Moist, tender and irresistibly chocolaty, this gluten free chocolate cake is made with just a few wholesome ingredients.
This gluten free chocolate cake has a tender crumb and a deep chocolate flavor. It’s not just gluten free but also boasts a very clean ingredients list. One square contains 15% of your vitamin E and magnesium daily needs, and 36% of manganese.
This wonderful gluten free chocolate cake is made without xanthan gum. I also don’t use a gluten free baking mix. Instead, mixing together almond butter, cocoa powder, eggs and baking soda creates a beautiful chocolaty batter that’s naturally gluten free.
It’s a simple cake, baked in a square pan. No layers, no frosting. I much prefer simple cakes to elaborate frosted cakes, although you could easily bake two of these cakes in round 8-inch pans, layer and frost – this peanut butter frosting is wonderful.
I have created two versions of this gluten free chocolate cake, one with maple syrup, and one with stevia, replacing the maple syrup with milk (or water, if you prefer). Both are excellent, and the second version is obviously keto and low carb in addition to being gluten free. A serving of the low carb version has 117 calories, 4.7 grams carbs and 2.2 grams fiber.
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch processed cocoa powder. The Dutched cocoa powder is not acidic, so it won’t react with the baking soda, and the cake will end up flat rather than fluffy.
It’s hard to believe that almond butter, eggs and cocoa powder can turn into a wonderful gluten free chocolate cake when baked, but it’s true. This is actually one the best chocolate cakes I’ve ever made, and this include wheat flour cakes.
Another tasty chocolate cake that I make often is this almond flour chocolate cake.
Gluten Free Chocolate Cake
- ½ tablespoon unsalted butter for pan
- ½ cup natural almond butter, creamy, roasted
- 2 large eggs
- 1/4 cup maple syrup*
- 1 teaspoon stevia glycerite for the low carb option
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1/4 cup unsweetened natural cocoa powder (not Dutch processed)
- 1/2 teaspoon baking soda
- Preheat oven to 325 degrees F. Grease a square 8-inch baking dish with butter.
- In a large bowl, with a hand whisk, whisk together the almond butter and eggs.
- Whisk in the maple syrup and vanilla. For the low carb option, whisk in the milk or water, stevia glycerite and vanilla.
- Add the salt, cocoa powder, and finally the baking soda, whisking to incorporate.
- Use a rubber spatula to transfer the batter to the prepared baking dish. Tap the baking dish a few times to evenly distribute the batter. At this point, you can cover with plastic wrap and refrigerate overnight.
- Bake 15-17 minutes in the preheated oven, or until puffed and set and a toothpick inserted in center comes out clean.
- Cool in pan, on a cooling rack, for 10 minutes, then cut into 9 squares and serve.