Gluten-free Chocolate Cake Recipe
with chocolate sauce and whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Chocolate Sauce Ingredients
Whipped Cream Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well blended.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Sauce Directions
- 7
Combine Sauce Ingredients
In a small saucepan over medium heat, combine cocoa powder, maple syrup, and coconut oil. Stir until the mixture is smooth and well combined.
- 8
Add Vanilla
Remove from heat and stir in the vanilla extract. Allow the sauce to cool slightly before serving.
Whipped Cream Directions
- 9
Whip the Cream
In a mixing bowl, pour in the heavy cream. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
- 10
Add Sugar and Vanilla
Add powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form.