Gluten-Free Dairy-Free Flourless Chocolate Cake

Gluten-free dairy-free flourless chocolate cake… with a surprise ingredient! The secret ingredient is: chocolate sandwich cookies! You know the deal, chocolate cookies with vanilla creme inside. Like Oreos, but don’t use oreos unless you don’t need this to be gluten-free! To be sure this cake stays gluten and dairy-free read the ingredients of your chocolate sandwich cookies carefully. I used kinnikinnick KinniTOOS in mine. The chocolate sandwich cookies give this flourless chocolate cake a more cakey texture.

This gluten-free dairy-free flourless chocolate cake is super-duper rich. If you’ve never had flourless chocolate cake, it tastes like the richest most chocolatey brownie you’ve ever had. It has a dense fudgy texture. You really only need a small slice to be satisfied. But, if you’re anything like me you’ll have a big piece with a couple of scoops of vanilla ice cream. Because I’m a glutton.

Speaking of ice cream that one of the ways I recommend eating this dessert. Warm it up a little and top with your favorite dairy-free ice cream. This is also great with a big dollop of dairy-free whipped topping. It’s also great just on its own with a big glass of soy milk.

This recipe makes 8 large servings or 16 small servings.

In my cake as the sweetener I used a half cup of erythritol to reduce the sugar content a little bit. You are free to use white sugar in this recipe if you want. You can use any sweetener that measures cup for cup like sugar. Splenda or xylitol are some examples.

You need your eggs to be at room temperature for this recipe. If you’re anything like me you’re terrible at planning ahead and want this cake NOW. So, I have some tips for getting them not cold fast. Get a cup or bowl your eggs will fit in and put your eggs in it. Fill your cup with warm water (not hot! don’t cook that egg). Let it sit for about 10 minutes and bam, your egg isn’t cold anymore!

Print Recipe

Gluten-Free Dairy-Free Flourless Chocolate Cake

Author: Mary Ellis Cooking Method: Baked

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins

Servings: 8

Ingredients

Servings

• 4 oz dairy-free dark chocolate
• ²⁄₃ cup vegan butter
• ¹⁄₂ cup sugar (or erythritol to reduce the sugar content)
• 1 tsp vanilla extract
• 4 large eggs
• ²⁄₃ cup cocoa powder (I recommend dutch process cocoa powder, but any kind will work)
• 18 chocolate sandwich cookies
• ¹⁄₃ cup unsweetened soy milk (or almond or oat milk, coconut milk not recommended)
• ¹⁄₈ tsp salt (about a pinch)
• ¹⁄₈ tsp baking powder (about a pinch)

Instructions

1. Preheat your oven to 350°F.
2. Take 18 chocolate sandwich cookies and either crush well in a bag and place in a small bowl or grind up in a blender.
3. Measure out a 1/3 cup of soy milk and warm it in the microwave. Add to the chocolate sandwich cookies and mix well. Set aside.
   
4. Chop your chocolate, unless you're using chocolate chips, and place in a large microwave-safe bowl. Add the vegan butter or margarine to the bowl as well.
   
5. Microwave chocolate and vegan butter 20 seconds at a time, stirring in between, until melted.
   
6. Take two of the eggs and whisk them into the chocolate-butter one at a time.
   
7. Add the sweetener, vanilla, salt, baking powder, and the other two eggs to the bowl. Whisk well.
   
8. Add the cookie mush to the bowl and mix.
   
9. Grease a cake pan and pour the batter into the pan.
   
10. Place in the oven on the middle rack and bake for 30 minutes.
11. Let cool and slice. Store in the fridge. Enjoy!