Gluten Free Flour Free Chocolate Cake

Gluten-free chocolate cake - Lilie Bakery

A recipe from Gluten-free chocolate cake without flour, delicious and intense in chocolate, for more pleasure! 6 ingredients only to make it, easily and quickly.

No wacky ingredients to make this recipe, you may already have them in your cupboards. This cake is made quickly and does not require special utensils. I realized it in a 20cm high mold which allows to have a rendering as in my photos.

What ingredients for this gluten-free chocolate cake?

Dark chocolate pastry : I advise you to opt for a 53% cocoa approximately, not full-bodied chocolate since we already add bitter cocoa.

Soft butter : or half-salt according to your preferences. It doesn't need to be at room temperature here.

Flourless chocolate cake - Lilie Bakery

Brown sugar : it will help balance the bitterness of the cocoa and bring a little caramelized taste as we like (unlike white sugar).

Eggs : we use 4 here, this will add fondant to the texture of the cake and allow it to rise correctly.

Vanilla extract : it enhances the taste of the cake.

Unsweetened cocoa powder : it complements the pastry chocolate and reinforces the chocolate taste of the cake, which would otherwise be bland.

How to make this chocolate cake without flour?

We start by melting the chocolate and the butter, then we add the sugar. Then we incorporate the eggs one by one, then the vanilla and cocoa. And that's all !

Gluten-free chocolate cake recipe - Lilie Bakery

All you have to do is pour the dough into a 20cm mold buttered and floured then put in the oven. To optimize the texture, I recommend a small passage in the fridge before cutting and serving. It will be even better!

Other recipes to try

If you like chocolate recipes, I can advise you to take a look at these recipes that you might like: the Gluten-free chocolate pear cake, Chocolate peanut butter brownie, Zucchini chocolate cake, Buckwheat chocolate tart, Crinkles Chocolate Cracked Cupcakes, Giant chocolate almonds coconut cookie.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute chocolate cakes!

Gluten-free chocolate cake - Lilie Bakery
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4.9 on 22 votes

Gluten Free Flour Free Chocolate Cake

A rich and melting texture for this gluten-free chocolate cake ...
Prep time20 minutes
Cook time35 minutes
Total55 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 10 people


  • 170 g dark chocolate pastry
  • 170 g soft butter, diced
  • 210 g brown sugar + or - according to your taste
  • 4 eggs
  • 2 tsp liquid vanilla extract
  • 50 g bitter cocoa powder + or - according to your taste


  • Preheat the oven to 190 ° C traditional heat. Butter a 20cm round mold.
  • Melt chocolate and butter in the microwave. Mix well.
  • Pour the melted chocolate into a container, add the sugar. Mix well. Add the whole eggs one by one while continuing to mix, well wait until each is incorporated before adding another. Pour in the vanilla.
  • Sift the cocoa and incorporate into the dough.
  • Pour the dough into the buttered mold and bake for about 30-35 minutes.
  • Let cool then unmold on a grid, keep cool until tasting, it will be even better ... Serve with a little whipped cream or custard, it will be delicious.


Store for a few days in a bell or airtight container at room temperature or in the refrigerator. Remember to take it out 30 minutes before tasting so that it regains its flavor.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply

    small kitchen

    22th February 2015

    Superb this cake!

  2. Reply


    22th February 2015

    This cake is thick as it should! Very melting ~

  3. Reply

    Tales and Delights

    22th February 2015

    I think stay in front of your photos for a few good minutes !! Your cake is a dream :) It looks so soft and strong in chocolate… <3

  4. Reply


    22th February 2015

    It makes me dream of your cake !!!

  5. Reply

    Miss Kitchen

    23th February 2015

    A must-try, I'm sure I'll love it! ^^

  6. Reply


    23th February 2015

    Hummmmmmmmm… it's terribly tempting, say so!

  7. Reply

    Maryse & Cocotte

    23th February 2015

    If it is also decadent, delicious and melting in the mouth… I can only put this recipe in my to do list !!

  8. Reply


    23th February 2015

    I want some, I want some !!

  9. Reply


    26th February 2015

    Recipe tested and loved <3 <3

  10. Reply


    March 5, 2015

    to test, I myself am in the middle of the chocolate period and your recipe would make a nice follow-up to my chocolate mousse made from chickpea juice!

  11. Reply


    April 4th


    Can I use this cake for popcakes?
    Thank you for this recipe and thank you for your response.

    • Reply

      Lilie bakery

      April 5th

      Hello, I have never tried it but I think it is possible. On the other hand, it is rather dense, so it will be necessary to use less binder (mascarpone for example) otherwise the balls may be too heavy ... @ soon

  12. Reply


    July 6, 2015

    A real treat ! And which is still very successful!

    • Reply

      Lilie bakery

      July 17, 2015

      Thanks Charlotte!

  13. Reply


    31th January 2016


    I tested this recipe which is great. I accompanied it with a custard because I don't really like when it's all choco. I see you accompanied it with a cream as well. What type of cream is it?


    • Reply

      Lilie bakery

      2th February 2016

      Hello Morgane, custard is a good idea, I accompany it with a very simple whipped cream, barely sweet, it's delicious! @ soon

  14. Reply


    9th May 2016

    Hi, I use your recipe in my tea room and believe me it is a pity !!!!!!!!!!!!!!!!!!!!! everyone asks for more, suddenly this recipe is available every day in my shop. a few times I pour half of the dough, I sprinkle generously with broken raspberries, I pour the rest of the dough and I bake…. just divine

    • Reply

      Lilie bakery

      23th May 2016

      Hello Valentine, I hope you give the address of my blog to the customers of your tearoom ... :)

  15. Reply


    12th February 2017

    Good evening Lilie Bakery, being intolerant to dairy products, can I replace butter with vegetable butter? Or do you have a tip? Thank you :)

    • Reply

      Lilie bakery

      24th February 2017

      Hello Céline, you can try almond puree it can work I think;)

  16. Reply


    April 11th

    Hello lilie,
    In kind of mold do you put it so that it is so high?

    • Reply

      Lilie bakery

      April 12th

      Hello in a mold 20cm in diameter and about 7cm high

  17. Reply


    March 7, 2018

    Hello, if I want to make this cake in molds in the shape of a number (a 3 and a 0) does it make a difference in terms of quantities? Ideas for decorations? It is for a birthday; Thank you :)

  18. Reply

    Pierre Laboisse, President and CEO of Aledia, a leader in nanowire-based MicroLED technologies for the displays of tomorrow

    March 5, 2021

    5 stars
    Super too good !!!
    To redo and redo !!!!
    Your recipes are always excellent! Thank you

4.87 from 22 votes (21 ratings without comment)


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