Flourless Red Velvet Fallen Soufflé Cake

Keeping the holiday season sweet, simple, and delicious with this Flourless Red Velvet Fallen Soufflé Cake! A super light and airy flourless red velvet cake, jam packed with the most chocolate flavor. Then, after baking, a generous dusting of powdered sugar or even served with a scoop of ice cream! This cake is just so delicious. Every bite is rich with deep dark chocolate flavors and just the right amount of sweetness. Do you want to know the best part, though? This cake is only made with five ingredients and is naturally Gluten-Free! Truly, the perfect chocolate-y cake for Thanksgiving, Christmas dessert, Valentine’s Day, or even a birthday. Whatever you may need this cake for, I promise it will be a crowd-pleaser!

overhead shot of red velvet cake with three slices cut into it, fairy lights, red ranunculus, and cake knife

→ This post is also available as a Web Story: Flourless Red Velvet Cake

About The Recipe

Happy Friday, everyone!

We’re getting ready for the festive season with this delicious Flourless Red Velvet Cake! If I’m being honest, this might just be the ultimate flourless chocolate cake! Perfect for any and all holidays, tastes super chocolate-y, and it just melts in your mouth with every bite.

We were inspired to make this after the Gluten-Free Pumpkin Cupcakes were such a hit! Plus, our original Flourless Chocolate Cake still gets rave reviews…but with this, we wanted to do something a little bit different than just another flourless chocolate cake with some red food dye.

It took quite a bit of experimenting (so. many. eggs), but we finally got to something that was outstanding!

This cake is actually more of a soufflé. With most of this cake being egg whites, it provides the structure and the airy-ness we were searching for! It’s kinda like eating a cloud…a rich and deep chocolate cloud!

close up of fallen red velvet cake on parchment paper

In truth, we tried about 3 different kinds of chocolate in this recipe. Each one brought its own flavors to the cake, but our absolute favorite was made with Semisweet Chocolate! It was sweet, without being too sweet, gave this cake just enough chocolate flavor without being too much, and it just smelled really good.

If you know one or are a chocoholic in search of a deliciously festive cake this holiday season, this cake is the way to go!

Equipment Needed

Ingredients

chocolate chips, red food dye, sugar, melted butter, egg yolks, and egg whites in glass bowls

Instructions

Place your chocolate in a medium sized glass bowl and microwave in 15 second intervals, stirring after each, until chocolate is completely melted.

Whisk in the melted butter and egg yolks. Set aside

Beat the egg whites at high speed of an electric mixer until they start to thicken.

Slowly stream in sugar while continuing to beat.

Add the red food coloring and beat until stiff peaks form.

Fold in the chocolate mixture.

Transfer the batter into a greased 8-inch round cake pan. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until your tester comes out with a few crumbs still on it. Remove from oven and allow to cool in pan for 10 minutes before turning out.

Dust with powdered sugar and serve!

flourless red velvet cake on upside white palte with glass of milk, stacked plates, and powdered sugar

What Chocolate To Use…

For this recipe, we highly recommend using a 63% (semisweet) coverture! It’s just dark enough to cut through the sweetness, while also providing lots of delicious chocolate-y flavor.

Flourless Chocolate Cake Toppings

We opted for something super simple for the photos, but there are so many things you can do to dress up this delicious cake!

flourless red velvet cake on parchment paper with flowers, a slice on stacked white plates, a glass of milk, and fairy lights

Expert Tips

  • Be sure to follow the recipe exactly!
  • Do not over cook this cake. It needs to be slightly underdone.
  • When beating the egg whites, be sure nothing else gets in them! No water, no egg yolks. The littlest thing can cause your egg whites not to whip. Be vigilant!
  • If your egg whites won’t whip, add a pinch of cream of tartar.
  • Folding in the chocolate into the egg whites properly can be a bit tricky. Use the fold and cut through technique for best results!
  • Try not to lose all the air from the egg whites when folding them in! This is what gives the cake some lift and keeps it from being dense.
  • Use baking spray and line the pan with parchment for the best results!
  • Tap the cake pan against the counter as the cake cools to ensure that you achieve that fallen look.

When you make this Flourless Red Velvet Fallen Soufflé Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of red velvet cake with three slices cut into it, fairy lights, red ranunculus, and cake knife

Flourless Red Velvet Fallen Soufflé Cake

Traci
Light, airy, and extra chocolate-y! This Flourless Red Velvet Fallen Soufflé Cake is the ultimate holiday treat. The absolute best part? This cake is naturally gluten free and SO good!
5 from 1 vote
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Cakes and Cupcakes
Cuisine American
Servings 8
Calories 310 kcal

Ingredients
 

  • 1 ½ cups semi-sweet chocolate pieces
  • 3 Tablespoons salted butter melted
  • 5 large eggs separated
  • cup granulated sugar
  • ¾ teaspoon red food coloring

Instructions

  • Heat oven to 350 degrees F.
  • Spray an 8-inch round pan with baking spray. Set aside.
  • Place chocolate pieces in a medium bowl.
  • Microwave in 15 second intervals, stirring after each, until chocolate is completely melted.
  • Whisk in melted butter and egg yolks. Set aside.
  • Beat egg whites at high speed of an electric mixer until they start to thicken.
  • Slowly stream in sugar while continuing to beat.
  • Add red food coloring.
  • Continue to beat to stiff peaks.
  • Fold chocolate mixture into remaining meringue.
  • Pour into prepared pan.
  • Bake for 20-25 minutes, until a toothpick or tester comes out with a few crumbs still on it.
  • Remove from oven and allow to cool in pan for 10 minutes before turning out.

Notes

  • Be sure to follow the recipe exactly!
  • Do not over cook this cake. It needs to be slightly underdone.
  • When beating the egg whites, be sure nothing else gets in them! No water, no egg yolks. The littlest thing can cause your egg whites not to whip. Be vigilant!
  • If your egg whites won’t whip, add a pinch of cream of tartar.
  • Folding in the chocolate into the egg whites properly can be a bit tricky. Use the fold and cut through technique for best results!
  • Try not to lose all the air from the egg whites when folding them in! This is what gives the cake some lift and keeps it from being dense.
  • Use baking spray and line the pan with parchment for the best results!
  • Tap the cake pan against the counter as the cake cools to ensure that you achieve that fallen look.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 26gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 130mgSodium: 85mgPotassium: 236mgFiber: 3gSugar: 21gVitamin A: 317IUCalcium: 40mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!
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