This rich and decadent Almond Flour Chocolate Cake is the perfect dessert for birthdays, Valentine's Day, or any special occasion! Plus, it's made with good for you ingredients like monkfruit, unsweetened applesauce, and cacao powder.
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🍴Ingredient Notes
- Eggs - I have not tried using an egg replacement for this recipe.
- Unsweetened Applesauce - Any applesauce will work for this recipe. I like using unsweetened to cut down on added sugar. I also have a simple homemade recipe that's super easy to make!
- Vanilla Extract - Just a splash to balance out the chocolate flavor!
- Golden Monkfruit - You can sub with coconut sugar or any granulated sugar.
- Apple Cider Vinegar - This helps to activate the baking soda. (You won't taste it!)
- Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
- Baking Soda & Baking Powder - You'll need both to create the perfect texture.
🍴Step by Step Instructions
Step 1:
Start by adding almond flour, cacao powder, baking soda, baking powder, and salt into a mixing bowl. Stir together with a whisk or fork. (Make sure to break up any flour clumps.) In a separate mixing bowl add eggs, applesauce, monkfruit, vanilla extract, and apple cider vinegar. Stir together with a whisk.
Step 2:
Next, pour the dry mixture into the wet mixture and stir together until smooth and creamy. Pour the cake batter into an 8" round cake pan. (Grease with coconut oil or line the bottom of the pan with parchment paper.)
Step 3:
Bake the cake at 350° for 30 minutes - or until a toothpick comes out clean! Let the cake cool to room temperature before removing. Serve as is or with dairy-free frosting or chocolate ganache and strawberry slices.
How to make Chocolate Ganache
Chocolate ganache is very easy to make! Just melt about a ½ cup of chocolate until it's smooth and silky. Add coconut milk or any dairy-free milk, 1 tablespoon at a time until you've reached your desired consistency. (Mix with a fork or whisk.)
Helpful Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- If you store the cake with chocolate ganache in the refrigerator, it will harden. I recommend frosting right before serving.
- Top the chocolate cake with fresh strawberries, raspberries, or cherries! It adds color and balances out the chocolate flavor.
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- Use the back of a spoon to spread the chocolate ganache on top.
- If you want to use pre-made frosting, I recommend Simple Mills or Miss Jones.
How to store leftovers
The cake with or without frosting stores best in the refrigerator. After about 5 days I would transfer any leftovers into an airtight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.
More chocolate recipes!
- Gluten-Free Chocolate Banana Bread
- Sweet Potato Brownies (Paleo)
- Gluten Free Samoa Brownies (Dairy Free)
- Gluten Free Chocolate Biscotti
After you try this Almond Flour Chocolate Cake, make sure to leave a comment & rate the recipe!
Recipe
Almond Flour Chocolate Cake
Equipment
- 8" Round Cake Pan
- Parchment Paper
Ingredients
Wet Ingredients
- 3 Eggs
- ½ Cup Unsweetened Applesauce
- 1 Teaspoon Vanilla Extract
- ½ Cup Golden Monkfruit You can sub with coconut sugar.
- 1 Tablespoon Apple Cider Vinegar
Dry Ingredients
- 1+½ Cups Almond Flour
- ½ Cup Cacao Powder
- 2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
- Start by adding almond flour, cacao powder, baking soda, baking powder, and salt into a mixing bowl. Stir together with a whisk or fork. (Make sure to break up any flour clumps.)
- In a separate mixing bowl add eggs, applesauce, monkfruit, vanilla extract, and apple cider vinegar. Stir together with a whisk.
- Next, pour the dry mixture into the wet mixture and stir together until smooth and creamy.
- Pour the cake batter into an 8" round cake pan. (Grease with coconut oil or line the bottom of the pan with parchment paper.) Bake at 350 degrees for 30 minutes.
- Bake the cake at 350° for 30 minutes - or until a toothpick comes out clean!
- Let the cake cool to room temperature before removing. Serve as is or with dairy-free frosting or chocolate ganache and strawberry slices.
Notes
Chocolate ganache is very easy to make! Just melt about a ½ cup of chocolate until it's smooth and silky. Add coconut milk or any dairy-free milk, 1 tablespoon at a time until you've reached your desired consistency. (Mix with a fork or whisk.) Helpful Tips
- Do not pack the almond flour into the cup. Use a spoon to scoop it into the measuring cup and scrape off the excess with a knife.
- If you store the cake with chocolate ganache in the refrigerator, it will harden. I recommend frosting right before serving.
- Top the chocolate cake with fresh strawberries, raspberries, or cherries! It adds color and balances out the chocolate flavor.
- To make a layer cake, you can double the recipe or use two smaller 6" cake pans.
- Use the back of a spoon to spread the chocolate ganache on top.
- If you want to use pre-made frosting, I recommend Simple Mills or Miss Jones.
Nutrition
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Lauren
Can’t believe this is gluten-free! My family loved it! Thank you for sharing.
Mariah Mandile
So happy to hear that!! (: