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gluten free chocolate cake

Gluten-Free Chocolate Cake

  • Author: Camille Styles


This gluten-free chocolate cake is the grain-free dessert you’ve been searching for. It’s light, fluffy, and perfectly sweet. 


Units Scale
  • 1/2 cup whole milk plain Greek yogurt (or sour cream), at room temperature
  • 1/2 cup melted butter, plus a little softened butter or coconut oil for the pan
  • 1/4 cup maple syrup
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup cocoa powder
  • For garnish: flaky sea salt (I use Maldon)

For the chocolate ganache cream cheese frosting:

  • 4 ounces semisweet chocolate chips (or chopped bar of semisweet chocolate)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup powdered sugar


  1. Preheat oven to 350 F. Grease an 8-inch cake pan with a little butter (or coconut oil, or a non-toxic oil spray like avocado oil).
  2. In a large bowl (or the bowl of a stand mixer), whisk together yogurt, melted butter, maple syrup, sugar, vanilla, and eggs until fully combined. Add almond flour, baking soda, salt, and cocoa powder. Use a fork to lightly toss together dry ingredients, then whisk into the wet ingredients just until combined.
  3. Pour the batter into your prepared pan, then bake for 30-35 minutes. To test for doneness, insert a knife into the center of the cake. If it comes out clean, you’re set.
  4. Remove cake from oven and allow to cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely before frosting.
  5. Make the frosting. Melt chocolate and cream together, either on the stovetop or in the microwave. If melting in microwave, set to 30% power and stir every 20-30 seconds, just until mostly melted. Stir together to finish melting. (This will ensure the chocolate doesn’t burn.) Remove and let cool.
  6. In the bowl of a standing mixer, whisk together cream cheese, powdered sugar, vanilla, and salt until smooth. Beat in the cooled chocolate mixer for about 1 minute. (If you go longer, it may get too stiff.)
  7. Spread frosting on top and sides of cake. Sprinkle with a few pinches of flaky sea salt, then slice and serve.