This Gluten-Free Chocolate Cake is a rich, decadent dessert that satisfies every chocolate lover’s cravings while being entirely gluten-free. Made with a blend of almond flour and cocoa powder, this cake is moist, tender, and packed with deep chocolate flavor. Whether you’re following a gluten-free diet or simply want a delicious dessert, this cake is easy to make and perfect for any occasion. It’s a versatile treat that can be enjoyed plain, dusted with powdered sugar, or topped with your favorite frosting.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup almond milk (or any milk of choice)
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar or chocolate frosting (optional, for topping)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Mix the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and sugar.
- Combine the wet ingredients: In a separate bowl, whisk together the eggs, melted coconut oil (or butter), vanilla extract, and almond milk until smooth.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the chocolate chips, if using.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or frost with your favorite gluten-free chocolate frosting, if desired.
This Gluten-Free Chocolate Cake is wonderfully moist and rich, making it a perfect indulgence for both gluten-free and chocolate-loving guests alike!
