Delicious Gluten-Free Chocolate Cake
A rich, moist, and fluffy chocolate cake that’s completely gluten-free and perfect for celebrations or everyday indulgence. Made with wholesome ingredients like almond milk, cocoa powder, and coconut sugar, this dessert is easy to make and guaranteed to satisfy.
Servings: 10 people
Calories: 280kcal
Equipment
- 1 9-inch cake pan Or two if making a layer cake
- 1 Mixing Bowl Large size recommended
- 1 Spatula For folding ingredients
- 1 Sifter For cocoa powder & flour
- 1 Stand mixer or whisk For mixing batter
Ingredients
- 1 ½ cups Gluten-free flour blend Like Bob’s Red Mill 1:1 Baking
- ¾ cup Unsweetened cocoa powder Sifted for best results
- 1 cup Coconut sugar Or use organic cane sugar
- 1 tsp Baking soda
- ½ tsp Sea salt
- 3 Eggs Room temperature
- 1 cup Almond milk Unsweetened
- ½ cup Avocado oil Or another neutral oil
- 1 tbsp Apple cider vinegar Helps activate baking soda
- 1 cup Hot water or brewed coffee Adds depth to chocolate flavor
- 1 tsp Vanilla extract Optional but recommended
Instructions
- Preheat oven to 350°F (175°C) and line your cake pan(s) with parchment paper.
- In a large mixing bowl, whisk together eggs, almond milk, avocado oil, vinegar, and vanilla.
- Sift in the flour, cocoa powder, baking soda, and salt. Mix gently to combine.
- Gradually stir in coconut sugar until fully dissolved.
- Pour in the hot water or coffee and mix until the batter is smooth and glossy.
- Pour the batter into prepared pans and bake for 28–30 minutes.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- To make it dairy-free, ensure your cocoa and milk are both dairy-free certified.
- For added richness, top with a dairy-free chocolate ganache or dust with powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
