This super simple but delicious 3 ingredient chocolate cake is gluten-free, made of real store cupboard basics and so versatile you can make it your own in all sorts of ways.
I’m keeping things super simple with this chocolate cake recipe. It has only 3 ingredients and one of those is the icing sugar to finish it off! And what’s more, this chocolate cake is gluten-free too!
If you are looking for an easy cake to whip up from storecupboard ingredients then this 3 ingredient chocolate cake is the one for you.
Since there are only 3 ingredients in this simple chocolate cake you want to make sure that you are using the best quality ingredients to start with.
Chocolate – I have used a mix of milk and plain chocolate. I find if I use all plain chocolate this cake can be a little too strong in flavour. If you go all milk chocolate you can end up with a chocolate cake that isn’t quite chocolatey enough.
Eggs – free-range medium-sized eggs.
Icing sugar to dust after baking. This is really an optional extra, you could use cocoa powder instead if you fancy.
There are only a few easy steps to making this 3 ingredient gluten-free chocolate cake. First you want to separate the eggs and put the egg whites into your food mixer making sure none of the egg yolk gets in there too.
Whisk those eggs till they are light and fluffy and you can tip the bowl up without the egg whites falling out.
Melt the chocolate either in a Bain Marie (a bowl over a pan of simmering water that doesn’t touch the bottom of the bowl) or in the microwave if you happen to have one.
Let the melted chocolate cool a little then beat it together with the egg yolks till everything is well combined.
Now carefully fold in the egg whites. Don’t go stirring like mad as you will knock all the air out of the egg whites. Just use a spatula and fold the mixture over and move it around till everything is nicely combined and there are no patches of white in the mix.
Spoon the chocolate cake batter into a greased and lined baking tin and bake in a preheated oven for about 30 minutes.
You’ll know when this gluten-free chocolate cake is ready when you can insert a cocktail stick (toothpick) into the centre and it comes out clean. The cake should also bounce back when you lightly press in the centre with your finger.
Let the chocolate cake cool a few minutes before removing from the baking tin and letting it cool completely on a wire rack.
Sprinkle your 3 ingredient gluten-free chocolate cake with some icing sugar and you’re done!
Variations for this chocolate cake
You can add all sorts of things to this 3 ingredient chocolate cake to make it your own.
Why not add some instant coffee to turn this into a mocha cake.
Instead of bars of chocolate you could use a chocolate orange for a totally different flavour.
Or make two chocolate cakes and sandwich them together with any filling you like from Nutella to buttercream.
How long will this cake keep?
I like to use this gluten-free chocolate cake on the day I make it or the day after. If it seems to have dried too much after that then sprinkle with a little water and warm in the microwave or wrap in fooil and pop in a low oven for a few minutes.
You can wrap this cake in foil and box it to put in the freezer for up to 3 months.
How to serve this cake
You can serve this 3 ingredient gluten-free chocolate cake on its own just with a cup of coffee on the side. Or you can serve it as I have here with a dollop of luscious vanilla ice cream and some raspberries on the side.
This cake is perfect served warm as a pudding too.
How many does this cake serve?
You should get 8 slices out of this gluten-free chocolate cake.
Looking for more super easy gluten-free bakes to try? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
3 Ingredient Gluten-Free Chocolate Cake
- 200 g chocolate I used a mix of dark and milk chocolate
- 4 eggs
- 1 tsp icing sugar optional
- preheat oven to 180C and grease and line an 18cm/7" baking tin
- Separate the eggs and whisk egg whites till they hold their shape
- melt chocolate in either microwave or Bain Marie (a bowl over a pan of simmering water that doesn't touch the bowl) then allow to cool a little
- Beat the egg yolks with the melted chocolate then carefully fold in the egg whites till the batter is smooth
- Spoon batter into prepared baking tin and bake for approximately 30 minutes
- Remove cake from tin and allow to cool on a wire rack then sprinkle with the icing sugar