18 Decadent Flourless Chocolate Cake Recipes for Every Occasion

Calling all chocolate lovers! Whether you’re gluten-free, craving something indulgent, or just need a showstopping dessert, these 18 decadent flourless chocolate cake recipes are your ticket to pure bliss. From rich and fudgy to light and airy, there’s a perfect cake for every occasion—birthdays, date nights, or just because. Get ready to impress (and satisfy that sweet tooth) with these irresistible treats!

Classic Flourless Chocolate Cake

This rich, fudgy cake is a chocolate lover’s dream—naturally gluten-free and impossibly decadent with just a handful of pantry staples.

Ingredients:

• 1 cup (8 oz) semisweet chocolate chips or chopped chocolate
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt 1 cup chocolate chips and 1/2 cup butter together in a double boiler or microwave (in 30-second bursts), stirring until smooth. Let cool slightly.
3. Whisk 3/4 cup sugar, 3 eggs, 1/4 cup cocoa powder, 1 tsp vanilla, and 1/4 tsp salt in a bowl until combined. Slowly pour in the melted chocolate mixture, whisking until glossy.
4. Pour batter into the prepared pan and bake for 20–25 minutes until the edges are set but the center still jiggles slightly. Cool completely in the pan before slicing.

The magic here? A crackly top gives way to an almost truffle-like center—no flour required for that melt-in-your-mouth texture.

Tip: Dust with powdered sugar or top with whipped cream and berries for an elegant finish.

Flourless Chocolate Lava Cake

This decadent flourless chocolate lava cake is a dreamy, gooey dessert that’s surprisingly simple—no flour needed, just rich chocolatey perfection.

Ingredients:

• 6 oz bittersweet chocolate, chopped
• ½ cup (1 stick) unsalted butter, plus extra for greasing
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp unsweetened cocoa powder, plus extra for dusting

Instructions:

1. Preheat oven to 375°F. Grease four 6-oz ramekins with butter and dust lightly with cocoa powder.
2. In a microwave-safe bowl, melt the bittersweet chocolate and ½ cup butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk together ¾ cup sugar, eggs, 1 tsp vanilla extract, and ¼ tsp salt in a bowl until pale and slightly thickened, about 2 minutes.
4. Fold the melted chocolate mixture into the egg mixture until combined, then sift in 2 tbsp cocoa powder and stir until smooth.
5. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers are still soft.
6. Let cool 1 minute, then invert onto plates. Dust with extra cocoa powder and serve immediately.

The magic? A crackly top gives way to a molten center—pure chocolate bliss with every spoonful.

Tip: For extra flair, top with a scoop of vanilla ice cream or fresh berries.

Flourless Chocolate Raspberry Cake

This rich, fudgy cake is a chocolate lover’s dream—naturally gluten-free and studded with tart raspberries for a perfect balance.

Ingredients:

• 1 cup (170g) semisweet chocolate chips
• ½ cup (1 stick) unsalted butter, cubed
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ½ cup (40g) unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup (120g) fresh raspberries, plus extra for garnish

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt 1 cup chocolate chips and ½ cup butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in ¾ cup sugar, then add 3 eggs one at a time, mixing well after each. Stir in ½ cup cocoa powder, 1 tsp vanilla, and ¼ tsp salt until combined.
4. Gently fold in 1 cup raspberries, then pour batter into the prepared pan. Bake for 30–35 minutes until the edges are set but the center is slightly soft.
5. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, garnished with extra raspberries.

The magic here? The cake collapses slightly as it cools, creating a dense, brownie-like texture with bursts of juicy raspberry.

Tip: For clean slices, dip your knife in hot water before cutting.

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

This rich, fudgy cake is a chocolate lover’s dream—naturally gluten-free and packed with nutty depth from toasted hazelnuts.

Ingredients

• 1 cup (200g) granulated sugar
• 1 cup (120g) finely ground toasted hazelnuts
• 1/2 cup (40g) unsweetened cocoa powder
• 4 large eggs, separated
• 1/2 cup (1 stick / 113g) unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup (200g) granulated sugar, 1 cup (120g) ground hazelnuts, 1/2 cup (40g) cocoa powder, and 1/4 tsp salt.
3. Beat egg yolks with 1/2 cup (113g) melted butter and 1 tsp vanilla until smooth. Stir into the dry ingredients.
4. In a separate bowl, whip egg whites to stiff peaks. Gently fold into the batter until no streaks remain.
5. Pour into the prepared pan and bake for 30–35 minutes until the center springs back when lightly pressed.
6. Cool 10 minutes in the pan, then transfer to a wire rack.

