Description
A moist and decadent gluten-free chocolate cake made with rich cocoa powder and almond flour, perfect for any celebration or dessert craving.
Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk (or dairy-free milk with 1 tsp vinegar)
- 1/2 cup hot water or brewed coffee
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together almond flour, gluten-free flour blend, cocoa powder, baking soda, and salt.
- In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir the wet ingredients into the dry ingredients until just combined.
- Add buttermilk and mix until incorporated, then stir in hot water or coffee for a smooth batter.
- Fold in chocolate chips if using.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost or dust with powdered sugar as desired before serving.
Notes
- Use dairy-free milk and chocolate chips for a completely dairy-free version.
- Adding coffee enhances the chocolate flavor without making it taste like coffee.
- Ensure all ingredients are certified gluten-free to avoid cross-contamination.
- This cake keeps well in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American