This 3-ingredient chocolate cake is not only flourless, but you also don’t have to add any oil. It’s delicious and easy to make for dessert or afternoon snack.
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.
I’ll explain later. In the meantime, though, I have to tell you that the cake was so yummy!
This easy chocolate cake is a winner because my husband and I both enjoyed it. For that reason, I’ll be making this as often as I can get away with.
And I didn’t feel bad about having seconds because it’s so light. Sometimes it’s hard to control myself around chocolate, so this makes me very happy.
I’ve developed a lot of recipes over the years. And I’ve also tweaked other people’s recipes to make them my own.
However, this one actually came from a reader. Yes, the way I found out about this recipe was through this blog.
In fact, I’ve discovered quite a few different recipes from readers who enjoy simplifying their meal preparation. I appreciate any shortcuts y’all know about because I believe in saving time.
Sometimes, a reader will recommend a specific recipe, so I’ll make it exactly according to directions. Or I might make a few tweaks if I think it will be even better.
About a month ago, one of my readers commented on the fact that I always offer tips on how to make these recipes gluten-free.
She mentioned that there was a flourless cake I might enjoy, and she sent me some links to several different recipes.
So I clicked on the links and saw that it was truly a thing. But I didn’t do anything about it right away because I had other recipes I wanted to post.
Then she emailed me and asked if I planned to include this recipe any time soon. For that reason, I finally decided to give it a try, and I’m glad I did!
Ingredients in a 3-Ingredient Chocolate Cake
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.
Next time I make it, I’ll use semi-sweet chocolate chips and see if they melt any better.
I like any kind of chocolate, from milk chocolate to the strongest dark chocolate out there.
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.
For semi-sweet chocolate chips, I don’t think it would be necessary to add cream. After the chips have melted into a chocolaty syrup, set it aside.
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.
Next, slowly add the egg yolks to the chocolate, stirring constantly.
You can beat the yolks before adding them, but it’s not necessary.
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.
Mix until you have a consistent milk-chocolate color.
I usually start out with a folding motion, and then I stir.
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.
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.
If you want to garnish your cake, sprinkle it with powdered sugar.
You may also frost the cake, but I like the lighter texture with the powdered sugar.
This cake is also delicious served with ice cream.
Vanilla ice cream is good, but this homemade mint chocolate chip ice cream is even better.
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.
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.
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.
- 9 ounces of chocolate chips
- 4 large eggs
- 2 tablespoons of cream (if using milk chocolate chips but not with semi-sweet chocolate)
- Preheat the oven to 325 degrees. Spray the bottom of an 8” cake pan with nonstick cooking spray.
- Melt the chocolate chips (and cream if using) in the microwave in 30-second increments. Stir the chocolate until it’s smooth.
- Separate the egg yolks from the whites. Beat the whites until they form a soft peak.
- After the chocolate cools to slightly warmer than room temperature, pour the egg yolks into it, stirring continuously.
- Gently fold the yolk and chocolate mixture into the beaten egg whites until you have a uniform color.
- Pour the mixture into the cake pan and bake for 30 minutes.
- Remove from the oven and allow it to cool for 5 minutes.
- Gently turn the cake upside down onto a large plate or cake platter.
- After the cake has completely cooled, you may serve it as-is or sprinkle a light dusting of powdered sugar over the top.
- Serve and enjoy!
If you use semi-sweet chocolate chips, omit the cream.
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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.