family since it’s so rich, so a thin slice is satisfying. For an occasion, I like being able to serve a sugar-free dessert that everyone else likes, too. Hope you’ll try it! You can try halving the recipe if that’s easier, but you’d need a smaller pan and would need to adjust the oven to less time.
Doreen
0Yum! I’m going to have to ration this otherwise I’ll be eating it every day for one of my meals! LOL! Scrumptious!!
Maya | Wholesome Yum
0Thank you, Doreen! I’m so glad you liked it.
Carol Strober
0So I’ve been using bars of sugar free chocolate I purchase at Trader Joe’s. I’ve made chocolate ganache with it with no after taste. I can buy it as I need it. It’s made by Simply Lite, sweetened by Maltitol.
Maya | Wholesome Yum
0Thank you for sharing, Carol! Those bars should work for this recipe, but keep in mind that maltitol typically does spike blood sugar (though still less than regular sugar). It can also cause stomach upset, but the amount needed to cause that varies from person to person. Since you buy these, you probably already know how they affect you, but wanted to mention it for anyone else considering them. I buy this chocolate which doesn’t tend to have these issues. Hope you liked the cake!
Bill Miller
0Awesome cake! Everyone loved it! Thanks for the recipe Maya!
Maya | Wholesome Yum
0Thank you so much, Bill!
Lynda
0Can I use sugar-free chocolate chips that are sweetened with erythritol and stevia?
Maya | Wholesome Yum
0Hi Lynda, Yes! I used a stevia sweetened chocolate bar but you can use chocolate chips instead and it should work the same.
Conni
0I can’t find the measurements for the ingredients…please help!!!
Maya | Wholesome Yum
0Hi Conni, The measurements for the ingredients are on the recipe card, above the comment area. The recipe card has a light gray background to help you find it.
Sandra
0Hi is it possible to use coconut oil instead of butter and if so how much? Also can I use powder cacao and how much,Thank you very much
Maya | Wholesome Yum
0Hi Sandra, I recommend using butter (I use grass-fed, but that’s optional). You can try the coconut oil but in my experience it didn’t turn out as well as the butter version. I’ve also attempted this recipe several times with cacao powder, but it really works better using sugar-free chocolate instead. The texture doesn’t come out right with the powder.
Sarah
0I LOVE your cheesecake and blueberry muffin recipes, so I was excited to try this. Unfortunately, I had two issues. One: Butter leaked out of my springform pan into my oven almost causing a fire and Two: There are tiny chunks of butter that are visible in the cake and it’s very off-putting. Did I do something wrong?
Maya | Wholesome Yum
0Hi Sarah, Thank you so much for the feedback. I updated the recipe method a little to address these issues. I hope you’ll try it again!
Candice
0Hi, this recipe looks great, I can’t wait to try it. Is it possible to make it without a handmixer and use a regular whisk?
Thanks
Candice
Maya | Wholesome Yum
0Hi Candice, You could try, but I don’t think you’d be able to get it smooth enough. At least I wouldn’t be able to. Sorry.
Ahmad
0Sooo.. I had a bit of a problem. Everything seemed fine until I started beating in the eggs. After about my third egg it turned from a smooth consistency into a chunky separated mix. No matter how much I beat it would not smooth out again. I had read about chocolate seizing. Is that what happened? The eggs were cold and the chocolate/butter mix warm/hot. I assume this can be avoided by waiting for everything to be room temp. Is there some way to “unseize” it if it happens again?
Maya | Wholesome Yum
0Hi Ahmad, Yes, seizing is likely what happened. Sorry I didn’t mention that! I’ve updated the recipe a bit and also added that eggs should be at room temperature and the chocolate mixture needs to cool a little first. Hope that helps and you’ll try it again!
Mary Manello
0Maya, my question concerns measuring the POWDERED ERYTHRITOL. Your recipe calls for 2 1/2 cups, but do you know how many GRAMS this would be? I do all recipes by weight, whenever possible. If you don’t know, perhaps you have a tip on measuring from the bag? (I bought Swerve Confectioners, by the way, in a 12 oz bag)
God bless you and thank you for your hard work! I’m most grateful for all your recipes and research!
