Flourless Chocolate Cake

The best Flourless Chocolate Cake recipe dusted with powdered sugar and raspberries on top, with one piece being lifted to serve.This rich, fudgy Flourless Chocolate Cake recipe masquerades as a fancy dessert, but it’s the easiest cake you’ll ever make. We love to serve it dusted with powdered sugar and fresh raspberries. Craving some cake recipes? Try Lemon Cake, Berry Cake, No-Bake Cheesecake, or White Texas Sheet Cake! How to make Flourless Chocolate Cake: Melt…

The best Flourless Chocolate Cake recipe dusted with powdered sugar and raspberries on top, with one piece being lifted to serve.

This rich, fudgy Flourless Chocolate Cake recipe masquerades as a fancy dessert, but it’s the easiest cake you’ll ever make. We love to serve it dusted with powdered sugar and fresh raspberries.

Craving some cake recipes? Try Lemon Cake, Berry Cake, No-Bake Cheesecake, or White Texas Sheet Cake!

The best Flourless Chocolate Cake recipe dusted with powdered sugar and raspberries on top, with one piece being lifted to serve.

Flourless Chocolate Cake will impress without the stress

My favorite thing about our Flourless Chocolate Cake is it’s fancy enough for a dinner party, but there’s not an easier cake to make. It’s ready to serve in under an hour, mixed with one spoon, one bowl, and a few simple ingredients. The result is every chocolate lovers dream, perfect for Valentine’s Day, a special occasion or just weekend baking.

How to make Flourless Chocolate Cake:

Melt Chocolate and Make Batter: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl then mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.

Two images showing butter and chocolate in a bowl to be melted then after other ingredients are added to make an easy flourless chocolate cake batter.

Bake: Spread the batter into prepared cake pan then bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.

Two images of a baked gluten free flourless chocolate cake in the pan, then after it's inverted on a serving tray.

Serve: Dust a light layer of powdered sugar on top of the cake. Serve the best flourless chocolate cake with a small dollop of whipped cream, then fresh raspberries or a sliced strawberry.

Two images of a fluffy flourless chocolate cake on a platter with a dusting of powdered sugar and raspberries, then after a piece is served on a plate with a bite on a fork.

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The best Flourless Chocolate Cake recipe dusted with powdered sugar and raspberries on top, with one piece being lifted to serve.
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Flourless Chocolate Cake

Our favorite rich and fudgy Flourless Chocolate Cake couldn't be easier to make, and is naturally gluten-free.
Course Dessert
Cuisine Italian
Prep Time 5 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 50 minutes
Servings 12
Calories 271kcal
Cost $5

Ingredients

For Serving:

  • Whipped Cream
  • fresh raspberries , or strawberries

Instructions

  • Preheat oven to 375 degrees. Line an 8’’ round cake pan with parchment, then spray lightly with cooking spray.
  • Melt chocolate: In a microwave-safe bowl, melt chocolate and butter in the microwave, stirring every 20-seconds until melted and smooth. Add to a mixing bowl.
  • Mix in sugar, vanilla and eggs. Whisk in cocoa powder and salt.
  • Bake: Spread the batter into prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center results in moist crumbs (but not runny batter). Let it cool in the pan for 10 minutes. Run a knife along the outside edge of the pan before inverting onto a serving dish to cool completely.
  • Before serving, dust a light layer of powdered sugar on top of the cake. Serve slices with a small dollop of whipped cream, and fresh raspberries or a sliced strawberry.

Notes

Chocolate: Choose good quality chopped chocolate like Ghirardelli, Bakers chocolate, callebaut, or if using chocolate chips use Ghittard or Ghirardelli.
Cocoa Powder: Use high quality natural or Dutch cocoa powder. Dutch-processed cocoa will produce a darker color and moister texture. I prefer Callebaut Dutched Cocoa Powder.

Nutrition

Calories: 271kcal | Carbohydrates: 29g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 73mg | Potassium: 185mg | Fiber: 3g | Sugar: 24g | Vitamin A: 322IU | Calcium: 27mg | Iron: 2mg

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Cannoli Cake

An easy Cannoli Cake recipe with a slice lifted up to show the layers.Dare I admit I love this easy Cannoli Cake recipe even more than a traditional cannoli? We’ve combined a moist vanilla cake with a light and fluffy whipped ricotta frosting and the end result is spectacular. If you love making fun cakes you have to try our Berry Cake, Lemon Cake, Coconut Cake, or Yellow…

An easy Cannoli Cake recipe with a slice lifted up to show the layers.

Dare I admit I love this easy Cannoli Cake recipe even more than a traditional cannoli? We’ve combined a moist vanilla cake with a light and fluffy whipped ricotta frosting and the end result is spectacular.

If you love making fun cakes you have to try our Berry Cake, Lemon Cake, Coconut Cake, or Yellow Cake.

An easy Cannoli Cake recipe with a slice lifted up to show the layers.

I’m convinced our Cannoli Cake leads to La Dolce Vita

As you’ve guessed from the name, this Cannoli Cake features the same flavors you love from an Italian Cannoli, but in sliceable, shareable, cake form. It’s lightly sweet, creamy and one of my dreamiest cake creations yet.

My favorite part is how simple it is to frost and decorate, with a semi-naked cake vibe and a few chocolate chips. It’s perfect for any gathering or occasion, and easy enough for a novice baker.

How to make a Cannoli Cake:

Make Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Combine butter and sugar in the bowl of a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix. Add ⅓ of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all combined. Fold in mini chocolate chips.

A homemade Cannoli cake batter with buttermilk added then mini chocolate chips poured on top of the batter.

Bake: Pour batter evenly between two 8-inch cake pans. Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.

Two images showing a Cannoli birthday cake before and after it's baked.

Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.

