Gluten-Free Mini Chocolate Cake

This Gluten Free Chocolate Cake recipe is a rich, glorious dessert that's perfect for date night, as a treat for yourself, or to share. This mini flourless chocolate cake is topped with an easy to make strawberry whipped cream.
Gluten Free Chocolate Cake topped with strawberry whipped cream in a baking dish

If you're searching the best tasting gluten free chocolate cake recipe, you can stop searching now. Today I'm sharing an easy to make Gluten Free Chocolate Cake recipe topped with Strawberry Whipped Cream. This flourless chocolate cake recipe is my go-to cake recipe. I've baked this type of cake more times than I can count and my daughter requests it for her birthday every single year.

A flourless chocolate cake is just what the name implies, made without flour or leavening and is naturally gluten-free. It's such a rich, decadent dessert and the cake has the texture of a fudge brownie with a gloriously crisp topping.

Please don't be intimidated by this recipe - it's a really simple cake to make.

Why This Recipe Works

  • It's easy to make. Yes, there are a few steps involved but each one is so worth it.
  • If you like brownies, you will absolutely love this cake. It's like eating a very large brownie = heaven!!
  • This cake is incredibly rich and chocolatey. The texture of the baked cake is soft and light.
  • It's super moist.
  • The cake is gluten-free.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Chocolate chips, butter, canola or vegetable oil: The chocolate and butter are melted together and the oil stirred in. I use good quality chocolate chips like Guittard, Ghirardelli, or Hershey's. I prefer using semi-sweet chocolate chips.
  • Eggs: Eggs help to give the cake its moist, fudgy texture.
  • Sugar, vanilla extract, and salt: These ingredients sweeten the cake and adds flavor.
  • Cocoa powder: Cocoa powder helps take the place of flour in this recipe.

Strawberry Whipped Cream

  • Heavy whipping cream
  • Sugar
  • Strawberry extract
  • Food coloring

How To Make This Recipe

  1. Combine chocolate chips, butter and oil in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until chocolate is melted and the mixture is smooth. Remove bowl from saucepan and set aside to cool.

A heatproof glass bowl of chocolate chips, oil, and butter over a saucepan of simmering water on the stove

2. Separate 2 eggs, placing whites and yolks in separate small bowls.
3. Add 2 tablespoons of the sugar, the cocoa powder, vanilla, salt and the remaining 1 whole egg to the bowl with the yolks and whisk until mixture is smooth.
4. Gradually whisk yolk mixture into chocolate mixture and blend well.

Melted chocolate and chocolate mixture in glass bowl with a whisk

5. Using an electric mixer on high speed, beat the egg whites until frothy. With the mixer running, gradually beat in 1/4 cup sugar. Beat until stiff peaks form.

Whipped egg whites and sugar in a bowl with a handheld mixer

6. Gently fold egg whites into chocolate mixture. Pour batter into prepared pan and sprinkle with 1/2 tablespoon sugar.

Egg whites folded in chocolate mixture in glass bowl

7. Bake about 25 to 30 minutes. Cake will begin to crack on top.

To Make the Whipped Cream

  1. Pour the cream into a large mixing bowl.
  2. Add the sugar, strawberry extract and red coloring (if using) and whisk using a large balloon whisk or an electric mixer until soft peaks form.

Overhead shot of Gluten Free Chocolate Cake topped with strawberry whipped cream in a baking dish on a metal tray next to a small jar of strawberry whipped cream and a small bowl of strawberries

Expert Tips

  • I recommend using semi-sweet chocolate chips in this cake recipe.
  • Don't over-bake the cake. Test the center with a toothpick or with the tip of a sharp knife. If it comes out clean, it's done.
  • Top the cake with the strawberry whipped cream or a few tablespoons of toasted sliced almonds.

Frequently Asked Questions

How Do I Store A Flourless Chocolate Cake?

I like to keep this cake in the refrigerator, covered. As the cake cools, it becomes more solid and fudgier.

How Long Will A Flourless Chocolate Cake Last?

The cake keeps well in the refrigerator for up to four days.

Can I Freeze A Flourless Chocolate Cake?

Yes! Be sure to wrap it tightly in plastic wrap and place it in a freezer-safe container or zip topped freezer bag. When you are ready to enjoy it, move it to the refrigerator to thaw overnight. It keeps well in the freezer for up to up to 3 months.

