2-Ingredient Flourless Nutella Cake {Secret Recipe Club, Gluten-Free}

by Dorothy Reinhold on November 6, 2016

Print This Post Print This Post Rich, dense, decadent, gluten-free 2-ingredient Flourless Nutella Cake is simple to make and packs a wallop of flavor. Perfect for a holiday or special-occasion dessert.

I know you’re going to have pumpkin pie for Thanksgiving dessert, but do you have anyone in your family who isn’t a big pumpkin fan?

I have the solution. 2-Ingredient Flourless Nutella Cake. That’s right. Two ingredients, and you can offer an alternative dessert that just might nudge the pie off the buffet table.

The batter whips up in 15-ish minutes, and the cake bakes in under 30. There…I’ve taken away all your excuses.

delicious-2-ingredient-flourless-nutella-cake-on-shockinglydelicious-comLet’s turn on the oven and get this Nutella-licious baby in there.

2-Ingredient Flourless Nutella Cake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 8.

A rich, dense, decadent, gluten-free 2-ingredient Flourless Nutella Cake that has the simplest preparation for a wallop of flavor.


  • 4 large eggs
  • 8.5 ounces Nutella (weigh it on a digital scale. 8.5 ounces by weight is not the same as 8.5 ounces liquid measure)
  • .
  • Garnish: powdered sugar, fresh berries, vanilla ice cream (optional)


  1. Heat the oven to 350 degrees F.
  2. Grease an 8-inch round Springform pan. Don't be shy with the shortening or whatever you use, because this cake WILL stick if you're not careful.
  3. In a mixing bowl using a stand mixer, beat the eggs until they are triple in volume. Use the highest speed and plan on mixing at least 8­-10 minutes. (If you don't get the consistency and volume right, you're going to have some issues so it's important to follow this and not try to shorten the time. This is truly the step that will make the cake, so don’t skip this.) ShockD tip: I used a regular beater for 5 minutes, and then switched to a whip beater for the last few minutes.
  4. Weigh the Nutella on a digital kitchen scale and place it in a glass bowl (be sure to get all the Nutella in the bowl; it can be sticky). Microwave the Nutella about 20 seconds or so to soften it just a bit. Into the Nutella, gently mix by hand (with a spatula or scraper) about 1/3 of the egg mixture, until egg is well combined and there are no streaks.
  5. Add in another 1/3 of the egg mixture and repeat, folding again until there are no egg streaks. Repeat one last time with the last of the egg mixture, using the spatula to scrape the egg foam that is still in the bowl into the batter. Stir again until no streaks remain. (The gentle and slow combining of the ingredients is how this cake bakes up fluffy, so don't skip any of these steps or do them differently.)
  6. Pour batter into prepared Springform pan. Bake at 350F degrees F for 20­-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and allow cake to cool completely to room temperature before you remove it from the pan. This cake should NOT be served hot; it needs to cool completely before cutting and serving. (Cooling allows the chocolate flavor to fully develop, and reduces the eggy flavor.)
  8. Garnish at serving time with a dusting of powdered sugar, a couple of fresh berries, or even a small scoop of vanilla ice cream, if you like (all entirely optional).
  9. Serves 8.


Note on size: To get a taller cake, bake in a 7-inch round Springform pan. You’ll probably need to bake it a couple minutes longer.

Recipe source: Crazed Mom who got it from Kirbie’s Cravings


ingredients-for-2-ingredient-flourless-nutella-cake-on-shockinglydelicious-comIf you like this recipe, please pin the image below to your Pinterest board.


Today’s recipe comes from Nicole, a St. Louis-based food blogger who writes Crazed Mom.  She has earned her blog title, as a mom to five, and a new-ish grandma, too. I’m exhausted just thinking about her life!

I was assigned her blog as part of Secret Recipe Club.  I was to investigate and cook from her site this month, and today is our “reveal day.” It also happens to be the last day of my participation in Secret Recipe Club, as it is disbanding after this month. It has been a fun ride for the past 5 years, and I’ve enjoyed having a chance to spelunk deeply into other food blogs to find new recipe treasures. You can see all my SRC recipes on this page, as well as the ones that others chose to make from my blog.

Secret Recipe Club button on Shockingly DeliciousI’ve also made some great online friends through SRC. From my earliest involvement under the tutelage of April, to more recent years under the guidance of Sara and Susan, the Secret Recipe Club has been a wonderful experience, filled with fellowship and delicious recipe sharing. These are the best, most collegial people around. Each month I tease Sally about beating her to recipe selection, and now we have Karen and Sidsel joining in as well, to see who can find their designated recipe first and get it on the stove on into the oven. Luckily, my cooking friends aren’t going anywhere, and I will continue to stalk their blogs for good eats to share with you, dear readers.

Nicole has quite the treasure chest of recipes, from her decade-plus online writing career. I was tempted by her…

But as soon as I saw the 2-Ingredient Flourless Nutella Cake, I stood up and saluted. Take a look at her photo to the right, which is her version. See what I mean?

If you’d like to see what else Secret Recipe Club tastemakers cooked up this month, browse the photo array below and click on any link to go to that recipe.

