Have you ever been to a party where you couldn’t eat the dessert because it wasn’t gluten-free?
Been there, and let me tell you—it stinks. That’s why I created this grain-free chocolate cake.
It’s moist, rich, and so chocolaty that you won’t believe it’s not packed with flour.
Whether it’s a birthday, potluck, or just Tuesday, this cake will be your new go-to treat.
And guess what?
It’s super easy to make with ingredients you probably already have or can grab from a local grocery store.
Tips & Variations
- Nut-Free Option: Use sunflower seed flour instead of almond flour.
- Dairy-Free Frosting: Whip up a frosting with coconut cream and powdered sugar for a silky finish.
- Add Zest: For a citrusy twist, add a teaspoon of orange zest to the batter.
- Double It Up: Make it a layer cake! Just double the recipe and stack with your favorite frosting.
Serving Suggestions
Dust the cake with powdered sugar or drizzle melted chocolate over the top for a fancy finish. Serve with a dollop of whipped cream or a scoop of dairy-free vanilla ice cream for extra indulgence. It’s perfect for any celebration—or just because.
Grain-Free Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A rich, moist chocolate cake that’s completely grain-free and gluten-free. Perfect for celebrations or an everyday treat.
Ingredients
- 1 cup almond flour
- ½ cup coconut flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ¾ cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk (or any milk alternative)
- ½ cup melted coconut oil (or butter, if not dairy-free)
- ½ cup dark chocolate chips (optional, but highly recommended!)
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, coconut sugar, vanilla extract, almond milk, and melted coconut oil until smooth.
- Blend Together: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips if you’re using them.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Keep an eye on the bake time; overbaking can dry out the cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
