The Best Healthier Gluten-Free Chocolate Cake
Servings 10 servings
Ingredients
- Cake
- 1 cup almond flour
- 1¼ cups 1:1 gluten-free baking flour such as Bob's Red Mill
- Scant 1 cup unsweetened cocoa powder about ¾ cup + 2 tbsp
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 3 large eggs
- ¼ cup almond butter
- ¼ cup plain Greek yogurt or dairy-free yogurt
- ½ cup avocado oil or melted coconut oil
- 1 cup maple syrup
- ½ cup unsweetened milk of choice dairy or dairy-free
- 1 tbsp apple cider vinegar or fresh lemon juice
- 2 tsp vanilla extract
- Optional: ⅓ cup melted dark chocolate for extra richness
- Chocolate Frosting
- 8 oz cream cheese softened (regular or dairy-free)
- ½ cup butter or plant-based butter softened
- 1 cup melted dark or semi-sweet chocolate chips vegan if needed
- 1 –2 tsp vanilla extract
- Pinch of sea salt
- Optional: 1–2 tbsp maple syrup for added sweetness
Instructions
- preheat oven to 350°f. grease and line two 8-inch cake pans very well.
- in a bowl, whisk together eggs, almond butter, yogurt, oil, maple syrup, milk, vinegar, and vanilla. add in the almond flour, 1:1 flour, cocoa powder, baking powder, baking soda, and salt. mix well but don't overmix.
- divide the batter between the two pans and smooth the tops. bake 24 minutes, until a toothpick comes out with moist crumbs. let cool at least 10 minutes in the pans and then 30 min outside of pans before frosting.
- for the frosting, melt the chocolate chips and let cool slightly. beat cream cheese and butter together until smooth. add the melted chocolate, vanilla, and salt. beat until thick and creamy. sweeten with maple syrup if desired.
- frost the base layer with half of the frosting and then place the second cake on top. add the remaining frosting. you can coat the whole cake in frosting if desired-however you want to frost it! cut into 10 slices and enjoy.