Go Back
Flourless Mexican Chocolate Cake

Flourless Mexican Chocolate Cake

This gluten-free cake is tender, rich and flavorful, very forgiving and a little naughty. Feel free to turn the heat up (or down) to suit your taste. 

Adapted from Simply Recipes

Course Dessert
Keyword cake, chocolate, gluten free, make ahead, potluck, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Author Shannon Zerzan


  • 10 ounces bittersweet chocolate (at least 60% cacao), roughly chopped
  • 7 tablespoons unsalted butter, cut into pieces
  • 5 large eggs, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon chipotle chili powder
  • dash cayenne
  • pinch kosher salt


  1. Preheat oven to 350°. Line the bottom of a 9 1/2 inch springform pan with a circle of parchment paper. Grease the sides of the pan and the parchment with butter.

  2. Melt chocolate and butter together in a double boiler or in the microwave. If using a microwave, heat in 30 seconds intervals, stirring between each interval until melted.

  3. In a large bowl, whisk together the eggs, sugar and vanilla extract. Slowly, a little bit at a time, whisk in the melted chocolate mixture. Add the salt and spices. Taste and adjust spices as needed. 

  4. Pour into springform pan and bake for 22-26 minutes, until a toothpick comes out mostly clean. Let cool completely on a wire rack. Dust with powdered sugar and serve.

Recipe Notes

To make ahead, let cool completely then cover with plastic wrap. It will keep at room temperature for a day or two or a little longer if refrigerated. Bring to room temperature before serving.

Updated 05/15/2019 to include vanilla extract which I inadvertently left out.

***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.