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GF Dessert So Good No One Will Miss the Gluten - Rich Chocolate Almond Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients
  

  • 1 3/4 cups (175 g) fine almond flour
  • 1/2 cup (45 g) unsweetened cocoa powder
  • 1 teaspoon baking powder (certified gluten-free)
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (70 g) light brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1/2 cup (90 g) dark chocolate chips or chopped dark chocolate, melted
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) milk or dairy-free milk, room temperature
  • 2 teaspoons vanilla extract
  • Optional: 1 teaspoon espresso powder (boosts chocolate flavor)
  • For serving: powdered sugar or cocoa for dusting, fresh berries, whipped cream (or coconut whipped cream)

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
  • Whisk dry ingredients: In a large bowl, whisk almond flour, cocoa, baking powder, salt, and espresso powder (if using) until no lumps remain.
  • Combine wet ingredients: In a second bowl, whisk eggs, granulated sugar, and brown sugar until slightly thick and lighter in color, about 1 minute. Add melted butter, melted chocolate, milk, and vanilla. Whisk until smooth.
  • Bring it together: Pour wet ingredients into the dry. Stir with a spatula until just combined. The batter will be thick and glossy.
  • Bake: Spread batter into the pan and smooth the top. Bake 22–28 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
  • Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a rack. Peel off parchment and cool completely.
  • Finish and serve: Dust with cocoa or powdered sugar. Slice and serve with berries and whipped cream.