Fluffy Chocolate Cake with Corn Flakes and Creamy Cocoa Sauce

Name: Fluffy Chocolate Cake with Corn Flakes and Creamy Cocoa Sauce
Prep time: 65 min
Total time: 65 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 cup (240 ml) corn flakes; ½ cup (120 ml) warm water; 3 eggs; ½ cup (100 g) sugar; ½ cup (120 ml) neutral oil (sunflower or canola); 1 cup (100 g) unsweetened cocoa powder (at least 70% cacao); 1 pinch of salt; 1 tablespoon baking powder; 1 cup (240 ml) plant-based milk (coconut, almond, or oat); ½ cup (100 g) sugar (for the sauce); 4 tablespoons unsweetened cocoa powder (for the sauce)

By Marie Lefebvre · Updated September 26, 2026

A surprisingly light and moist chocolate cake built on softened corn flakes — completely gluten-free and dairy-free. Topped with a velvety cocoa sauce, this indulgent treat proves that free-from baking can be truly delicious and fuss-free.

Prep⏱️ 65 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 cup (240 ml) corn flakes
½ cup (120 ml) warm water
3 eggs
½ cup (100 g) sugar
½ cup (120 ml) neutral oil (sunflower or canola)
1 cup (100 g) unsweetened cocoa powder (at least 70% cacao)
1 pinch of salt
1 tablespoon baking powder
1 cup (240 ml) plant-based milk (coconut, almond, or oat)
½ cup (100 g) sugar (for the sauce)
4 tablespoons unsweetened cocoa powder (for the sauce)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Place the corn flakes in a bowl with the warm water and let them soak for 15 minutes until fully softened.
2
Add the eggs, sugar, oil, cocoa powder, salt, and soaked corn flakes to a blender. Blitz until the batter is completely smooth.
3
Gently fold in the baking powder with a spatula using slow, enveloping strokes — do not overmix.
4
Grease a cake tin with oil and pour in the batter, spreading it evenly.
5
Bake in a preheated oven at 350 °F (180 °C) for about 40 minutes. Insert a toothpick in the center — if it comes out clean, the cake is done.
6
Remove from the oven and allow to cool for 10 minutes before carefully turning it out onto a rack.
7
Make the sauce: combine the plant-based milk, sugar, and cocoa powder in a small saucepan. Cook over low heat, stirring constantly, until the sauce thickens and turns creamy.
8
Remove from heat and pour the warm chocolate sauce generously over the cake. Serve immediately or at room temperature.

💡 Chef's Tip

Full-fat coconut milk makes the silkiest sauce and adds a subtle tropical note that pairs beautifully with dark cocoa. Always check that your corn flakes are certified gluten-free when baking for someone with coeliac disease.