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Almond Flour Chocolate Cake (No Eggs, No Gluten, No Dairy)

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This almond flour chocolate cake is rich, moist, and completely egg-free, gluten-free, and dairy-free. It’s a wholesome yet indulgent dessert that’s perfect for plant-based and allergy-friendly diets.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 cups (200 g) almond flour
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 2 tablespoons (14 g) ground flaxseed (flax meal)
  • 6 tablespoons (90 ml) water
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup (120 ml) maple syrup
  • 1/4 cup (60 ml) neutral vegetable oil
  • 1/2 cup (120 ml) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1/2 cup (85 g) dairy-free dark chocolate chips

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
  2. In a small bowl, mix ground flaxseed and water. Set aside for 5 minutes to thicken.
  3. In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add flax mixture, maple syrup, oil, almond milk, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until smooth.
  5. Fold in chocolate chips.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 30–35 minutes or until a toothpick inserted comes out with moist crumbs.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use strong brewed coffee instead of almond milk for deeper chocolate flavor.
  • Add orange zest or chopped nuts for variation.
  • Let the cake cool completely before slicing for best texture.
  • Replace oil with applesauce for an oil-free version (will be slightly denser).
  • Pairs well with dairy-free chocolate or vanilla frosting.

Nutrition