Pass the Health

Treat Yourself to a Flourless Chocolate Cake

If you’re craving something rich, fudgy, and incredibly satisfying, Flourless Chocolate Cake is the perfect dessert. This cake is so decadent, it’s hard to believe that it’s flourless! Made with rich Ghirardelli chocolate, pumpkin puree, and just a hint of maple syrup, it’s a healthier twist on a classic favorite. The combination of chocolate and pumpkin adds depth and moisture to the cake, while the whipped egg whites give it an airy texture. It’s a dessert that’s both indulgent and surprisingly light, perfect for any occasion.

Why Flourless Chocolate Cake Is a Healthy Twist on a Classic Dessert

Unlike traditional flour-based cakes, this Flourless Chocolate Cake is made with simple, wholesome ingredients. Pumpkin puree not only makes this cake moist but also adds a dose of vitamins and fiber. The 60% Ghirardelli chocolate brings a rich, deep chocolate flavor without the heaviness of too much sugar. The addition of maple syrup adds natural sweetness, while the whipped egg whites help lighten the texture without compromising the cake’s rich flavor.

This cake is also perfect for anyone who follows a gluten-free or low-carb lifestyle, and it’s an excellent choice for a dessert that won’t leave you feeling overly full. Plus, it’s so easy to make in just under 20 minutes of baking!

For more on the benefits of incorporating gluten-free desserts into your diet, check out this Healthline article on gluten-free eating.

Ingredients for Flourless Chocolate Cake

Cooking spray
6 oz 60% Ghirardelli Chocolate
1/4 cup pumpkin puree
1 1/2 tbsp pure maple syrup
1 tsp vanilla extract
1 whole egg
3 egg whites
1/8 tsp kosher salt

How to Make Flourless Chocolate Cake — Step by Step

Preheat the oven and prepare the ramekins:
Preheat your oven to 350°F (175°C). Spray 8 (4 oz) ramekins with cooking spray and place them on a large baking tray. This ensures that your cakes will be easy to remove after baking.
Melt the chocolate:
In a medium microwave-safe bowl, melt the Ghirardelli chocolate in 45-second intervals, stirring in between. Once melted, let the chocolate cool slightly.
Mix the wet ingredients:
Add the pumpkin puree, vanilla extract, maple syrup, and 1 whole egg to the melted chocolate. Stir well until the mixture is smooth and fully combined.
Beat the egg whites:
In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. This will help give the cake its airy texture.
Fold the egg whites into the chocolate mixture:
Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate them. Add the kosher salt and continue to fold until fully combined.
Spoon into ramekins and bake:
Spoon 1/4 cup of the batter into each prepared ramekin. Bake for about 15 minutes, or until the cakes rise and are slightly set in the center.
Serve and enjoy:
Serve the cakes immediately while they’re still warm, and enjoy the rich, fudgy goodness of this flourless chocolate cake.

Preparation Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings

This cake is quick to prepare and perfect for a last-minute dessert when you’re in need of something special but don’t want to spend hours in the kitchen.

Nutritional Information Per Serving

Calories: 190 kcal
Protein: 6 g
Carbohydrates: 17 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 60 mg
Sodium: 90 mg
Potassium: 250 mg
Fiber: 2 g
Sugar: 9 g

This rich, indulgent cake is a lower-calorie dessert option that still satisfies your chocolate cravings.

Nora’s Tips for the Best Flourless Chocolate Cake

Use high-quality chocolate: The quality of your chocolate really matters in a flourless cake. Use high-quality chocolate like Ghirardelli for the richest flavor.
Serve with berries or whipped cream: This cake is delicious on its own, but for a touch of extra indulgence, top it with fresh berries or a dollop of whipped cream.
Customize the sweetness: If you prefer a sweeter dessert, feel free to add a little more maple syrup or a natural sweetener like stevia to taste.
Make it dairy-free: To make this recipe dairy-free, you can swap the egg and pumpkin mixture with a non-dairy yogurt alternative and use dairy-free chocolate.

For more decadent dessert recipes, try my Flourless Cheesecake Brownies or Yogurt Panna Cotta with Macerated Berries.

Try Flourless Chocolate Cake and Share Your Thoughts!

This Flourless Chocolate Cake is rich, indulgent, and just the right level of sweetness without being overly heavy. It’s a perfect dessert for any occasion, and I’m sure it will become a favorite in your recipe collection. If you try it, I’d love to hear how it turned out or see your cake creations on Instagram!

Did you try this Flourless Chocolate Cake? I’d love to hear how it turned out or see your beautiful cakes on Instagram! For more amazing dessert ideas, check out my Yogurt Panna Cotta with Macerated Berries.

Flourless Chocolate Cake

This cake is quick to prepare and perfect for a last-minute dessert when you’re in need of something special but don’t want to spend hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Calories 190 kcal

Ingredients

Cooking spray
6 oz 60% Ghirardelli Chocolate
1/4 cup pumpkin puree
1 1/2 tbsp pure maple syrup
1 tsp vanilla extract
1 whole egg
3 egg whites
1/8 tsp kosher salt

Instructions

Preheat the oven and prepare the ramekins:
Preheat your oven to 350°F (175°C). Spray 8 (4 oz) ramekins with cooking spray and place them on a large baking tray. This ensures that your cakes will be easy to remove after baking.
Melt the chocolate:
In a medium microwave-safe bowl, melt the Ghirardelli chocolate in 45-second intervals, stirring in between. Once melted, let the chocolate cool slightly.
Mix the wet ingredients:
Add the pumpkin puree, vanilla extract, maple syrup, and 1 whole egg to the melted chocolate. Stir well until the mixture is smooth and fully combined.
Beat the egg whites:
In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. This will help give the cake its airy texture.
Fold the egg whites into the chocolate mixture:
Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate them. Add the kosher salt and continue to fold until fully combined.
Spoon into ramekins and bake:
Spoon 1/4 cup of the batter into each prepared ramekin. Bake for about 15 minutes, or until the cakes rise and are slightly set in the center.
Serve and enjoy:
Serve the cakes immediately while they’re still warm, and enjoy the rich, fudgy goodness of this flourless chocolate cake.