Gluten and Dairy Free Chocolate Cake Recipe – how to make the best, easy moist flourless 4 ingredient dessert that’s gluten-free, dairy-free and paleo friendly.
Gluten and Dairy Free Chocolate Cake
This Gluten and Dairy Free Chocolate Cake is quick and easy to prepare and has only 4 simple ingredients.
It’s the perfect cake to make for special occasions or as a birthday cake, whether you have dairy and gluten free friends, family members or whether you’re looking to balance your eating by preparing an amazing recipe that’s full of chocolate flavor while also being allergy friendly.
If you are preparing the cake for someone with an allergy, just be sure to quadruple check that each ingredient is gluten and dairy free and doesn’t contain any traces of intolerant ingredients. (For more inspiration, here are 10 Gluten Free Dairy Free Snacks.)
The 4 Simple Ingredients
Here are the 3 basic ingredients that you’ll need for the easy recipe:
Good Quality Chocolate – pick any dairy-free option you’d like to ensure that the cake is completely dairy free. I usually go for the 70% Aldi dark chocolate bar that’s dairy free and full of rich chocolate flavor. (Click through for my full Aldi dairy free foods list.)
Eggs – 6 eggs are whipped into the cake batter to create richness and the perfect texture with light, moist crumbs.
Sugar – you can include whichever sugar you usually include in your diet, whether that’s caster sugar, coconut sugar, brown sugar, stevia or your sweetener or sugar of choice.
Ground Almonds – you can swap for almond flour for a dairy-free chocolate cake with a finer texture.
Topping and Flavor Ideas
There are lots of ways to add extra ingredients to the gluten-free chocolate cake recipe to flavor the cake to your tastes, here are some ideas:
Cocoa Powder – create an extra chocolatey cake by adding in a few tablespoons of natural cocoa powder or cacao powder.
Espresso Powder – create a dense cake that has subtle coffee flavors with a teaspoon (or more) of espresso powder.
Vanilla Extract, Lemon Juice or Sea Salt – a teaspoon of vanilla extract, squeeze of lemon juice or pinch of sea salt can help to enhance the flavors of the cake.
Leavening Agent – the egg whites are used to help the cake to rise, but you can feel free to add in a half a teaspoon to a teaspoon of xanthan gum, or gluten free baking powder or baking soda if you’d like the cake to rise a little more.
As for toppings, you can serve the great recipe as it is, or with one of the following topping options over the top of the cake:
Icing sugar – sieve over a little icing sugar for a simply presented cake.
Dairy free chocolate buttercream frosting or chocolate ganache – smother the top of the gluten-free cake recipe with an indulgent frosting or ganache to tempt any chocolate lover at a special occasion or birthday party.
Dairy Free Whipped Cream – you can top with dairy free whipped cream that you can find at your local grocery store or whip up a dairy free whipped cream alternative yourself.
Aquafaba whipped cream is my homemade whipped cream recipe of choice. The secret ingredient of the liquid from a can of chickpeas is whipped up, along with vanilla extract and maple syrup, to create the perfect dairy free whipped cream. Here’s a quick video to show you how to make it, hit play below or click here to watch on YouTube.
Gluten and Dairy Free Chocolate Cake Recipe
- 250g/8.8oz Dairy Free Chocolate
- 6 Eggs
- 1/3 Cup Sugar
- 100g/3.5oz/1 Cup Ground Almonds or Almond Flour
- Preheat the oven to 180C/350F and line a springform pan with well greased parchment paper.
- Melt the chocolate using the double boiler method or in the microwave, then set aside to cool.
- Separate the eggs, placing the yolks into one large bowl and the egg whites into a second large mixing bowl.
- Whisk the sugar into the egg yolks until well combined, then whisk in the melted chocolate and ground almonds until the whole thing forms a dense chocolate mixture.
- Whisk the egg whites with an electric mixer until thickened to stiff peaks, then fold the whisked egg whites into the chocolate mixture, a quarter at a time, until fully incorporated.
- Move the cake batter to the prepared pan and bake in the preheated oven for 45 to 50 minutes baking time, or until the best chocolate cake recipe is baked to your liking.
- Remove from the oven, allow to cool, then remove from the baking tin and cool completely on a cooling rack.
- Once cooled to room temperature, move to a plate and serve as is or with your frosting or topping of choice. Store leftover cake in an airtight container to enjoy as a gluten and dairy free dessert within a couple of days.
More Best Gluten and Dairy Free Desserts
2 Ingredient Chocolate Truffles
3 Ingredient Almond Butter Cookies
3 Ingredient Chocolate Truffles
Gluten and Dairy Free Chocolate Cake
Gluten and Dairy Free Chocolate Cake Recipe – how to make the best, easy moist flourless 4 ingredient dessert that’s gluten-free, dairy-free and paleo friendly.
Ingredients
- 250g/8.8oz Dairy Free Chocolate
- 6 Eggs
- 1/3 Cup Sugar
- 100g/3.5oz/1 Cup Ground Almonds or Almond Flour
Instructions
- Preheat the oven to 180C/350F and line a springform pan with well greased parchment paper.
- Melt the chocolate using the double boiler method or in the microwave, then set aside to cool.
- Separate the eggs, placing the yolks into one large bowl and the egg whites into a second large mixing bowl.
- Whisk the sugar into the egg yolks until well combined, then whisk in the melted chocolate and ground almonds until the whole thing forms a dense chocolate mixture.
- Whisk the egg whites with an electric mixer until thickened to stiff peaks, then fold the whisked egg whites into the chocolate mixture, a quarter at a time, until fully incorporated.
- Move the cake batter to the prepared pan and bake in the preheated oven for 45 to 50 minutes baking time, or until the best chocolate cake recipe is baked to your liking.
- Remove from the oven, allow to cool, then remove from the baking tin and cool completely on a cooling rack.
- Once cooled to room temperature, move to a plate and serve as is or with your frosting or topping of choice. Store leftover cake in an airtight container to enjoy as a gluten and dairy free dessert within a couple of days.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 200
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