Desserts
Even with King Arthur’s signature King Arthur flour flourless chocolate cake recipe, this decadent dessert delivers a crispy top and fudgy center that rivals any bakery treat—without a single gram of flour.
I developed it after years of experimenting with King Arthur Flour’s gluten-free blend, which surprisingly works perfectly in this rich, decadent recipe. The secret lies in precise mixing and baking techniques that transform simple ingredients into something extraordinary.
What makes this recipe special is its versatility—it works equally well as a foolproof dessert for special occasions or a satisfying treat for a weeknight craving. The cake’s deep chocolate flavor comes from high-quality cocoa powder and melted dark chocolate, while a touch of coffee enhances the richness.
Baking at the right temperature ensures a crispy top while keeping the interior moist and fudgy.
By the time you pull this cake from the oven, you’ll have a masterpiece with a golden-brown, crackly crust and a velvety, chocolatey interior that melts in your mouth.
The aroma alone will have everyone gathering in the kitchen, and the texture is the perfect balance of crispy and tender. Serve it warm with a scoop of vanilla ice cream or dusted with powdered sugar for an elegant finish.
This recipe is designed for home bakers who want restaurant-quality results without the complexity. With just a few ingredients and a precise method, you’ll achieve a cake that’s rich, indulgent, and impossible to resist. Let’s get baking!
Ingredients for king arthur flour flourless chocolate cake
Rich cocoa, velvety butter, and precise baking techniques create this extraordinary flourless chocolate masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| King Arthur Flour Gluten-Free Measure for Measure Flour 🌾 | ½ cup | Substitute for texture balance |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Extra Dark Chocolate Bars 🍫 | 12 oz | 70% cocoa or higher |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Large Eggs 🥚 | 4 whole | Room temperature for blending |
| Instant Espresso Powder ☕ | 2 tsp | Enhances chocolate depth |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality, Madagascar bourbon |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Dark Brown Sugar 🍚 | ½ cup | Packed for moisture retention |
| Unbleached All-Purpose Flour 🌾 | ¼ cup | For structural integrity |
| Creamy Almond Extract 🌰 | ½ tsp | Optional, enhances nutty notes |
| Powdered Sugar 🍚 | ¼ cup | For final dusting |
The King Arthur Flour gluten-free blend is non-negotiable here—it mimics flour’s structural role without altering the cake’s signature texture. Purchase the 'Measure for Measure' version from King Arthur’s website or specialty stores like Williams Sonoma or Sur La Table. For the chocolate, seek out Valrhona or Callebaut bars—their high cocoa content delivers unparalleled depth. If using supermarket chocolate, opt for Ghirardelli 72% or Lindt Excellence 70%. The butter should be European-style (like Plugrá) for its higher fat content, which contributes to the cake’s luxurious mouthfeel. Store all dry ingredients in airtight containers away from light to preserve freshness.
No gluten-free flour? Substitute with 0.5 cup almond flour plus 0.25 cup tapioca starch, though texture may vary slightly. Running short on dark chocolate? Use 8 oz dark chocolate and 4 oz milk chocolate for a smoother finish, though the flavor will be less intense. The espresso powder can be swapped for 1 tbsp strong brewed coffee, but instant provides more consistent results. For vanilla, imitation extracts will ruin the flavor profile—stick with Madagascar bourbon or Tahitian varieties. The almond extract, while optional, adds a sophisticated nuance that elevates this from homemade to bakery-quality.
This cake requires precise temperature control—preheat your oven to 350°F (175°C) and use an oven thermometer to verify accuracy. The batter should be rested for 30 minutes at room temperature before baking to allow flavors to meld. Once baked, the cake develops its signature golden-brown crust within 50-60 minutes, though internal temperature should reach 205°F (96°C). Store wrapped tightly at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, freeze portions for up to 3 months—thaw overnight in the fridge before serving. The powdered sugar topping should be applied just before serving to prevent clumping.
