Flourless Chocolate Cake with Almond Whipped Cream

Flourless Chocolate Cake with Almond Whipped CreamStop the presses!! This recipe is coming to you from my house! 4 big fatty walls with foundation, a roof a garage and a backyard that I own. —-> !!!!!!!

We moved over the weekend and are organizing and painting our brains out. I got a pesky cough, my husband is exhausted {because I’m pregnant and almost helpless} and my daughter throws tantrums left and right because we refuse to paint the entire house pink and/or purple. I kid you not.

What a joy parenting is.

Anyways, I made this recipe early last week and have been dreaming of variations ever since. It’s so so tasty you guys! I’ve never attempted to make cakes without flour before…it’s just never crossed my mind.

Then I agreed to shake up January and make Gluten Free recipes. Well, a pregnant lady can only last so long without chocolate. And, I’m married to a chocoholic. Therefore, we’ve been on the hunt for treats that happen to be gluten free that don’t taste like it at all. Enter flourless chocolate cake: the perfect {naturally gluten free} treat that is a million times easier to make than regular cake…that happens to taste 100 times richer and more decadent. Umm, HEAVEN on a fork to the max, ya’ll!

And, because I can’t live life without cream, I added some to the top of this for fun. My husband thought it was a little much, but I thought it was the perfect addition. My husband is also a cream hater. “It’s tasteless, wasteful calories!”  The first time he told me that I laughed and called him a girl. We have a GREAT relationship. LOL!

I added vanilla and almond extract to this cream to make it even tastier. My husband scraped his off and ate the cake. I had as much cream as cake and enjoyed every bite.

Here’s how to make this dessert of the Gods. You’re welcome in advance.

chocolate cake 1Start out with some bittersweet chocolate and butter in a bowl.

chocolate cake 2Zap the two together in the microwave stirring every 20 seconds or so until it’s completely melted. You can do this in a double boiler but I don’t have the patience…

chocolate cake 3To that chocolate melty goodness, stir in some sugar,

chocolate cake 4some vanilla,

chocolate cake 5and 3 eggs one by one. Don’t be deceived by this picture. I only added 3 eggs. Not 6.

chocolate cake 6Then you can measure in some cocoa and salt. The salt is optional. If you’re using salted butter, omit the salt.

chocolate cake 7Once the batter is all smooth and delicious, pour it into an 8-inch cake pan. I greased mine and added a layer of parchment at the bottom just to be sure this cake would come out in 1 piece.

chocolate cake 8After 20 minutes or so, your cake should be all done! It will be dense and moist and amazing! Now you could stop here, but I forged ahead.

chocolate cake 9I whipped some cream and threw in some almond extract for kicks.

Flourless Chocolate CakeLots of cream + chocolate cake = one happy lady. I topped mine with a few almonds to add some texture, but that just like the cream is optional.

Enjoy, friends! Hope you like this one as much as we did 🙂


Flourless Chocolate Cake with Almond Whipped Cream

Naturally gluten free, decadent, rich, moist and delicious!

Yield: 8 servings

Prep Time:

Cook Time:

Total Time:


  • 4 oz. bittersweet chocolate
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • pinch salt
  • for the cream-
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3 tablespoons powdered sugar
  • slivered almonds, for garnish {optional}


  1. Preheat oven to 375 degrees. Spray 8-inch cake pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance to get the cake out.
  2. Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth. Stir in sugar, eggs {one at a time} and vanilla. Sift cocoa into batter and stir in gently with salt. Pour into prepared pan and bake 20-25 minutes or until set. Cool completely before topping with cream. OR serve warm without cream.
  3. To make cream--whip heavy whipping cream with vanilla, almond extract and powdered sugar until stiff. Spread over cake and sprinkle with slivered almonds. Serve.

Recipe adapted from this one from Gourmet: http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478




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  1. Congrats on the new house, and the move, and good luck holding out on the pink/purple requests. I mean, who wouldn’t want their entire house painted in those colors, really? The cake looks amazing, Lauren!

  2. Hooray for a new house! I’m so impressed that you guys have managed to move while being pregnant and having a small child running around, I hope you get some time to relax now!

    I love a flourless chocolate cake, so dense and fudgy. This looks so delicious!

