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A decadent, gluten-free, mini flourless chocolate cake that’s made with both chocolate and cocoa. Super rich, very easy to make, and the perfect size for one or two people.
This flourless chocolate cake recipe is one of my go-to cake recipes. I’ve baked this type of cake more times than I can count and my daughter requests it for her birthday every single year.
I’ve taken my standard-sized flourless chocolate cake recipe and scaled-down the ingredients so that it makes one mini cake. This cake is the perfect size to serve one or two people.
What Is Flourless Chocolate Cake?
Sometimes called a chocolate torte, a flourless chocolate cake is simple yet elegant. It’s a classic chocolate cake made without flour which makes it an ideal choice for those who eat gluten-free.
A chocolate flourless cake looks and tastes like it might be complicated to make but the cake actually comes together very easily.
This restaurant-quality dessert is made with pantry staples like eggs and cocoa powder. It’s the ideal dessert recipe to use if you find you are out of flour and leavening ingredients.
Why This Recipe Works
- Fudgy and rich: If you like brownies, you will absolutely love this cake. It’s like eating one very large brownie! The cake has a silky smooth texture and a rich chocolate flavor.
- Easy to make: There are a few simple steps involved in making a flourless chocolate cake but each one is so worth it. It comes together easily and bakes in less than 30 minutes.
- Gluten-free: This mini flourless chocolate cake is gluten-free. There is no flour in the batter, the cake gets its structure from the eggs and cocoa powder.
RELATED: 15 Easy Dessert Recipes For One
Ingredients
Ingredient Notes
- Chocolate: Since chocolate is the star of this cake, use good-quality chocolate. I like using Guittard, Ghirardelli, or Hershey’s chocolate chips or chopped Baker’s brand semi-sweet chocolate.
- Butter: I use salted butter in my flourless chocolate cake but you can use unsalted if preferred.
- Vegetable oil: Use vegetable or canola oil. This ingredient, along with melted butter is used to help make the melted chocolate silkier and extra smooth.
- Egg: Use 1 large egg and 1 egg white. See below for ways to use up the leftover egg. yolk as well as other leftover ingredients. The egg helps to give the cake its moist, fudgy texture.
- Unsweetened cocoa powder: Cocoa powder helps take the place of flour in this recipe.
- Vanilla extract, salt, and sugar: Sugar and vanilla sweeten the cake and add flavor. Sugar also adds moisture and helps give the cake a great texture. Salt enhances the flavors of the other ingredients.
See below for ways to use leftover ingredients.
How To Make A Flourless Chocolate Cake
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish, a 5×5-inch baking dish, or a 4×6-inch baking dish, and set the dish aside.
- Combine chocolate chips, butter, and oil in a heatproof bowl over a pot of simmering water and heat, stirring often, until the chocolate has melted and the mixture is smooth. Remove the bowl from the saucepan and set it aside to cool.
Pro Tip: A bowl placed over a pot of simmering water is called a double boiler. This method of melting chocolate is my preferred method because it allows you to watch the chocolate melt over a period of time. The steam from the barely simmering water causes the chocolate to melt without burning. Adding oil and butter to the chocolate helps the chocolate to melt more smoothly.
- In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk into the cooled melted chocolate. Set the bowl aside.
- In another small bowl, beat the egg white and sugar together until stiff peaks form.
Pro Tip: Stiff peaks are formed when you lift up your beater and you see a nice peak that stands straight up in the bowl.
- Fold the egg white into the chocolate mixture.
- Pour the batter into the buttered baking dish and sprinkle the top with 1/4 teaspoon of sugar. Place the baking dish on a rimmed baking sheet.
- Bake the cake for 25 to 30 minutes.
Pro Tip: The cake will rise while baking but since the cake doesn’t contain any gluten there is no structure to keep the cake rising once it comes out of the oven. So as the cake cools and the air bubbles contract you will notice that the cake will sink back. The top may crack slightly but this is normal and you can see some cracks in the cake in the photographs that accompany the recipe.
- Transfer the baking dish to a wire rack to cool completely.
- Enjoy the cake as-is, or add a dollop of whipped cream, vanilla ice cream, or chocolate ganache (see recipe below).
Expert Tips
- Use the recommended baking dishes: The success of this recipe depends on using the correct baking dish. I recommend using a 5×7-inch baking dish (as shown in the photos). You can also use either a 4×6-inch baking dish (also shown) or a 5×5-inch baking dish.
