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One-Bowl Almond Flour Chocolate Cake (Gluten-Free) Recipe

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3.9 from 90 reviews

This One-Bowl Almond Flour Chocolate Cake is a gluten-free, moist, and rich chocolate dessert made with almond flour and cocoa powder. It’s sweetened naturally with honey or maple syrup and topped with a glossy dark chocolate ganache. Perfect for those seeking a grain-free treat that doesn’t compromise on flavor.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups Almond flour
  • 1/2 cup Cocoa powder (Dutch-process)
  • 1/2 tsp Baking soda
  • 1 tsp Espresso powder
  • 1/2 tsp Kosher salt

Wet Ingredients

  • 4 Eggs (room temperature)
  • 2 tsp Vanilla extract
  • 3/4 cup Honey (or maple syrup)

Ganache

  • 3.5 oz Dark chocolate (chopped)
  • 3.5 oz Heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease an 8-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, Dutch-process cocoa powder, espresso powder, baking soda, and kosher salt until evenly combined.
  3. Add Wet Ingredients: To the dry mixture, add the room temperature eggs, vanilla extract, and honey (or maple syrup). Whisk vigorously until the batter is completely smooth with no lumps.
  4. Bake the Cake: Pour the smooth batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the oven at 180°C (350°F) for 30 to 40 minutes. The cake is done when a wooden toothpick inserted in the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert it onto a wire rack and allow it to cool completely for at least 1 hour before adding the ganache.
  6. Prepare the Ganache: Place the chopped dark chocolate and heavy cream in a medium heatproof bowl. Microwave in 30-second increments, stirring well each time until most of the chocolate is melted.
  7. Whisk the Ganache: Let the mixture sit undisturbed for 5 minutes to allow the residual heat to melt the chocolate fully. Then whisk gently from the center outward until the ganache is glossy and smooth.
  8. Coat the Cake: Pour the ganache evenly over the cooled cake. Use an offset spatula to smooth the ganache across the top for a polished finish. Let the ganache set before serving.

Notes

  • Use room temperature eggs for better incorporation into the batter.
  • Ensure the cake cools completely before adding ganache to prevent it from melting.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Honey or maple syrup provides natural sweetness; adjust to taste.
  • This cake is gluten-free but contains nuts; not suitable for those with nut allergies.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/one-bowl-almond-flour-chocolate-cake-gluten-free-recipe/