{ 29 comments… read them below or add one }

Lori @ RecipeGirl November 8, 2016 at 8:00 pm

2 ingredients? This is brilliant- must make this!!!!


Krista November 8, 2016 at 7:08 pm

What!? This blows my mind how easy it is! I am in love with this recipe!


Elizabeth Cavallari November 8, 2016 at 1:17 pm

This looks amazing- and two ingredients is right up my alley!


Lauren Kelly Nutrition November 8, 2016 at 10:19 am

What a fantastic recipe, Dorothy!


Ginny McMeans November 8, 2016 at 7:08 am

I have never heard of this recipe but it looks like so much fun to make.


Renee - Kudos Kitchen November 8, 2016 at 6:04 am

It’s so hard to believe that this delicious looking cake has only two ingredients. It looks amazing. I must try it!


Erin @ Making Memories November 7, 2016 at 6:21 pm

Nutella and eggs only? That’s crazy! But it looks wonderful.


Dorothy Reinhold November 8, 2016 at 8:41 am

It DOES sound cray, but it WORKS!


Sharon @What The Fork November 7, 2016 at 5:42 pm

I love how simple yet delicious this recipe is! A must have for us!


Kimberly @ The Daring Gourmet November 7, 2016 at 5:31 pm

What a fun recipe, this would be perfect to make with my 6 and 4 year old kids, they’d have a blast!


Brandy | Nutmeg Nanny November 7, 2016 at 4:03 pm

How much easier can that get?! This looks amazing!


susan | the wimpy vegetarian November 7, 2016 at 1:33 pm

One of things I’ll miss most is the monthly competition between you and Sally, and now Karen and Sid. It’s been so fun doing SRC with you, and I know our paths will continue to cross :-). LOVE Nicole’s blog!!!!! I’m allergic to nuts, but your other choices look perfect for our table.


Nicole November 7, 2016 at 12:14 pm

Aw Dorothy, so excited you picked this for your final SRC reveal. We make this a lot because it’s so easy. I’m going to be pretty sad missing out on your wars each month with the girls to see who makes what first. I know I will see you elsewhere but I will miss having SRC with you!


Dorothy Reinhold November 7, 2016 at 1:12 pm

Same back atcha. I’m sad about SRC closing, but I know I will *see* you around. <3


Kacey @ The Cookie Writer November 7, 2016 at 10:29 am

This is sooooo amazing!! I would have assumed a box cake mix (as part of the 2-ingredients) but you have floored me!


Dorothy Reinhold November 7, 2016 at 1:13 pm

Just another way Nutella is the perfect food. 🙂


Bakingfanatic November 7, 2016 at 10:26 am

A wonderful recipe and a great pick. I actually made this the other week fron Nicole’s blog and it is definitely one to make again and again


Dorothy Reinhold November 7, 2016 at 1:13 pm

Baking Fanatic,
We were probably baking it on the same day!


Sid November 7, 2016 at 8:29 am

I give in, I’ll go buy another jar of Nutella. Which if you can believe it will be only the second time I’ll have bought it. I’ve got a Nutella Recipe coming up later on in the month, but I’m bookmarking this one to make as soon as I get that new stove. It sounds like a winner.


Dorothy Reinhold November 7, 2016 at 1:14 pm

Costco, my dear. 2 big honkin’ jars wrapped together. Nirvana.


Anna November 7, 2016 at 7:31 am

I’m still all about the pumpkin pie (or these Pumpkin Pie Crumb Bars which I made last year for an SRC post), but this cake sounds absolutely amazing. How is that possible with just eggs and Nutella? I am definitely going to have to try it.

Some of my favorite recipes have come from my forays into all the great food blogs I’ve come in contact with through SRC.


Dorothy Reinhold November 7, 2016 at 8:10 am

Just printed those Pumpkin Pie Crumb Bars to try. OMG they look good!


SallyBR November 7, 2016 at 6:59 am

Nutella is almost a forbidden item in our home, because … because… I lose it around it

Just looking at this picture got me drooling… .outstanding!

yes, very sad to see a final chapter in our adventures, but I AIN’t GOING ANYWHERE! 😉


Dorothy Reinhold November 7, 2016 at 8:08 am

And I intend to needle you every chance I get!


Karen Burns Booth November 7, 2016 at 3:31 am

What a FABULOUS recipe and one that is great for the last SRC, which is very sad – let’s keep in touch! Karen


Emily @ Life on Food November 7, 2016 at 3:06 am

I would be happy on Thanksgiving with this cake. I cannot believe this is just 2 ingredients. Happy Reveal Day!


Karen November 6, 2016 at 10:10 pm

That’s just amazing!!! Excellent choice. I’m going to miss SRC, but I know we will get together for LAFB, and I’m eternally grateful for your friendship. You are wonderful. I’m just sad I never had your blog!


Dorothy Reinhold November 7, 2016 at 8:09 am

Right back atcha! See you soon, maybe December for the cookie exchange?


Karen November 7, 2016 at 8:27 am

Most definitely!


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