Almond Flour Chocolate Cake (Eggless • Gluten-Free • Dairy-Free)
Description
A soft, fudgy chocolate cake made with almond flour and simple pantry ingredients. Naturally gluten-free, completely egg-free and dairy-free, yet deeply chocolatey and satisfying.
Ingredients (8-inch pan)
Dry Ingredients
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2 cups almond flour
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⅓ cup cocoa powder (unsweetened)
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¾ cup sugar (coconut sugar or white sugar)
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1 tsp baking soda
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¼ tsp salt
Wet Ingredients
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½ cup neutral oil (coconut oil or vegetable oil)
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1 cup warm water or almond milk
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1 tbsp apple cider vinegar or lemon juice
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line or grease an 8-inch cake pan.
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In a large bowl, whisk all dry ingredients until well combined.
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Add oil, warm water, vinegar, and vanilla. Mix until smooth batter forms.
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Pour batter into prepared pan and smooth the top.
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Bake 30–35 minutes, or until a toothpick comes out mostly clean.
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Cool completely before slicing.
Optional Dairy-Free Chocolate Glaze
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½ cup dairy-free chocolate chips
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2 tbsp coconut milk
Melt together and drizzle over cooled cake.
Tips
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Let cake cool fully for best texture
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Use fine almond flour, not almond meal
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Add chocolate chips or chopped nuts for extra richness
Q & A
Q: Is this cake vegan?
A: Yes! No eggs, no dairy, 100% vegan.
Q: Can I make it sugar-free?
A: Yes, use monk fruit or erythritol (adjust to taste).
Q: How do I store it?
A: Store covered at room temp for 2 days or refrigerate up to 5 days.
