Gluten-Free Chocolate Cake Recipe

This Gluten-Free Chocolate Cake Recipe is moist and fudgy and so delicious! It’s a wonderful special occasion cake recipe that would be perfect for Easter Sunday or Mother’s Day. 

For another Gluten-Free Chocolate Cake recipe try my Flourless Chocolate Cake Recipe.

Why You’ll Love This Recipe:

• This cake is so rich and fudgy! It has the consistency of a delicious brownie!
• The almond flour gives it a wonderful texture and makes it lighter than a traditional flourless cake recipe
• The addition of the orange zest provides a wonderful freshness against the richness of the chocolate.

Watch My Video Demo of This Recipe Below!

 

The Ingredients

Butter If you live in the U.S. use Salted Land O Lakes Butter. It will provide the best flavor. Outside the states use regular unsalted butter. 

Dark Chocolate For this recipe look for Dark Chocolate that has at least 70% cocoa for the richest, chocolatey flavor. For this recipe, my favorite chocolate is the Lindt Dark Chocolate 70%.

Eggs For this recipe you’ll need the eggs, separated into yolks and whites. The eggs will be easier to separate if they are chilled, fresh out of the refrigerator. Unlike, other cake recipes the eggs for this recipe do not need to be a room temperature. 

Sugar Plain white sugar is all you need. The finer the better. 

Vanilla Extract Look for pure vanilla extract you’ll get the best texture over anything imitation in flavor. 

Orange Zest The orange zest provides a wonderful freshness against the richness of the chocolate. Save a small patch of rind that you will not zest, for garnishing your cake after it’s baked. 

Almond Flour Almond flour can also be labeled Almond Meal. They are the same thing and you can use either. My preferred brand is Bob’s Red Mill Super-Fine Almond Flour

Baking Powder will give your cake a nice lift, but really the 4 eggs will do the heavy lifting here.

Salt will heighten all the flavors of the chocolate and orange zest.

Step#1: Melting the Chocolate and Butter

• Chocolate can scorch easily if it’s melted without a double boiler.
• But I get around this hassle by first adding the butter and letting it melt a bit to create a pool of butter in the bottom of the pan.
• Then add the chocolate. It will melt in the butter pool, which will create a protective layer for the chocolate and avoid any scorching.
• Allow the chocolate to cool slightly before adding it to the egg and sugar mixture

Step#2: Beating the Egg Yolks and Sugar

• You’ll add the yolks and sugar to an electric mixer and beat on high until a pale yellow color develops. At least 5 minutes.
• The mixture will become smooth and ribbony when moved around with a rubber spatula.
• Be sure to scrape down the bowl mid-stream while beating. 
• Then you’ll add the cooled chocolate, vanilla, and orange zest.

Step#3: The Dry Ingredients

• Even though I use the super fine almond flour, I find the texture of the cake is even better if you sift the ingredients through a sieve.
• It will remove the lumps in the almond flour, and provide a really light and wonderful texture to the cake. 
• You’ll add the dry ingredients to the chocolate mixture and don’t worry when you get a mixture that is has a thick and pasty consistency.
• It will lighten up when you fold in the egg whites. 

Step#4: Folding in the Egg Whites

• Gently fold the egg whites into the chocolate mixture, in thirds, lightening as you go.
• If you are making this cake recipe for someone with Celiac Disease, be sure to use a baking spray without flour.
• Alternatively, you can also grease the pan with coconut oil or butter as well. 

Serve with Homemade Whip Cream

This cake is best served with my homemade whipped cream. Be sure to whip the cream just until soft peaks form. It should still be a bit pourable to achieve the perfect light consistency for an elegant accompaniment to this cake. 

How To Fix Over-Whipped Whipped Cream?

• If you have overwhipped the cream to stiff peaks you can fix this by adding more heavy cream.
• Slowly add more heavy cream 1/4 cup at a time and whip on low until whip cream loosens and transforms back into soft peaks. 
• Check for flavor, you may need to add a bit more vanilla extract and powdered sugar to adjust for the added cream. 

Make-Ahead Tips

• You can make this cake a day ahead and leave it loosely covered at room temperature.
• If making it 2 days ahead, keep it in the cheesecake pan, covered and refrigerate
• Just before serving, allow it to come to room temperature before serving, if refrigerated.
• Then garnish with powdered sugar and orange rind strips.
• The whipped cream is best enjoyed when it is made up to 4 hours ahead and chilled before serving. 

More Desserts You Will Love

• Tiramisu Cupcakes
• Pecan Bars with Shortbread Crust
• French Apple Tart
• Foolproof French Macaron
• Easy Chocolate Souffle