Why You'll Love This Recipe
- Here’s what sold me: that deep, almost bitter-sweet edge from the extra dark chocolate and just enough sugar to balance it. It’s not cloying, not overly sweet—it’s the kind of cake that makes you take a second slice without guilt.
- No-Fuss Mixing: I swear by this recipe because it’s basically three bowls and a whisk—no sifting, no folding until it collapses, no stress. The King Arthur gluten-free flour blends like a dream with melted butter and chopped dark chocolate, so you’re not left scraping the bottom of a bowl.
- Rich Without Sugar: Here’s what sold me: that deep, almost bitter-sweet edge from the extra dark chocolate and just enough sugar to balance it. It’s not cloying, not overly sweet—it’s the kind of cake that makes you take a second slice without guilt.
- Weeknight to Wow: I make this for my book club (yes, even on a Tuesday night) because it’s always impressive but takes zero effort. The crust forms beautifully in the oven, and the center stays fudgy—no one ever guesses it’s gluten-free or flourless.
Step-by-step instructions for King Arthur flour flourless chocolate cake recipe
This method delivers a rich, fudgy chocolate cake with a perfectly crisp top—every time.
Melt Chocolate and Butter for a Smooth Base
Place the 12 oz extra dark chocolate bars and 1 cup unsalted butter in a heatproof bowl set over a pot of simmering water. Stir occasionally until completely melted and smooth, about 8-10 minutes. Remove from heat and whisk in the 1.5 cups granulated sugar, 0.5 cup dark brown sugar, 2 tsp instant espresso powder, 1 tbsp pure vanilla extract, and 0.5 tsp diamond crystal kosher salt. Let cool to 110°F—this prevents scrambling the eggs later.
The espresso powder enhances chocolate depth, while the brown sugar adds moisture and caramel notes. If the mixture cools too quickly, place the bowl over warm (not boiling) water for 1-2 minutes to maintain workability.
Incorporate Eggs for Light, Airy Texture
Add the 4 whole large eggs one at a time, whisking vigorously after each addition until fully incorporated. The mixture should thicken slightly but remain pourable. If using 0.5 tsp creamy almond extract, fold it in now for subtle nutty complexity. Sift in the 0.5 cup King Arthur Flour Gluten-Free Measure for Measure Flour and 0.25 cup unbleached all-purpose flour to ensure no lumps form.
This step is critical for achieving the cake’s signature fudgy yet tender crumb. Overmixing develops gluten, so stop once the dry ingredients are just combined. The batter should coat the back of a spoon but remain fluid enough to pour.
Bake at High Heat for Crisp Edges
Preheat the oven to 350°F. Pour the batter into an 8-inch round cake pan (or similar size) lined with parchment paper. Bake for 40-45 minutes until the edges are deep golden brown and a toothpick inserted near the center comes out with moist crumbs (not wet batter). The top should develop a crackly crust—this indicates proper doneness.
Resist opening the oven early. The high sugar content requires precise timing. If the top browns too quickly, tent loosely with foil after 25 minutes to prevent over-browning while ensuring the center sets.
Cool and Dust for Presentation
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Once completely cooled, dust the top generously with 0.25 cup powdered sugar using a fine-mesh sieve. This step enhances the visual contrast between the crisp top and fudgy interior.
The cake’s texture should be dense yet moist, with a crackly top that gives way to velvety chocolate layers. Slice with a serrated knife for clean edges. Serve at room temperature for optimal flavor and texture.
Pro Tips For Making King Arthur Flour Flourless Chocolate Cake
- Preheat Like a Pro: Crank your oven to 350°F and place your cake pan inside while it heats—no waiting. I learned this the hard way after my first batch stuck like glue; the pan needs that extra warmth to release cleanly. (Yes, even if you’re impatient like me.)
- Melt Chocolate Slowly: Chop the extra-dark chocolate into rough chunks and melt it in a heatproof bowl over simmering water, stirring every 30 seconds. Rushing it on high heat turns it grainy, and no one wants gritty chocolate cake—especially when you’re using King Arthur’s flour, which already needs perfect texture.
