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Home » Recipes » Desserts

Chocolate Almond Flour Fudge Cake

Published: Mar 28, 2018 · Modified: Jun 8, 2023 by Megan

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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. Gluten Free + Paleo

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.

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

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 Paleo Chocolate Almond Flour Fudge Cake 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!

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

I have not tried other substitutions with this healthy chocolate 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.

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

What You Need:

  • Eggs
  • Coconut Oil
  • Coconut Sugar
  • Almond Flour
  • Vanilla Extract
  • Cocoa Powder
  • Chocolate (of course)
  • Baking Soda, Salt
  • Coconut Milk
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

Now, who wants some healthy 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

Chocolate Almond Flour Fudge Cake

Megan Olson
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
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Cool 10 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 198 kcal

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
  • 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 coconut milk unsweetened
  • 1/2 cup dark 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

Serving: 1sliceCalories: 198kcalCarbohydrates: 18gProtein: 6gFat: 12gSaturated Fat: 4gCholesterol: 69mgSodium: 126mgPotassium: 147mgFiber: 3gSugar: 9gVitamin A: 100IUCalcium: 64mgIron: 1.7mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Sukanya says

    September 13, 2020 at 11:29 pm

    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?

    Reply
    • Megan says

      September 14, 2020 at 7:33 am

      If I were to swap, I'd use extra virgin olive oil but any oil will work.

      Reply
  2. wilbur says

    June 23, 2020 at 9:31 pm

    Any idea if it will work at 7000' altitude? Also I need to not use coconut at all, maybe palm oil and beet sugar?

    Reply
    • Wilbur says

      June 23, 2020 at 9:33 pm

      Also, as far as eggs, is it the yolks or whites that are important to bind ?

      Reply
      • Megan says

        June 25, 2020 at 7:57 am

        Both are needed in this recipe.

        Reply
    • Megan says

      June 25, 2020 at 7:58 am

      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.

      Reply
  3. Barbara Morgan says

    April 22, 2018 at 8:25 am

    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.

    Reply
    • Megan says

      April 22, 2018 at 12:29 pm

      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.

      Reply
  4. Jason says

    April 18, 2018 at 12:46 pm

    So decadent. Looks amazing. Thanks!

    Reply
  5. Lisa says

    April 03, 2018 at 5:23 pm

    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

    Reply
    • Megan says

      April 03, 2018 at 5:51 pm

      Thanks for the catch! It's updated now.

      Reply
      • Lisa says

        April 03, 2018 at 5:58 pm

        Thank you, I look forward to making this cake on the weekend

        Reply
  6. Susie @ Suzlyfe says

    March 30, 2018 at 5:08 am

    #moist. Stupid word, but omg #moist

    Reply
    • Megan says

      March 30, 2018 at 9:12 am

      Agreed!

      Reply

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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