Flourless Chocolate Sheet Cake

Why You’ll Love This Recipe

This cake is all about intense chocolate flavor and melt-in-your-mouth texture. Without flour, it stays extra moist and dense, similar to a cross between a brownie and a classic cake. It’s naturally gluten-free, perfect for serving a crowd, and easy to top with your favorite frosting, whipped cream, or berries. Best of all, it comes together in one bowl with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Granulated sugar or a sugar substitute
• Butter
• Semi-sweet or dark chocolate chips (or chopped chocolate)
• Cocoa powder
• Vanilla extract
• Salt
• Optional toppings: powdered sugar, whipped cream, berries, or chocolate ganache

Directions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch sheet pan with parchment paper or lightly grease it.
2. In a heatproof bowl, melt the butter and chocolate together using a double boiler or microwave in 30-second intervals, stirring until smooth.
3. In a large bowl, beat the eggs and sugar together until light and fluffy.
4. Slowly mix in the melted chocolate mixture, vanilla extract, and salt.
5. Sift in the cocoa powder and gently fold until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until the center is set and a toothpick comes out with moist crumbs.
8. Let the cake cool completely in the pan before slicing and serving.
9. Dust with powdered sugar or top with frosting or whipped cream if desired.

Servings and timing

This recipe makes about 12–16 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy Chocolate Cake: Add a pinch of cinnamon and cayenne for a Mexican hot chocolate vibe.
• Mocha Version: Stir in a tablespoon of instant coffee for a deep, mocha flavor.
• Nutty Twist: Fold in chopped walnuts or pecans for crunch.
• Frosted Cake: Top with chocolate ganache, cream cheese frosting, or a dairy-free glaze.
• Mini Cakes: Pour into muffin tins for personal-sized flourless cakes.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
To reheat, microwave slices for 10–15 seconds for a warm, gooey texture.

FAQs

Is this cake really gluten-free?

Yes, it contains no wheat or flour, making it safe for gluten-free diets.

Can I use milk chocolate instead of dark chocolate?

You can, but it will make the cake sweeter and less intense in chocolate flavor.

How do I know when the cake is done?

It should have a set center and a toothpick inserted should come out with moist crumbs, not wet batter.

Can I use cocoa powder instead of chocolate?

This recipe uses both. Don’t skip the melted chocolate, as it gives the cake richness and structure.

Can I reduce the sugar?

Yes, but reducing too much may affect the texture. Try cutting by ¼ cup at first.

What pan size should I use?

A 9×13-inch pan works best. You can also divide the batter between smaller pans or use a square pan for thicker slices.

Can I make this dairy-free?

Yes, use dairy-free chocolate and plant-based butter alternatives.

What’s the best way to serve this cake?

Serve with whipped cream, fresh berries, or a dusting of powdered sugar for a beautiful finish.

Why did my cake sink in the middle?

This can happen if it’s underbaked or overmixed. Be gentle when folding and bake until just set.

Can I make this ahead of time?

Yes, it tastes even better the next day as the flavors deepen. Store covered until ready to serve.

Conclusion

Flourless Chocolate Sheet Cake is a decadent, crowd-pleasing dessert that’s naturally gluten-free and rich in chocolate flavor. With its fudgy texture and simple ingredients, it’s perfect for special occasions or anytime you want an easy, indulgent treat. Top it your way and enjoy a slice of pure chocolate heaven.

Flourless Chocolate Sheet Cake

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Flourless Chocolate Sheet Cake is a rich, fudgy, and naturally gluten-free dessert with a deep chocolate flavor and dense, brownie-like texture. Perfect for any occasion, it’s simple to make and irresistibly delicious.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12–16 servings
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 6 large eggs
• 1 cup granulated sugar or sugar substitute
• 1/2 cup unsalted butter
• 1 1/2 cups semi-sweet or dark chocolate chips (or chopped chocolate)
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional toppings: powdered sugar, whipped cream, berries, chocolate ganache

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or grease lightly.
2. Melt butter and chocolate together in a heatproof bowl using a double boiler or microwave in 30-second intervals, stirring until smooth.
3. In a large bowl, beat eggs and sugar until light and fluffy.
4. Slowly add the melted chocolate mixture, then mix in vanilla extract and salt.
5. Sift in cocoa powder and gently fold until fully combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until the center is set and a toothpick comes out with moist crumbs.
8. Let cool completely in the pan before slicing. Top with powdered sugar, whipped cream, or ganache if desired.

Notes

• Use high-quality chocolate for the best flavor and texture.
• Let the cake cool completely before cutting to avoid crumbling.
• The cake tastes even better the next day as flavors develop.
• Do not overbake to maintain a moist, fudgy texture.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 15g
• Sodium: 60mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 95mg