Mexican Chocolate Cake with Berries (gluten free, or not)

Mexican Chocolate Cake, flourless or not

My Mexican chocolate cake with berries is so easy to make, so intensely chocolatey, and so velvety smooth…this (almost) flourless cake is decadent but light at the same time. The subtle hint of Mexican spices like cinnamon, allspice, nutmeg, and a pinch of cayenne, makes it magical.

Mexican Chocolate Cake topped with strawberries

my Mexican chocolate cake hits the sweet spot between simple and delicious.

Easy is a word I throw around a lot, I know, but this Mexican chocolate cake truly is. You need only a bowl and a whisk, and it comes together in a flash.

No matter how delicious something might be, if it’s too laborious and involved to make, I just don’t bother. I figure most of you must be like that too.

Mexican Chocolate Cake with powdered sugar and strawberries

this is a variation of my Belgian chocolate cake

That cake is one of the earliest cakes in my personal recipe repertoire. I made it for this blog in my early days, then revisited it and updated a few years later. The recipe has never changed in all those years, it’s perfect. You can even make it as cupcakes, if you like.

Mexican Chocolate Cake topped with berries

a flourless chocolate cake is perfect for spring and summer

Spring and summer demand light desserts, and this cake delivers. It doesn’t have the overwhelming solidity that most flourless chocolate cakes have. Top it with juicy berries and a little hand shaken mason jar whipped cream and you will not be sorry.

Taking a slice of Mexican Chocolate Cake

When you slice into it the crisp shell crackles and buckles, revealing a dark moist better-than-brownie-like interior.

A slice of Mexican Chocolate Cake with whipped cream and strawberry

Just gaze into that dark chocolate interior…that’s what delicious looks like.

Mexican Chocolate Cake with strawberries and pansies

how to serve this Mexican chocolate cake

  • Berries are so good right now I couldn’t resist. I like to slice the strawberries and intersperse a few edible flowers. I don’t do this until shortly before serving so the berries and flowers are fresh. Any berry would work on this cake.
  • The cake doesn’t need any garnish at all, and sometimes I’ll just sprinkle it with powdered sugar and serve with whipped cream. Try spicing the whipped cream with a little cinnamon for a nice touch.
  • Ice cream goes especially well with the deep chocolate of this cake, I use vanilla, it allows the flavors to shine.
Mexican Chocolate Cake pin
Mexican Chocolate Cake, flourless or not
3.56 from 122 votes

Mexican Chocolate Cake with Berries (gluten free, or not)

My Mexican Chocolate Cake with Berries is so easy to make, so intensely chocolatey, and so velvety smooth…this (almost) flourless cake is decadent but light at the same time.
Course Dessert
Cuisine Mexican/American
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Yield 12 servings
Calories 310kcal
Author Sue Moran


  • 10 inch tart pan with removeable bottom


  • 9 ounces dark or semi-sweet chocolate, either chocolate chips, or bar chocolate cut in small chunks
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cayenne powder
  • 1 tsp vanilla extract
  • 5 tablespoons all purpose flour or your choice of gluten free flour or nut meal
  • 5 large eggs at room temperature


  • fresh berries
  • powdered sugar


  • Lightly butter a 10 inch spring-form or tart pan with removable bottom. Note: make sure your pan is at least 1 1/2 inches deep because this cake will puff up.
  • Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it’s not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.
  • Add the sugar, spices, vanilla extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
  • Meanwhile pre-heat the oven to 325F
  • Pour the batter into the buttered pan and smooth out evenly. Bake for about 50-60 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
  • When completely cooled and just before serving, decorate the cake with fresh berries and a dusting of powdered sugar.

Cook’s notes

The spices are subtle but evident in this cake, you could increase them if you like for a more assertive flavor.  Serve with whipped cream or ice cream if you like.


Calories: 310kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 162mg | Potassium: 35mg | Fiber: 1g | Sugar: 22g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Still craving flourless desserts?

Ottolenghi’s Flourless Coconut Cake

Flourless Coconut Cake

Flourless Belgian Chocolate Cake

Flourless Belgian Chocolate Cake

Gluten Free Carrot Cake

Gluten Free Carrot Cake

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Carol Welton
    February 2, 2022 at 3:34 pm

    I didn’t see a nutrition evaluation. Did I miss it? I need to watch carbs for being a pre diabetic. It sounds delicious and I know my husband would eat them but I know I’d be very tempted a lot lol.

    • Reply
      Sue Moran
      February 2, 2022 at 4:51 pm

      Mu older recipes haven’t been converted for nutritional info yet, I have to do it manually, which I will do for this one when I get a minute, thanks Carol!

  • Reply
    kelli h weiss
    August 1, 2021 at 11:44 pm

    4 stars
    I’D LOVE TO TRY THIS RECIPE AS I’VE BEEN BAKING LIKE AN OBSESSIVE SINCE COVID BEGAN, BUT….don’t like anything spicy and wonder if the cayenne pepper will make this spicy, or may i skip that 1 ungredient, please??thx, love many of your recipes:): Kelli

    • Reply
      Sue Moran
      August 2, 2021 at 7:07 am

      Hi Kelli, you can totally skip the hot stuff. I have a regular chocolate version of this cake you might like, just search Belgian chocolate cake in my search bar.

  • Reply
    Susan Dianne Angel
    September 28, 2020 at 8:00 am

    The Mexican tort was absolutely delicious and so easy. I omitted the cayenne.

  • Reply
    Cindy Gulley
    August 22, 2020 at 10:59 pm

    5 stars
    Decadently delicious! Made this as a summer time birthday cake & served with fresh blueberries, raspberries and homemade chocolate whipped cream. This recipe is a keeper!

  • Reply
    Charles Benavidez
    July 23, 2020 at 3:56 pm

    I have a quick question, I have a 9 inch springform pan, do you think this will work?

    • Reply
      July 23, 2020 at 5:31 pm

      You should be able to do that, it will take a bit longer to cook, and I might take extra care prepping the sides of the pan so it doesn’t stick, the cake is quite moist.

  • Reply
    June 21, 2020 at 9:55 am

    3 stars
    I used an 11 inch pan instead of 10 and I used unsalted extra creamy butter sticks. Do you think this would have caused the cake to come out too moist ? I left it in the oven for 50 minutes and the toothpick came out clean and it was cracking at the top . What would you recommend I do differently? Also any other spice to replace cayenne pepper ? It was a bit overpowering for my like .

    • Reply
      June 22, 2020 at 5:12 am

      It’s meant to be quite a moist cake, Lucio, so maybe you weren’t expecting that? And you can leave out the cayenne without any issue.

  • Reply
    March 5, 2020 at 8:33 pm

    Hi! Please clarify- do you mean 1 cup AND two sticks or just two sticks butter?

    • Reply
      March 5, 2020 at 8:43 pm

      It’s 1 cup Katy.

    • Reply
      Marco Rodriguez
      June 2, 2020 at 11:43 am

      Hello, i normally use 58% chocolate pistoles by cacoa berry for my flourless. Would like to know which chocolate you use. Should I use almond meal or almond flour, i think it is the same if i recall. This looks amazing and definitely want to try.
      Thank you Marco

      • Reply
        June 2, 2020 at 7:30 pm

        I generally use semi sweet or bittersweet chocolate, but feel free to experiment with different chocolates, Marco. And I generally use almond flour, which is a little finer than almond meal, but either will work.

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