Soft, Springy Gluten-free Chocolate Cake Recipe (with Dairy-free Option)

serving of a gluten free chocolate cake recipe on a plate with a forkFor many years, I’ve been exploring with gluten-free chocolate cake dish after dish, and the majority of the time, they ended up … fine. I’d include a little of this, keep back on that, take the the very best of the crumbly one with excellent taste, combine it with the tender one that isn’t almost chocolatey enough. Include a melted chocolate bar or stick with cocoa powder? Dairy or no dairy? Bonus egg to make it fluffy, or less egg for a richer, denser bite?

Well, today is an excellent day. After attempting every technique, hack, and component mix under the sun, I believe I discovered the gluten-free chocolate cake dish of my dreams (and yours, too).

What did it? This gluten-free chocolate cake has a secret component that I’m going to begin contributing to a lot more of my flourless desserts.

This component turned a sort of dry-looking, gloopy dough into a dreamy batter that I understood would bake up into the soft, springy cake that I keep in mind from my gluten-happy youth. And, I was right. This component included stability (in some cases tough to come by in gluten-free desserts), wetness, and inflammation, and its subtle tanginess actually awakened the abundant chocolate taste.

Do you wish to know what the secret component is? You most likely have it in your kitchen today.

It’s mayo!

I understand, mayo has to do with the least attractive dessert component you can think about, however believe me on this one. When you’re working with an almond flour cake dish, mayo includes something unique. If you’re not sure, don’t let it keep you from attempting this chocolate cake dish. I assure you won’t taste it like you would in, state, a turkey sandwich. However it assists the tastes in your cake learn more about each other, and your ended up item establishes a decadently fudgy texture after it’s been cooled.

Still hesitant? It’s only 1/4 cup of mayo. Don’t be scared.

Let’s make some cake.

Soft, Springy Gluten-free Chocolate Cake Recipe (with Dairy-free Option)

gluten-free chocolate cake recipe with strawberries on a cake plateIngredients

  • 5.5 oz. chopped 70% cacao or higher dark chocolate (use a dairy-free chocolate if you want to keep it dairy-free)
  • 1/3 cup honey (the kind that pours easily)
  • 1/4 cup coconut oil (refined or unrefined)
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1/4 cup mayo made with avocado oil
  • 4 eggs, room temperature and separated
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder (plus more, for dusting the pan)
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • Avocado oil spray
  • To garnish: Additional dark chocolate to drizzle on top and berries

Directions

Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate using a double boiler method. Fill a pot with a few inches of water and heat it over medium heat. Place the chocolate in a heat-safe bowl that is larger than the diameter of the pot. Once the water is hot, place the bowl over the pot. Use a spoon or spatula to mix the chocolate to encourage it to melt.

chocolate melting in a double boilerIf the bowl gets too hot, you can turn off the heat. The residual heat of the water will continue to melt the chocolate. Mix until the chocolate is smooth and melted. Alternatively, you can melt the chocolate by microwaving it in 20 second increments until melted and smooth. Be careful with the microwave method though, it can burn quickly!

Stir in the honey, coconut oil, almond extract and vanilla extract until the coconut oil is melted and everything is combined.

gluten free almond flour chocolate cake recipe ingredients in a bowl

Set the chocolate mixture aside to cool.

In another bowl (or in the same bowl as the melted chocolate if the chocolate is cooled off), mix together the egg yolks and the mayonnaise.

egg yolks and mayonnaise in a bowl for gluten free chocolate cake recipeMix in the almond flour, cocoa powder, salt and baking powder. Mix together the chocolate mixture and the mayo mixture in one bowl until everything is combined.

Place the egg whites in a large clean metal or glass bowl. Use a whisk or hand mixer to whip the eggs until stiff peaks form.

stiff peak egg whites for gluten free chocolate cake recipeUse a silicone spatula to fold small amounts of the beaten egg whites into the batter, gently folding the whites into the batter in a sweeping motion to prevent deflating the egg whites too much. Continue folding until there are no streaks from the egg whites left in the batter.

Spray your 7” springform pan with avocado oil. Use a sifter to sift some cocoa powder around the bottom and sides of the pan until the interior of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on top of a sheet pan to catch any batter that might seep out of the sides.

