gluten-free chocolate cake
Baking Recipes, Blog

Simple Gluten-Free Chocolate Cake Recipe

Who doesn’t love chocolate cake? The beauty of this recipe is that there is no butter in it, making it dairy-free as well as gluten-free! You won’t feel bloated even if you’ve had a slice too many;). This simple gluten-free chocolate cake recipe can be enjoyed as a dessert, birthday cake or for breakfast!

You’re basically making your own homemade gluten-free cake batter as you can customize the cake with whatever chocolate glaze you like and top it off with the treats of your choice. From berries to nuts or M&Ms the options are endless…

It tastes great alongside ice-cream or yoghurt you can even make some homemade banana ice cream 😉

Make sure you get good quality cocoa powder like the one from Menier which is the cocoa powder that was used in this recipe… You can chose what chocolate to melt for the glaze but we also used menier for it; use dairy-free chocolate for the glaze to make the cake dairy-free.

Easy Gluten-Free Chocolate Cake Recipe

Servings 6


  • 90 g Almond ground flour
  • 200 g Coconut sugar
  • 200 g coconut oil
  • 120 g cacao powder
  • 1 tsp Bicarbonate soda
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 pinch of salt
  • 75 g dark chocolate for the glazing (Dairy-free if needed)
  • 1 handful of berries (blueberries, blackberries, raspberries) or nuts (almonds nuts, Walnuts) for decoration


  • Preheat the oven at 175 degree celsius
  • Place the coconut oil to be melting in a mug in a hot water pot
  • Beat the eggs
  • Add the coconut sugar and mix well
  • Add the almond ground flour, the bicabornate soda and the vanilla extract and mix well
  • add a pinch of salt
  • Mix the melted but cooled down coconut oil to the cacao powder gently
  • Add the cacao mix to the base and mix well
  • Grease a baking tray and lay a brown baking paper
  • Pour the preparation in the baking tray
  • Place in the oven for 35 minutes
  • after 35 minutes use a knife to check if it is well cooked - if the knife comes out clean then it is ready!
  • Let it cool down before melting 75 g of 70% dark chocolate (bain marie style) with about 1 tsp of coconut oil to give it that shiny look
  • Allow the cake to cool before covering the top of the cake with the glaze
  • Add berries for decoration
  • Enjoy


Why Should I Beat The Eggs Before Adding Them Into My Cake Batter?

Beating the eggs before adding them to the batter will make you cake moist and fluffy. It also prevent you over-beating the eggs  once incorporated into the cake batter. The best way to do this is by using a hand-mixer.



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