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Flourless Chocolate Cake

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Made with just 6 ingredients, this Flourless Chocolate Cake is a rich dessert guaranteed to satisfy any chocolate craving. Ready in just 20 minutes!

Flourless chocolate cake in a ramekin

Easy Flourless Chocolate Cake Recipe

This flourless chocolate cake is just the thing to satisfy your sweet tooth. The cakes are baked in individual ramekins, making this recipe perfect for entertaining. Plus, it takes just 20 minutes to whip it up so you don’t need to worry about spending too much time in the kitchen.

This recipe is primarily made with pantry staples but there is one surprise ingredient – pumpkin puree. It doesn’t add a bold pumpkin flavor, though you might taste some hints of it, but it does help keep this chocolate flourless cake uber moist.

Looking for more recipes with pumpkin puree? Try my pumpkin roll, pumpkin pie, or pumpkin dip.

Why You’ll Love This Chocolate Flourless Cake

  • Rich and indulgent. This flourless cake has a texture somewhere between a classic cake and a souffle, which means it’s rich, a bit creamy, and tastes 100% indulgent.
  • Made with 6 ingredients. You’ll need chocolate, pumpkin puree, and just a few other pantry staples for this chocolate flourless cake.
  • Ready in 20 minutes. It takes just minutes to prepare the cake and 15 minutes in the oven, making it a quick and easy dessert any time the chocolate craving hits.

What You’ll Need

This flourless chocolate cake recipe requires just a handful of ingredients. See the recipe card below for measurements.

  • Ghirardelli chocolate – I prefer Ghirardelli for the rich flavor and great taste. A comparable brand of chocolate could be used. You do want to stick close to 60% dark chocolate.
  • Pumpkin puree – You can use canned or homemade pumpkin puree.
  • Pure maple syrup – Be sure to use real maple syrup, not pancake syrup.
  • Vanilla extract
  • Egg – You’ll need an egg plus 3 additional egg whites. This gives the chocolate flourless cake its structure.
  • Kosher salt – Helps to balance out the sweetness of the cake.

How to Make Flourless Chocolate Cake

Here’s an overview of how to make this flourless cake. See the recipe card below for more detailed instructions.

  • Melt the chocolate. Melt the chocolate in 45 second intervals until smooth. Set aside to cool for a few minutes.
  • Combine the ingredients. Add the pumpkin to the chocolate, along with the vanilla, whole egg, and maple syrup. Mix well. In a separate bowl, beat the egg whites until soft peaks form. Fold into the chocolate mixture and add the salt.
  • Bake. Spoon the mixture into the ramekins. Bake for 15 minutes. Enjoy.

Tips for Success

Here are a few tips to keep in mind as you make this flourless chocolate cake.

  • Use quality chocolate. This cake will only taste as good as the chocolate used, so you want to be sure to use a good brand. Ghirardelli is my favorite.
  • Let the chocolate cool. The chocolate needs to cool slightly before you continue with the recipe. If you add the egg immediately, it will scramble.
  • Beat the egg whites until soft peaks form. This step is super important, as the egg whites are what gives this chocolate flourless cake its structure. If they aren’t beat into stiff peaks, the cake will fall flat as there’s no leavening agents in the batter.
A ramekin of flourless chocolate cake next to a spoonful of cake

Serving Suggestions

This flourless chocolate cake is best served warm from the oven. It’s rich and gooey and perfect as-is but for an extra indulgent treat, top it with some whipped cream or a scoop of vanilla ice cream. You can even add a cherry to turn it into a sundae.

Proper Storage

  • Fridge. Store leftover cake, covered, in the fridge for up to 3 days.
  • Reheat. Reheat the cake for 30 seconds or so in the microwave to warm it through.

More Chocolate Desserts

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Flourless Chocolate Cake

4.89 from 18 votes
Made with just 6 ingredients, this Flourless Chocolate Cake is a rich dessert guaranteed to satisfy any chocolate craving. Ready in just 20 minutes!
Course: Dessert
Cuisine: American
Yield: 8 Servings
Serving Size: 1 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


  • Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.
  • Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.
  • Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.
  • In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.
  • Fold the egg whites into the chocolate mixture, add salt.
  • Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.

Last Step:

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Serving: 1 cake, Calories: 136 kcal, Carbohydrates: 16 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 5 g, Cholesterol: 23 mg, Sodium: 48 mg, Fiber: 2 g, Sugar: 11 g