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Flourless Nutella Raspberry Cake

This decadent flourless Nutella Raspberry cake studded with fresh raspberries is sure to satisfy even the strongest chocolate cravings!!

This truffle-like flourless nutella raspberry cake is so incredible you’ll never miss the flour! Fudgy Flourless BrowniesFlourless Peanut Butter Cookies, and Flourless Mississippi Mud Brownies are delicious flour-free treats you are sure to love!

a slice of Flourless Nutella Raspberry Cake served on a white plate and topped with fresh raspberries

Flourless and fabulous!

I had never attempted to make a flourless cake before so I was a bit nervous about it, but it turned out great (yay for gluten free desserts)! I’d say it was kind of like making a cheesecake. Bake it, chill it, slice into it and hope it’s dense, moist and creamy. It was. 

To maintain the flourless aspect of this cake I ditched the crust. It’s ok, I promise. Instead I added a handful of chocolate chunks and fresh raspberries, and boy do they make up for it!

I also dusted the cake with a little bit of cocoa powder and topped it with some fresh raspberries and whipped cream.

This flourless Nutella raspberry cake is so rich and dense you’ll never miss the flour. It’s chocolate/Nutella/sugar/egg base is flavored with both vanilla extract and espresso powder. Don’t fear the espresso! It’s what gives this cake its amazing flavor.

The process is a little tedious, I’ll admit, but it’s so worth it! Once the cake has baked and chilled, it becomes rich and creamy. It’s like eating a cheese-less cheesecake

µaking Easy Flourless Cake

PREP. Preheat oven to 350 degrees. Line a 9″ cake pan with parchment paper then lightly spray or butter, set aside.

MELT. Using a double boiler, melt butter and chocolate, mixing until smooth. Remove from heat, stir in the Nutella and set aside to cool.

DISSOLVE. In a 1 c. glass measuring cup, dissolve espresso powder in warm water. Add salt and vanilla, set aside.

BEAT. In the bowl of a stand mixer fitted with the whisk attachment (note: I have two KitchenAid bowls so I used one for the whites and one for the yolks), beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ c. sugar, beating until soft peaks form. If you’ve got the ice cream cone top when you lift your whisk out, you’ve gone too far! Set aside.

COMBINE. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks with the remaining ½ c. sugar until the eggs are light and have almost doubled in volume, about 3-4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl and with mixing speed on low, add the coffee mixture. Beat until just combined.

FOLD. Remove the bowl from the stand and gently fold in 1 c. of the beaten egg whites. After about 30 seconds of gentle folding, add remaining egg whites and continue folding until almost completely combined, do not over mix.

BAKE + SERVE. Pour the batter into the prepared pan, gently sprinkle chocolate chips and raspberries over top (they will sink a little) and place in oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from oven and allow to cool to room temperature. The center and edges of the cake will fall a bit- this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours. To serve, invert onto a cake stand or platter, dust with cocoa powder and top with fresh whipped cream or a scoop of ice cream. 

Healthier Homemade Nutella | lifemadesimplebakes.com

Tips + SToring Info

  • Make your own Healthier Homemade Nutella to use in this cake.
  • If you don’t have a double boiler, simply set a heat resistant mixing bowl on top of a pot of simmering water making sure that the bottom of the bowl isn’t touching the water. Add your chocolate and butter to the bowl and stir to melt.
  • If using salted butter omit the added salt called for in the recipe.
  • Top this cake with your favorite fruit – strawberries, blueberries, and bananas would all be delicious choices.
  • Dust cake with powdered sugar instead of cocoa powder for variety.

STORE leftover cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. Be sure to remove any fruit on top first so it doesn’t get soggy.

FREEZE cake in an airtight container for up to 3 months. Thaw overnight in the fridge when ready to serve it again.

Flourless Nutella Raspberry Cake topped with cocoa powder and fresh raspberries

More delicious Nutella treats:

Flourless Nutella Raspberry Cake

Flourless Nutella Raspberry Cake Recipe

This decadent flourless Nutella Raspberry cake studded with fresh raspberries is sure to satisfy even the strongest chocolate cravings!!
5 from 1 vote
Pin Rate
Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 15 mins
Cook Time: 40 mins
chill time: 2 hrs
Total Time: 2 hrs 55 mins
Servings: 8
Calories: 425kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

  • 4 oz bittersweet chocolate (60-70%) - chopped
  • 1/4 c Nutella
  • 4 Tbsp (½ stick) butter
  • 1/4 c warm water + 1 Tbsp espresso powder* - (dissolved in water)
  • 1 c sugar - divided
  • 6 eggs - separated
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1/2 c semi-sweet chocolate chips or chunks
  • 1/2 c fresh raspberries

Instructions

  • Preheat oven to 350 degrees. Line a 9" cake pan with parchment paper then lightly spray or butter, set aside.
  • Using a double boiler, melt butter and chocolate, mixing until smooth. Remove from heat, stir in the Nutella and set aside to cool.
  • In a 1 c. glass measuring cup, dissolve espresso powder in warm water. Add salt and vanilla, set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment (note: I have two KitchenAid bowls so I used one for the whites and one for the yolks), beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ c. sugar, beating until soft peaks form. If you’ve got the ice cream cone top when you lift your whisk out, you’ve gone too far! Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks with the remaining ½ c. sugar until the eggs are light and have almost doubled in volume, about 3-4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl and with mixing speed on low, add the coffee mixture. Beat until just combined.
  • Remove the bowl from the stand and gently fold in 1 c. of the beaten egg whites. After about 30 seconds of gentle folding, add remaining egg whites and continue folding until almost completely combined, do not over mix.
  • Pour the batter into the prepared pan, gently sprinkle chocolate chips and raspberries over top (they will sink a little) and place in oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from oven and allow to cool to room temperature. The center and edges of the cake will fall a bit- this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours. To serve, invert onto a cake stand or platter, dust with cocoa powder and top with fresh whipped cream or a scoop of ice cream. 

NOTES

*Espresso powder can be found at Williams-Sonoma, Sur La Table, King Arthur Flour or at most specialty baking stores. It’s essential to this recipe as it enhances the flavor of the chocolate.
-I used a 12″ pan to bake the one pictured above. It will bake up much taller/thicker in the 9″ pan.
Nutrition Facts
Flourless Nutella Raspberry Cake Recipe
Amount per Serving
Calories
425
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
139
mg
46
%
Sodium
 
179
mg
8
%
Potassium
 
504
mg
14
%
Carbohydrates
 
51
g
17
%
Fiber
 
3
g
13
%
Sugar
 
40
g
44
%
Protein
 
7
g
14
%
Vitamin A
 
369
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
59
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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Comments:

  1. Yum! I’ve made a regular flourless Nutella cake, but the raspberry sounds fantastic! I love that dense pure chocolate texture!

    1. Thanks Sue! It was fantastic! But really, anything with chocolate (especially Nutella) & raspberries is 🙂

  2. Oh my gosh, Nutella, espresso powder, raspberries? You are totally speaking to me, lady! Pinning this right now.

  3. Looked loverly. Want a flourless cake so it would be a better fit for Weight Watcher. What a bummer, this cake looks so delicious, however, at 17 points per slice for 8 slices, no way I can do it. For all those who can, enjoy.

    1. Hi Erin, the espresso flavor blends with the chocolate, but your mom may not like it. If you want, try it without the espresso let us know how you like it.