This 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. Gluten Free + Paleo
If you need more healthy(ish) desserts in your life you came to the right blog this week because I have them all for you! Almond Flour Carrot Cake and now Chocolate Almond Flour Fudge Cake!
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 I did my sugar detox a few years ago, I no longer crave them and I’m extremely sensitive to sugar.
Too much and I feel sick. That’s why many of my recipes are always lower in sugar. P.S. that reaction is more normal. Most people don’t realize it because there’s so much hidden sugar in our foods these days they assume that amount of sweetness is normal, but it’s not.
So, if you’re looking for a cleaner version of a chocolate cake, then this Paleo Chocolate Almond Flour Fudge Cake is for you!
It’s 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 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.
Now, who wants some chocolate almond flour fudge cake?!?
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Chocolate Almond Flour Fudge Cake
This 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. Gluten Free + Paleo
For the Cake
For the Frosting
- 2 tbsp coconut milk unsweetened
- 1/2 cup dark chocolate chips
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.
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