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Flourless Red Velvet Cake

Irresistibly Rich Flourless Red Velvet Cake to Wow Your Guests

This Flourless Red Velvet Cake is a decadent, gluten-free dessert that impresses with its vibrant color and rich flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 8 ounces Semi-sweet Chocolate Use high-quality chocolate for the best results.
  • 1/2 cup Unsalted Butter Can substitute with dairy-free butter for a vegan option.
  • 4 Eggs Separate yolks and whites for whipped aeration.
  • 1 cup Granulated Sugar Can be replaced with granulated erythritol for a sugar-free version.
  • 1/4 cup Dutch Process Cocoa Regular cocoa can be used but may alter the color slightly.
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt Use the specified measure for best outcomes.
  • 1 tablespoon Red Food Coloring Gel food coloring is recommended for a vibrant hue.
For the Frosted Cranberries
  • 1 cup Cranberries Fresh or frozen cranberries add a tart contrast.
For the Whipped Cream
  • 8 ounces Cream Cheese Ensure it's softened before use.
  • 1 cup Heavy Whipping Cream Be careful not to over-whip.

Equipment

  • oven
  • 8- or 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (177°C) and prepare your cake pan with cooking spray and parchment paper.
  2. Melt semi-sweet chocolate and unsalted butter over simmering water, stirring until smooth. Let cool.
  3. Whisk egg yolks, 1/2 cup sugar, vanilla extract, salt, and cocoa until combined; stir in cooled chocolate and red food coloring.
  4. Whip egg whites until medium-stiff peaks form, then slowly add remaining sugar until glossy.
  5. Gently fold whipped egg whites into the chocolate mixture without deflating the whites.
  6. Pour batter into prepared pan and bake for 35-50 minutes until cracked on top.
  7. Cool in the pan for 15 minutes, then invert onto a plate to cool completely.
  8. Prepare frosted cranberries by boiling sugar and water, soaking cranberries, and rolling in sugar.
  9. Beat cream cheese with vanilla bean seeds and sugar, then add heavy whipping cream until soft peaks form.
  10. Serve cake with whipped cream and frosted cranberries on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 27gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Ensure eggs are at room temperature for optimal volume. Insert a skewer to check for doneness; it should come out with moist crumbs. Cool completely in the pan to develop a crackled top.

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