This easy flourless chocolate orange cake recipe is a cake I bake regularly as it is so quick to prepare and bake. Dark chocolate and orange is one of my favourite flavour combinations. The result is a delicious dark and slightly fudgy chocolate cake.
This best flourless chocolate cake recipe is a family favourite, while it may look dark and dense, it is actually a surprisingly light cake. This comes from taking time to whip the eggs and sugar together, to create a mousse like base to the cake batter.
The flourless cake is flavoured with 85% dark chocolate which I love, but anything over 70% will work just as well if you don't like your chocolate quite so bitter. For the orange flavour I added Grand Marnier (my favourite orange liqueur) and extra finely grated orange zest for an intense orange flavour.
In this gluten free flourless chocolate orange cake regular flour is swapped for ground almonds. I love using ground almonds in cakes are they not only add great texture to the cake, but also add to the flavour.
Why you'll love this recipe
- The perfect flavor combination rich, bitter, dark chocolate pairs really well with sweet orange.
- Make ahead the day before as this cake stores really well.
- Containing no flour this cake is suitable for coeliacs or anyone following a gluten free diet (just check the remaining ingredients, eg the dark chocolate and cocoa powder that you are using is gluten free too).
- Quick to prepare and baked in less than 30 minutes.
Recipe ingredients
- Chocolate - use dark chocolate with a minimum of 70% cocoa solids. I used 85% as I love really dark chocolate. I also add cocoa powder to the cake batter to really intensify the chocolate flavour in the cake. If making for gluten free diners, ensure you check that the chocolate you are using is gluten free!
- Butter - I used unsalted butter, which I cut into cubes to melt into the chocolate.
- Liqueur - I've added Grand Marnier liqueur to this chocolate cake as it's my favourite and blends orange liqueur with cognac. You could also use Cointreau or Triple Sec, it's entirely optional.You can leave the alcohol out entirely and add some freshly squeezed orange juice if you prefer.
- Orange - I intensify the orange flavour in this cake by adding the finely grated zest of 2 oranges.
- Eggs - I used 4 large eggs to make this cake.
- Sugar - fine caster sugar is best as it whisks really well with the eggs.
- Almonds - I use ground almonds in place of flour in this cake.
How to make flourless chocolate cake
- Preheat the oven to 180C/160CFan/350F. Line the base of the sandwich tin with baking parchment and lightly grease the sides.
- Break up the chocolate and place it into a small heat-proof bowl along with the butter.
- Place the bowl over a small saucepan of just boiling water, taking care not to boil the water too high, just enough to warm the base of the bowl and melt the chocolate and butter together. Stir until melted then set aside to cool, then add in the orange liqueur and finely grated orange zest.
- Now add the eggs and sugar to a mixing bowl and whisk the eggs until they become really thick and have doubled in size. Using a hand held electric whisk this will take around 2 minutes.
- Mix the ground almonds and cocoa powder together in a small bowl. Then using the electric whisk on low, spoon the almond mixture into the eggs a tablespoon at a time, whisking until well combined.
- Now pour the chocolate mixture into the cake batter and continue to whisk until well combined.
- Pour the cake batter into the prepared sandwich tin and place into the hot oven to make for 20-25 minutes.
- The cake is cooked when the cake starts to pull away from the side of the tin and a toothpick inserted into the cake comes out with just a few crumbs attached.
- Remove the tin from the oven and place on a wire rack to cool completely.
- Once the cake is cool, remove from the tin and place on a plate ready to slice and serve.
Recipe variations
- For an alcohol free cake swap the orange liqueur for some freshly squeezed orange juice instead.
- You can add other flavour of liqueur to this chocolate cake, try Amaretto or cherry liqueur.
- I've used a 85% plain dark chocolate, anything over 70% will work well in this cake.
- You could also use flavoured dark chocolate if you prefer.
Serving suggestions
This is a rich and decadent cake, although surprisingly light. It will serve 8-10 diners once sliced. I like to dust the cake with a little extra cocoa powder, or some icing sugar, when serving.
Enhance the flavour of orange and serve with slices of fresh orange, adding a spoon of whipped cream. You can also flavour the whipped cream with a little orange liqueur or finely grated orange zest if you wish. Dairy or vanilla ice cream would be great options too.
Useful hints and tips
- Take time to properly beat the eggs and sugar together, you want the mixture to thicken and become almost mousse-like in consistency.
- Don't open the oven while the cake is baking, you don't want to risk the cake collapsing in the oven.
- Allow the cake to cool completely before try to remove the cake from the tin. This is a cake that needs time to set once baked and out of the oven.
