There’s something about the combination of chocolate and coffee that just works so well. This gluten-free, one bowl Flourless Chocolate Espresso Cake is rich in flavour and has the most beautiful moist and dense texture. Serve topped with a dollop of cream for an extra indulgent dessert.
This absolutely delicious cake is so easy to make, no complicated steps involved. The cake is made using just 8 simple ingredients, all of which can be found at the local grocery store. Whether you’re looking for the perfect birthday cake or are looking for the perfect dessert for your next gathering, this cake will be a crowd favourite.
What’s to Love About Flourless Chocolate Cake
- gluten-free – this cake is naturally gluten free as it uses almond meal instead of wheat flour, which gives it an extra moist and rich texture.
- easy to make – no fancy equipment or difficult steps are involved in making this cake, you won’t need a stand mixer or electric beaters! Some flourless chocolate cake recipes have extra steps like separating the egg yolks and egg whites, but there is no need for that in this simple recipe.
- serve it your way – serve alongside dollop cream for a luscious dessert or add some antioxidants by loading it up with fresh raspberries!
- naturally sweetened – this cake is naturally sweetened with coconut sugar.
Ingredients Notes & Substitutions
Below is a list of everything you will need to make this flourless chocolate espresso cake including any possible substitutions and ingredients notes. Find the ingredient quantities in the recipe card at the bottom of this post.
- dark chocolate – this is one of the main ingredients so you will want to use good quality dark chocolate.
- butter – for a dairy free version you can make this cake with your choice of dairy free butter.
- espresso coffee – this recipe uses 75ml espresso coffee. If you don’t have espresso coffee, you can swap it for one tablespoon of instant coffee or (instant espresso powder) dissolved in 75ml hot water. If you don’t want to add the coffee, you can swap the espresso for a tablespoon of vanilla extract and 55ml water.
- coconut sugar – coconut sugar can be swapped for brown sugar.
- large eggs
- dutch process cocoa powder – you can also use regular cocoa powder or cacao powder.
- sea salt flakes
- blanched almond meal – also known as almond flour.
How to Make Flourless Chocolate Espresso Cake
To make this cake, first preheat the oven. I have tested this cake in a conventional oven set to 180°C (356 F). If you are using fan forced, lower the temperature to 160°C (320 F). Grease a round cake pan with olive oil and line with baking paper (parchment paper) and set aside.
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Add the butter and dark chocolate (broken up into pieces) to a large heatproof mixing bowl. Place atop a saucepan half filled with water and bring to a medium heat. Stir the butter and chocolate as it melts.
Once the butter and chocolate is completely melted, remove from the saucepan. Add the espresso and the coconut sugar and whisk to combine. Next add the eggs and whisk to combine. Add the salt cocoa powder and whisk until smooth.
Finally, add the almond meal to the chocolate mixture and stir until you have a smooth batter. Pour batter into the lined cake pan, using a rubber spatula to get every last bit of batter. Place into the oven to bake for 45 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Once baked, allow to sit in the pan for a few minutes. Place a plate on top of the cake tin and flip the tin over, holding onto the plate. Slide the cake onto a wire cooling rack to cool completely.
Serving Suggestions
I love serving this cake topped with a pile of fresh raspberries for a show-stopping effect. Or go simple and serve dusted with a little cocoa powder and serve each piece topped with a dollop of cream.
Storage
Store leftover cake in an airtight container at room temperature for up to 2 days and then move to the fridge for up to another 3 days. In warmer climates it is best to keep this cake stored in the fridge.
Flourless Chocolate Espresso Cake
Equipment
- Whisk
- Wooden Spoon
- Rubber spatula
- Large saucepan
- 20 cm cake tin 8 inch
- Baking Paper
Ingredients
- 200 grams butter
- 180 grams dark chocolate
- 75 ml espresso coffee
- ¾ cup coconut sugar
- Pinch sea salt flakes
- 4 eggs
- 2 tablespoons Dutch process cocoa powder
- 1 ½ cups blanched almond meal
To serve
- Thickened cream or dollop cream
- Fresh raspberries
- Cocoa powder or icing sugar for dusting
Instructions
- Preheat the oven to 180°C (160°C fan forced). Grease a round 20cm (8-inch) cake tin with olive oil or butter and then line with baking paper.
- Place a large saucepan 1/3 filled with water onto the stovetop and bring to a low heat. Top with a heatproof bowl and then break the dark chocolate up into chunks and place into the bowl along with the butter. Use a spoon to stir while melting. Once the chocolate and butter are completely melted, carefully remove from the saucepan (the bowl will be hot so use a kitchen towel or oven mitt). Add the espresso coffee, coconut sugar and a pinch of sea salt flakes and whisk to combine. Add the eggs and whisk until well combined.
- Sieve the cocoa into the bowl and then whisk to combine. Add the almond meal and stir until you have a smooth batter.
- Pour the cake mix into the prepared cake tin and place into the oven to bake for 45 minutes or until a skewer comes out clean when pierced into the centre of the cake.
- Let the cake sit in the tin for a few minutes before transferring to a wire rack to cool. Dust the top of the cake with cocoa powder (not Dutch process) or icing sugar and serve with fresh raspberries and cream.
Notes
Make dairy-free
- swap butter for dairy-free butter
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