Soft, bouncy gluten-free chocolate cake recipe (with dairy-free option)

I’ve been experimenting recipe-by-recipe with gluten-free chocolate cake for years, and most of the time it turned out to be … okay. I would add a little bit of it, hold back, take the best of the crumbly with good taste and blend it with the tender one that is nowhere near chocolatey enough. Adding a melted bar of chocolate or sticking it with cocoa powder? Dairy or no dairy? Extra egg to make it fluffy, or less egg for a richer, denser bite?

Well today is a good day. After trying all the tricks, mince, and ingredient combinations under the sun, I found the gluten-free chocolate cake recipe of my dreams (and yours too).

What did it do This gluten-free chocolate cake contains a secret ingredient that I’ll add to a lot more of my flour-free desserts.

This ingredient turned some sort of dry-looking, gloopy batter into a dreamy batter that I knew would turn into the soft, bouncy cake I remember from my gluten-happy childhood. And I was right. This ingredient added stability (sometimes hard to come by in gluten-free desserts), moisture, and tenderness, and its subtle flavor really woke up the rich chocolate flavor.

Would you like to know what the secret ingredient is? You probably have it in your pantry right now.

It’s mayo!

I know mayo is the least sexy dessert ingredient you can imagine, but trust me on this one. If you’re working with an almond flour cake recipe, mayo adds something extra special. If you’re not sure, don’t let this stop you from trying this chocolate cake recipe. I promise you will not taste it the way you would in a turkey sandwich, for example. But it helps the flavors in your cake get to know each other, and your finished product will develop a decadently fudgy texture once it cools down.

Still hesitant? It’s only 1/4 cup of mayo. Have no fear.

Let’s make a cake.

Soft, bouncy gluten-free chocolate cake recipe (with dairy-free option)

gluten free chocolate cake recipe with strawberries on a cake plateingredients

  • 5.5 oz. chopped dark chocolate with 70% cocoa or higher (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 with avocado oil
  • 4 eggs, room temperature and separated
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder (plus more to dust the pan)
  • 1/2 tsp. Salt-
  • 1/4 tsp. baking powder
  • Avocado oil spray
  • For garnish: additional dark chocolate for drizzling and berries

Directions

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

Chocolate melts in a double boilerIf the bowl gets too hot, you can turn off the heating. The residual heat of the water melts the chocolate further. Mix until the chocolate is smooth and melted. Alternatively, microwave the chocolate in 20 second increments until it is melted and smooth. Be careful with the microwave method, it can burn quickly!

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

gluten free almond flour chocolate cake recipe ingredients in a bowl

Set the chocolate mixture aside to cool.

In a different bowl (or in the same bowl as the melted chocolate when the chocolate has cooled), mix the egg yolks and mayonnaise.

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

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

stiff egg white for gluten-free chocolate cake recipeUse a silicone spatula to fold small amounts of the whipped egg whites into the dough and gently fold the whites into the dough in a sweeping motion to prevent the egg whites from deflating too much. Keep folding until there are no more strips of egg white in the dough.

Sprinkle your 7 inch springform pan with avocado oil. Use a colander to sift some cocoa powder around the bottom and sides of the pan until the inside of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on a sheet pan to catch any leaking batter.

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

ready-made gluten-free almond flour chocolate cake recipe

Let the cake cool, take it out of the pan and pour melted chocolate, berries or toppings on top.

Serving 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 cocoa percentage. For a richer chocolate flavor that is less sweet, you can use a darker chocolate, but I recommend 70% here.
  • This recipe includes instructions for baking in a 7 inch springform pan. But you can also bake it in an 8-inch pan or loaf pan. It takes 40-50 minutes to cook a loaf, and a cake in a larger pan will take less time than a 7-inch bread.
  • Once the cake has cooled, cut it off and store it in the refrigerator. The cake develops a divine, fudgy texture after cooling and is my preferred way of enjoying it!
  • Somehow leftovers? This cake freezes well. Just wrap it tightly before freezing to prevent the freezer from burning and the cake from drying out.

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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.


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ingredients

5.5 oz. chopped dark chocolate with 70% cocoa or higher (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

4th Eggs, room temperature and separately

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

For garnish: additional dark chocolate for drizzling and berries

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

If the bowl gets too hot, you can turn off the heating. The residual heat of the water melts the chocolate further. Mix until the chocolate is smooth and melted. Alternatively, you can melt the chocolate by tossing it in the microwave in 20 second increments until it is melted and smooth. Be careful with the microwave method, it can burn quickly!

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

Set the chocolate mixture aside to cool.

In a different bowl (or in the same bowl as the melted chocolate when the chocolate has cooled), mix the egg yolks and mayonnaise.

Mix in the almond flour, cocoa powder, salt and baking powder. Mix the chocolate mixture and mayo mixture in a bowl until everything is combined.

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

Use a silicone spatula to fold small amounts of the whipped egg whites into the dough and gently fold the whites into the dough in a sweeping motion to prevent the egg whites from deflating too much. Keep folding until there are no more strips of egg white in the dough.

Sprinkle your 7 inch springform pan with avocado oil. Use a colander to sift some cocoa powder around the bottom and sides of the pan until the inside of the pan is covered with a thin layer of cocoa powder. Pour the batter into the pan and place the pan on a sheet pan to catch any leaking batter.

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

Let the cake cool, take it out of the pan and pour melted chocolate, berries or toppings on top.

Remarks

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 cocoa percentage. For a richer chocolate flavor that is less sweet, you can use a darker chocolate, but I recommend 70% here.

This recipe includes instructions for baking in a 7 inch springform pan. But you can also bake it in an 8-inch pan or loaf pan. It takes 40-50 minutes to cook a loaf, and a cake in a larger pan takes less time than 7-inch bread.

Once the cake has cooled, cut it off and store it in the refrigerator. The cake develops a divine fudgy texture after cooling and is my preferred way of enjoying it!

Somehow leftovers? This cake freezes well. Just wrap it tightly before freezing to prevent the freezer from burning and the cake from drying out.

  • Category: dessert
  • Method: to bake

nutrition

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

About the author

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

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