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.

Directions

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.

Nutrition

Calories per serving:

312 calories

Dietary restrictions:

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

Daily value:

16%

Servings:

8
  • Fat 16g 24%
  • Carbs 39g 13%
  • Saturated 1g 3%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 31g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 8g 17%
  • Cholesterol 47mg 16%
  • Sodium 243mg 10%
  • Calcium 30mg 3%
  • Magnesium 15mg 4%
  • Potassium 265mg 8%
  • Iron 1mg 5%
  • Zinc 0mg 2%
  • Phosphorus 178mg 25%
  • Vitamin A 20µg 2%
  • Thiamin (B1) 0mg 0%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 0mg 0%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 7µg 2%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 0µg 0%
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