Bake the cake for about 30 minutes. After 30 minutes, reduce the heat to 325 degrees. Bake for an additional 7-10 minutes, or until the top of the cake has cracked slightly and feels springy to the touch.

finished gluten free almond flour chocolate cake recipe

Allow the cake to cool, remove it from the pan, and top with melted chocolate, berries, or any toppings you’d like.

serving of a gluten free chocolate cake recipe on a plate with a fork

gluten-free chocolate cake recipe with strawberries on a cake plate

Tips

  • This cake is mildly sweet as written with 1/3 cup honey and 70% chocolate. For a sweeter cake, you can add a little more honey or use a chocolate with a lower cacao percentage. For a more rich chocolate flavor that’s less sweet, you can use a darker chocolate, but I recommend 70% here.
  • This recipe provides instructions for baking in a 7” springform pan, but you can also bake it in an 8” pan or a loaf pan. A loaf will take 40-50 minutes to cook and a cake in a larger pan will take less time than a 7 inch.
  • Once the cake is cooled, cut it and store it in the fridge. The cake establishes a divine fudgy texture once cold and is my preferred way to enjoy it!
  • Somehow have leftovers? This cake freezes well. Simply wrap it tightly prior to freezing to prevent freezer burn and to keep the cake from drying out.

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Print

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Description

Gluten-free, grain-free, and paleo chocolate cake recipe made with almond flour and a secret ingredient to keep it soft, moist, and tender.



Scale

Components

5.5 oz. sliced 70% cacao or greater dark chocolate (utilize a dairy-free chocolate if you wish to keep it dairy-free)

1/3 cup honey (the kind that puts quickly)

1/4 cup coconut oil (refined or unrefined)

1/2 tsp. almond extract

1/2 tsp. vanilla extract

1/4 cup mayo made with avocado oil

4 eggs, space temperature level and apart

3/4 cup almond flour

1/4 cup cocoa powder (plus more, for cleaning the pan)

1/2 tsp. salt

1/4 tsp. baking powder

Avocado oil spray

To garnish: Extra dark chocolate to sprinkle on the top and berries


Preheat your oven to 350 degrees Fahrenheit. Melt the chocolate utilizing a double boiler technique. Fill a pot with a couple of inches of water and heat it over medium heat. Location the chocolate in a heat-safe bowl that is bigger than the size of the pot. As soon as the water is hot, position the bowl over the pot. Utilize a spoon or spatula to blend the chocolate to motivate it to melt.

If the bowl gets too hot, you can switch off the heat. The recurring heat of the water will continue to melt the chocolate. Mix till the chocolate is smooth and melted. Additionally, you can melt the chocolate by microwaving it in 20 2nd increments till melted and smooth. Be careful with the microwave method though, it can burn quickly!

Stir in the honey, coconut oil, almond extract and vanilla extract till the coconut oil is melted and everything is combined.

Set the chocolate mixture aside to cool.

In another bowl (or in the same bowl as the melted chocolate if the chocolate is cooled off), mix together the egg yolks and the mayonnaise.

Mix in the almond flour, cocoa powder, salt and baking powder. Mix together the chocolate mixture and the mayo mixture in one bowl till whatever is integrated.

Place the egg whites in a large clean metal or glass bowl. Use a whisk or hand mixer to whip the eggs till stiff peaks form.

Utilize a silicone spatula to fold small amounts of the beaten egg whites into the batter, gently folding the whites into the batter in a sweeping motion to prevent deflating the egg whites too much. Continue folding till there are no streaks from the egg whites left in the batter.

Spray your 7” springform pan with avocado oil. Utilize a sifter to sift some cocoa powder around the bottom and sides of the pan until the interior of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on top of a sheet pan to catch any batter that might seep out of the sides.

Bake the cake for about 30 minutes. After 30 minutes, reduce the heat to 325 degrees. Bake for an additional 7-10 minutes, or until the top of the cake has cracked slightly and feels springy to the touch.

Allow the cake to cool, remove it from the pan, and top with melted chocolate, berries, or any toppings you’d like.

Notes

This cake is mildly sweet as written with 1/3 cup honey and 70% chocolate. For a sweeter cake, you can add a little more honey or use a chocolate with a lower cacao percentage. For a more rich chocolate flavor that’s less sweet, you can use a darker chocolate, but I recommend 70% here.

This recipe provides instructions for baking in a 7” springform pan, but you can also bake it in an 8” pan or a loaf pan. A loaf will take 40-50 minutes to cook and a cake in a larger pan will take less time than a 7 inch.

Once the cake is cooled, cut it and store it in the fridge. The cake develops a divine fudgy texture once cold and is my preferred way to enjoy it!

Somehow have leftovers? This cake freezes well. Simply wrap it tightly prior to freezing to avoid freezer burn and to keep the cake from drying out.

  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 303.8
  • Sugar: 14.6g
  • Sodium: 213.7mg
  • Fat: 24.47g
  • Saturated Fat: 10.7g
  • Unsaturated Fat: .44g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2.6g
  • Protein: 5.8g
  • Cholesterol: 80mg

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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Jobber Wiki author Frank Long contributed to this report.