- Place the baking dish on a rimmed baking sheet: This flourless cake rises high when baked in the oven. Placing the baking dish on a baking sheet will catch any possible spillage.
- Don’t overbake the cake: Although oven temperatures vary, this cake bakes in 25 to 30 minutes. You will know when your cake is done when a matte crust forms on top and the center is just barely set. You can also check to see if the cake is done by inserting a toothpick into the center of the cake. If no crumbs remain on the toothpick after it is removed from the cake, the cake is done.
- Spice up your topping: I love a simple dusting of powdered sugar to top my flourless chocolate cake. Consider mixing in a little bit of ground cinnamon or nutmeg with powdered sugar.
Frequently Asked Questions
I like to keep this mini cake in the refrigerator, covered. As the cake cools, it becomes more solid and fudgier.
This is a small cake so you’ll most likely want to eat it up. If you would like to save some for later, the cake keeps well in the refrigerator for up to four days.
Yes! Be sure to wrap it tightly in plastic wrap and place it in a freezer-safe container or zip topped freezer bag. When you are ready to enjoy it, move it to the refrigerator to thaw overnight. It keeps well in the freezer for up to 3 months.
I’m mentioning it again because it’s so important. The success of this recipe depends greatly on the size of the baking dish you use.
I recommend using a 5×7-inch baking dish, a 4×6-inch baking dish, or a 5×5-inch baking dish.
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Since this is a small cake, I suggest you either slice the cake from the pan or use a spoon and eat the cake right out of the pan.
This type of cake is easier to remove if a springform pan with removable sides is used. However, you can remove the cake from the baking dish by letting it cool and then inverting it over a plate and the cake should slide right out.
If you top the cake with whipped cream or ganache, you won’t be able to tell the top of the cake from the bottom.
Easy Ganache Recipe
Ganache is a mix of chocolate and heated cream. It may sound fancy but it’s very easy to make. You might like to consider pouring it over your flourless chocolate cake.
To make a ganache:
- Place 1/4 cup of good-quality chocolate chips or chopped chocolate in a small bowl.
- Heat 1/4 cup of heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat the cream in the microwave until it starts to bubble, just watch it carefully so it does not boil over.
- Pour the hot cream over the chocolate and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting in a gritty texture.
- After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.
- Pour the ganache over the cake.
Note: If you’d like to make more ganache, just double the recipe.
RELATED: The Best Cookie Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this mini flourless chocolate cake recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Chocolate chips: Chocolate Chip Muffin, Deep Dish Chocolate Chip Cookie, 2 Ingredient Chocolate Mousse, Mini S’mores Dip, Deep Dish Brownie
- Egg yolk: Coconut Cream Pie, Snickerdoodles, Irish Soda Bread, Peach Scones, Soft Ginger Cookies
- Cocoa powder: Chocolate Scones, Hot Chocolate, 2 Chocolate Cupcakes, Brownies, Mini Devil’s Food Cake
Other Mini Cake Recipes
If you like this mini chocolate cake recipe, you might also like to try one of these wonderful mini cake recipes:
- Mini Caramelized Banana Upside Down Cake
- Pineapple Upside Down Cake For One
- Mini King Cake
- Coffee Cake For One
- Mini Carrot Cake
- Quarter Pound Cake
- Mini Tres Leches Cake
- Mini Red Velvet Cake
- Mini Texas Sheet Cake
If you’ve tried this small flourless chocolate cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Mini Flourless Chocolate Cake
Equipment
- 5×7 inch baking dish , or use a 5×5-inch baking dish or a 4×6-inch baking dish
Ingredients
- ½ cup semi-sweet chocolate chips
- 2 tablespoons salted butter
- 1 ½ teaspoons vegetable oil or canola oil
- 1 large egg
- 1 egg white
- 1 ½ teaspoons cocoa powder
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons granulated sugar , plus 1/4 teaspoon for dusting the top of the cake
- whipped cream (optional)
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch baking dish, a 5×5-inch baking dish, or a 4×6-inch baking dish, and set the dish aside.
- Combine chocolate chips, butter, and oil in a heatproof bowl over a pot of simmering water and heat, stirring often, until the chocolate has melted and the mixture is smooth. Remove the bowl from the saucepan and set it aside to cool.Pro Tip: A bowl placed over a pot of simmering water is called a double boiler. This method of melting chocolate is my preferred method because it allows you to watch the chocolate melt over a period of time. The steam from the barely simmering water causes the chocolate to melt without burning. Adding oil and butter to the chocolate helps the chocolate to melt more smoothly.
