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slice of 3 ingredient chocolate cake with icecream and raspberries

3 Ingredient Gluten-Free Chocolate Cake

Karon Grieve
This is a super easy and delicious cake to make that is so versatile you can really make it your own
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course baking
Cuisine British
Servings 8 people
Calories 159 kcal


  • 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



To check if the cake is ready insert a toothpick/cocktail stick in the centre, it should come out clean with no cake stuck to it. The cake should bounce back when you lightly press it in the centre.
You can use cocoa powder to dust instead of icing sugar or drizzle with melted white chocolate


Calories: 159kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 82mgSodium: 35mgPotassium: 103mgFiber: 1gSugar: 13gVitamin A: 119IUCalcium: 18mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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