Slice of flourless chocolate cake topped with strawberry whipped cream on a small plate with a jar of strawberry whipped cream and the remainder of chocolate cake topped with strawberry whipped cream in a baking dish in the background

If you're looking for a Flourless Chocolate Cake for One, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site. 

Enjoy!

Flourless Chocolate Cake For Two With Strawberry Whipped Cream

Rich and luscious, gluten-free Flourless Chocolate Cake For Two served with a light and delicate Strawberry Whipped Cream.
Print Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Servings: 2 servings
Author: Joanie Zisk

Ingredients

  • 3/4 cup semisweet chocolate chips
  • 1/4 cup butter, cut into 1" pieces (plus more for the pan)
  • 1 tablespoon canola oil
  • 3 large eggs
  • 1/4 cup plus 2 tablespoons sugar, divided (plus more for dusting the pan and topping the cake)
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

STRAWBERRY WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/2 teaspoon strawberry extract flavoring
  • 4-5 drops red food coloring (optional)

Instructions

  • Preheat oven to 350 degrees F.
  • Lightly butter baking dish and dust with sugar, tapping out any excess.
  • Combine chocolate chips, butter and oil in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until chocolate is melted and the mixture is smooth. Remove bowl from saucepan and set aside to cool.
  • Separate 2 eggs, placing whites and yolks in separate small bowls. Add 2 tablespoons of the sugar, the cocoa powder, vanilla, salt and the remaining 1 whole egg to the bowl with the yolks and whisk until mixture is smooth.
  • Gradually whisk yolk mixture into chocolate mixture and blend well.
  • Using an electric mixer on high speed, beat the egg whites until frothy. With the mixer running, gradually beat in 1/4 cup sugar. Beat until stiff peaks form.
  • Gently fold egg whites into chocolate mixture. Pour batter into prepared pan and sprinkle with 1/2 tablespoon sugar.
  • Bake about 25 to 30 minutes. Cake will begin to crack on top.
  • Transfer baking pan to a wire rack to cool completely. (Cake will collapse in the center and crack further as it cools).
  • TO MAKE THE WHIPPED CREAM
  • Pour the cream into a large mixing bowl. Add the sugar, strawberry extract and red coloring (if using) and whisk using a large balloon whisk or an electric mixer until soft peaks form.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

43 thoughts on “Gluten-Free Mini Chocolate Cake”

    1. Hi Wanda, Bake them at 350 degrees F and start checking them to see if they are done at 20 minutes. Remember that the edges will look and feel done but the center should be soft to the touch, almost like a brownie.

      1. Terrific! My BFF will celebrate her 60th this weekend and this will make a perfect gift…one to enjoy on her special day, and one in reserve to bring back fond memories! Thanks!!!

  1. Andi @ The Weary Chef

    I’ll try this for Valentine’s! Looks delicious! And that strawberry whipped cream topping is eye catching!

  2. That looks delicious and very doable to make at home. This would be a great dessert to make on date night. You never know what you’re getting with some restaurant desserts so this would be great to come home to! Yum Yum! Thanks!

  3. Shelley @ Two Healthy Kitchens

    Mmmmmmm … Flourless Chocolate Cake … I’m all in. But then, I read the “Strawberry Whipped Cream” part of the recipe title, and – wow! – you really had my attention! What a great idea! Like that perfect Valentine’s Day gift (chocolate-covered strawberries) in cake form! Scrumptious!

  4. Heather | All Roads Lead to the Kitchen

    I love flourless chocolate cakes – so rich and indulgent. This strawberry whipped cream sounds like the perfect accompaniment (and I like the look of it in that pan, too)!

  5. Jennifer A Stewart

    This recipe should say that it is cake for one because I am not sharing this with anyone!! If my hubby gets close to it I will stab him with a fork. a plastic one, but still a fork!

  6. Chrissa - Physical Kitchness

    WOAH! I need this. My hubby is going to be gone for Vday so is it ok if I eat the whole thing myself? Yes? Ok good!! 😉

  7. Alisa @ Go Dairy Free

    I adore flourless chocolate cake, but had never thought to pair with strawberry whipped cream. What a delicious idea and definitely perfect for Valentine’s Day.

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