Chocolate Flourless Cake (Gluten Free)

Chocolate Flourless Cake (Gluten Free) | The Tish Kitchen | Food Blogger

Chocolate Flourless Cake (Gluten Free) | The Tish Kitchen | Food Blogger

I’ve been dedicated to losing weight and my choices are fairly strict. I still, however, cook and bake for others. I have eaten this cake in the past, as I have been making it for years. I don’t indulge these days, but if you were to have a little bit, you might just fall in love. Chocolate is hard for me to resist, and while I don’t have the nutritional breakdown, 3/4 cup of sugar in an entire cake is pretty darn good!

This recipe was taken from an old, Nigella Lawson post. I love her baking and adjusted the recipe to make sense regarding U.S. measurements. I also changed the flavorings but give her credit for the base recipe. The recipe is in three parts but that does not mean complicated in any way. This is one of the quickest, fool- proof recipes I make and friends request it often.


Step One

  • 6 tablespoons unsweetened cocoa
  • 2 tablespoons instant espresso power
  • 1 tablespoon vanilla
  • 1/2 cup boiling water

Step Two

  • 2/3 cup olive oil
  • 3 eggs
  • 3/4 cup sugar

Step Three

  • 1 1/2 cups of Almond Meal (flour)
  • 1 pinch of salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon


  1. Grease a spring form pan and set aside. If your spring form pan has seen better days and does not have a secure, tight latch, please stick the entire pan in aluminum foil, bringing the foil up the sides of the pan so it completely covers the bottom. This batter is closer to liquid than solid. Set your oven to 350 degrees.
  2. In a small bowl, blend the cocoa, espresso powder and vanilla along with a half-cup of freshly boiled (and still hot) water. Stir until all the powder is melted, and set aside to cool.
  3. In a small bowl, blend the dry ingredients of almond meal, salt, cinnamon and baking soda with a fork or your amazingly clean hands.
  4. Use a mixer, either hand-held or a stand mixer, to combine the olive oil, eggs and sugar. Whip until frothy and until the volume has increased, about two or three minutes.
  5. Pour the slightly cooled chocolate mixture into the eggs/oil/sugar while the mixer is on. When combined, add the dry ingredients. Scrape down the bowl to be sure that all the ingredients are mixed well. As soon as it is incorporated, turn off the mixer and pour into the prepared baking pan.

Bake for an hour, but start to check the baking pan after 50 minutes. Some ovens run higher and you don’t want scorched cake. When the sides pull away from the pan and the top is set (slightly loose in the center), the cake is done.

Let this cake cool in the pan and don’t remove it from pan to plate until it has completely cooled. The cake is firm enough but a bit more fragile than denser cakes. You may dust with confectioner sugar, cocoa powder or decorate with fresh berries.