By Akshara
April 10, 2026
This gluten-free chocolate cake proves that you don't need wheat flour to achieve a rich, fudgy texture and a deep cocoa flavour. By using almond flour as the base, the cake stays naturally moist and dense, offering a satisfying protein boost compared to traditional sponge cakes. It’s a foolproof, one-bowl recipe that is perfect for celebrations where you need a dessert that everyone. regardless of dietary restrictions, will love.
1.5 cups almond flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 3 large eggs 3/4 cup maple syrup or honey 1/3 cup melted coconut oil 1 teaspoon vanilla extract 1/2 cup dark chocolate chips
Preheat your oven to 175°C and grease a 6-inch round cake pan or line it with parchment paper.
Whisk together the almond flour, cocoa powder, and baking soda, then stir in the eggs, syrup, oil, and vanilla.
Fold in the chocolate chips and pour the batter into the prepared pan, smoothing the top.
Bake for 30–35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.