Dairy Free Classic Flourless Chocolate Cake

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Dairy Free Classic Flourless Chocolate Cake

This dense, fudgy cake gets all its structure from bittersweet chocolate and eggs, with the yolks whisked in for richness and the whites whipped to glossy peaks before folding in — that's what gives the finished cake its signature crackled top and soft, molten center. A dusting of cocoa powder lines the pan for easy release, and a touch of vanilla and salt rounds out the deep chocolate flavor. Because the whole structure leans on good chocolate and beautifully whipped eggs rather than any flour, it bakes up rich and dense with almost a mousse-like interior. Finish it with a dusting of cocoa or powdered sugar for a bakery-style presentation. It's a genuinely satisfying option to have on hand for a dairy free dessert table, especially for anyone who wants an intensely chocolatey, naturally flourless treat without sacrificing that classic bittersweet depth.

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Ingredients

10 servings

1 cup (2 sticks / 225g) unsalted butter, cut into pieces, plus more for pan
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
8 oz (225g) bittersweet chocolate (60–70% cacao), finely chopped
1 ¼ cups (250g) granulated sugar, divided
¼ tsp fine salt
1 tsp pure vanilla extract
6 large eggs, at room temperature, separated
2 tbsp unsweetened cocoa powder, for dusting pan

For serving

powdered sugar or cocoa powder, for dusting (optional)
whipped cream or crème fraîche, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch round cake pan, then line the bottom with a round of parchment paper. Butter the parchment, then dust the sides and bottom with the 2 tbsp cocoa powder, tapping out any excess.
2
Combine the chopped chocolate and butter pieces in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 5–7 minutes. Remove the bowl from the heat and whisk in 3/4 cup (150g) of the sugar, the salt, and the vanilla extract until combined. Let the mixture cool until it is warm but no longer hot, about 10 minutes.

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