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Flourless Chocolate Cake (Nut Free, Gluten Free)


Rich and decadent chocolate flavor, perfect for Passover.


Prepare the Flourless Chocolate Cake

1. Preheat oven to 350 degrees Fahrenheit. Line nine inch springform pan with parchment paper on bottom and grease sides liberally.
2. Using double boiler or large saucepan over low heat, melt non-dairy butter substitute. Add cut up chocolate and stir until melted. Remove from heat.
3. Sift in cocoa powder and sugar. Whisk to completely combine.
4. Add in beaten eggs and whisk until well blended.
5. Pour batter into prepared pan and back for 35 minutes. Cake should be almost completely firm when done. Do not overcook.
6. Allow cake to cook in springform pan over a wire rack. To remove from pan, run a knife around the inside perimeter of the pan to ensure no part of the cake is sticking to the sides.


 This cake stores well, so it is a good option to make in advance. To store this cake: Wrap in plastic wrap, making sure that all surfaces are covered. Wrap again in aluminum foil. Freeze for up to six months (or until Passover).


This recipe originally appeared on Yay Kosher.