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Decadent Gluten Free Chocolate Cake

Updated on July 6, 2008


Photo: Paul Goyette (flickr)
Photo: Paul Goyette (flickr)

Chalk this recipe up as another that I might not have tried were my mom and sister not gluten intolerant. Now that I have though, it's my absolute favorite chocolate cake recipe – and the one I come back to even when cooking for people that can all eat wheat.

It's good, very very good.

It's also a breeze to make – the kind of cake you can whip together in the ten minutes the roast beef is resting before dinner for example, and have warm and ready to eat as dinner winds up later on.

It makes about an 8 inch pan's worth, and although I think a spring form pan is probably ideal – I just use whatever is handy, and it always works out fine. An 8 inch cake is good for about 12 servings by the way – this baby is seriously rich!

You have to use good chocolate – it makes it. I like Lindt's 70% dark chocolate bars, at about $3 each.

Decadent Gluten Free Chocolate Cake

  • 3 - 100 gram, 70% cocoa dark chocolate bars
  • 1 ½ cups of sugar'
  • 1 ¼ sticks of butter
  • A pinch of salt
  • 5 eggs
  • That's it!
  1. Pre-heat the your oven to 350 degrees.
  2. Over a double boiler with barely simmering water underneath, melt the chocolate and sugar, salt and butter together.
  3. When smooth, remove from heat and let cool for a couple of minutes.
  4. Meanwhile, beat the eggs.
  5. When the chocolate has cooled slightly, fold the eggs in and pour into an 8 inch greased cake pan or pie plate.
  6. Bake for 40 minutes, or until a fork inserted comes out pretty clean.
  7. Let cool for a few minutes and serve still warm to soon to be very appreciative dinner guests.

That's it. Serve with good vanilla ice cream and coffee and never miss chocolate cakes with flour again.

Using a double boiler to melt chocolate

Photo: Paul Goyette (flickr)
Photo: Paul Goyette (flickr)


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    • profile image

      Jayne 5 years ago

      Indeed, very rich and satisfying! As is my way, I tweaked this recipe to suit me:

      I microwaved chocolate in glass mixing bowl, then added other ingredients. Cut sugar ‘way down to ½ c. Used 2 blender-chopped apples w/ 1 egg instead of all that butter. Used 4 Tbsp flaxseed soaked in ½ c hot water instead of remaining 4 eggs. Used 1 Tbsp butter. Batter is quite thick. Folded into 8” pie plate. Batter tastes plenty sweet. . . . Can’t wait til it comes out of the oven . . .

      It rose while baking! Must have been the blenderized egg. . . .Now for dessert:

      Very rich and wonderful, but ‘way too much chocolate and sugar for health, even when eating only 1/12 of the cake/pie.

      Next time, I plan to cut back to 4 oz baking chocolate, and replace the sugar with ¼ c figs or dates.

    • profile image

      Katie 6 years ago


      A stick of butter is a half of a cup or 8 tablespoons or 4 ounces

    • profile image

      adi 6 years ago

      what is a stick of butter? no idea what weight that might be...

    • eatingguiltfree profile image

      eatingguiltfree 6 years ago from Tampa, FL

      Wow I have got to try this being the chocoholic that I am.

    • profile image

      Sue 6 years ago

      Hi I just found this page it is brilliant as I am gluten intolerant.

      The recipe looks fab, but any chance of having the measurements in metric please.

    • Leptirela profile image

      Leptirela 6 years ago from I don't know half the time


      mmmmmmmmmmm !

      yummy hub here...... what are trying to dooooo to meee

      ohhhhhh !!!

      enough said :))) love it

    • profile image

      Meera 6 years ago

      Will it look as shiny/glazy as it does in the picture, since there is no icing/icing recipe? I am thinking of using this recipe for my daughter's birthday

    • chspublish profile image

      chspublish 7 years ago from Ireland

      Gluten-free - it's the way to go!

    • John D Lee profile image

      John D Lee 7 years ago

      Yes, it's tasty and easy - what more can you ask for in a chocolate cake recipe!

    • profile image

      tbanks316 7 years ago from Who knows?

      Wow, looks like a great recipe! I'll have to try it!

    • milksky profile image

      milksky 7 years ago

      very tasty! I love chocolate and WoW money!

    • John D Lee profile image

      John D Lee 7 years ago

      Many thanks to everyone who has contributed with the names of gluten free chocolate bars!

    • profile image

      Michael 7 years ago

      i live in new zealand and whittaker's chocolate is all gluten free apart from a couple of lines.

      i don't know how widely it's available overseas tho

    • profile image

      7 years ago

      Have you tried Ghiradelli's 60% dark chocolate bars? I don't know how they compare with Lindt, but when I used them (only thing I had in the pantry) the ake turned out great!

    • profile image

      fisherpj 7 years ago

      The endangered species chocolate brand they sell at Krogers and many other stores is Certified Gluten Free. Expensive, but very good and part of the proceeds go to support endangered species...(as the name suggests) anyway, its good and GF!

    • Smireles profile image

      Sandra Mireles 7 years ago from Texas

      I am going to try this recipe. It looks totally decadent.

    • Successful Living profile image

      Sherry Vacik 7 years ago from Prague, Czech Republic

      This recipe looks great...and very decadent! I'm going to try it out on my own wheat- and gluten-free diet!

    • profile image

      Lisa 8 years ago

      I noticed that no one has offered options for gluten free chocolate so I tried to look them up on the internet. In Allergic Living magazine they gave these options:

      Some allergy-friendly chocolate choices for baking:

      * Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.

      * Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.

      * Vermont Nut Free Chocolates

      Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.

      * President’s Choice Decadent Chocolate Chips – free of peanut and tree nut. Processed on a dairy-free line, but not in a dairy-free plant.

      I've also seem some people reference using Trader Joe's chocolate on their gf blogs. Of course I would check all of these options personally before trying them but hopefully this helps! :)

    • John D Lee profile image

      John D Lee 8 years ago

      Thank you very much for letting us know about the situation with Lindt - gluten turns up in the strangest places sometimes. Does anyone know of a good gluten free 70% cocoa chocolate to use as a replacement?

    • profile image

      Lisa 8 years ago


      Just an FYI regarding Lindt chocolate. Unfortunately it's not gluten free.

      This is from Lindt: "Thank you for your response. Our products are not Gluten free because we use Barley Malt in all of our cocoa for the chocolate. We need our malt in a certain form and broken down using a specific process to adhere to the Lindt’s recipe guidelines. Due to the availability of malt under these standards, Barley Malt is currently our only option.

      Our white chocolate products by nature do not contain Malt Barley and are therefore, Gluten free. However, because they are run on the same lines as our other products, there is a chance for cross contamination.

      Lindt is aware of the growing awareness of Celiac Disease and other conditions. We are sensitive to the fact that these large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements. "

    • Jesus_saves_us_7 profile image

      Jesus_saves_us_7 9 years ago from Seeking Salvation

      this looks so good. i wish i could try it. but we can't use eggs or butter. there would be nothing left :)

    • mdferndog profile image

      mdferndog 9 years ago

      This looks like a great recipe - I have found that I am better with the beaten egg cakes and they work better for me than any wheat-flour substitutes. I am going to try this and see if it also works well with my ice creams!

    • John D Lee profile image

      John D Lee 9 years ago

      Hey that's great! Glad to hear you liked it!

    • Princessa profile image

      Wendy Iturrizaga 9 years ago from France

      certainly decadent... I tried this one and is absolutely gorgeous!