Skip to Content

Easy 3-Ingredient Chocolate Cake Without Flour

Is it possible to make a 3-ingredient chocolate cake? Yes, it totally is! It’s a super easy dessert or snack that you’ll want to make often!

This cake is not only flourless, but it also doesn’t need oil. Even if you can have gluten, you’ll still love this gluten free chocolate cake recipe. It’s light and delicious–perfect for those times when you want something sweet that doesn’t weigh you down.

slice of 3-ingredient chocolate cake beside a fork on a white plate

Some people call this a 3 ingredient chocolate dump cake. But there’s something that sounds not-so-appetizing about that. I also make these slightly different 2 ingredient chocolate cakes. They’re smaller, so they’re perfect if you want to make individual servings in cute little ramekins.

Easy Gluten-Free Chocolate Cake

It was supposed to be a 2-ingredient chocolate cake. However, it didn’t exactly turn out that way for me because I wanted the batter to have a creamier consistency. This recipe started out as a suggestion from a reader who has to be gluten-free. However, my husband who can eat anything he wants loves it!

Slice of 3-ingredient chocolate cake on a plate

3-Ingredient Chocolate Cake Ingredients

As I mentioned, this started out as a 2-ingredient chocolate cake that I wound up tweaking with another ingredient. Here is what you’ll need:

  • 9 ounces chocolate chips
  • 4 eggs
  • 2 tablespoons of cream

The original 2 ingredients – chocolate chips and eggs – sounded too easy. However, the chocolate chips didn’t melt like I wanted them to. Sometimes that happens when I melt chocolate in the microwave. So I added 2 tablespoons of full-fat cream, stirred, and stuck it back in the microwave. That worked.

Eggs and chocolate chips - 2 of the ingredients for a 3-ingredient chocolate cake

If you want to print this recipe, please scroll to the bottom of this post where I put a printable recipe card for your convenience.

How to Make a 3-Ingredient Chocolate Cake

First, melt the chocolate chips in 30-second increments, stirring in between. If you use milk chocolate chips that don’t melt evenly, add the cream. Just don’t add much cream. Start with one tablespoon, and if that doesn’t work, add another. After the chips have melted into a chocolaty syrup, set it aside.

Bowl of chocolate chips

Separate the egg yolks from the whites and beat the whites until they form a soft peak. I usually start out on a low setting. Then when the whites start to get foamy, I turn up my mixer and eventually turn it up to high.

Beaten egg whites

Next, slowly add the egg yolks to the chocolate, stirring constantly. You can beat the yolks before adding them, but it’s not necessary.

Pouring egg yolks into melted chocolate

Next, fold the chocolate and egg yolk mixture into the beaten egg whites. As you do this, be careful not to over-mix, or the fluffiness of the whites will flatten out.

Melted chocolate and beaten egg whites

Mix until you have a consistent milk-chocolate color. I usually start out with a folding motion, and then I stir.

Mixing chocolate and beaten egg whites

The mixture should be creamy and light in texture. It doesn’t have to be perfect, but it should be smooth and easy to pour.

Cake mixture in a bowl

Now pour the mixture into an 8” cake pan. You can use either round or square pan. Finally, put the cake in the oven and bake it for 30 minutes.

Chocolate cake batter in a pan

If you want to garnish your cake, sprinkle it with powdered sugar. A sprinkling of berries over the top will add a little color if you want it. You may also frost the cake, but I like the lighter texture with the powdered sugar.

3-ingredient chocolate cake garnished with powdered sugar

This easy 3 ingredient chocolate cake is also delicious served with ice cream. Vanilla ice cream is good, but this homemade mint chocolate chip ice cream is even better.

Slice of 3-ingredient chocolate cake beside the whole cake

More Delicious Recipes

I love making and sharing super quick and easy recipes that anyone can follow. That’s why I focus on the “express” part of Southern Home Express.

One of my favorite dessert recipes is this one for pumpkin bars. It’s delicious year-round, but it’s typically a favorite on a holiday dessert table.

Bite of pumpkin bar on a fork in front of a plate of pumpkin bars

Another favorite dessert recipe I enjoy is this pineapple upside down cake. Since it’s made in the rice cooker, it stays moist. People are always surprised when I tell them what I baked it in.

Slice of pineapple upside down cake

One of my favorite desserts is this lemon meringue pie. It’s easy to make, and it’s a real people pleaser.

If you’re going to a party, bring these delicious no-bake rum balls. They’re always a huge hit at any gathering.

Plate of rum balls

Easy Chocolate Cake Recipe

As is the case with most of my recipes, this one is super easy to make! It’s deliciously satisfying, yet you can enjoy it without the guilt.

Yield: 8 slices

3-Ingredient Chocolate Cake

Slice of chocolate cake on a plate

This gluten-free chocolate cake only has 3 ingredients. It's easy to make and delicious.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 9 ounces of chocolate chips
  • 4 large eggs
  • 2 tablespoons of cream (if using milk chocolate chips but not with semi-sweet chocolate)

Instructions

    1. Preheat the oven to 325 degrees. Spray the bottom of an 8” cake pan with nonstick cooking spray.
    2. Melt the chocolate chips (and cream if using) in the microwave in 30-second increments. Stir the chocolate until it’s smooth.
    3. Separate the egg yolks from the whites. Beat the whites until they form a soft peak.
    4. After the chocolate cools to slightly warmer than room temperature, pour the egg yolks into it, stirring continuously.
    5. Gently fold the yolk and chocolate mixture into the beaten egg whites until you have a uniform color.
    6. Pour the mixture into the cake pan and bake for 30 minutes.
    7. Remove from the oven and allow it to cool for 5 minutes.
    8. Gently turn the cake upside down onto a large plate or cake platter.
    9. After the cake has completely cooled, you may serve it as-is or sprinkle a light dusting of powdered sugar over the top.
    10. Serve and enjoy!

Notes

If you use semi-sweet chocolate chips, omit the cream.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 202Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 97mgSodium 40mgCarbohydrates 21gFiber 2gSugar 18gProtein 5g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Please feel free to share!

Skip to Recipe