Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Flourless Chocolate Cake {Gluten Free}

This article may contain affiliate links which support this site at no cost to you.

A flourless chocolate cake made with Ghirardelli chocolate will having everyone begging for more! A combination of chocolate, cinnamon, coconut and coffee makes this gluten free chocolate cake perfect for Valentine’s Day.

Chocolate Cake

My family has made some pretty drastic changes to our diet this year.  One of the most significant changes has been to cut wheat out of our diet.  We have officially gone “gluten-free.”  So when Ghirardelli asked me to make Valentine’s Day treat with their chocolate, I wanted to avoid wheat so I decided to try a flourless chocolate cake.

chocolate cake

I’ve mentioned before that I’m a bit of a chocolate snob.  Ghirardelli happens to be one of my favorite brands of chocolate.  I also really love dark chocolate so I chose to use Ghirardelli’s 60% Cacao Bittersweet Chocolate baking chips for the chocolate cake and ganache topping.  I love the larger size of the 60% cacao chips for more flavor impact.  You don’t have to use dark chocolate, though.  Ghirardelli offers variety of flavors to fit your tastes. Feel free to mix it up and make a chocolate cake with your favorite Ghirardelli chocolate!

chocolate cake

I’m always a little paranoid that my cake won’t come out of the pan so I grease and flour my pans when making a cake.  For chocolate cake, I use cocoa powder instead of flour so there isn’t any white dust on the cake when it pops out of the pan.  And since it’s Valentine’s Day this week, I used a heart-shaped cake pan.  Just make sure to use no larger than an 8″ pan.  I made the cake twice because the first time I baked it in a 9″ pan and it was way too thin.

chocolate cake

You’ll use a few bowls to make the cake, but it comes together really quickly and easily.  Whisk together cocoa powder, cinnamon, and coffee in a small bowl.  The cinnamon and coffee add a depth of flavor to the cake.

chocolate cake

In a small saucepan, melt together the Ghirardelli chocolate and coconut oil. Feel free to use butter if you prefer.  I was trying to make this “healthier” – haha! The coconut oil also adds another layer of flavor and compliments the ganache, which I’d made with coconut milk.

chocolate cake

In a large bowl, whisk together the sugar and the melted chocolate.  Then whisk in the eggs, one at a time.  Add the cocoa powder mixture and whisk until the mixture is thoroughly incorporated.  Your batter is ready to bake.

chocolate cake

Once the cake is done baking, let it rest for minutes.  Then comes the moment of truth – invert the cake out of the pan and on to a cooling rack. Cheer when it comes out clean without breaking!  Let the cake cool completely.

chocolate cake

When you ready to frost the cake, make the ganache. Ganache sounds fancy, but it’s just cream and chocolate mixed together.   I made mine with coconut milk and it’s delicious! But you can use cream, too.   Put a baking sheet under the cake on the cooling rack.  Pour the ganache over the cake and let it fall off the sides into the pan underneath.

chocolate cake

Let the cake sit until the ganache has set.  I decided to add sprinkles while the ganache was still wet because my kids think everything is better with sprinkles.  I served the cake the next day at our weekly dinner with my parents.  I just let it sit, covered in a cake carrier, on the counter.

Gluten Free Cake


Yield: 4-6

Flourless Chocolate Cake {Gluten Free}

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1/2 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon instant coffee granules
  • 3/4 cup Ghirardelli Bittersweet Chocolate
  • 1/2 cup coconut oil
  • 3/4 cup sugar
  • 3 eggs
  • For the ganache:
  • 1/2 cup coconut milk (in the can or carton)
  • 3/4 cup Ghirardelli chocolate


