Flourless Chocolate Cake
The swap
No flour at all. Cocoa gives the cake structure.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Heat oven to 375°F. Grease an 8-inch round pan, line the bottom with parchment, and grease the parchment.
- Melt the chocolate and butter together in a bowl over simmering water or in short microwave bursts. Stir in the sugar, salt, and vanilla.
- Whisk in the eggs one at a time, then the cocoa, until smooth.
- Pour into the pan. Bake 25 minutes, until the top forms a thin crust. The center will still look slightly soft.
- Cool 10 minutes, run a knife around the edge, and turn out onto a plate. Dust with cocoa. Serve with whipped cream or berries.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.