Hello hello! Today I’m sharing a delicious dairy free flourless chocolate cake recipe! This has easily become one of my new favorite desserts. It’s so easy to make and it’s so darn good! You can also easily make this using regular butter if you’re not dairy free! Keep reading to find out how to make this delicious, dairy free and gluten free chocolate dessert!
As someone who’s been dairy free for the past 6+ years and is newly gluten free (as of 6 months ago), this dairy free flourless chocolate cake recipe has brought a little sense of normal. That might sound silly to you, but finding a halfway decent dairy free AND gluten free dessert isn’t easy! This cake though is delicious!
A huge thank you to Sam from Frosting & Fettuccine, that’s where I discovered this recipe first before I adapted it to be dairy free! Sam is such a genius when it comes to food photography and recipes! I LOVE following her blog & Instagram and I know you guys will too!
Once you’ve gathered your ingredients, you’ll need to take out your standard mixer (or a handheld mixer), a couple of bowls (1 medium, 1 small bowl, & your large mixer bowl), and put your kettle on to boil water.
1// Gather your ingredients
2// Melt your butter and Enjoy Life Chocolate Chips (I prefer using the semi-sweet mini chips) in the microwave in 20 second intervals. Make sure to stir butter & chocolate chips between each interval. *Be careful, bowl might get hot!
3// Once your butter and chocolate chips are completely melted and smoothly blended together, add in 1 tablespoon of boiling water. Stir until combined.
4// Now is a good time to turn your oven on to preheat! Set your oven to 300 degrees Fahrenheit.
5// Now it’s time to whip those egg whites! First, you’re going to want to crack your eggs very carefully and separate your egg whites from your yolks. Add your egg whites to the mixer bowl. Put your yolks in the small bowl.
6// While you’re whipping your egg whites, add your granulated sugar slowly.
7// Whip egg whites on high until you form stiff peaks. You’ll know they’re done when you take the whisk and turn it upside down. If the peak of egg whites stays put then you’re good!
8// Fold your egg whites & sugar into your melted chocolate & butter bowl. Make sure you don’t do it the other way or else it won’t stay fluffy! Do this step in 3 stages & be gentle!
9// Yippie! You did it! Now it’s time to transfer your batter to a parchment paper-lined pan (if you don’t have a spring foam pan, then use an 8-inch round or square pan). Cook your flourless chocolate cake for 50 minutes. You’ll know it’s done when the top starts cracking!
**// If you want to make cupcakes instead, cook for approximately 30 minutes.
This cake is so dang good you’re probably going to want to eat it all in one day (I plea the fifth!). If you by some miracle have any leftover then go ahead and store on your counter with some plastic wrap over it. It tastes great if you pop it in the microwave the next day for 15 seconds to heat up before you eat! If you really want to go over the top, then add a little Nutella to it (or chocolate chips) to melt on top once you pop it in the oven!
Have any questions? Don’t hesitate to reach out! Either send me an email, DM me on Instagram, or comment below!
Designed by Gillian Sarah
Images by Helen Phillips
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