Hey, I get it. Sometimes you want chocolate cake, but you don’t want that “I ate a brick” feeling afterward. I’ve been there too—craving something rich, decadent, but also kinda good for me.
So, I went on a mission to make a cake that hits all the right notes: moist (yes, that word is unavoidable), fluffy, and packed with chocolate without wrecking your day.
And since I love baking gluten-free, you know it’s gonna be friendly for those of us dodging wheat like it’s an ex at a party.
Variations & Tips
- Nut-Free: Swap almond flour for oat flour and use sunflower seed butter in place of eggs.
- Extra Decadent: Top with a dairy-free chocolate ganache (melted dark chocolate + coconut cream).
- Less Sweet: Use ¾ cup sugar if you prefer a more bittersweet vibe.
- Add-Ins: Chopped walnuts or raspberries are great if you’re feeling fancy.
Serving Suggestions
Dust with powdered sugar and serve with a side of fresh berries. Or go all-in and drizzle with warm chocolate sauce—no judgment here.
Better than Bad Outrageous Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich, gluten-free chocolate cake that’s outrageously delicious and surprisingly nutritious, made with fresh ingredients you can find at your local store.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¾ cup unsweetened cocoa powder
- 1 cup coconut sugar (or regular sugar if you’re feeling classic)
- 1 tsp baking soda
- ½ tsp sea salt
- 3 large eggs (or flax eggs for my vegan pals)
- 1 cup unsweetened almond milk (or regular milk if you prefer)
- ½ cup melted coconut oil (or avocado oil)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup dark chocolate chunks (because life’s better with chunks)
Instructions
- Prep the oven & pan: Preheat your oven to 350°F. Grease an 8-inch round cake pan or line it with parchment paper.
- Mix the dry stuff: In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, sugar, baking soda, and salt. Make sure there are no lumps. Nobody wants to bite into a flour pocket.
- Blend the wet stuff: In a separate bowl, whisk the eggs, almond milk, melted coconut oil, vanilla, and apple cider vinegar.
- Combine: Slowly pour the wet ingredients into the dry mix, stirring gently until everything is just combined. Don’t overdo it—gluten-free batter can get fussy. Fold in the chocolate chunks.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick comes out clean-ish (a little gooey is fine—it’s chocolate, not a salad).
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. This step tests your patience, but it’s worth it.
Notes
Use high-quality cocoa for best results. Works well with plant-based substitutions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
