Mother's Day Dessert- Flourless Chocolate Cake Recipe

Indulge in this rich, gluten-free flourless chocolate cake—perfect for Mother’s Day or any special occasion!

There’s something undeniably special about treating your mom (or any mother figure) to a homemade dessert on Mother’s Day. This flourless chocolate cake recipe is not just any sweet treat—it’s a rich, decadent, and incredibly satisfying chocolate dessert that speaks louder than any store-bought bouquet. With a fudgy texture and intense chocolate flavor, this cake makes for the perfect dessert to celebrate all the love, strength, and sweetness she brings to your life. Whether served on a serving plate with fresh raspberries or topped with a cloud of whipped cream and chocolate ganache, it’s bound to impress.

Even better, this gluten-free cake is made with a handful of ingredients you probably already have in your pantry. It’s a great option for moms with dietary restrictions and a dream for every chocolate lover out there. From birthdays and Valentine’s Day to a second time baking just because, this cake fits any special occasion. So grab your springform pan, preheat that oven, and let’s bake the best flourless chocolate cake your mom’s ever had!

Why You’ll Love This Recipe

If you’re searching for a rich dessert that delivers both flavor and flair, this is it. The combination of bittersweet chocolate, semi-sweet chocolate chips, and natural cocoa powder creates a multi-layered chocolatey flavor that is deep, smooth, and totally irresistible. The use of espresso powder intensifies the chocolate, while whipped heavy cream gives the cake its lightness without compromising that signature fudgy texture.

This cake doesn’t require flour, making it naturally gluten-free. Whether you’re an experienced baker or a weekend warrior in the kitchen, this recipe is beginner-friendly and uses just one microwave-safe bowl for the chocolate mixture and a mixer for the cream. Plus, it’s versatile: serve it plain, dusted with powdered sugar, or with a topping of fresh berries for an elegant finish.

A Breakdown of the Ingredients

3 whole eggs + 1 egg yolk: These create the rich structure and contribute to the cake’s texture.
6 ounces bittersweet chocolate: Use quality chopped chocolate or chocolate bars for deep, bold flavor.
1/2 cup semi-sweet chocolate chips: Adds sweetness and dimension.
1 stick unsalted butter: For moisture and richness—unsalted butter helps you control the salt levels.
1 cup sugar: Sweetens the cake while contributing to the glossy top.
1/2 cup heavy cream: When whipped, it lightens the cake for that signature flourless cake lift.
1/2 cup natural cocoa powder: Provides that deep chocolatey flavor.
1 tablespoon vanilla extract: Adds warmth and balances the cocoa.
1 teaspoon espresso powder: Enhances the intense chocolate flavor.
1 teaspoon salt: Rounds out the sweetness and deepens the flavor.

How to Make the Recipe

Preheat and prep: Place the rack in the center of the oven and preheat to 350°F. Line an 8-inch springform pan or cake pan with parchment paper. For extra insurance, lightly grease the edges of the pan and bottom of the pan.
Melt the chocolate and butter: In a microwave-safe bowl, melt the unsalted butter and both chocolates in 30-second increments, stirring until silky smooth. Alternatively, you can use a double boiler over medium-low heat.

Mix in flavorings: Stir in the sugar, espresso powder, and vanilla until fully dissolved.
Add eggs and dry ingredients: Beat in the salt, large eggs, and egg yolk one at a time, followed by the unsweetened cocoa powder. This creates the base of your cake batter.
Whip the cream: In a separate bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until soft peaks form.

Combine mixtures: Gently fold the whipped cream into the melted chocolate mixture, being careful not to deflate it. This step ensures a light but decadent cake.
Bake the cake: Pour batter into your prepared cake pan and bake for 25 minutes or until the center of the cake is just set. A toothpick inserted should come out with moist crumbs.

flourless chocolate cake batter in prepared pan

Cool and serve: Let the cake cool on a wire rack for 10–15 minutes, then gently remove from the pan. Transfer to a serving plate and decorate the top of the cake with powdered sugar, fresh fruit, or a drizzle of chocolate ganache.

flourless chocolate cake topped with mint and raspberries for mother's day

How to Store the Recipe

To keep the cake fresh and fabulous:

Store any leftover cake in an airtight container at room temperature for up to 2 days.
For longer shelf life, wrap it tightly in plastic wrap and refrigerate for up to 5 days.
Want to freeze it? Wrap slices individually in plastic wrap, then foil, and store in a freezer-safe bag for up to 2 months. Thaw at room temp before serving.

Pro tip: Let refrigerated slices come to room temperature before serving to enhance the flavor and texture.

More Gluten Free Desserts

no-bake peanut butter oatmeal bars — No-Bake Oatmeal Bars

No-bake peanut butter and chocolate rice krispy treats — No-Bake Oatmeal Bars

Tips for Making the Recipe

Use high-quality bittersweet chocolate and semisweet chocolate for the richest results.
Always bring your large eggs to room temperature before mixing to help the cake rise evenly.
Don’t overmix the egg yolk mixture and chocolate—gentle folding is key.
Want a cleaner look when removing the cake? Run a knife around the edges of the pan before releasing.
A dusting of powdered sugar or topping of ice cream is the best way to add an extra layer of indulgence.

Whether you’re making this as a heartfelt tribute for Mother’s Day or indulging in a slice on a random Tuesday, this flourless chocolate cake recipe is pure magic. Keep it bookmarked on your recipe card, and enjoy every bite of this unforgettable treat.

FAQs

Can I make this flourless chocolate cake ahead of time?

Yes! This cake actually tastes better the next day as the rich chocolate flavor intensifies. Store it in the fridge and bring it to room temperature before serving.

Do I need a springform pan?

It’s ideal for easy removal, but you can also use a regular 8-inch pan—just line it well with parchment paper to help lift the cake out cleanly.

Can I substitute ingredients?

You can switch out the semi-sweet chocolate chips for more bittersweet chocolate or even dark chocolate for a bolder taste. Almond extract also works in place of vanilla for a nutty twist.

Why didn’t my cake rise?

Make sure your eggs are at room temperature and don’t skip the whipping step with the cream. That air gives the cake its signature lift.

What’s the texture like?

Expect a rich, smooth center with a slightly crisp top—like the perfect blend between a brownie and a mousse. The texture of the cake is what sets it apart from other chocolate desserts.