Flourless Chocolate Berry Cake
Updated Jan 26, 2026, Published Jan 01, 2016
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A Decadent Gluten-Free Dessert for Every Celebration
Looking for a dessert that feels truly special? This Flourless Chocolate Berry Cake is rich, fudgy, and elegant — the perfect finale to any dinner party, holiday meal, or romantic night in. With its deeply chocolatey center, glossy glaze, and vibrant berries, it manages to be both luxurious and comforting, while remaining naturally gluten-free.
This cake isn’t just for chocolate lovers, it’s for anyone who appreciates a dessert that looks beautiful on the table and tastes even better with a dollop of whipped cream or a handful of fresh berries.
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What Makes This Cake Extra Special
At its heart, this cake is all about intense chocolate flavor and fabulous texture. Because it’s flourless, the cake develops a slightly fudgy center and a tender, almost brownie-like bite that’s irresistible. A silky chocolate glaze wraps the cake in glossy richness, while fresh mixed berries provide a bright, juicy contrast that balances the decadence.
The result? A cake that feels as elegant as it looks — without the need for complicated techniques or unfamiliar ingredients.
Perfect Occasions for This Dessert
This dessert shines for moments worth celebrating:
- Romantic dinners and date nights
- Dinner with friends or family
- Birthdays, anniversaries, or special milestones
- Holiday gatherings where gluten-free options are needed
Because it’s naturally gluten-free — without compromising on taste or richness — it’s a crowd-pleaser for all kinds of eaters.
Why the Berries Make It Better
Pairing chocolate with berries is a classic combination for good reason. The tart sweetness of strawberries, raspberries, blackberries, or blueberries cuts through the cake’s richness, refreshing your palate and adding a beautiful pop of color. Whether you choose a single berry or a mixed medley, the fruit enhances every bite with natural brightness and texture.
Fresh whipped cream — lightly sweetened — brings everything together, making each slice feel like a slice of celebration.
Tips for Best Results
1. Use high-quality chocolate.
The flavor of this cake comes mainly from the chocolate itself, so choosing a good-quality semisweet or dark chocolate makes a big difference.
2. Let the cake cool completely.
Allow the cake to cool before glazing and topping with berries. This helps the glaze set properly and makes slicing neater.
3. Serve at room temperature.
While it’s OK to refrigerate leftovers, serving the cake at room temperature brings out the best texture and richest flavor.
4. Don’t rush the berries.
Add berries just before serving so they stay fresh and vibrant on the plate.
This Flourless Chocolate Berry Cake proves that gluten-free desserts can be both stunning and delicious. Rich chocolate, glossy glaze, and juicy berries come together for a dessert that’s as memorable as the moments you share it with. Whether you’re treating yourself or celebrating with others, this cake delivers all the decadence without any gluten — and every bite tastes like pure indulgence.
For more sweet inspiration, try:
Gluten Free Dairy Free Chocolate Cream Pie Recipe
Gluten Free Carrot Cupcakes with Cream Cheese Frosting
Gluten Free Five Ingredient Chocolate Chip Cookies
Gluten-Free New York-Style Cheesecake
Gluten Free Limoncello Icebox Cake Recipe
Flourless Chocolate Berry Cake
Ingredients
For the cake:
- Gluten-free nonstick cooking spray
- 2 sticks, 1 cup unsalted butter
- 8 ounces semisweet chocolate chips, 1½ cups
- 1½ cups granulated sugar
- 1 cup unsweetened cocoa powder, sifted
- 6 tablespoons crème de cassis or raspberry liqueur
- Pinch kosher or fine sea salt
- 6 large eggs
- 1 teaspoon pure vanilla extract
For the glaze:
- 3 ounces semisweet chocolate chips, ½ cup
- ¼ cup heavy cream
- 2 tablespoons crème de cassis or raspberry liqueur
- ½ teaspoon pure vanilla extract
For the cream and berries:
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 1½ cups mixed berries
Instructions
- Preheat the oven to 350ºF. Spray the bottom of a 9-inch springform pan with cooking spray. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan. Place the paper in the pan and spray with more cooking spray.
- Make the cake: Melt the butter and chocolate chips together in a microwave (about 2 minutes) or on top of a double boiler. Mix together the sugar, cocoa powder, crème de cassis, and salt. Add to the chocolate mixture. Add the eggs and vanilla and mix well. Pour the batter into the prepared pan. Bake for 45 minutes. Let cool in the pan for about 10 minutes, then finish cooling on a wire rack.
- Make the glaze: Place the chocolate chips in a heat-proof bowl. Bring the cream just to a boil in a small pan over medium heat. Pour the cream over the chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy. Stir in the crème de cassis and vanilla. Pour the glaze over the cooled cake.
- To serve, whip the cream with the powdered sugar until soft peaks form. Top the cake with the whipped cream and berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
