Is flourless chocolate raspberry cake gluten-free?

Yes, a flourless chocolate raspberry cake is naturally gluten-free because it contains no flour. This makes it ideal for anyone looking for a gluten free dessert that still delivers the rich texture of a dark chocolate raspberry flourless cake. With simple substitutions, it can also become a gluten free dairy free chocolate raspberry cake.

Can I make this cake ahead of time?

Absolutely. This flourless chocolate raspberry cake recipe tastes even better the next day. Store it covered in the refrigerator for up to three days, then bring it to room temperature before serving for the best flavor and texture.

What topping works best with this cake?

This cake pairs beautifully with raspberry sauce for chocolate torte presentations, chocolate ganache for a flourless chocolate torte with ganache, or raspberry jam for an old fashioned flourless chocolate raspberry cake finish.

How do I know when the cake is done baking?

The edges should be set while the center remains slightly soft. This ensures the fudgy consistency that defines the best flourless chocolate raspberry cake and prevents it from becoming dry.

Is flourless chocolate raspberry cake gluten-free?

Yes, this flourless chocolate raspberry cake is naturally gluten-free and can also be made dairy-free if needed.

Can I make this cake ahead of time?

Yes, store the cake covered in the refrigerator for up to three days. Bring it to room temperature before serving.

What topping works best for this cake?

Pair it with raspberry sauce for chocolate torte presentations, chocolate ganache for a flourless chocolate torte with ganache, or raspberry jam for a classic old fashioned flourless chocolate raspberry cake.

How do I know when the cake is done baking?

The edges should be set while the center remains slightly soft to ensure the fudgy consistency of the best flourless chocolate raspberry cake.

Flourless Chocolate Raspberry Cake – Easy, Fudgy & Gluten-Free 2026

Description

A rich, fudgy flourless chocolate raspberry cake made with dark chocolate and topped with vibrant raspberry sauce. This elegant chocolate raspberry torte is naturally gluten-free, intensely chocolatey, and perfect for dinner parties, holidays, or anytime you want a gourmet flourless chocolate cake that feels restaurant-worthy yet easy to make.

Ingredients

Scale

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

8 oz (225 g) dark chocolate (60–70% cacao), chopped
½ cup unsalted butter (or dairy-free alternative)
¾ cup granulated sugar
4 large eggs, room temperature
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt

For the Raspberry Sauce:

2 cups fresh or frozen raspberries
¼ cup sugar
1 tablespoon lemon juice

Optional Toppings:

Fresh raspberries
Chocolate ganache or powdered sugar
Whipped cream or dairy-free whipped topping

Instructions

📝 Instructions:

Step 1: Prepare the Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper.
Melt dark chocolate and butter together using a double boiler or microwave (in 30-second intervals). Stir until smooth.
Whisk sugar into the warm chocolate mixture.
Add eggs one at a time, whisking well after each addition.
Stir in vanilla, cocoa powder, and salt until fully combined.
Pour batter into prepared pan and smooth the top.
Bake 25–30 minutes, until set around the edges but slightly soft in the center.
Cool completely before removing from the pan.

Step 2: Make Raspberry Sauce

Combine raspberries, sugar, and lemon juice in a saucepan.
Simmer over medium heat 10–15 minutes, stirring occasionally, until thickened.
Strain seeds if desired. Cool before serving.

Step 3: Assemble

Serve cake slices with raspberry sauce drizzled on top.
Garnish with fresh raspberries, ganache, or powdered sugar.

Notes

Texture Tip: Chill the cake for a denser, truffle-like texture.
Easy Version: Use raspberry jam instead of sauce for a classic, old-fashioned touch.
Dairy-Free Option: Swap butter for coconut oil and use dairy-free chocolate.
Best Flavor: This cake tastes even better the next day.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert / Chocolate Cake
Method: Baked
Cuisine: American / European-Inspired