The magic here? Whipped egg whites give this cake an airy crumb despite its decadent melt-in-your-mouth texture.

Tip: For extra luxury, serve with a dusting of cocoa powder and a dollop of whipped cream.

Flourless Chocolate Orange Cake

This rich, fudgy cake is a gluten-free dream—intensely chocolatey with a bright citrus kick that makes every bite irresistible.

Ingredients:

• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/4 cup (25g) unsweetened cocoa powder
• 1 tbsp finely grated orange zest (from 1 large orange)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk sugar, eggs, cocoa powder, orange zest, vanilla extract, and salt into the chocolate mixture until fully combined.
4. Pour batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center still jiggles slightly.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic here? The orange zest cuts through the deep chocolate flavor, creating a sophisticated balance that tastes like a fancy dessert—without any flour!

Tip: For extra flair, dust with powdered sugar or serve with whipped cream and fresh orange slices.

Flourless Chocolate Peanut Butter Cake

This decadent cake is a dream for peanut butter and chocolate lovers—rich, fudgy, and naturally gluten-free!

Ingredients:

• 1 cup creamy peanut butter (no stir)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips, melted
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup peanut butter, 1/2 cup granulated sugar, eggs, 1 tsp vanilla, 1/4 tsp salt, and 1/2 tsp baking soda until smooth.
3. Fold in melted chocolate chips until fully combined. Pour batter into the prepared pan.
4. Bake for 25–30 minutes until the edges are set but the center still has a slight jiggle. Cool completely in the pan.
5. Dust with powdered sugar (if using) before slicing. Serve at room temperature for the fudgiest texture.

The magic here? The cake firms up as it cools, creating a dense, brownie-like crumb with a bold peanut butter punch.

Tip: For extra indulgence, drizzle melted peanut butter or chocolate over slices before serving.

Flourless Chocolate Espresso Cake

This decadent flourless chocolate cake is rich, fudgy, and infused with a bold espresso kick—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 8 oz high-quality dark chocolate (70% cacao), chopped
• 1 cup granulated sugar
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened cocoa powder, plus extra for dusting

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and dust with cocoa powder, tapping out excess.
2. In a saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and whisk in sugar, espresso powder, vanilla, and salt.
3. Whisk in eggs one at a time until fully incorporated. Sift in cocoa powder and fold gently until just combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, until the edges are set but the center still jiggles slightly.
5. Cool completely in the pan before slicing. Dust with cocoa powder to serve.

The espresso deepens the chocolate flavor without overpowering it, and the texture is luxuriously dense—like a cross between cake and truffle.

Tip: For extra flair, top with whipped cream or fresh berries to balance the richness.

Flourless Chocolate Mint Cake

This rich, fudgy cake is a chocolate lover’s dream—with a refreshing hint of mint and a melt-in-your-mouth texture that’s naturally gluten-free.

Ingredients:

• 1 cup (170g) dark chocolate chips (70% cacao)
• ½ cup (1 stick) unsalted butter, cubed
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ¼ cup (20g) unsweetened cocoa powder
• 1 tsp peppermint extract
• ¼ tsp salt
• Optional: Powdered sugar or mint leaves for garnish

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt the dark chocolate chips and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in the granulated sugar, then add the eggs one at a time, mixing well after each. Stir in the cocoa powder, peppermint extract, and salt until just combined.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center still jiggles slightly.
5. Cool completely in the pan before slicing. Dust with powdered sugar or garnish with mint leaves if desired.

The secret to this cake’s decadence? Melting the chocolate and butter together creates an ultra-smooth, almost truffle-like crumb—no flour required!

Tip: For extra minty freshness, fold in ½ cup chopped Andes mints before baking.

Flourless Chocolate Coconut Cake

This rich, fudgy cake is a dream for chocolate lovers—naturally gluten-free and packed with coconut flavor for a decadent twist.

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup coconut oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt 1 cup chocolate chips and 1/2 cup coconut oil in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in 3/4 cup sugar, then add eggs one at a time, mixing well after each. Stir in 1/2 cup cocoa powder, 1/2 tsp salt, and 1 tsp vanilla until combined.
4. Fold in 1/2 cup shredded coconut, then pour batter into the prepared pan. Sprinkle extra coconut on top.
5. Bake for 25–30 minutes until the edges are set but the center is slightly soft. Cool completely before slicing.

The magic here? The coconut oil adds a subtle tropical richness that pairs perfectly with the deep chocolate flavor—no one will guess it’s flourless!

