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Gluten-Free Almond Flour Chocolate Cake

Best Gluten-Free Almond Flour Chocolate Cake You’ll Crave

Indulge in a moist and rich Gluten-Free Almond Flour Chocolate Cake that satisfies cravings without gluten.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups almond flour provides a moist, tender crumb
  • 3/4 cup unsweetened cocoa powder use good quality
  • 3 large eggs binds the ingredients
  • 1 teaspoon baking soda helps the cake rise
  • 1/2 teaspoon salt enhances the flavor
  • 1/2 cup honey or maple syrup natural sweetener
  • 1 teaspoon vanilla extract adds depth
  • 1/2 cup plain yogurt or sour cream adds moisture
For Garnish and Serving
  • 1/4 cup sliced almonds toasted for crunch
  • 1/2 cup dark chocolate chips optional

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

How to Make Gluten-Free Almond Flour Chocolate Cake
  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until uniform.
  3. In another bowl, beat eggs, honey or maple syrup, yogurt, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, and gently fold until smooth.
  5. Spread the batter evenly in your prepared pan. Bake for 25-30 minutes until a toothpick shows moist crumbs.
  6. Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. Sprinkle toasted sliced almonds over the top and dust lightly with cocoa or powdered sugar.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 150mgPotassium: 250mgFiber: 4gSugar: 8gVitamin A: 50IUCalcium: 90mgIron: 2mg

Notes

Store at room temperature in an airtight container for up to 3 days. Refrigerate for a week or freeze for up to 3 months.

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