Flourless Chocolate Mocha Cake Recipe (Gluten Free)

Flourless Chocolate Mocha Cake Recipe (Gluten Free)

Why You Should Give This Recipe a Try

When I first started working on finding a flourless cake recipe, it was mainly to accommodate a friend’s dietary restrictions. But once I landed on this Flourless Chocolate Mocha Cake Recipe (Gluten Free), I knew that I would be making it on repeat just for us. This cake is decadently rich and busting with chocolate mocha flavor. It is also so quick and easy to make that you can pull it together for any occasion – or no occasion at all – in no time, perfect for those sudden rich chocolate cake cravings. 

Chocolate chips and cocoa powder provide the chocolate flavor, while instant espresso powder transforms it into mocha. Top your warm cake with chocolate ganache, fresh whipped cream, ice cream – or any combination – and you have a decadent dessert that will satisfy even the most intense chocolate craving. Eat it plain and your sweet tooth will still be more than satisfied.

Some of the best features of this recipe:

Rich texture: This cake is like a thick, gooey brownie in a cake pan.  

Flavorful: Two types of chocolate and some instant espresso powder create a delicious mocha flavor.

Gluten Free: No need to deprive yourself of delicious chocolate cake because there is no flour in this recipe.

Easy: You can mix this by hand in just minutes. No need to break out the stand mixer! And using chocolate chips is a great shortcut that will save you the step of chopping chocolate.

As with all my recipes, this Flourless Chocolate Mocha Cake Recipe (Gluten Free) is an easy dish with no complicate cooking techniques, no special equipment, and with basic ingredients that are found in any grocery store. 

Recipe Ingredients

1 cup semi-sweet chocolate chips

1/2 cup butter (room temperature)

3/4 cup granulated sugar 

3 large eggs (room temperature)

1 tsp vanilla extract

1 tbsp instant espresso powder

1/2 cup unsweetened cocoa powder

Optional toppings:

Chocolate ganache (see Tips & Tricks for the recipe)

Fresh whipped cream

Ice cream

Fresh raspberries

Helpful Tools

• Large mixing bowl
• ​Small bowl
• ​Dry measuring cups
• Measuring spoons
• Small microwave-safe bowl
• Rubber spatula
• 9-inch cake pan
• ​Large spoon or offset spatula
• Parchment paper
• Nonstick cooking spray

Ingredient Notes

Chocolate: I use semi-sweet chocolate chips in this recipe which provides just the right balance of chocolate and espresso. It’s worth it to use the more expensive chips (I use Ghirardelli) since they are the basis of the cake.

Cocoa powder: This is unsweetened cocoa powder specifically for baking. It is NOT the drinking kind of cocoa.

Espresso powder: This recipe requires instant espresso powder NOT the kind of espresso you put into a machine. The containers are usually rather small.

Eggs & butter: Make sure both the eggs and butter are at room temperature.

Step-by-Step Instructions

1. Preheat the oven to 375 degrees F.

2. Prepare the baking pan by cutting out a circle of parchment paper to fit in the bottom. Lightly spray the entire pan with non-stick cooking spray, then add the circle of parchment, and spray that as well. 

3. Cut the butter into roughly tablespoon size pieces and place them in a microwave-safe bowl. 

4. Add the chocolate chips to the butter and place the dish in the microwave. Heat for 30 seconds.

5. Remove the chocolate and butter mixture and stir with a rubber spatula.

6. Return the dish to the microwave and heat for 20 seconds. Remove and stir to melt any remaining pieces. This amount of time is usually sufficient to melt the chocolate, and you don’t want to overheat the mixture.

7. Add 3/4 cup of granulated sugar to a large mixing bowl.

8. Pour in the butter and chocolate mixture. Stir with a rubber spatula until smooth.

​9. Crack the 3 large eggs into a small bowl. Lightly beat the eggs with a fork.

10. Add the beaten eggs to the chocolate and sugar mixture. Stir to combine.

11. Pour in 1 tsp of vanilla extract and stir.

12. Add 1 tbsp instant espresso and stir.

13. Add the cocoa powder to the other ingredients and stir until completely incorporated. Make sure to scrape down from the sides of the bowl and up from the bottom. Do not over mix.

14. Pour the cake batter into the prepared cake pan.

15. Smooth out the batter into an even layer. You can use the back of a spoon or an offset spatula. Be sure to smooth the batter out to the edges.

16. Bake for 25 minutes until the edges begin to pull away from the sides.

17. Let the cake cool in the pan for 20 minutes, then run a knife or metal spatula around the sides of the cake. Carefully flip the cake over onto a serving plate and remove the parchment paper. You can leave it this way with the bottom of the cake becoming the top of the cake. Allow to cool completely before serving.

18. Top with chocolate ganache, fresh whipped cream, ice cream, or fresh raspberries. (See Tips & Tricks for an easy chocolate ganache recipe.)

Check out the printable recipe card with step-by-step directions for Flourless Chocolate Mocha Cake (Gluten Free) below.

Storage

Store leftover cake in an airtight container, or covered completely with aluminum foil or plastic wrap, at room temperature for 2-3 days.  

Tips & Tricks

One of my big pet peeves when watching a cooking competition is when experienced bakers get their cakes stuck in the pan. Preparation, people! Cutting out a circle of parchment and placing it in the bottom of the pan will spare you this tragedy. Lightly spray the pan with non-stick cooking spray, place the parchment circle into the pan, and spray the paper lightly as well. An easy way to cut the circle is to tear off a sheet of parchment and flip it upside down on your work surface. Trace around the bottom of the pan and cut on line, removing as much of the ink as possible. Use the unmarked side as the base of the cake.

​You can absolutely use a hand mixer or a stand mixer instead of mixing by hand. Be careful not to over mix.

Would you like to serve your already delicious cake with the most perfect ganache? Finely chop a 4 oz bar of semisweet chocolate and place it in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it is barely simmering. Pour the warm cream over the chopped chocolate and cover the dish with a bowl. Let the mixture sit for 5 minutes, then stir until the chocolate is completely melted. Spoon over the cake and smooth it out with a spoon or offset spatula.

I love creating – and eating – chocolate desserts! Here are some of my favorites:

Easy Chocolate Ganache Tart with Raspberry Jam

Easy Double Chocolate Raspberry Brownie Recipe

Easy Creamy Dark Chocolate Mousse Dessert

Creamy No Bake Chocolate Cheesecake with Oreo Crust 

Easy Creamy Homemade Chocolate Truffles with a tempered chocolate coating

Easy Chocolate Chip Cookie Dough Truffles

Easy Double Chocolate Zucchini Muffins with Greek Yogurt