Maya | Wholesome Yum
0Hi Mary, I do plan to add metric measurements to my recipes soon. In the meantime… a teaspoon of powdered erythritol is 4 grams, so 2 1/2 cups would be about 480 grams.
Mary Stock
0The recipe shows 1/2 cup of sweetner. (Not 2 1/2 cups mentioned above) If I use Swerve powdered erithritol, should I use 2 1/2 cups instead of 1/2 cup?
Maya | Wholesome Yum
0Hi Mary, The comments you replied to were a much older version of the recipe. Use 1/2 cup of Besti Powdered Monk Fruit Allulose Blend. I don’t recommend using Swerve, as it will have a cooling effect and will crystallize when cooled, leading to a gritty cake.
Mary Stock
0Thanks Maya! Unfortunately, I have to make the cake today for a birthday tomorrow and I only have Swerve powdered. I could try to find allulose at Fresh Market or Kroger today, but I won’t be able to find the blend you suggest. Again, thank you for your response!
Nancy
0Just made this torte. My house was filled with smoke throughout the baking process. I put a tray on the rack below the pan but still have a mess to clean up. Doesn’t matter how good this may taste, I won’t make it again.
Wholesome Yum
0Hi Nancy, I’m so sorry this didn’t work for you. Did you use all the suggested ingredients? Was the pan size too small? Did you watch the recipe video? I’d like to figure out what went wrong.
Shari Harberts
0Where does the Fiber come from in this recipe?
Maya | Wholesome Yum
0Hi Shari, The fiber comes from the unsweetened chocolate.
Vicki
0This looks great, would it be possible to use stevia as a sweetener instead or does the large amount of powdered erythritol add to the consistency and texture? Thanks!
Maya | Wholesome Yum
0Hi Vicki! Yes, you can substitute stevia. I hope you like it!
Meghan
0This is a REALLY good recipe!! It is the first truly delicious keto recipe I have made. I used to bake a lot and this finally hit the spot. Super rich and chocolatey. Thank you!!
Maya | Wholesome Yum
0I am so happy you liked it, Meghan!
Yvonne Hope
0Hi,
Ian just wondering if this can be dairy free and replace the butter with coconut oil?
or something.
thanks so much
Yvonne
Maya | Wholesome Yum
0Hi Yvonne! Yes, you can use coconut oil instead of butter. I hope you like it!
Ana
0thank you for sharing this recipe! I hadn’t had a truly delicious chocolate cake in such a long time (even bakery-bought) …so thank you!!!!
I quickly whipped up a dark chocolate cream cheese frosting to finish up mine and it turned out so so so decadently good!!!
Maya | Wholesome Yum
0I am so happy you liked it, Ana! Thanks for stopping by!
Anindita Mou
0Really Great Article. I Appreciate it.
Jo
0This looks delicious! Do you think I could give it a try in the microwave – I don’t have an oven.
Maya | Wholesome Yum
0Hi Jo, Unfortunately I don’t think this is suitable for the microwave. It would probably burn easily, and I have no idea what the right amount of time would be to reach the intended 140 degree internal temperature. You can try, I just don’t know how it would turn out. I do have lots of other recipes that would be better suited for the microwave – try doing a search for “mug cake” on this site.
Natalie
0It looks really beautiful
If I make this, I’m gonna add some peanuts for the mix. It would be great, I think xD
Maya | Wholesome Yum
0I hope you like it, Natalie! Thanks for stopping by!
Michelle
0Just in time for our 21st Wedding Anniversary tomorrow! I will be making this first thing in the morning and chilling for 8 hours. I will remove it from the fridge just before we go out to dinner (and dare our teenagers to touch it if they want to live). Thanks so much Maya!
Maya | Wholesome Yum
0Happy Anniversary, Michelle! I hope you like the cake!