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4 from 1 vote

Fudgy Almond Chocolate Cake

A gluten-free, sugar-free and eggless vegan chocolate cake with the goodness of Almond flour, the sweetness of coconut sugar. Frosted in a light chocolate ganache made with Almond milk, a perfect guilt-free treat for all ages groups!!
Prep Time10 mins
Total Time35 mins
Course: Dessert
Keyword: Almond flour, Coconut Sugar, Gluten-free, Sugar-free, Vegan
Servings: 4 slices
Author: Swati


  • 1 Cup Almond Flour
  • 1/4 Cup Cocoa Powder
  • 1/2 Cup Coconut Sugar
  • 1 Tsp Vanilla Essence
  • 1/4 tsp Salt
  • 1 Tsp Almond Essence optional
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 Cup Olive Oil

To make Buttermilk

  • 1/2 Cup Almond Milk
  • 1 Tbsp Apple Cider Vinegar

For Chocolate Ganache

  • 1/2 Cup Almond Milk
  • 3/4 Cup Semi-sweet Chocolate Chips/Chocolate Use dairy-free chocolate for vegan option.
  • 1 tsp Vanilla Essence


  • Pre-heat oven to 350F or 180C.
  • Prepare buttermilk. Add apple cider vinegar to milk and let it stand for a few minutes.
  • In a bowl sift together almond flour, cocoa powder, baking powder, baking soda and salt.
  • In a bowl, beat coconut sugar and olive oil and almond essence and vanilla essence.
  • Add the almond flour mix and gradually add the buttermilk and lightly fold the batter.
  • Transfer batter to a 6"round cake pan lined with butter paper, and bake in the preheated oven for 25-30 minutes. 
  • After 25 minutes, check for doneness using a toothpick, there should be crumbs on the toothpick. Don't wait to come out clean, as it continues to bake even when out of oven.
  • Cool on wire rack. The cake is very soft, take care it doesn't break.

Make Ganache

  • Take milk in a microwave-safe bowl and heat it to 1 min, pausing midway then again heating.
  • Add the chocolate chips or chopped chocolate to milk. Let it sit in milk for a minute. 
  • Add vanilla essence and mix it vigorously to mix the chocolate well in milk. Beat it for 2-3 minutes. Once it cools, keep in refrigerator to set,. If you want pourable ganache, keep it at room temperature.

Frost cake

  • Pour the ganache over the cake and spread with the help of a spatula. Decorate the cake with some strawberry slices or the garnish of your choice. 
  • Keep cake in the refrigerator for few minutes before serving. Whenever ready to eat, just slice and enjoy the treat!!


  • This recipe gives you a 6" cake (diameter) in a round cake tin. You can adjust the ingredients if you want a bigger cake, for an 8" (diameter) round cake, double the ingredients.
  • If not using Coconut sugar or if you want the cake on the sweeter side, use 3/4 cup of sugar. We like mildly sweet desserts so I lower the amount of sugar used when I bake for my family.
  • Let the cake cool down completely¬†before frosting it.
  • Cake can be decorated with any frosting. whipped cream tastes awesome just like the Black Forest Cake..
  • Cake tastes equally delicious even without any frosting.¬†