- Made with ground almonds this cake is suitable for coeliacs or anyone following a gluten free diet. Ensure you also check the label of the other ingredients you are using are gluten free too.
- Swap butter for a dairy free alternative and this cake is suitable for dairy free diners.
- Allergy advice: gluten free, dairy free, soya free and peanut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Flourless cakes are ideal for coeliacs or anyone following a gluten free diet as they don't contain any grains or flour based gluten. The flour is usually replaced by something like ground almonds or coconut flour. But you can also use polenta in a flourless cake.
No! Gluten free means that the cake contains no gluten or gluten based products. It's not just a case of swapping the flour for ground almonds, you also need to check the other ingredients you are using, eg use a gluten free dark chocolate, check the label on the cocoa powder and ensure it is gluten free too.
Don't worry, your cake may sink a little once baked and cooled. This is entirely normal for this sort of cake, as there is no gluten in this cake to help the structure to hold once the cake has risen. However, I've made this cake many times and whilst it does fall once cooled, I've never had it sink right down in the middle.
Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. If storing in the fridge, the cake will keep for 5-6 days, however, I recommend removing and allowing the cake to come to room temperature before serving.
Yes, absolutely, this cake freezes really well and you can either freeze the whole cake or individual slices. Once cooled, wrap the cake in clingfilm, place into an airtight container or ziploc bag and store in the freezer for up to 3 months. When ready to enjoy defrost overnight in the fridge.
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Additional recipe suggestions
If you like this recipe then try some of my favourite chocolate cake recipes:
- Flourless Chocolate Cake with Amaretto
- Chocolate Victoria Sponge Cake
- Easy Chocolate Loaf Cake
- Chocolate Pumpkin Muffins
- No Bake Chocolate Orange Cheesecake
If you love baking then have a look at my Best Cake Recipes post. Here you’ll find lots of hints and tips as well all my favourite cake recipes.
Flourless Chocolate Orange Cake
Equipment
- 20cm (8") round sandwich cake tin loose bottomed works best
- weighing scales
- measuring spoons
- large mixing bowl
- 2 small bowls one needs to be heat-proof
- small saucepan
- wire rack
Ingredients
- 100 g dark chocolate (minimum 70% cocoa solids)
- 100 g unsalted butter (cut into cubes)
- 3 tablespoon orange liqueur (eg Cointreau, Grand Marnier, Triple Sec)
- zest of 2 oranges (finely grated)
- 4 large eggs
- 100 g caster sugar
- 75 g ground almonds
- 2 tablespoon cocoa powder
Instructions
- Preheat the oven to 180C/160CFan/350F. Line the base of the sandwich tin with baking parchment and lightly grease the sides.
- Break up the chocolate and place it into a small heat-proof bowl along with the butter.
- Place the bowl over a small saucepan of just boiling water, taking care not to boil the water too high, just enough to warm the base of the bowl and melt the chocolate and butter together. Stir until melted then set aside to cool, then add in the orange liqueur and orange zest.
- Now add the eggs and sugar to a mixing bowl and whisk the eggs until they become really thick and have doubled in size. Using a hand held electric whisk this will take around 2 minutes.
- Mix the ground almonds and cocoa powder together in a small bowl. Then using the electric whisk on low, spoon the almond mixture into the eggs a tablespoon at a time, whisking until well combined.
- Now pour the chocolate mixture into the cake batter and continue to whisk until well combined.
- Pour the cake batter into the prepared sandwich tin and place into the hot oven to make for 20-25 minutes.
- The cake is cooked when the cake starts to pull away from the side of the tin and a toothpick inserted into the cake comes out with just a few crumbs attached.
- Remove the tin from the oven and place on a wire rack to cool completely.
- Once the cake is cool, remove from the tin and place on a plate ready to slice and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat says
I'm not the biggest fan of fruit and chocolate, but chocolate orange is my exception. This cake was absolutely fantastic. I drowned it in double cream and thoroughly enjoyed it!
Lesley says
Thank you Cat, I know exactly what you mean and make an exception when it comes to chocolate and orange which has to be one of my favourite flavour combinations. Drowning in double cream is absolutely the way to go!
Janice says
I couldn't believe how easy it was to make this impressive cake! The chocolate orange flavour is delicious, thank you.
Lesley says
Thank you Janice, you're welcome.
Chloe says
These are my favourite flavours and my favourite kind of cake. I'm not that big a fan of ground almonds but I always make an exception for cakes of this kind!
Lesley says
Thank you Chloe, it's easily one of my favourite cakes.
Sisley White - Sew White says
This cake is so delicious. The mix of chocolate and orange is unbeatable.
Lesley says
Thank you Sisley, it is a lovely flavour combination.