- In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk into the cooled melted chocolate. Set the bowl aside.
- In another small bowl, beat the egg white and sugar together until stiff peaks form.Pro Tip: Stiff peaks are formed when you lift up your beater and you see a nice peak that stands straight up in the bowl.
- Fold the whipped egg white into the chocolate mixture.
- Pour the batter into the buttered baking dish and sprinkle the top with ¼ teaspoon of sugar. Place the baking dish on a rimmed baking sheet.
- Bake the cake for 25 to 30 minutes.Pro Tip: The cake will rise while baking but since the cake doesn't contain any gluten there is no structure to keep the cake rising once it comes out of the oven. So as the cake cools and the air bubbles contract you will notice that the cake will sink back. The top may crack slightly but this is normal and you can see some cracks in the cake in the photographs that accompany the recipe.
- Transfer the baking dish to a wire rack to cool completely.
- Enjoy the cake as-is, or add a dollop of whipped cream or vanilla ice cream.
Video
Notes
- Use the recommended baking dishes: The success of this recipe depends on using the correct baking dish. I recommend using a 5×7-inch baking dish. You can also use either a 4×6-inch baking dish or a 5×5-inch baking dish.
- Place the baking dish on a rimmed baking sheet: This flourless cake rises high when baked in the oven. Placing the baking dish on a baking sheet will catch any spillage.
- Don’t overbake the cake: Although oven temperatures vary, this cake bakes in 25 to 30 minutes. You will know when your cake is done when a matte crust forms on top and the center is just barely set.
- Spice up your topping: I love a simple dusting of powdered sugar to top my flourless chocolate cake. Consider mixing in a little bit of ground cinnamon or nutmeg with powdered sugar.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
OK, That is just a little peice of heaven! A definate keeper. I love your site and use it almost every day. There’s just two of us here and we’re light eaters, so your recipes are usually enough for both of us. If not I just double the recipes.
Is there any way this can be made if a person is wheat and egg
intolerant? (given it has egg whites as well as an egg?
I do have egg replacement)
I am thankful to not be gluten intolerant but wheat is a high item
on the list.
Thanks for any advice
I made this for a friend and I to share – it was really nice and chocolaty and I enjoyed the texture. I served it with fresh raspberries and homemade ice cream – it was a hit. Thanks I am enjoying the recipes.
Terrific recipe.
I’m confused. This is called “Flourless Cake For One”. Is this whole recipe a single serving or is it 4 servings as it says on the recipe?
Dena, the cake is baked in a 5×5-inch baking dish. I cut the cake into 4 small squares so it is easy to take out a piece at a time. You can certainly enjoy the cake at one sitting if you prefer.
Made this tonight. It was simple and delicious. I will be making it regularly along with the banana bread recipe which we love.
I’m so happy you enjoyed the recipe, Barb. Thank you for your comment.
Joanie
Can I substitute the Canola Oil for either coconut or olive oil? Would love your suggestions. It’s a dietary issue for my husband. Can’t wait to try this!
Hi Jacqueline,
Although I haven’t tried it, I believe it should be fine to make the substitution.
Please let me know how the recipe works for you with the changes.
Thanks,
Joanie
has anyone tried unmolding it as you would a regular fourless chocolate cake. I need to do that in order to keep the theme of an event where I am making a regular chocolate cake for those who can eat gluten. Can it be unmolded if I use parchment and spray the mold?
OMG. Just made this recipe and it is out of this world. I searched for a flourless cake because I had a craving for chocolate cake but had no flour on hand, and this single serve recipe was perfect. It came out amazing. Will definitely be making it again.
Oh, Natalie – you just made my day!
I’m so happy you found the recipe and love it. It’s one of my favorites and so perfect for satisfying a sweet chocolate craving.
I usually don't like commenting but this one really compelled me to do so… I have tried this recipe more thn 5 times and everytime it turns out to be a winner.. This recipe have become my all time favourite go to flourless chocolate cake recipe.. but the amount of sugar u mentioned leaves the cake bitter, i add 3tbsp of sugar.. Thankyou Joanie for sharing such amazing recipes…
I'm so happy you like the recipe, Asfa! Thank you for letting me know.
Loved it! Absolutely the best recipe you can find online or anywhere. Perfect for a birthday treat!
Thank you so much, Abby. I’m so glad you enjoyed the recipe.