I am thrilled you’re here! This Flourless Cinnamon Hot Chocolate Cake is rich, comforting, and oh‑so‑spiced—just like sipping your favorite winter drink in cake form! Naturally gluten‑free and made with wholesome ingredients, it’s the ultimate treat for chocolate and cinnamon lovers alike. Subscribe to get more heartwarming recipes like this by email!
Overview of Recipe Content
What It Is & When to Make It
This is a flourless, one‑bowl chocolate cake with warm cinnamon notes—perfect for a cozy winter dessert, festive get‑together, or intimate date night treat.
Why You’ll Love It
• Gluten‑free yet indulgently fudgy
• Naturally sweetened with maple syrup (no refined sugar!)
• Easy prep—one bowl, one pan, under 45 minutes
• Decadent with just good-for-you ingredients
Flavors & Texture
A dense, gooey center that melts in your mouth, with a warm cinnamon-scented crumb and deep chocolate richness—pure comfort in every bite.
Health & Seasonal Benefits
• Gluten‑free and lighter than traditional cakes
• Yeast-free, nut-free (unless using nutty toppings)
• Cozy spice profile is ideal for chilly months—and holiday gatherings!
Ingredients
- 1 cup (175 g) dark chocolate chips or chopped dark chocolate
- ¼ cup (60 g) unsalted butter or coconut oil
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ¼ tsp salt
Optional Toppings: shaved chocolate, mini marshmallows, cinnamon dusting, or a dollop of Greek yogurt/whipped cream.
Tools Needed
- 8‑ or 9‑inch round springform pan
- Microwave-safe bowl or double boiler
- Mixing bowl & whisk
- Rubber spatula
Substitutions & Add‑Ins
- Use honey or agave instead of maple syrup
- Swap Greek yogurt for coconut yogurt for dairy‑free
- Add chopped nuts, cacao nibs, or a chili pinch for heat
How to Make Flourless Cinnamon Hot Chocolate Cake
- Prep & Preheat
Preheat to 350 °F (175 °C). Grease your springform and line the bottom with parchment. - Melt Chocolate & Butter
Melt dark chocolate with butter/oil in 30‑second microwave bursts or a double boiler. Stir until silky. - Whisk Eggs & Syrup
In a bowl, whisk eggs with maple syrup until pale and slightly frothy—this gives the cake air and lightness. - Stir in Yogurt & Flavorings
Fold in Greek yogurt, cinnamon, vanilla, and salt. You’ll notice the delicious aroma already! - Blend in Chocolate & Cocoa
Pour melted chocolate into the bowl, whisking carefully. Add cocoa powder in batches, stirring until smooth—like hot chocolate batter. - Bake
Transfer to pan, spread evenly, and bake 25–30 min. Center should be set with a slight jiggle. Let cool—this continues setting. - Cool & Serve
Cool completely before slicing. Dust with cinnamon and top as desired.
Sensory note: You’ll catch that warm cinnamon swirl from the oven—like a hug in dessert form!
What to Serve with It
- A scoop of vanilla ice cream or whipped cream
- Espresso or cinnamon‑spiced latte
- Fresh berries for bright contrast
- Red wine or hot mulled cider to balance richness
Tips for Making It Perfect
- Don’t overbake—aim for slight wobble in center at 25 min
- Use high‑quality dark chocolate (70% cocoa or higher)
- Let it cool completely for clean slices
- Prep early: bake in advance and store at room temp or fridge
Storage Instructions
- Store at room temp (covered) up to 2 days
- Refrigerate (airtight) up to 5 days
- Freeze whole or in slices up to 3 months—thaw overnight in fridge
General Information
This Cinnamon Hot Chocolate Cake blends traditional hot chocolate flavors with a flourless texture popular in gluten‑free baking. Cinnamon adds warmth and pairs beautifully with dark chocolate—rooted in ancestral winter recipes.
Frequently Asked Questions
Is this cake truly gluten‑free?
Yes—no flour here! Just cocoa, eggs, yogurt, syrup, and chocolate.
Can I use cocoa powder only, no chocolate chips?
You absolutely can! Use 1 cup unsweetened cocoa with 3/4 cup melted butter, then whisk in 2 tbsp warm water to form a smooth batter.
Can I make ahead?
Yes! Bake the day before and let it sit at room temp or in fridge. Warm gently before serving.
How to reheat slices?
Warm gently in microwave (10–15 sec) or oven at 300 °F for 5 min—just to revive that gooey center.
Can I add chili?
Heck yes! Add a pinch (1/8 tsp) cayenne for a spicy kick.
Conclusion
This Flourless Cinnamon Hot Chocolate Cake is a decadent, gluten‑free delight—perfect for cozy mornings or celebratory evenings. If you loved this, you’ll definitely enjoy these warm favorites:
Thank you for baking with me—please leave a review, snap a pic, tag me on Pinterest (https://www.pinterest.com/poulefrecipe/), and let’s share the joy!
Interactive Elements
I absolutely want to see your creativity! Leave a comment or star rating below. Don’t forget to share your slice on Pinterest or tag @poulefrecipe on Instagram—your photos make my day!
Nutritional Information
(Approximate per slice, makes 8)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Carbs | 28 g |
| Fat | 20 g |
| Protein | 6 g |
| Sugar | 18 g |
Flourless Cinnamon Hot Chocolate Cake – Utterly Decadent & Cozy!
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Flourless Cinnamon Hot Chocolate Cake is like sipping your favorite winter drink—only in rich, chocolatey cake form! Naturally gluten-free and perfectly spiced with cinnamon, it’s an easy, one-bowl dessert that’s both cozy and crowd-pleasing. Perfect for chilly nights, holidays, or when your sweet tooth calls for something decadent yet wholesome.
Ingredients
-
1 cup (175g) dark chocolate chips or chopped dark chocolate
-
¼ cup (60g) unsalted butter or coconut oil
-
3 large eggs
-
⅓ cup (80ml) maple syrup or honey
-
½ cup (120g) plain Greek yogurt
-
1½ tsp ground cinnamon
-
1 tsp vanilla extract
-
½ cup (50g) unsweetened cocoa powder
-
¼ tsp salt
Optional Toppings
-
Shaved chocolate or mini marshmallows
-
Light dusting of cinnamon
-
Dollop of Greek yogurt or whipped cream
Instructions
-
Preheat the oven to 350°F (175°C). Grease and line an 8‑ or 9‑inch springform pan with parchment paper.
-
Melt the chocolate and butter (or coconut oil) in a microwave-safe bowl or double boiler. Stir until smooth and set aside to cool slightly.
-
Whisk together the eggs and maple syrup in a large mixing bowl until light and frothy.
-
Add in the Greek yogurt, cinnamon, vanilla extract, and salt. Stir until combined.
-
Pour in the melted chocolate mixture and whisk gently until incorporated.
-
Sift in the cocoa powder and stir until your batter is smooth and glossy.
-
Transfer the batter to the prepared pan and smooth the top.
-
Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
-
Cool completely in the pan before removing and topping as desired. Slice and enjoy!
Notes
-
For dairy-free: use coconut oil and a dairy-free yogurt alternative.
-
Add 1/8 tsp cayenne for a spicy twist—like Mexican hot chocolate!
-
Best served room temp or slightly warm with whipped cream or ice cream.
-
Don’t overbake—it should be fudgy in the middle.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
