Chocolate Coffee Cake Recipe (Without Flour)

This cake? Oh wow. It’s rich, chocolatey, and yep—no flour at all.

I make it when I want something fudgy and bold. The coffee brings out the chocolate even more. It’s kinda dreamy.

No flour means it’s dense and moist in the best way. Just mix, bake, and treat yourself. It’s that easy.

Let me show you how I make it. You’ll wanna save this one. Let’s get baking!

Why You’ll Love This Recipe

• No Flour, No Fuss: Perfect for gluten-free baking or anyone who wants a simpler, rich dessert.
• Coffee + Chocolate Combo: The deep espresso notes balance the sweetness and enhance the cocoa.
• Silky and Rich Texture: The absence of flour makes every bite creamy and smooth.
• Simple Ingredients, Big Flavor: Pantry staples and fresh coffee make this surprisingly easy.
• Beautiful for Entertaining: Dress it up with chocolate shavings or serve simply — it’s always elegant.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: Around 1 hour 10 minutes

Servings:
This recipe serves 8 people. For smaller slices or more guests, you can easily slice into 10 or 12 pieces.

Difficulty:
This recipe is beginner-friendly. No mixer, no flour — just a few bowls, a whisk, and patience while it bakes.

Required Kitchen Tools

Here’s what you’ll need:

• Medium saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• 8-inch round cake pan
• Parchment paper
• Fine mesh strainer (optional, for cocoa)
• Cooling rack

Ingredients for the Cake and Coffee Cream

These ingredients work together to create a cake that’s soft, intense, and balanced. You likely have most of these at home already.

For the Chocolate Cake:

• 100g butter
• 150g dark chocolate, chopped
• 3 tbsp hot water
• 4 large eggs
• 150g sugar
• 30g cocoa powder, sifted
• 1/4 tsp salt

For the Chocolate Coffee Cream:

• 2 tsp whole coffee beans, crushed slightly
• 100ml milk
• 100g dark chocolate, chopped
• 1 tbsp sugar
• 150ml whipping cream

For Decoration (Optional):

• Chocolate crumbs or shavings
• Dusting of cocoa or powdered sugar

Variations for Chocolate Coffee Cake

• Add Vanilla: A teaspoon of vanilla extract adds warmth and depth.
• Use Espresso Powder: Replace crushed beans with 1 tsp instant espresso powder for a smoother texture.
• Make It Boozy: Add 1 tbsp coffee liqueur (like Kahlua) to the cream for a grown-up touch.
• Go Nutty: Fold in 1/4 cup of finely chopped walnuts or hazelnuts into the cake batter.
• Extra Coffee Kick: Use brewed espresso instead of hot water in the cake for stronger flavor.

How to Make Chocolate Coffee Cake (Without Flour) – Step-by-Step Instructions

🍫 Step 1: Melt the Butter and Chocolate

• Place the butter and chopped dark chocolate in a medium saucepan.
• Gently heat over low, stirring often, until smooth and fully melted.
• Once melted, add hot water and stir to combine. Remove from heat and let cool slightly.

Tip: Let the chocolate mixture cool a bit before adding eggs to avoid scrambling them.

🥄 Step 2: Whisk the Eggs and Sugar

• In a mixing bowl, whisk the eggs and sugar together until light and slightly foamy.
• You can do this by hand or use a hand whisk. No need to overmix — just combine well.

🌪 Step 3: Combine the Mixtures

• Slowly pour the cooled chocolate mixture into the egg mixture while whisking.
• Add the sifted cocoa powder and salt.
• Stir gently until the batter is smooth and fully blended.

🧁 Step 4: Prepare the Cake Pan

• Line the base of an 8-inch round cake pan with parchment paper.
• Lightly grease the sides or dust with cocoa powder to prevent sticking.

🔥 Step 5: Bake the Cake

• Pour the batter into the prepared pan and smooth the top.
• Bake in a preheated oven at 325°F (160°C) for 40–45 minutes.
• The top should look set and slightly cracked. A toothpick may come out slightly moist in the center — that’s okay.

Tip: Don’t overbake — this cake is best when it’s a little fudgy in the center.