Tip: For extra decadence, drizzle with melted chocolate or serve with whipped coconut cream.

Flourless Chocolate Almond Cake

Rich, fudgy, and gluten-free, this decadent cake proves you don’t need flour to impress a crowd.

Ingredients

• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups (150g) finely ground almond flour
• 1/4 cup (20g) unsweetened cocoa powder, plus extra for dusting

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk sugar, eggs, vanilla extract, and salt into the chocolate mixture until fully combined.
4. Fold in almond flour and 1/4 cup cocoa powder until no streaks remain. Pour batter into the prepared pan.
5. Bake for 30–35 minutes until the edges are set but the center still has a slight wobble. Cool completely in the pan before dusting with cocoa powder.

The magic here? Almond flour adds nutty richness while keeping the crumb tender—almost like a cross between cake and truffle.

Tip: For clean slices, chill the cake for 20 minutes before cutting with a warm knife.

Flourless Chocolate Salted Caramel Cake

This decadent cake is a chocolate lover’s dream—rich, fudgy, and swirled with gooey salted caramel for the perfect sweet-salty bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 8 oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1/2 cup store-bought or homemade salted caramel sauce
• Flaky sea salt, for garnish

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt the butter and bittersweet chocolate in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk the granulated sugar, eggs, cocoa powder, vanilla extract, and fine sea salt into the chocolate mixture until fully combined.
4. Pour the batter into the prepared pan. Drizzle the salted caramel sauce over the top and swirl gently with a knife.
5. Bake for 30–35 minutes, until the edges are set but the center still has a slight wobble. Cool completely in the pan before slicing.
6. Sprinkle with flaky sea salt just before serving.

The magic here? The caramel sinks slightly as it bakes, creating pockets of molten goodness in every slice. Serve slightly warm for maximum indulgence.

Tip: For cleaner slices, chill the cake for 20 minutes before cutting—it firms up the caramel swirls beautifully.

Flourless Chocolate Cherry Cake

This decadent flourless chocolate cherry cake is rich, fudgy, and studded with juicy cherries—perfect for when you crave an impressive dessert without the fuss of flour.

Ingredients:

• 1 cup (6 oz) semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup fresh or frozen pitted cherries, halved

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in the granulated sugar, eggs (one at a time), cocoa powder, vanilla extract, and salt until fully combined.
4. Gently fold in the cherries, then pour the batter into the prepared pan.
5. Bake for 30–35 minutes until the edges are set but the center is slightly soft. Cool completely before slicing.

The cherries add a burst of tartness against the deep chocolate flavor, while the lack of flour keeps the texture luxuriously dense. Serve with a dusting of powdered sugar for extra elegance!

Tip: For easier slicing, chill the cake for 1 hour before cutting—clean knife cuts every time.

Flourless Chocolate Mocha Cake

This rich, fudgy cake is a chocolate lover’s dream—with a hint of coffee to deepen the flavor and no flour needed for an effortlessly gluten-free dessert.

Ingredients:

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (1 stick) unsalted butter, cubed
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ½ cup (42g) unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk sugar, eggs, cocoa powder, espresso powder, vanilla extract, and salt into the chocolate mixture until fully combined.
4. Pour batter into the prepared pan and bake for 25–28 minutes, until the edges are set but the center is still slightly soft.
5. Cool in the pan for 10 minutes, then invert onto a plate and dust with cocoa powder if desired.

The espresso powder amplifies the chocolate’s richness, while the dense, melt-in-your-mouth texture makes this cake feel indulgent yet simple.

Tip: For extra decadence, serve warm with a scoop of vanilla ice cream.

Flourless Chocolate Bourbon Cake

Rich, fudgy, and just boozy enough, this decadent cake is a chocolate lover’s dream—no flour required!

Ingredients

• 1 cup (2 sticks) unsalted butter, plus extra for greasing
• 8 oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup bourbon
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• Powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
2. In a saucepan, melt 1 cup (2 sticks) butter and bittersweet chocolate over low heat, stirring until smooth. Remove from heat and whisk in 1 cup granulated sugar and 1/4 cup bourbon.
3. Whisk in eggs one at a time until fully combined. Sift in 1/2 cup cocoa powder and 1/2 tsp salt, folding gently until no streaks remain.
4. Pour batter into the prepared pan and bake for 30–35 minutes, until the edges are set but the center still jiggles slightly.
5. Cool completely in the pan, then dust with powdered sugar if desired.

The bourbon deepens the chocolate flavor without overpowering it, and the texture is like a cross between a brownie and a truffle—irresistibly dense yet silky.

