Introduction
Gluten free chocolate cake recipe, Calling all chocolate lovers! This almond flour chocolate cake is a rich, velvety dream come true — and the best part? It’s completely gluten-free and eggless, making it perfect for those with dietary restrictions (or just looking to indulge guilt-free). With the nutty richness of almond flour and the silky finish of a chocolate ganache, this cake is easy to make and guaranteed to impress.
Whether you’re baking for a birthday, a celebration, or just to treat yourself, this recipe delivers a moist, decadent bite every time. Inspired by a mom’s love for healthy desserts and a child’s endless chocolate cravings, this cake is pure joy from oven to plate.
Ingredients (Highlight: Almond Flour & Ganache)
Hero Ingredient: Almond Flour
Almond flour not only makes this recipe gluten-free, but also lends a naturally moist texture and a warm, nutty flavor that pairs perfectly with rich cocoa. It’s the secret behind the softness and density of this beautiful cake.
For 1x Batch:
¼ cup milk + 1 tsp vinegar (to make buttermilk)
1 cup almond flour
¼ cup cocoa powder
½ tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup coconut sugar
2 tbsp canola oil
1 tsp almond extract
1 tsp vanilla extract
For Ganache:
¾ cup semi-sweet chocolate chips
½ cup hot milk
Optional: 1 tsp vanilla extract
Step-by-Step Directions
Step 1: Make the Buttermilk (0-10 minutes)
Mix ¼ cup milk with 1 tsp vinegar and let it sit for 10 minutes to curdle. This helps create a soft, moist texture in the cake.
Step 2: Prepare Dry Ingredients (10-12 minutes)
In a bowl, sift together almond flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients (12-15 minutes)
In a separate bowl, whisk together coconut sugar, canola oil, almond extract, and vanilla extract.
Add the rested buttermilk and mix gently.
Step 4: Mix Wet & Dry (15-18 minutes)
Fold the wet ingredients into the dry mixture. Do not overmix — just until combined.
Step 5: Bake the Cake (18-48 minutes)
Pour the batter into a greased and parchment-lined 6-inch round cake pan.
Smooth the top and bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
It’s ready when a toothpick comes out with a few moist crumbs. Let it cool completely on a wire rack
Step 6: Make Ganache (while cake cools)
Pour hot milk over the chocolate chips. Let sit for 1 minute.
Stir until smooth. Add 1 tsp vanilla extract if desired.
Step 7: Frost & Decorate (48–60 minutes)
Pour the ganache over the cooled cake and spread evenly.
Garnish with strawberries, chopped nuts, or a few scattered chocolate chips.
How to Make It Moist and Magical
Moisture is the soul of a great cake. Here’s why this one works:
Almond flour keeps the crumb tender and soft.
Buttermilk (milk + vinegar) adds fluffiness and acidity to balance the richness.
Coconut sugar melts into the batter, giving it a caramel-like depth.
Canola oil ensures a light and airy texture instead of dense heaviness. Every bite melts in your mouth — it’s like velvet meets fudge, but healthier.
Test Kitchen Tips
Use room temperature ingredients for a smoother batter.
Do not skip vinegar — it’s essential for curdling the milk and softening the cake.
Let the cake cool completely before adding ganache.
Use high-quality cocoa powder for a deeper chocolate flavor.
Avoid overmixing to keep the cake light and fluffy.
Use parchment paper to prevent sticking.
Want more richness? Use melted dark chocolate in the batter.
Add orange zest to the batter for a citrusy twist.
Toast almond flour lightly for an earthier flavor.
Store leftover ganache in the fridge for drizzling on pancakes!
How to Store the Cake
Let the cake cool fully, then store it in an airtight container:
Room Temperature: 1 day (ideal for immediate serving)
Refrigerator: Up to 5 days. Let it come to room temp before serving for best taste.
Frosted cakes should be stored in a box or container to avoid smearing the ganache.
Can You Freeze This Cake?
Absolutely — and it freezes beautifully! Here’s how:
Unfrosted Cake: Wrap in cling film, then aluminum foil. Freeze for up to 2 months.
Frosted Cake: Place in the freezer uncovered until firm (1-2 hours). Then wrap and store for up to 1 month.
To Thaw: Remove from freezer, unwrap, and let sit in the fridge overnight or on the counter for a few hours. Bring to room temp before enjoying. The ganache may sweat a little — gently blot with a paper towel if needed.
nonvegkahani Community Tips & Praise
“I made this for my parents’ anniversary, and they couldn’t believe it was eggless and gluten-free! The almond flour makes all the difference. I scattered some toasted hazelnuts on top and it was divine.”
— Rahul K., Verified Baker
Ingredient Scaling
| Quantity | Almond Flour | Cocoa Powder | Coconut Sugar | Milk | Chocolate Chips |
|---|---|---|---|---|---|
| 1x | 1 cup | ¼ cup | ½ cup | ¼ cup | ¾ cup |
| 2x | 2 cups | ½ cup | 1 cup | ½ cup | 1½ cups |
| 4x | 4 cups | 1 cup | 2 cups | 1 cup | 3 cups |
Directions
Step-by-step overview:
Make buttermilk (milk + vinegar).
Sift dry ingredients.
Mix wet ingredients.
Combine wet + dry.
Pour into pan and bake at 180°C for 25–30 minutes.
Let cake cool on rack.
Make ganache and frost the cake.
Garnish and serve!
Nutrition (Per Slice – Approximate)
Calories: 220
Fat: 14g
Carbs: 18g
Protein: 5g
Sugar: 10g
Fiber: 3g
Gluten-Free, Egg-Free, Dairy-Free option available
YouTube Video Link
Watch the Full Recipe on YouTube (replace with actual video link)
FAQ – Related Topics
1. Can I use oat flour instead of almond flour?
Not recommended for this recipe as oat flour absorbs more liquid and lacks the fat content almond flour provides.
2. Is this recipe dairy-free?
Use plant-based milk (like almond or oat) and dairy-free chocolate for a fully dairy-free version.
3. Can I replace coconut sugar with white or brown sugar?
Yes, but it will slightly alter the taste and make it a bit sweeter.
4. Why is my cake dense?
Overmixing the batter or using cold ingredients can make the cake dense. Follow each step carefully and use room temp ingredients.
5. Can I make this into cupcakes?
Yes! Fill cupcake liners ¾ full and bake at 180°C for 18–20 minutes.
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