Best Gluten Free Chocolate Cake

This gluten free chocolate cake has a tender crumb and a deep chocolate flavor. It’s not just gluten free but also has a very clean ingredients list.


Yield: 9 squares


  • ½ tablespoon butter for pan
  • ½ cup creamy roasted almond butter
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda


  1. Preheat oven to 325 degrees F. Grease a square 8-inch baking dish with butter.
  2. In a large bowl, with a hand whisk, whisk together the almond butter and eggs.
  3. Whisk in the maple and vanilla.
  4. Add the salt, cocoa powder, and finally the baking soda, whisking to incorporate.
  5. Use a rubber spatula to transfer the batter to the prepared baking dish. Tap the baking dish a few times to evenly distribute the batter. At this point, you can cover with plastic wrap and refrigerate overnight.
  6. Bake 15-17 minutes in the preheated oven, or until puffed and set and a toothpick inserted in center comes out clean.
  7. Cool in pan, on a cooling rack, for 10 minutes, then cut into 9 squares and serve.


Based on this recipe for gluten free honey cake. After making the honey cake, I just KNEW I could add cocoa powder to the batter and turn into an amazing gluten free chocolate cake.

Nutrition Per Serving

Serving size: 1 square; Calories: 139; Fat: 10g; Carbohydrates: 10g; Sugar: 6g;Sodium: 120mg; Fiber: 2g; Protein: 4g

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