❄️ Step 6: Cool the Cake

• Let the cake cool in the pan for 10 minutes.
• Then carefully remove it and transfer to a wire rack to cool completely.
• Once cooled, you can chill it in the fridge to firm it up (recommended for clean slicing).

Make the Chocolate Coffee Cream

☕ Step 1: Infuse the Milk

• In a small saucepan, combine milk and crushed coffee beans.
• Bring to a gentle simmer, then turn off the heat and let steep for 10–15 minutes.

Tip: Cover the pan while it steeps to keep the flavor strong.

🍬 Step 2: Strain and Heat Again

• Strain the milk to remove the coffee beans.
• Return the infused milk to the saucepan, add chopped dark chocolate and sugar.
• Stir gently over low heat until smooth and melted. Remove from heat and let cool.

🥣 Step 3: Whip the Cream

• In a clean bowl, whip the whipping cream to soft peaks using a hand whisk or mixer.
• Once the chocolate-coffee mixture is cooled, gently fold it into the whipped cream until just combined.

Tip: Be gentle while folding to keep the cream light and airy.

Serving and Decoration Ideas

This chocolate coffee cake is simple, but it can look elegant with the right finishing touches.

🎂 How to Serve Chocolate Coffee Cake

• Plain and Chilled: Let the rich texture shine by serving it slightly cold. It tastes like a dense mousse.
• With Coffee Cream: Spoon a generous dollop of the chocolate coffee cream on each slice.
• Add a Crunch: Sprinkle chocolate crumbs, cocoa nibs, or even a few chopped roasted hazelnuts.
• Dust of Powdered Sugar or Cocoa: For a café-style look.
• With Fresh Fruit: Raspberries or strawberries add a pop of color and a tangy balance.

How to Store Chocolate Coffee Cake

Fridge:

• Store leftover cake in an airtight container in the fridge for up to 5 days.
• The texture becomes even fudgier after chilling.

Freezer:

• Wrap individual slices in parchment paper and store in a freezer-safe bag for up to 2 months.
• Thaw in the fridge overnight or let sit at room temperature for 1 hour before serving.

Coffee Cream:

• Store any leftover cream in a sealed container in the fridge for 2–3 days.
• Whip it briefly with a fork before serving if it deflates a bit.

Tips and Tricks for Success

• Let Ingredients Cool: Adding hot chocolate to eggs can scramble them — cool it down a bit first.
• Don’t Overbake: It should be just set in the middle. Slight wobble = perfect.
• Use High-Quality Chocolate: The flavor really depends on it. Go for 60–70% cocoa dark chocolate.
• Use Room Temp Eggs: They mix better into the batter and help the cake rise evenly.
• Infuse Coffee Well: Let the beans steep fully for strong flavor before mixing into the cream.

Nutrition (Per Slice – with Coffee Cream)

Nutrient	Amount
Calories	310
Protein	5g
Fat	22g
Saturated Fat	13g
Carbohydrates	24g
Sugar	18g
Fiber	3g
Sodium	95mg

Note: Nutrition info is an estimate and will vary based on ingredients used and portion size.

Chocolate Coffee Cake FAQs

Can I make this cake without the coffee cream?
Yes. The cake is delicious on its own or with plain whipped cream or a drizzle of ganache.

Can I use brewed coffee instead of beans?
Yes, use strong brewed coffee instead of hot water in the cake batter for an extra mocha flavor.

Is this cake gluten-free?
Yes — it contains no flour, so it’s naturally gluten-free. Just check your chocolate and cocoa for any gluten-containing additives.

Can I make this ahead?
Definitely. You can bake the cake and store it in the fridge for up to 2 days. Add the cream just before serving.

Conclusion

This Chocolate Coffee Cake without flour is proof that simple ingredients can deliver a big payoff. Whether you’re avoiding gluten or just craving something rich and fudgy, this cake fits the moment. The whipped coffee cream adds a silky contrast, bringing balance to the bold cocoa. It’s a perfect make-ahead dessert that feels both comforting and special — no flour, no problem.

Let it chill, slice it clean, and enjoy each coffee-kissed bite.