Flourless Gluten-Free Chocolate Cake - dummies

Flourless Gluten-Free Chocolate Cake

By Jean McFadden Layton, Linda Larsen

This flourless gluten-free chocolate cake recipe includes a delicious gluten-free glaze with chocolate chips, melted butter, honey, and vanilla. This recipe uses a 10-inch springform pan; you’ll also need parchment paper and heavy-duty aluminum foil.

[Credit: ©iStockphoto.com/viennetta 2012]
Credit: ©iStockphoto.com/viennetta 2012

Preparation time: 25 minutes

Cooking time: 60 minutes

Yield: 16 servings

Two 1-ounce squares unsweetened chocolate, chopped

Two 1-ounce squares semisweet chocolate, chopped

One 12-ounce bag dark chocolate chips

1/2 cup water

1 cup butter, cut into pieces

1 teaspoon espresso powder

1/2 cup packed brown sugar

1/3 cup granulated sugar

1/4 cup cocoa powder

6 eggs

1 tablespoon vanilla

1/2 cup white chocolate chips, finely ground


1 cup milk chocolate chips

3 tablespoons butter

2 tablespoons honey

1 teaspoon vanilla

  1. Preheat the oven to 325 degrees F.

    Grease a 10-inch springform pan with unsalted butter and line the bottom with parchment paper. Grease the parchment paper with unsalted butter. Wrap the outside of the pan with a large single sheet of heavy-duty foil (to prevent leaks) and set aside.

  2. Place the chocolate in a medium, microwave-safe bowl. Add the water, butter, and espresso powder. Microwave on high for 1 minute and then remove and stir.

    Continue microwaving for 1-minute intervals, stirring after each interval, until the mixture is melted and smooth, about 2 to 3 minutes.

  3. Beat in the sugars and cocoa powder and then let cool for 15 minutes.

  4. Beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla and ground white chocolate chips.

  5. Pour into the prepared pan. Bake for 50 to 60 minutes, or until a thin crust forms on the top and the cake is just barely firm in the center.

  6. Remove the cake from the oven and let it cool on a wire rack for 15 minutes.

    Run a knife around the sides and invert onto a serving plate. Remove pan sides and pan bottom. Cool completely.

  7. To glaze, combine the milk chocolate chips, butter, and honey in a small saucepan over low heat. Cook and stir until smooth. Remove from the heat and stir in the vanilla; let cool for 15 minutes.

    Stir and pour the glaze carefully over the cake.

Per serving: Calories 417 (From Fat 264); Fat 29g (Saturated 18g); Cholesterol 120mg; Sodium 44mg; Carbohydrate 40g; Dietary Fiber 2g; Protein 4g.