Chocolate Cake Recipe {Gluten-Free}
This gluten-free chocolate cake recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
Baking is one of my passions and since I have a big sweet tooth, coming up with healthier options is always a must. That’s why this gluten-free chocolate cake is made with only all natural, nutrient-packed goodness. My recipe makes a moist and chocolaty dessert with just the right amount of sweetness. This cake will surely be a hit among your family and friends!
Almond flour is the primary flour in this recipe. It’s ground from blanched almonds for a very fine consistency. This low-carb baking option is loaded with 6 grams of protein and 3 grams of fiber per serving. It contains no additives so the nutritional benefits come strictly from almonds. That’s why almond flour is also a good source of heart-healthy monounsaturated fats, the antioxidant vitamin E, and minerals like calcium and iron.
The other gluten-free baking staple, brown rice flour, provides extra fiber and protein to this recipe. Although none of my family members have a gluten intolerance, I enjoy baking with gluten-free flours because they’re more nutrient-dense than all-purpose flour. Plus, they’re easy to use. I find that combining flours provides the ideal consistency and textures for my baked goods. This batter also works well for making cupcakes and muffins.
To achieve the full-bodied chocolate flavor, I added cacao powder to the batter. Cacao gives chocolate its rich nutritional benefits because it’s loaded with antioxidants, natural mood-boosters and magnesium. I also used coconut oil in place of vegetable oil. Unlike vegetable oils, which tend to be highly processed and contain excessive levels of omega-6 fatty acids, coconut oil is a healthy plant-based oil. Its medium-chain fatty acids can easily be broken down and converted to energy. Coconut oil is also a good source of lauric acid, which may boost the immune system.
Topped with chopped hazelnuts, this gluten-free chocolate cake makes an elegant dessert. Serve it at your next gathering or simply enjoy it for a weeknight treat. It only takes about 10 minutes to prepare before going in the oven, so it’s the perfect healthy dessert to make when you’re running short on time. This cake is delectable without being overly sweet, and super easy to make. Enjoy!
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup brown rice flour
- 1/2 cup cacao powder
- 2 eggs
- 3/4 cup almond milk
- 1/2 cup coconut oil, melted
- 1/2 cup unrefined sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup raw hazelnuts, chopped (optional)
Instructions
- Preheat your oven to 350 F. Grease an 8-inch round cake pan and line the bottom with unbleached parchment paper.
- In a medium mixing bowl, add the eggs, milk, oil, vanilla and sugar. Whisk until combined. Add the flours, cacao powder, baking soda and baking powder. Mix thoroughly.
- Pour the batter over the prepared pan. Sprinkle the hazelnuts over the batter and bake for 35-40 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 20-30 minutes before removing it from the pan to completely cool on a wire rack.
- Store the cake covered in the fridge for up to two days.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
6 Responses to “Chocolate Cake Recipe {Gluten-Free}”
The cake looks stunning!
Did you grease and line the pan or grease and then flour?
Hi Angie – We greased and lined the pan with unbleached parchment paper.
Is there any substitute for the 1/2 cup of refined sugar in this recipe?
hi, can i use vegetable oil instead of coconut oil and replace almond milk with regular milk? will these change the consistency of the batter?
Hi Ketki – Sure, that’s fine. Those substitutions will not change the consistency of the batter.
Delightful! I used Macadamia nuts. Yummy!