  3. Oh, Lauren! You do gluten-free so well! 🙂 Congrats on the new house! It’s a blessing 🙂

  4. This cake looks awesome : ) I’ll have to try it for my sister’s birthday – we haven’t found a lot of decant gluten-free recipes for her yet… but this one seems like it might do the trick! Congrats on the new house!

  5. Congrats on the new house! The cake looks really good but I agree with your husband and would skip the whipped cream (or maybe serve the cake with ice cream instead).

  6. Woohoo!! congrats on your new nest. Were you manage to take pics of Brooke when you refused to have the walls painted in pink/ purple? She’s such a cutie pie. And oh, I love flourless cake. It’s so simples, less messy, and moist. I’ll definitely try this recipe, esp. since I love bittersweet choco.

  7. OMG! That looks so good I could cry. Why cry? Because I’m doing no sugar for 30 days , well now 25. ugh. But come Feb. I’ll will be making this!

    congrats on the house! We are just starting to look for our own house.

  8. Congrats on the new house! Can’t wait to try making this. As one who is still learning to cook, I have to ask … why is it important that the eggs be added one at a time?

  9. Ooo as a fellow chocoholic I am loving the sound of this cake! That’s too funny that your hubby is the one talking about empty calories, haha…the roles are totally reversed in my relationship!!

  10. Great recipe! I just made one for a Friends B-Day since she cant have Flour.
    I added in some Cinnamon and Chocolate exfract. She LOVED it!

  11. I’m torn between drooling over the recipe (of which I’m still baffled by flourless cake recipes and must try asap) and the pink/purple house business lol. Seriously dying over that.

  12. Moving and being pregnant is no fun, but owning your own home certainly is! Congratulations and I so love this cake!

  13. Your cake looks amazing! I’m featuring it on my side bar this week for Food Porn Friday (on Tuesday, I know). I’m linking back to you and so pinning for later. Thanks for making me hungry!

  14. I made the cookie version of this for a friend who was GF and they were a big hit! I can only imagine how decadent this cake is! Can’t wait to try it 🙂

  15. i make a version of this cake – there is a sneaky way to avoid the microwave in the butter/chocolate melting (microwaves freak me out a bit) AND not have to bother with a double boiler. just melt the butter in a saucepan and then add the chocolate – all the melted butter already coating the pan will ensure your chocolate doesn’t stick to the sides and burn! win win!

  16. It’s really amazing how the cake looks without using flour! Stunning and mouthwatering!

  17. Wow! Made this cake the other night for a family dinner – it was so dense and fudgy with a deep chocolate taste – delicious! The key is not to over bake the cake. Thanks Lauren!

  18. Congratulations Lauren! What a exciting year for you! And this cake looks absolutely beautiful too {I can’t believe there isn’t a speck of flour in it!!}

  19. Awesome cake!!!!!!! And sooooo easy to do!(-:

  20. I was a little skeptical about how good this cake would turn out because the ingredients and instructions were so simple, but I followed the recipe verbatim and it turned out to be excellent! The only change I made was leaving out the almond extract in the cream, and that’s only because I thought I had some in my cabinet and didn’t realize I had none until it was time to add it to the cream. But anyway, I used this as the dessert for company I had over last night and it got rave reviews! It’s fudgey, dense, rich and it looks pretty on a cake plate. I’ll be making this cake often in the future! Thanks Lauren.

  21. How do you think this cake would turn out if you substituted Splenda for the sugar? I bake frequently for my grandfather, and my grandmother is diabetic, so I try to make recipes work for both of them. Just wondering if the texure would be the same…

    • I have no idea! I have never baked with splenda before. Maybe give it a whirl and let me know how it goes!

  22. I want to make this cake today, but can’t tell if the bittersweet chocolate should be sweetened or unsweetened. Can you advise? Looks so wonderful!

    • The recipe says bittersweet, so bittersweet!

  23. Hi Lauren!
    I made this cake yesterday and used a heart shaped cookie cutter! I just posted it and linked back to this recipe! Thank you! 🙂

  24. Delicious!!!! A most decadent bite of chocolate! A hit at my dinner party!

  25. I just started a gluten free blog and will be featuring this recipe on my blog. It turned out GREAT for our Christmas dinner dessert. Thanks!


  26. I made this today using semi-sweet chocolate chips since they were all I had on hand. Dense, fudgy and rich. Delicious!Thanks for the recipe 🙂

  27. I have a great gluten free black bean chocolate cake but not everyone is into black beans like I am. I will have to give this one a try!



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