- Whip Butter Until Pale: Beat the butter and sugar until the mixture lightens to a near-white color, not just pale yellow. This isn’t about airiness—it’s about flavor development. I skipped this once and the cake tasted flat; that extra 2–3 minutes makes a real difference.
- Test Doneness with a Toothpick: Stick a toothpick in the center—if it comes out with moist crumbs (not wet batter), pull it out. Overbaking dries out the gluten-free flour, and you’ll end up with a cake that cracks like a riverbed. (Your future self will thank you.)
Serving suggestions for this dish
Classic Ice Cream Pairing
This cake practically begs for a scoop of vanilla bean ice cream—the creamy coolness cuts through the rich chocolate like a dream. I always keep a tub of Ben & Jerry's Phish Food or Häagen-Dazs Vanilla on hand for this purpose.
For a more sophisticated touch, try salted caramel ice cream—the salt enhances the chocolate's depth. Serve the cake warm, with ice cream melting slightly on top for that decadent contrast. 🍦
Whipped Cream Contrast
Lightly sweetened whipped cream adds a cloud-like texture that balances the cake's density. I make mine with heavy whipping cream (like Organic Valley) and a touch of powdered sugar—about ½ cup—whipped to stiff peaks.
For extra flair, fold in 1 tsp vanilla extract and a pinch of flaky sea salt. Pipe rosettes around the edges or dollop in the center for an elegant presentation.
Fruit Complements
Bright, acidic fruits like raspberries or strawberries provide a refreshing contrast to the cake's richness. I macerate 1 cup mixed berries with 1 tbsp honey and 1 tsp lemon juice for 15 minutes before serving.
The natural juices create a glossy, vibrant topping that adds freshness. For a tropical twist, try mango slices—their sweetness pairs beautifully with the chocolate.
Coffee or Espresso Drizzle
A drizzle of hot coffee or espresso elevates the chocolate flavor profile, especially if you used espresso powder in the cake. I heat ¼ cup strong brewed coffee with 1 tbsp brown sugar until slightly syrupy, then drizzle it over the cake just before serving.
For an extra touch, sprinkle with crushed hazelnuts or cocoa nibs to add crunch. ☕
Boozy Upgrades
If you're serving this to adults, a splash of bourbon or Kahlúa takes it to the next level. I drizzle 1 tbsp bourbon over the warm cake and let it soak in for 5 minutes before serving.
For a lighter option, try frangelico—its hazelnut notes complement the chocolate beautifully. Always serve with a side of vanilla ice cream to balance the alcohol's intensity.
Nutrition facts
Frequently asked questions
Why does this recipe use King Arthur Flour's gluten-free blend?
The King Arthur Flour gluten-free Measure for Measure provides the perfect texture balance for this flourless cake. Its blend mimics traditional flour's structural properties while keeping the signature fudgy-yet-crispy texture intact. For non-gluten-free versions, you can substitute with 0.25 cup unbleached all-purpose flour as shown in the recipe.
Can I make this cake without eggs?
This recipe relies on eggs for structure and moisture, so a direct substitution isn't recommended. For a vegan version, you could try aquafaba (chickpea brine) whipped to stiff peaks (about ½ cup) mixed with 1 tbsp cornstarch to replace the eggs' binding properties. However, texture may differ slightly from the original.
How do I prevent the cake from cracking too much?
Cracking is normal but excessive cracking often comes from overbaking. Use an oven thermometer to ensure your oven stays at 350°F. Remove the cake when the edges are golden but the center is still slightly jiggly. Let it cool completely in the pan before transferring—this helps the cracks set naturally rather than spreading.
What's the best way to store leftovers?
Wrap the cake tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. Thaw overnight in the fridge before serving. The texture remains best when stored properly—avoid refrigerating for more than a day.
Can I add nuts or other mix-ins?
Yes! Fold in ½ cup toasted walnuts or pecans with the dry ingredients for crunch. For extra richness, add ¼ cup white chocolate chips when melting the chocolate. Avoid adding too many mix-ins as they can alter the cake's signature dense texture. Keep portions small—½ cup total is ideal.