Flour-less Chocolate Cake Recipe

Chocolate Polenta Cake

This is a moist, rich chocolate cake made totally without flour.

25 min. prep time
12 servings
252 Ratings


1 cup water
1/4 cup cornmeal
6 (1-ounce) squares semi-sweet baking chocolate, chopped
1 teaspoon vanilla
1/4 cup sugar
2 tablespoons sugar
Shaved chocolate, if desired


Heat oven to 300°F. Grease 9-inch springform pan. Set aside.

Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 5-7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes.

Add butter, chocolate and vanilla; stir until melted. Cool completely.

Combine 1/4 cup sugar and egg yolks in bowl. Beat at medium speed until mixture is thick and lemon-colored. Stir in chocolate mixture.

Beat egg whites in another bowl at high speed until soft peaks form. Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form. (Do not over beat.) Gently stir in chocolate mixture.

Pour mixture into prepared springform pan. Bake 40-45 minutes or until cake is set in center. Cool completely. Garnish with whipped cream, if desired. Sprinkle with chocolate, if desired.

Recipe Tip

-To make this recipe gluten-free, use gluten-free vanilla.

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 serving)

Calories: 200

Fat: 14g

Cholesterol: 90mg

Sodium: 105mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 3g

Recipe #11073b©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this for Mother's Day. Everyone loved the cake, it was very light and fluffy. Very easy to make!!
chill this over nite and watch it disappear.

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