  1. Preheat oven to 375 degrees.
  2. Grease an 8" round or heart shaped cake pan with palm shortening. Coat the flour with cocoa powder. Set aside.
  3. In a small bowl whisk together cocoa powder, cinnamon, and coffee. Set aside.
  4. Put Ghirardelli chocolate and coconut oil in a small pan. Melt together over low heat stirring constantly. Remove from heat.
  5. Put sugar in a large mixing bowl. Add melted chocolate and whisk to combine. Add eggs, one at a time, whisking to incorporate each one before adding another.
  6. Whisk in cocoa powder mixture until batter is thoroughly mixed.
  7. Pour batter in to prepared baking pan. Bake at 375 degrees for about 20 minutes or until a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs on it.
  8. Let cake cool in pan for 5 minutes and then invert on to a cooling rack. Allow to cool completely.
  9. For the ganache:
  10. In a small pan, heat the coconut milk and chocolate over low heat, stirring to combine as it melts.
  11. To cover the cake with the ganache:
  12. Place the cooling rack with the cake on it on a large rimmed baking sheet. Slowly pour the ganache over the cake, coating the top and the sides. Don't worry of the sides aren't completely covered. The ganache will run off the cake onto the pan below. Allow the ganache to set before serving.


This article may contain affiliate links.

Share this article

What do you think?

Your email address will not be published. Required fields are marked *

  • Barbara Bianchi
    February 11, 2015

    Just love the way that decorated this cake. Very pretty!

    • Camille
      February 11, 2015

      Thank you, Barbara! Sprinkles make everything pretty!

  • Karren Haller
    February 8, 2015

    One of these days I should try one of these cakes!!

    Thank you for stopping by​ to share your lovely post this week on Friday Features.

    Wishing you a great week!
    Karren@Oh My Heartsie Girl

  • Karly
    February 8, 2015

    Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!

    • Camille
      February 11, 2015

      Thanks, Karly! Love your party!

  • Hi there, I hopped over from Share It One More Time. Your cake looks fabulous! Blessings, Cecilia

    • Camille
      February 11, 2015

      Thanks for stopping by Cecilia!

  • Becky at Cooking with Vinyl
    February 6, 2015

    Thanks for sharing this. My mom is gluten free and I never know what to make her. It’s always great to find new desserts for her. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky

  • Julie
    February 5, 2015

    What a gorgeous valentines day cake. It looks so delicious.
    Thank you for linking up with #wordlesswednesday

  • Lori Strang
    April 16, 2014

    Sounds delicious! I will share the recipe with my friends and family who need gluten free recipes!

  • Antionette Blake
    February 24, 2014

    This would easily satisfy my sweet tooth. Thank you for coming back to share and link up with us at the #WWDParty. Have a wonderful week.

  • JavaGrammy
    February 23, 2014

    this is the most fantastic looking flourless cake I have ever seen! And I have every gluten free and paleo cookbook known to man, lol. ♥♥ Adding to my extensive gluten free dessert board on Pinterest, thanks so much!!

    • Camille
      February 23, 2014

      Thank you so much! Honestly, sprinkles make everything prettier! LOL

  • Jenn
    February 23, 2014

    This looks so yummy! Pinning to my GF Pinterest board.

  • Renee
    February 22, 2014

    Your kids are right, everything IS better with sprinkles! A question, Could you use brewed coffee instead of instant coffee? If so, what would you change about the recipe?

    • Camille
      February 23, 2014

      Hmmm… maybe just add a teaspoon or two of brewed coffee? I wouldn’t want to take out any eggs because they are holding everything together.

  • Katheryn
    February 18, 2014

    I am so excited to try this recipe! I am a clean eater and this can definitely fit my clean eating and still give me the chocolate satisfaction I sometimes need. Thank you so much. It looks delicious!

    • Camille Gabel
      February 20, 2014

      Thanks, Katheryn! I made two of them and the second one sat around for a few days – and was still good! I was really happy that they will last a while so we don’t have to eat it all at once.

  • Mel
    February 16, 2014

    Wow that looks really pretty, I am going to send the link to my sister she’s always after gluten free recipes

    • Camille Gabel
      February 18, 2014

      Thanks, Mel! I was really pleased with how they turned out!