Tip: For clean slices, chill the cake for 20 minutes before cutting and wipe the knife between each piece.

Flourless Chocolate Spice Cake

This rich, fudgy cake is a chocolate lover’s dream—warm spices add a cozy twist, and it’s naturally gluten-free!

Ingredients

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (1 stick) unsalted butter, cubed
• ¾ cup (150g) granulated sugar
• 3 large eggs
• ½ cup (40g) unsweetened cocoa powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a microwave-safe bowl, melt chocolate chips and butter in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk sugar, eggs, and vanilla into the chocolate mixture until combined. Sift in cocoa powder, cinnamon, ginger, cloves, and salt, then fold until just blended.
4. Pour batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center is slightly soft.
5. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

The blend of cocoa and warm spices creates a deep, almost molasses-like flavor—perfect for impressing guests with minimal effort!

Tip: Dust with powdered sugar or top with whipped cream for extra indulgence.

Flourless Chocolate Pistachio Cake

This rich, fudgy cake is a gluten-free dream—packed with dark chocolate and crunchy pistachios for a dessert that feels indulgent yet effortless.

Ingredients

• 1 cup (170g) dark chocolate chips (70% cacao)
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 tsp fine sea salt
• 1 tsp vanilla extract
• 1/2 cup (60g) shelled pistachios, roughly chopped

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt 1 cup dark chocolate chips and 1/2 cup butter in a double boiler (or microwave in 30-second bursts), stirring until smooth. Let cool slightly.
3. Whisk 3/4 cup sugar, 3 eggs, 1/2 cup cocoa powder, 1/2 tsp salt, and 1 tsp vanilla in a bowl until combined. Fold in the melted chocolate mixture.
4. Pour batter into the prepared pan and sprinkle 1/2 cup chopped pistachios evenly over the top.
5. Bake for 25–30 minutes until the edges are set but the center is still slightly soft. Cool completely before slicing.

The pistachios add a buttery crunch that contrasts perfectly with the dense, melt-in-your-mouth chocolate—no one will guess it’s flourless!

Tip: For extra flair, drizzle with melted chocolate and a sprinkle of flaky salt before serving.

Flourless Chocolate Ganache Cake

Flourless Chocolate Ganache Cake

This decadent, gluten-free chocolate cake is pure indulgence—rich, fudgy, and topped with a silky ganache that makes it irresistible.

Ingredients:

• 8 oz high-quality dark chocolate (70% cacao), chopped
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp powdered sugar (for ganache)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl, melt the dark chocolate and butter together in 30-second microwave bursts, stirring until smooth. Let cool slightly.
3. Whisk in the 3/4 cup granulated sugar and 1/4 tsp salt. Add the eggs one at a time, mixing well after each, then stir in the 1 tsp vanilla extract.
4. Pour batter into the prepared pan and bake for 25–30 minutes until the edges are set but the center is slightly jiggly. Cool completely in the pan.
5. For the ganache, heat the 1/2 cup heavy cream until steaming (not boiling). Pour over the remaining 4 oz chopped chocolate; let sit 2 minutes, then whisk until smooth. Stir in the 1 tbsp powdered sugar.
6. Invert the cooled cake onto a plate, peel off parchment, and pour ganache over the top, spreading to the edges. Chill 20 minutes to set.

The magic here? The cake’s dense, truffle-like texture paired with that glossy ganache—it’s a showstopper without a speck of flour.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Flourless Chocolate Zucchini Cake

This flourless chocolate zucchini cake is so rich and fudgy, you’d never guess it’s packed with sneaky veggies—perfect for satisfying that chocolate craving without the guilt.

• 1 ½ cups shredded zucchini (lightly packed, excess moisture squeezed out)
• 1 cup almond flour
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup melted coconut oil (or unsalted butter)
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, sugar, baking soda, and salt.
3. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in shredded zucchini until evenly distributed (batter will be thick).
5. Spread batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The zucchini keeps this cake incredibly moist, while the almond flour adds a nutty depth that pairs perfectly with the deep chocolate flavor. Serve with a dusting of powdered sugar or fresh berries!

Tip: For extra decadence, drizzle with melted dark chocolate or a dollop of whipped cream.

Conclusion

Whether you’re celebrating a special occasion or just craving something rich and chocolatey, these 18 flourless chocolate cake recipes have you covered! From classic elegance to creative twists, there’s a dessert here for every taste. Give one (or a few!) a try, and let us know your favorite in the comments. Don’t forget to pin this roundup for later—happy baking!