Flourless Chocolate Espresso Cake

Who’s says baking grain-free is boring? Well, wash away your gluten-free tears with this flourless chocolate espresso cake. This simple and decadent flourless chocolate cake is comprised mainly of butter, eggs, and chocolate- no grains needed!

It is absolutely divine with a bit of cold-brew coffee or espresso to enhance the cocoa notes. We recommended this flourless chocolate cake paired with fresh berries, especially raspberries!

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You Will Need:

  • 4 large eggs
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup dark chocolate (70% cocoa or higher), roughly chopped
  • A splash of cold brew coffee or chilled espresso
  • 1 tsp of vanilla extract (we prefer Beyond Good pure vanilla extract)
  • A pinch of salt
  • A pinch of cayenne pepper (to add flavor and boost anti-inflammatory properties)
Coffee Mate

Coffee combined with dark chocolate is an exquisite way to get more antioxidants into your diet.


  • Preheat oven to 350°F.
  • Grease an 8-inch (20cm) round cake pan, line the bottom with parchment paper.
  • In a medium saucepan, melt butter and dark chocolate over low heat, stir until smooth.
  • Add shot of cold brew or cooled espresso. Fold into chocolate mixture.
  • Remove from heat and let it cool slightly.
  • In a separate bowl, whisk together the sugar, eggs, vanilla extract, cayenne pepper and salt.
  • Gradually add melted chocolate mixture to the egg mixture, stir until fully incorporated.
  • Pour the batter into the prepared cake pan.
  • Bake for approximately 25-30 minutes or until the center is set (a toothpick inserted should come out with a few moist crumbs).
  • Let the cake cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Top with cocoa dust and serve with fresh berries. We prefer raspberries!

Other grain-free recipes to check out: Grain-Free Carrot Cake by Nina Blake

For the Love of Food