Make Frosting: Measure out ricotta, then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar and beat with electric mixers until smooth. In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.

Two images showing cannoli cake rounds sliced in half and a homemade whipped frosting.

Assemble: Place one cake round on a cake stand or cake board. Spread about ½ cup frosting on top then apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top. Sprinkle mini chocolate chips on top of the best cannoli cake then cover and refrigerate for 1 hour before serving. Enjoy!

Four images showing how to assemble the best cannoli cake recipe until it's ready to serve.

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An easy Cannoli Cake recipe with a slice lifted up to show the layers.
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Cannoli Cake

This easy Cannoli Cake recipe has our favorite cannoli flavors with a moist vanilla cake and creamy ricotta frosting. It's simple to decorate and great for any occasion.
Course Dessert
Cuisine American, Italian
Servings 16
Calories 446kcal
Cost $8

Equipment

Ingredients

Ricotta Frosting:

  • 1/3 cup whole milk ricotta cheese
  • 4 oz cream cheese , room temp
  • 1/2 cup heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest , (optional)
  • 1 cup mini chocolate chips , for topping

Instructions

  • Prep pans: Line two 8-in cake pans with parchment paper and spray insides with nonstick cooking spray.
  • Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Add butter and sugar to a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix.
  • Add ⅓ of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all is combined. Fold in mini chocolate chips. Pour batter evenly between the prepared cake pans.
  • Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.
  • Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.
  • Ricotta Frosting: Measure out ricotta then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar then beat with electric mixers until smooth.
  • In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.
  • Assemble: Place one baked cake round on a cake stand or cake board. Spread about ½ cup frosting on top. Apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top.
  • Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.

Notes

Freezing Instructions: Wrap the baked and cooled cake rounds in plastic wrap and place in a freezer bag. Freeze for up to 3 months before assembling and frosting cake. The ricotta frosting should not be frozen and is best made day-of. 

Nutrition

Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 213mg | Potassium: 83mg | Fiber: 1g | Sugar: 50g | Vitamin A: 487IU | Vitamin C: 0.4mg | Calcium: 116mg | Iron: 1mg

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How to Make A Ricotta Cheesecake with Sour Cream Topping

Indulgent, creamy, rich ricotta cheesecake with a sweet and buttery flavor. This recipe uses … Read more
The post How to Make A Ricotta Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.

Indulgent, creamy, rich ricotta cheesecake with a sweet and buttery flavor. This recipe uses ... Read more

The post How to Make A Ricotta Cheesecake with Sour Cream Topping appeared first on Sugar and Charm.

Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I…

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The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick.

Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film.

Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist’ because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath!

I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge.

So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots.

Ok, ok, it also helped that I took a nibble of this loaf and it tasted great!

IMG_4748-2

I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that’ and I took a bite! I think it gives the picture more character anyways. ;)

If your hesitant about cake for breakfast, maybe try my Heavenly Carrot Cake Baked Oatmeal or my Oh Mega Carrot Cake Breakfast Cookies — they won’t disappoint!

Whole-Grain Carrot Cake Loaf with Lemon Glaze

Vegan, refined sugar-free, soy-free

4.8 from 8 reviews
Yield
10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze
Prep time
20 minutes
Cook time
45 minutes

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom.

Ingredients

For the loaf:
  • 1 1/2 cups (185 g) finely grated peeled carrot*
  • 1 tablespoon (7 g) ground flax seed
  • 1/2 cup plus 1 tablespoon (140 mL) pure maple syrup
  • 3/4 cup (185 mL) almond milk or other plant milk
  • 1/3 cup (80 mL) grapeseed oil or melted coconut oil**
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (230 g) whole-grain spelt flour***
  • 1 cup (100 g) walnuts, chopped
For the glaze:
  • 1/4 cup (60 mL) raw cashew butter
  • 1/4 cup (60 mL) full-fat coconut cream, at room temperature****
  • 2 tablespoons (30 mL) pure maple syrup, at room temperature
  • 1 tablespoon (15 mL) fresh lemon zest, or to taste
  • Dash fine sea salt

Directions

  1. Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper.
  2. In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined.
  3. In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined.
  4. Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface.
  5. Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean.
  6. Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk.
  7. After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled.
  8. Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving.

Tip:

* Please use the finest grate hole on the grater box.

** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.

*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.

**** Please use the thick, full-fat white cream found at the top of the can.

Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).

Nutrition Information

(click to expand)
Serving Size 1 of 10 slices | Calories 350 calories | Total Fat 19 grams
Saturated Fat 3 grams | Sodium 200 milligrams | Total Carbohydrates 39 grams
Fiber 5 grams | Sugar 15 grams | Protein 6 grams

Nutritional info includes lemon glaze and walnuts. If serving without glaze (but with walnuts) each slice (1 of 10) is 290 calories. If making without glaze and without walnuts, each slice is 230 calories.
* Nutrition data is approximate and is for informational purposes only.

The original recipe is below:

Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

Lightly adapted from Sweet Freedom. Glaze from Blissfully Vegan.

Yield: 1 small loaf, eight 1-inch slices

Ingredients:

  • 1.5 cups finely grated carrot, unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/3 cup light extra virgin olive oil (or oil of choice)
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups whole grain spelt flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup raisins, soaked for 10 minutes & drained
  • 1/4 cup walnuts, chopped

Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)

Directions:

  1. Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
  2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.
  3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.
  4. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen.

I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and  placed it into an air-tight container. It should keep nice and fresh for Saturday!

IMG_4720

I was also amazed at how much impact something as simple as a glaze could make in a photo.

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The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment.

IMG_4746

This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature.

Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too!

IMG_4748

The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.

Carrot Cake Cupcakes Recipe

Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed … Read more
The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.

Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed ... Read more

The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.