This gluten-free chocolate cake recipe is a decadent, moist, and rich treat, made with almond flour, cocoa powder, and rich dark chocolate, with an incredible deep chocolate flavor. Whether you’re gluten-free or just looking for a delicious and healthy dessert, this recipe has the potential to become a family favorite.
Table of Contents
Ingredients for Gluten-Free Chocolate Cake
- Almond flour
- Cocoa powder
- Dark chocolate
- Eggs
- Sugar
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Coconut oil or vegetable oil
- Milk or dairy-free milk alternative (such as almond milk)
How to store Gluten Free Chocolate Cake
Proper storage is key to keeping gluten-free chocolate cake fresh and delicious. Here are some tips on how to store gluten-free chocolate cake:
Room temperature: If you plan to eat the cake within a day or two, you can store it at room temperature in an airtight container. Keep it away from direct sunlight and heat.
Refrigerator: If you want to store the cake for longer than a day or two, it’s best to store it in the refrigerator. Wrap the cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Freezer: Gluten-free chocolate cake can also be frozen for up to three months. Wrap the cake tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. Thaw the cake in the refrigerator before serving.
Slicing: Cut the cake into slices before storing it. This way, you can easily grab a slice whenever you want, and you won’t have to thaw the entire cake if you only want a small portion.
Made with almond flour and rich dark chocolate, this cake is a great alternative to traditional chocolate cake recipes that contain gluten. Go ahead and treat yourself to a slice (or two) of this delicious gluten-free chocolate cake!
Gluten Free Chocolate Cake Recipe
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 cup dark chocolate chips
- 4 eggs
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup coconut oil melted
- 1/2 cup milk or dairy-free milk alternative such as almond milk
Instructions
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch (20-cm) cake pan with cooking spray or coconut oil.
- In a mixing bowl, combine the almond flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
- Add the melted coconut oil and milk to the egg mixture, and whisk until well combined.
- Add the dry ingredients to the wet ingredients, and mix until a smooth batter forms.
- Fold in the dark chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- Once cooled, remove the cake from the pan and serve with your favorite toppings.
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