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.
Servings: 8 servings
Ingredients
Gluten-Free Chocolate Cake
- 1 and ½ cups almond flour
- ⅓ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup olive oil
- 3 large eggs
- 1 tablespoon vanilla extract
Ganache Topping
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat oven to 350℉. Grease a 7 inch cake pan and line with parchment paper on the bottom. Add a small spoonful of cocoa powder and tap to coat the sides and bottom of the pan. This will help the cake release easier after baking. (You can use other size cake pans *see notes).
- In a large mixing bowl whisk the almond flour, cocoa powder, espresso powder, baking powder, salt and sugar together.
- In a separate bowl thoroughly whisk the olive oil, eggs and vanilla extract together.
- Pour the egg mixture into the dry ingredients and use a spatula to stir until just combined and no streaks of almond flour remain.
- Pour into the prepared pan and bake for 34-36 minutes or until a toothpick comes out with dry crumbs, not wet. This is a very fudgy cake so the toothpick will not be perfectly clean like when baking brownies.
- Allow the cake to cool in pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to help release it if necessary. Place a plate over the top of the cake pan and flip to remove the cake from the wire rack to continue cooling.
- Once the cake has cooled make the chocolate ganache by heating the heavy cream just until warm, not boiling. Add the chocolate chips and let them sit for a minute to melt in the cream. Use a whisk to mix together until the chocolate is smooth and pourable but not to hot. Pour over the center of the cake and use an offset spatula or a spoon to smooth over the top. Allowing the chocolate to drip down the sides.
- The ganache will need to set for 30-60 minutes before slicing. Garnish with fresh berries if desired.
Notes
Cake Pan Sizes
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 tasted 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!