Gluten-free Chocolate Cake Recipe

Chocolate Cake
Annabelle Breakey

Chocolate Cake with fluffy Marshmallow Frosting is a fabulous birthday treat for children and adults alike. To make a layer cake, simply double the recipe below and use two cake pans.

Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.


Preheat the oven to 350 degrees. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.

Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.


Calories per serving:

312 calories

Dietary restrictions:

Balanced, High Fiber Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 124g 191%
  • Carbs 310g 103%
  • Saturated 5g 24%
  • Fiber 48g 191%
  • Trans 0g
  • Sugars 246g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 67g 134%
  • Cholesterol 372mg 124%
  • Sodium 1,944mg 81%
  • Calcium 242mg 24%
  • Magnesium 121mg 30%
  • Potassium 2,116mg 60%
  • Iron 7mg 40%
  • Zinc 3mg 18%
  • Phosphorus 1,420mg 203%
  • Vitamin A 160µg 18%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 54µg 13%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 1mg 5%
  • Vitamin K 1µg 1%
Have a question about nutritional data? Let us know.
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