Here is my gluten free and decadent chocolate cake! I’m using almond flour for structure and that nutty bite. It’s still a moist cake and I recommend adding good quality, dark chocolate chips as well.

Step 1: Ingredients

1/4 cup Unsweetened Cocoa Powder

1/4 cup Hot Water

3 Eggs

1/2 cup Oil (Vegetable/Sunflower Seed/Grapeseed)

2/3 cup Sugar (I use Pure Cane Sugar)

1 tsp Pure Vanilla Extract/Paste

3/4 cup Almond Flour

1/2 tsp Baking Powder

1/2 tsp Salt (I use Kosher)

1/2 cup Dark Chocolate Chips (I use 60%)

Powdered Sugar

Zest of 1 Orange (please use Organic)

Step 2: MAKE THE CAKE BATTER

Preheat your oven to 350F.

In a small bowl, combine the cocoa powder and hot water until it looks like melted chocolate. In a large bowl, whisk together 3 whole eggs and the oil. I recommend sunflower seed or grape seed oil. Whisk using a regular or electric mixer until pale and frothy (see image). Next, add the sugar and vanilla and whisk to combine. Now add the chocolate mixture and whisk to combine. Add the almond flour, baking powder and salt and mix well. Since there is no gluten you can mix until your arm falls off! Be sure the batter is clump free. Lastly, add the chocolate chip and whisk once more.

Step 3: PREPARE YOUR CAKE TIN

I highly recommend using a spring for for easy removal. This cake is thin but very rich.

Lightly grease the bottom and sides of your tin with oil and line the bottom with parchment paper then dust with a little cocoa powder and tap off any excess. Pour the batter into your tin and if needed, move the chocolate chips around to spread them evenly throughout the batter.

Step 4: BAKE THE CAKE

To ensure even baking as well as prevent any possible leakage, wrap some aluminum foil around the spring form. Bake the cake at 350F for 40-45 minutes or until a toothpick inserted in the middle comes out mostly dry.

Allow the cake to cool in the tin for about 10 minutes then using a butter knife, go around the edges before loosing the spring form.