Indulgent Almond Flour Chocolate Cake with Chocolate Ganache (Gluten-Free)

There’s something truly comforting about baking a cake from scratch, especially when it’s a rich, chocolatey treat like this Almond Flour Chocolate Cake. This recipe is a great way to enjoy a guilt-free dessert that’s both gluten-free and eggless. The combination of almond flour and coconut sugar gives it a slightly nutty, caramelized flavour, and the smooth chocolate ganache topping takes it to another level. This cake will hit the spot if you’re craving something indulgent yet wholesome.

Let me take you back to when I first experimented with this recipe. I wanted a cake that would be light yet decadent, gluten-free but packed with flavour, and, of course, easy to make. After a few trials (and some very happy taste testers), this version emerged as a winner. Whether you’re making it for a special occasion or simply for a mid-week pick-me-up, this almond flour cake is sure to impress!

Why You’ll Love This Cake:

• Gluten-free and Eggless: Perfect for those with dietary restrictions.
• Rich, Chocolatey Flavor: Cocoa and chocolate ganache make it extra indulgent.
• Almond Flour: Adds a lovely texture and nutty flavour, making this cake moist and tender.
• Easy to Customize: Substitute ingredients easily based on what’s available to you.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! This cake can be made a day ahead and stored in the fridge. Just make sure to refrigerate it if you’re frosting it with ganache.

2. How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it (without the ganache) for up to 3 months.

3. Can I make this into cupcakes?
Definitely! Simply divide the batter into a cupcake tray and bake for about 15-18 minutes, checking for doneness around the 15-minute mark.

4. Can I make this recipe vegan?
Yes, simply use plant-based milk like almond milk or oat milk, and make sure the chocolate chips are dairy-free. The rest of the ingredients are naturally vegan-friendly.

Ingredient Substitutions

• Almond Flour: You can substitute with hazelnut flour or another nut flour if you prefer. Regular flour will not work as this recipe is specifically designed to be gluten-free.
• Coconut Sugar: If you don’t have coconut sugar, brown sugar or even white sugar will work, though the flavor might change slightly.
• Buffalo Milk: Feel free to use any milk—dairy or plant-based—such as almond milk, oat milk, or cow’s milk.
• Canola Oil: Olive oil, sunflower oil, or melted coconut oil are good substitutes.

Print Pin

Gluten-free Chocolate Cake Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 slices

Ingredients

For Buttermilk

• 1/4 cup Milk ((60ml))
• 1 teaspoon Regular Vinegar ((5ml))

For Cake

• 1 cup Almond Flour ((96g))
• 1/4 cup Cocoa Powder ((25g) )
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Coconut Sugar ((100g) )
• 2 tablespoon Canola Oil ((30ml) )
• 1 teaspoon Vanilla extract ((5ml))
• 1 teaspoon almond extract

For Chocolate Ganache

• 1/2 cup hot Milk (use dairy-free for vegan option)1 tsp (5ml) Vanilla Essence ((120ml) )
• 3/4 cup Semi-sweet Chocolate Chips or Chopped Chocolate ((130g) )
• 1 teaspoon vanilla extract

Instructions 

• 1. Preheat the Oven

  Set your oven to 350°F (180°C) and prepare a 6-inch round cake pan by lining it with parchment paper or lightly greasing it.
• 2. Make the Buttermilk

  In a small bowl, mix 1/4 cup buffalo milk with 1 tsp regular vinegar and let it sit for 5-10 minutes. This creates a simple, homemade buttermilk substitute that adds moisture and tenderness to the cake.
• 3. Sift the Dry Ingredients

  In a large mixing bowl, sift together almond flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures that the dry ingredients are well combined and helps eliminate any lumps, especially from the almond flour.
• 4. Mix the Wet Ingredients

  In an another bowl, whisk together the coconut sugar, canola oil, vanilla essence, and almond essence (if using). This blend will create a sweet, flavorful base for the cake.
• 5. Combine Wet and Dry Ingredients

  Slowly add the dry ingredients into the wet mixture, folding gently. Gradually incorporate the buttermilk to ensure a smooth batter without overmixing. Overmixing can make the cake dense rather than light and fluffy.
• 6. Bake

  Pour the batter into your prepared cake pan. Bake in the preheated oven for 25-30 minutes, checking at the 25-minute mark. Insert a toothpick into the center; if it comes out with a few crumbs, the cake is done. If the toothpick comes out completely clean, the cake might be overbaked.
• 7. Cool

  Let the cake cool completely on a wire rack. Be careful when handling it, as the texture is delicate. You’ll want to frost it only after it has cooled fully, to avoid the ganache melting.
• 8. Prepare the Ganache

  Heat 1/2 cup buffalo milk in the microwave for 1 minute, pausing halfway. Add the chocolate chips or chopped chocolate to the hot milk and let it sit for a minute before stirring. Add 1 tsp vanilla essence and whisk until the ganache is smooth and glossy. For a thicker ganache, refrigerate it until it reaches the desired consistency; for a pourable ganache, keep it at room temperature.
• 9. Frost the Cake

  Pour the ganache over the cooled cake and spread evenly with a spatula. For a finishing touch, garnish with fresh strawberries, almond slivers, or a sprinkle of cocoa powder. Refrigerate for a few minutes to set the ganache before slicing.

Video

Notes

Tips & Tricks

1. Don't Overmix: When combining wet and dry ingredients, fold them gently. Overmixing can cause the cake to lose its lightness.
2. Check the Cake Early: Start checking the cake at the 25-minute mark. Remember, it continues to cook even after you remove it from the oven.
3. Chill Before Slicing: For clean slices, refrigerate the cake for at least 30 minutes before cutting.
4. Ganache Consistency: If you prefer a thicker ganache, let it chill in the fridge for a while. For a shiny, pourable consistency, keep it at room temperature.
5. Customizations: You can swap coconut sugar for brown sugar or granulated sugar if preferred. Olive oil works well in place of canola oil, and you can use any milk of your choice.

Author: Deepali Ohri

Course: Dessert

Keyword: bake with deepali,, chocolate cake recipe, deepali ohri, flourless chocolate cake, gluten-free chocolate cake, gluten-free dessert, healthy dessert,