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4.6 from 5 votes

Gluten Free Chocolate Cake

This easy Gluten Free Chocolate Cake is a showstopper! It's incredibly moist, made with almond flour and topped with the most delicious chocolate buttercream.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: cake, chocolate cake, gluten free chocolate cake
Servings: 8
Calories: 584kcal
Author: Erin


  • 2 cups almond flour
  • 1/3 cup cane sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract

for the icing:

  • 3.5 oz. dark chocolate chopped
  • 1 tsp coconut oil
  • 1/2 cup butter softened
  • 1 1/2 cups powdered sugar
  • 2 1/2 tbsp milk optional


  • Preheat oven to 350°.
  • Combine flour, sugar, cocoa, baking soda, and salt in a bowl and set aside.
  • In a separate bowl, whisk eggs together and then add syrup and vanilla.
  • Combine wet and dry ingredients and mix with an electric mixer.
  • Line two 6" cake pans with cake liners* and then pour batter evenly into the pans.
  • Place pans in the oven and bake cakes for 25-30 minutes or until a toothpick comes out clean. Leave cakes in the pans for 10 minutes before carefully inverting them onto cooling racks. Wait until cakes have completely cooled before icing them.
  • For the icing: combine chocolate and oil in a saucepan over medium heat, stirring occasionally until chocolate has melted; set aside.
  • Add butter to a bowl and then pour the melted chocolate overtop; let this sit for 3 minutes or so, then mix with an electric mixer before adding the powdered sugar. Continue mixing until icing has formed--icing should be fairly thick. If it seems too thick, add the milk.
  • To assemble: Once cakes have cooled, use a serrated knife to cut off the domes of the cakes. Ice one of the cakes and then place the other cake on top. Ice the top of that cake and then spread icing all around the cakes until it's covered to your liking.
  • Enjoy!


To make your own parchment rounds: place your cake pans on top of parchment paper, then trace them with a pencil and use scissors to cut them out. 
If you don't own 6" cake pans, you can use 8" pans (though the cakes will be a little bit thinner), or make this recipe into cupcakes instead. 


Calories: 584kcal | Carbohydrates: 65g | Protein: 10g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 355mg | Potassium: 234mg | Fiber: 5g | Sugar: 53g | Vitamin A: 481IU | Calcium: 125mg | Iron: 3mg