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
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1 cup (175g) dark chocolate chips or chopped dark chocolate
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¼ cup (60g) unsalted butter or coconut oil
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3 large eggs
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⅓ cup (80ml) maple syrup or honey
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½ cup (120g) plain Greek yogurt
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1½ tsp ground cinnamon
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1 tsp vanilla extract
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½ cup (50g) unsweetened cocoa powder
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¼ tsp salt
Optional Toppings
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Shaved chocolate or mini marshmallows
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Light dusting of cinnamon
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Dollop of Greek yogurt or whipped cream
Instructions
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Preheat the oven to 350°F (175°C). Grease and line an 8‑ or 9‑inch springform pan with parchment paper.
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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.
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Whisk together the eggs and maple syrup in a large mixing bowl until light and frothy.
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Add in the Greek yogurt, cinnamon, vanilla extract, and salt. Stir until combined.
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Pour in the melted chocolate mixture and whisk gently until incorporated.
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Sift in the cocoa powder and stir until your batter is smooth and glossy.
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Transfer the batter to the prepared pan and smooth the top.
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Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
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Cool completely in the pan before removing and topping as desired. Slice and enjoy!
Notes
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For dairy-free: use coconut oil and a dairy-free yogurt alternative.
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Add 1/8 tsp cayenne for a spicy twist—like Mexican hot chocolate!
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Best served room temp or slightly warm with whipped cream or ice cream.
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Don’t overbake—it should be fudgy in the middle.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American