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Chocolate Almond Flour Fudge Cake is a chocolate lover’s dream! Super fudgy on the inside and topped with a silky milk chocolate frosting. A grain and dairy-free cake you’ll want to make over and over again.
If you want more healthy desserts in your life you came to the right place! This healthy chocolate cake recipe is easy and one you will want to make again and again. It’s so delicious!
If you love healthy cake recipes – this almond flour carrot cake, yogurt cake recipe and healthy pineapple upside down cake you will want to try too!
Over the years, many of you have asked for healthy cake recipes and I’ve resisted. I’m not much of a cake person. In fact, I don’t love sweets all that much since losing 80 pounds and changing my diet.
So, if you’re looking for a healthier chocolate cake recipe, then fudgy gluten free chocolate cake recipe is for you!
Paleo Chocolate Almond Flour Fudge Cake
This dairy free chocolate cake is lightly sweetened with coconut sugar. I say “lightly” because coconut sugar is shown to have a lower glycemic response than other sugars. The cake is also huge. It makes a lot of servings so be prepared to share or freeze!
I have not tried other substitutions with this healthy cake recipe. Hey, there’s only so much cake a girl can eat and frankly, it’s super overwhelming the number of substitutions I’m asked about for my recipes on a daily basis.
It’s just not physically possible to test and try every possible variation out there.
Throughout my journey with healthy eating, I’ve learned that I have to experiment to get recipes that are delicious, gluten free and easy to make. So don’t be afraid to experiment yourself! If you do, leave a comment below as this will help others.
What You Need:
- Eggs
- Coconut Oil
- Coconut Sugar
- Almond Flour
- Vanilla Extract
- Cocoa Powder
- Chocolate (of course)
- Baking Soda, Salt
- Coconut Milk
Now, who wants some healthy chocolate almond flour fudge cake?!?
Chocolate Almond Flour Fudge Cake
Equipment
- Bundt Cake Pan
Ingredients
For the Cake
- 6 large eggs, room temperature
- 1 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup coconut sugar, or sugar of choice
- 1 cup raw cacao powder, or cocoa powder
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting
- 2 tablespoons unsweetened coconut milk, or milk of choice
- 1/2 cup chocolate chips, or dairy free chocolate chips
Instructions
- Preheat oven to 350 F. Grease a Bundt cake pan with coconut oil generously.
- Using a hand or standing mixer, blend the eggs, vanilla extract and coconut sugar together until smooth.
- In a separate bowl, sift together the almond flour (measured the right way), cacao powder, baking soda and salt.
- Slowly spoon the dry ingredients into the wet. Last, stir in the coconut oil. The batter will be fudgy and shiny. Transfer to the prepared Bundt cake pan.
- Bake at 350 F 30-35 minutes until a toothpick can be inserted clean.
- Cool the cake 20-30 minutes in the pan before carefully flipping onto a cutting board.
- If using the optional milk chocolate frosting, add the ingredients to a glass bowl over a double broiler and melted until smooth.
- Spread the chocolate over the cake and serve immediately. Store the cake in the refrigerator to keep it fresh.
Notes
- No substitutions have been tested with this recipe.
- Remember to measure properly when baking grain-free.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really amazing recipe. Cake was moist and fluffy. Texture and flavour were just perfect. What could be used as a substitute for coconut oil though?
If I were to swap, I’d use extra virgin olive oil but any oil will work.
Any idea if it will work at 7000′ altitude? Also I need to not use coconut at all, maybe palm oil and beet sugar?
Also, as far as eggs, is it the yolks or whites that are important to bind ?
Both are needed in this recipe.
I can’t speak to the altitude as I do not live at a high elevation. You can substitute other oils and sugars without altering the recipe. The taste may be different though with that combination.
Why so many eggs? I am allergic to eggs by themselves. I only use recipes that call for a maximum of one egg for every cup of other ingredients. Can you predict how this cake would turn out with 3 or 4 eggs instead of 6? Thanks for your help.
Hi Barbara! Eggs are a normal component of baking and often more are required for grain free baking as a binder. I have not tried using less eggs (it would be humanly impossible for me to test every variation readers might want), so I cannot tell you how it will turn out. I can tell you, you will need to replace the eggs with something like flax/chia eggs to bind. If you do find something that works, report back and let me know so I can update the recipe card. This will help other readers such as yourself.
So decadent. Looks amazing. Thanks!
I notice in the instructions it calls for baking sofa but it doesn’t have the amount in the recipe. How much do I need to add
Thanks for the catch! It’s updated now.
Thank you, I look forward to making this cake on the weekend
#moist. Stupid word, but omg #moist
Agreed!