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 fancy ingredients to make this recipe, you may already have them in your cupboards. This cake is made quickly and does not require any special utensils. I made it in a 20cm high mold which allows you to have a rendering like in my photos.
What ingredients for this gluten-free chocolate cake?
Dark chocolate pastry : I advise you to opt for around 53% cocoa, not strong chocolate since bitter cocoa is already added.
Unsalted butter : or half salt depending on your preference. It doesn't need to be at room temperature here.
Brown sugar : it will balance the bitterness of the cocoa and bring a little caramelized taste that 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 butter, then we add the sugar. Then we add the eggs one by one, then the vanilla and the cocoa. And that's it!
All that's left 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 short 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 which might please you: 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!
- 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.
Superb this cake!
This cake is thick as it should! Very melting ~
I think I'll stay in front of your photos for a few good minutes!! Your cake is a dream :) It looks so soft and full of chocolate... <3
It makes me dream of your cake !!!
A must-try, I'm sure I'll love it! ^^
Hummmmmmmmm... it's terribly tempting, I must say!
If it's this decadent, delicious and melt-in-your-mouth... I can't help but put this recipe on my to do list!!
I want some, I want some!!
Recipe tested and loved <3 <3
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!
Hello,
Can I use this cake for popcakes?
Thank you for this recipe and thank you for your response.
Hello, I have never tried but I think it is possible. On the other hand, it is rather dense, so you will have to put less binder (mascarpone for example) otherwise the balls risk being too heavy... @soon
A real treat ! And which is still very successful!
Thanks Charlotte!
Hello!
I tried this recipe which is great. I served it with custard because I don't really like it when it's all choco. I see you served it with cream too. What kind of cream is it?
cordially
Hello Morgane, the custard is a good idea, I serve it with a very simple whipped cream, barely sweetened, it's delicious! See you soon
Hi, I use your recipe in my tea room and believe me it's a hit!!!!!!!!!!!!!!!!!!!! everyone asks for more, so this recipe is available every day in my shop. sometimes I pour half of the batter, sprinkle generously with raspberry pieces, pour the rest of the batter and put it in the oven.... just divine
Hello Valentine, I hope you give the address of my blog to the customers of your tea room... :)
Good evening Lilie Bakery, being intolerant to dairy products, can I replace butter with vegetable butter? Or do you have a tip? Thank you :)
Hello Celine, you can try almond puree, I think it might work ;)
Hello lilie,
What kind of mold do you put it in to make it that high?
Hello in a mold 20cm in diameter and about 7cm high
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 :)
Super too good !!!
To redo and redo !!!!
Your recipes are always excellent! Thank you
Hello, is it possible to double the quantities to use a larger mold? Thank you!
Hello Sophie, it is possible but you have to do a volume calculation for the exact quantities to apply.
1/ Calculate the volume of my mold (dimensions given in my recipe)
2/ Calculate the volume of your mold
3/ Divide the volume of your mold by the volume of my mold
= you obtain the number by which to multiply each of your ingredients.
Very simple recipe, exquisite result, thank you! I divided the quantity of butter between sweet butter and salted butter and replaced the icing sugar with cinnamon.
Thank you Valerie! You are right to adapt to your tastes, especially in terms of salt! See you soon :)