Chocolate Almond Flour Fudge Cake

5 from 2 votes

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

Prep Time10

Cook Time35

Cool10

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 198kcal

Author: Megan Olson

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

US Customary - Metric

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