Decadent Flourless Chocolate Cake — Gluten-Free & Eggless

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This eggless flourless chocolate cake is intensely rich and fudgy—an ideal treat for any serious chocolate lover.

I’ve always loved the idea of a flourless chocolate cake. It’s naturally gluten free and when done right, unbelievably decadent. I tested this recipe several times to get the texture and balance just right—especially since it’s eggless. Applesauce replaces eggs here and helps give the cake structure while keeping it moist.

One tip I discovered while developing this version: the cake sets up better and tastes even richer if you refrigerate it for a couple of hours after it cools. Because this cake contains no leavening or eggs, it won’t rise. It’s thin but intensely chocolatey, so a small slice is very satisfying.

Why you’ll love this cake

• One-bowl, no mixer: everything comes together in a single microwave-safe bowl—no stand mixer required.
• Deep chocolate flavor and fudgy texture: this cake is built for chocolate lovers and pairs well with a dusting of cocoa or powdered sugar, fresh berries, or a spoonful of ganache.
• Impressive yet simple: it makes an elegant dessert for a dinner party but is easy enough for a weeknight treat.

What you’ll need

• Chocolate: semi-sweet chopped chocolate is used here; use your favorite variety. Cocoa powder is also included for extra chocolate depth.
• Flavor: granulated sugar, vanilla extract, and a pinch of salt.
• Egg substitute: unsweetened applesauce provides moisture and structure; the recipe also uses an egg replacer (Bob’s Red Mill).
• Fat: unsalted butter for richness.

How to make it

Start by melting chopped chocolate and butter together in a large microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth—watch closely so the chocolate doesn’t scorch.

Once melted, add the applesauce, sugar, cocoa powder, prepared egg replacer, vanilla, and salt. Stir until everything is fully combined and glossy.

Pour the batter into a well-greased 8″ round or springform pan and bake at 375°F for about 30–32 minutes. The cake may still appear slightly soft or bubbly when it comes out of the oven; that’s normal. It will firm up as it cools.

Allow the cake to cool completely, then chill in the refrigerator for about two hours. The chill time significantly improves texture and makes slicing much cleaner. Store leftovers in the fridge.

Tips for the best results

• When melting chocolate and butter, use short intervals and stir thoroughly between each to avoid burning. Microwaves vary a lot, so patience pays off.
• Do not overbake. The cake will look soft when it comes out, but it will set as it cools and then firm more in the refrigerator. Chilling is essential for the ideal dense, fudgy texture.

Ingredient substitutions

• To make this vegan, swap the butter for your favorite non-dairy butter. While I haven’t fully tested that variation, it should work in principle.

Did you make this flourless chocolate cake? Leave a comment below or tag me on Instagram @justastastyblog and use #justastastyblog!

For more gluten free chocolate recipes, try my…

• Ultimate triple chocolate cookies
• Brownie cheesecake bars
• Homemade Thin Mint cookies

📖 Recipe