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A head on image of a slice of chocolate frosted almond flour chocolate cake being cut and lifted to be served
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5 from 8 votes

The Best Gluten Free Chocolate Cake

Rich, moist and oh-so-chocolaty, this clean-eating, gluten-free chocolate cake comes together in 10 minutes without any hassle. Pair it with a decadent frosting for a slice of pure heaven!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 12 slices
Calories: 230kcal
Author: Kitrusy

Ingredients

Instructions

  • Preheat oven to 325°F and thoroughly grease a 9-inch round cake pan with extra light olive oil or coconut oil. (I like using a springform pan).
  • In a large bowl, mix the dry ingredients (almond flour, cocoa powder, finely blended cane sugar, baking soda, salt, and, if using, nutmeg) together.
  • Whisk together the wet ingredients (eggs, maple syrup, and vanilla extract) in another bowl.
  • Add the wet ingredients to the dry and whisk until fully combined and the batter is free of any major lumps. (Note that the batter is going to be very wet and runny, not at all like a standard cake batter, that's normal)
  • Immediately pour the batter into your pre-greased cake pan and bake for 40-45 minutes until it passes the toothpick test in the middle, and the sides have pulled away from the pan.
    NOTE: If after 45 minutes your cake still has some wobble in the middle bake it for 5 minutes longer and check again. Repeat until your cake's middle is set and passes the toothpick test.
  • Remove from the oven and let cool for 20 minutes before attempting to remove or slice your cake.
  • To frost: bring the cake to room temp and then chill it for 15 minutes in the fridge. Frost as desired.
  • Store any leftovers, covered and in the fridge for up to a week.

Notes

  • To maximize on the baking soda's potency, work quickly to combine, pour and place your cake into the oven. Don't let the batter sit or rest once mixed because you will lose vital rising power which will affect the cake's texture and bake.
  • Add a handful of mini dark chocolate chips over the top of the cake before baking for a little extra kick of decadence.
  • You can also replace the nutmeg with 1/4 tsp of baking espresso powder to really amplify the chocolate flavor.
  • Use a high quality cocoa powder for the best flavor results.
  • The nutritional information does not include the frosting.

Nutrition

Serving: 1slice | Calories: 230kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 166mg | Potassium: 177mg | Fiber: 4g | Sugar: 21g | Vitamin A: 135IU | Calcium: 84mg | Iron: 2mg