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Best Ever Grain-Free Chocolate Cake

Servings 1 cake


for cake:

  • 3 cups almond flour
  • 1 1/4 cups unsweetened cocoa
  • 1/2 cup unflavored whey protein
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon xanthan gum
  • 3/4 cup butter softened
  • 1 1/2 cups honey
  • 6 large eggs
  • 3/4 cup milk
  • 3/4 cup brewed coffee cooled
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons vanilla paste or extract
  • Cooking spray

for glaze:

  • 3 ounces dark chocolate chips
  • 1/3 cup heavy cream

optional: butterfly made from dark chocolate candy coating & edible glitter


    To make cake;

    • Preheat oven to 350°.
    • Combine almond flour, cocoa, whey protein, baking soda, baking powder, salt, and xanthan gum in a large bowl.
    • Beat butter, in another large bowl, with a handmixer until fluffy. Add honey and beat with handmixer until combined. Add eggs, one at a time, beating between additions to combine. Add milk, coffee, apple cider vinegar, and vanilla to butter mixture. Beat until just combined.
    • Add butter mixture to almond flour mixture and mix with hand mixer until all thoroughly combined.
    • Coat 12-cup bundt pan generously with cooking spray. Pour batter into pan.
    • Cook at 350° for 45-50 minutes or until pick inserted in the center of cake comes out clean. Allow to cool for 10 minutes. Turn out onto a cooling rack and cool completely.

    To make glaze:

    • Combine chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Stir well until chocolate melts and glaze forms. Spread evenly over top of cooled (or just warm) cake.


    • Melt candy coating according to package directions. Free form butterfly wings and body onto wax paper. Sprinkle with edible glitter. Attach butterfly wings to body to make a 3-dimensional butterfly using additional candy coating. Allow to dry and set. Place on cake.