This Dairy Free Flourless Chocolate Meringue Cake is a decadent flourless chocolate base topped with a fluffy chocolate swirled meringue.

Dairy Free Flourless Chocolate Meringue Cake

I didn’t grow up in a world of elaborate desserts, so this Flourless Chocolate Meringue Cake feels like an extra impressive accomplishment to me. Before I began blogging my most impressive dessert skill was making chocolate chip cookies or mixing extra peanut butter in a protein shake. I’ve been really into making (and photographing) meringues since I made a Lemon Meringue Pie a couple of months back.

I love having friends over and cooking for people so you can bet I’ll be whipping this flourless cake up next time I can finally entertain friends! A slice with a good cup of coffee would be the perfect finale to an evening with friends. This would also be the perfect cake to serve at a family holiday gathering! That’s the best thing about a rich flourless chocolate cake—you can really make it all year round.

Why add espresso powder?

You’ll see a lot of bakers add espresso powder Or instant coffee into chocolate desserts. While it doesn’t give a super “coffee-ish” flavor it does help heighten the taste of the chocolate and gives a richer flavor. I definitely recommend adding the instant coffee to the flourless cake layer!

Can I serve this flourless cake without the meringue topping?

You betcha! Just bake the flourless layer for 35 minutes and then allow the cake to cook for at least 30 minutes.

A note on what sugar to use:

While I usually always cook with coconut sugar or honey you really do need to use organic cane sugar to get the right texture here. My body doesn’t react well to cane sugar, but I know I can have a slice of cake without getting super sick. If this isn’t an option for you I’d leave the meringue off of the cake and grind up some coconut sugar to make it extra fine for the flourless cake layer.

If you want to you can also try using a recipe for a honey-based meringue, but I can’t speak to how well it would work. Do let me know if you try it!

Tips for making Dairy Free Flourless Chocolate Meringue Cake:

• Start with all room temperature ingredients—this is the most important part!
• Use a wellgreased springform pan for cooking
• Be mindful that you don’t burn your chocolate while you melt it
• Add instant coffee to the flourless cake batter for a delicious mocha flourless cake layer
• Give your meringue a little time to cool and set before serving

Other Chocolate Recipes on the Blog:

Dairy Free Chocolate Ganache Tarts 
Mocha Brownie Pie
Red Wine Chocolate Truffles

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Dairy Free Flourless Chocolate Meringue Cake

This Dairy Free Flourless Chocolate Meringue Cake is a decadent flourless chocolate base topped with a fluffy chocolate swirled meringue.

COURSE Dessert

Cuisine American

PREP TIME 20 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 20 minutes

SERVINGS 8

INGREDIENTS

• 1 cup chocolate chips
• 1/3 cup ghee or coconut oil
• 3/4 cup organic cane sugar
• 5 large eggs room temperature
• 2 tablespoons instant coffee
• 1/4 tsp salt

For meringue

• 4 egg whites room temperature
• 1 cup sugar
• 2 tbsp cocoa powder
• 1/4 tsp cream of tartar

INSTRUCTIONS

1. Preheat the oven to 275 F and grease a 9-inch springform pan with coconut oil or ghee.
2. Separate egg whites into a large mixing bowl and save yolks to the side in a separate mixing bowl. Add 1/4 cup of sugar into the egg yolks and beat on high speed for one minute, then stir in salt and espresso powder.
3. Melt chocolate chips and coconut oil in either a saucepan over low heat or in a microwave in 15 second intervals until melted. Add melted chocolate to the egg yolk mixture and stir well to combine.
4. Beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar, and continue beating until glossy peaks form in the bowl. Gently fold the chocolate mixture into the egg whites in 4 batches, then pour into the prepared pan.

5. Bake for 35 minutes, or 55-60 minutes if leaving the meringue top off.

6. Meanwhile, make the meringue topping by beating egg whites until soft peaks form. Adding in cream of tartar and gradually add the sugar, 1 tbsp at a time, while beating on high speed until glossy stiff peaks form. Fold in the cocoa powder.

7. Remove the cake after 35 minutes (cake should be prety well set) and add the prepared meringue to the top. Bake for another 20-25 minutes,or until meringue is set.

8. Cool on a wire rack for at least 30 minutes, then remove sides of springform pan and enjoy!