Gluten-free Chocolate Cake Recipe


Nutrition

Cal/Serving: 312
Daily Value: 16%
Servings: 8

Balanced, High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Fat16g24%
Saturated1g3%
Trans0g0%
Carbs39g13%
Fiber6g23%
Sugars31g0%
Protein8g17%
Cholesterol47mg16%
Sodium243mg10%
Calcium30mg3%
Magnesium15mg4%
Potassium265mg8%
Iron1mg5%
Zinc0mg2%
Phosphorus178mg25%
Vitamin A68IU1%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg4%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)7µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K0µg0%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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.

4.18182
Ratings22

INGREDIENTS

  • 2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 cup agave nectar
  • 2 large eggs
  • 1 tablespoon vanilla extract 

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.

Recipe Details

Serves 8

Servings: 8

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