Gluten-Free Chocolate Cake (With Almond Flour)

Forget everything you think you know about gluten-free cakes. This almond flour chocolate cake is rich, fudgy, and unbelievably moist with a glossy chocolate ganache that makes every slice feel bakery-worthy. No one will ever suspect it's gluten-free.

I was inspired to make this recipe after the overwhelming response to my Gluten Free Orange Olive Oil Cake which you don't want to miss! It is so tender and has the best citrus flavor!

Why You'll Love This Gluten- Free Chocolate Cake Recipe!

Almond flour gives this cake a tender, moist crumb that regular gluten-free flour blends can struggle to match, and a touch of espresso powder makes the chocolate flavor taste even richer without adding any coffee flavor of its own. Topped with an easy dark chocolate ganache, this is the kind of gluten-free dessert you'll want to make again and again.

If you're on the hunt for the best gluten-free chocolate cake to add to your recipe box, here's why this one belongs there

• Naturally gluten-free: Made with almond flour (just ground up almonds) instead of a store-bought gluten-free blend, so there's no guessing about hidden ingredients.
• Rich and fudgy: Cocoa powder and espresso powder work together for a deep, bakery-style chocolate flavor.
• Simple ingredients: Just one bowl for the dry ingredients and one for the wet, no fancy equipment required.
• Easy ganache topping: A quick two-ingredient ganache makes this cake feel special enough for any occasion.

This moist chocolate cake is proof that easy GF chocolate cake doesn't have to mean boring. It's simple enough for a weeknight and pretty enough for a birthday.

Equipment Needed

• 7-inch cake pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula
• Wire cooling rack
• Small saucepan for the ganache
• Offset spatula or spoon

Key Ingredients

For the Gluten-Free Chocolate Cake

Almond flour: The base of this cake and what keeps it naturally gluten-free. It also gives the crumb a soft, moist texture. Make sure to buy finely ground flour and not almond meal which is a courser texture. I used King Arthur Brand which is super finely ground.

Cocoa powder: Brings that classic, deep chocolate flavor to every bite. I used Ghirardelli 100 % Cocoa Dutch- Process. My recipe uses baking powder, not baking soda, so it doesn’t rely on the natural acidity of regular cocoa for leavening. That means Dutch-process cocoa works perfectly—it lets the cake rise properly while producing a deeper chocolate taste.

Espresso powder: Just a teaspoon, but it enhances the chocolate flavor and makes this cake taste even richer.

Baking powder: Helps the cake rise since there's no wheat flour to give it structure.

Salt: Balances the sweetness and rounds out the chocolate flavor.

Granulated sugar: Sweetens the cake and helps create that soft, tender crumb.

Olive oil: Keeps this cake moist without the need for butter.

Large eggs: Provide structure and richness, helping bind the batter together.

Vanilla extract: Adds warmth and depth to the overall flavor.

For the Ganache Topping

Dark chocolate chips: Melt into a smooth, glossy topping that sets into the perfect finish for this cake.

Heavy cream: Warmed and whisked with the chocolate chips to create that pourable ganache texture.

Step-By-Step Instructions

Preheat your oven to 350F. Grease a 7-inch cake pan and line the bottom with parchment paper. Add a small spoonful of cocoa powder to the pan and tap it around to coat the sides and bottom. This little trick helps the cake release easily once it's baked.

In a large mixing bowl, whisk together the almond flour, cocoa powder, espresso powder, baking powder, salt, and sugar until well combined.

In a separate bowl, thoroughly whisk together the olive oil, eggs, and vanilla extract.

Pour the egg mixture into the bowl with the dry ingredients and use a spatula to stir until just combined, making sure no streaks of almond flour remain.

Pour the batter into your prepared pan and bake for 34-36 minutes, or until a toothpick inserted into the center comes out with dry crumbs not wet. It's a very fudgy cake so it will not be perfectly dry- its more like baking brownies.

Let the cake cool in the pan on a wire rack for 10 minutes. If needed, run a knife around the edge of the pan to help loosen it. Place a plate over the top of the pan and flip the cake out onto the plate, then let it continue cooling.

Once the cake has fully cooled, make the ganache. Warm the heavy cream just until it's hot but not boiling, then add the chocolate chips and let them sit for a minute to soften. Whisk until smooth and pourable, but not too hot. Pour the ganache over the center of the cake and use an offset spatula or spoon to spread it toward the edges, letting it drip down the sides.

Let the ganache set for 30-60 minutes before slicing. Garnish with fresh berries, if you'd like.

Make Ahead

This gluten-free chocolate cake is a great make-ahead dessert. You can bake the cake up to a day in advance; just let it cool completely, then cover it tightly and store it at room temperature until you're ready to make the ganache and serve. You can also add the ganache topping the day before and keep the cake in a cake storage container.

Storage

Store any leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices sit at room temperature for a few minutes before serving for the best texture.

To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.

Expert Tips

• Use almond flour that is finely ground, not almond meal which is a coarser texture.
• Use Dutch-Process cocoa powder for a richer more intense chocolate flavor,
• If you do not have espresso powder you can omit this, it does enhance the chocolate flavor but will not alter the flavor enough to worry about. If you do use it, it will not make the cake taste like coffee.
• The toothpick will not be completely clean when tested- this cake is very fudgy so it will have crumbs we just don't want it to be wet or like cake batter.
• I tested baking this cake in a 9 inch cake pan as well and made everything exactly the same as the directions, just adjusted the baking time to 25 minutes.  Because almond flour does not rise like traditional flours the cake tastes amazing but is very flat.  I think this would still be excellent for a layered cake, if you double the recipe and add a frosting instead of the ganache.  There's so many variations of flavors that could be made with this cake!
• I have not tested this cake with anything other than sugar or eggs. If you would like to make the ganache dairy-free you can use a coconut cream instead of heavy cream. Or skip the ganache and just add a dusting of powdered sugar. It is a delicious cake without the ganache!

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!