Almond Flour Chocolate Cake
As an Amazon affiliate, I earn from qualifying purchases.
This fudgy Almond Flour Chocolate Cake is big on flavor with rich cocoa powder and melty chocolate chips. Naturally gluten-free, easy to make, and moist—not dry or crumbly.
This Almond Flour Chocolate Cake is proof that gluten-free baking can be every bit as indulgent as the classic version. And trust me, a deep, dark chocolate cake is definitely a desert island food for me. Despite the fact that I trained as a pastry chef, I will choose a simple chocolate cake over much more complicated desserts every.single.time. But—it has to be perfectly fudgy, and never ever dry.
This is my go-to cake for potlucks, get-togethers, or when I just want a special treat for my family. But don’t just take my word for it—with over three hundred 4.5+ star reviews, this recipe is a crowd-pleaser. Check the comments section for all the love, like this comment from Barbara: “This is a BEAUTIFUL dessert...very easy and delicious. I've made it for several dinner parties and it is always a big hit. Thank you Molly!”
Serve it plain with a dusting of powdered sugar or dress it up with fresh berries for an elegant dessert that’s as easy as it is irresistible.
Jump to:
- Why You'll Love This Almond Flour Chocolate Cake
- Almond Flour Chocolate Cake Recipe Ingredients
- How to Make the Almond Flour Cake
- Expert Tips for Almond Flour Chocolate Cake
- Baking with Almond Flour
- Serving Suggestions for Flourless Chocolate Cake
- How to Store Chocolate Almond Cake
- Chocolate Almond Cake FAQs
- Other Delicious Almond Flour Recipes
- More Recipes to Try
- 📖 Recipe
- More About Molly
Why You'll Love This Almond Flour Chocolate Cake
- So Fast: This easy almond flour cake recipe has a short list of ingredients, and doesn't require a stand mixer or even an electric mixer.
- Dark and Delicious: Rich chocolate flavor that needs only a sprinkle of powdered sugar to serve. Fresh berries take it over the top.
- Gluten-Free: This cake uses almond flour instead of regular wheat flour, making it gluten-free. But all you'll taste is your new favorite chocolate cake.
- Great Shelf Life: Using almond flour in your recipe adds fat, which adds richness and also extends the shelf life of your baked goods.
Almond Flour Chocolate Cake Recipe Ingredients
- Almond Flour: Almond meal and almond flour are terms used for the same thing—both mean finely ground almonds. The majority of almond flour products are made by finely grinding blanched almonds (almonds where the skins have been removed). Almond meal can mean finely ground blanched or unblanched almonds, and almond meal may be a coarser grind than almond flour. As a result, I always prefer to bake with fine-ground almond flour.
- Cocoa Powder: This moist chocolate cake shines with a very high-quality cocoa powder. I love cocoa powder with deep chocolate flavor, like my favorite Valrhona Cocoa Powder. But you can use whatever unsweetened cocoa powder you like best, and both regular cocoa powder and dutch-processed cocoa powder work just fine.
- Sugar: My recipe calls for regular sugar, but several people have made this cake with sugar substitutes such as coconut sugar and have reported back that it works quite well! Try replacing with maple syrup as well.
- Vegetable Oil: A neutral oil is best for this recipe. As a substitute, try coconut oil or a mild olive oil.
- Vanilla and Almond Extract: The almond extract is optional, as this cake is perfectly delicious without it, but I love it most with the combination of the two.
How to Make the Almond Flour Cake
First, preheat your oven to 350 degrees Fahrenheit, or 180 degrees Celsius.
- Butter the sides and bottom of a 9-inch round cake pan, then line the bottom with parchment paper.
Pour a small amount of cocoa powder into your buttered pan, and tap and turn the pan until the cocoa powder coats the sides. This will help the cake unmold easily.
- Whisk together your dry ingredients: 1 ½ cups almond flour, ⅓ cup cocoa powder, 1 cup sugar, ¾ teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl.
- In a separate bowl, whisk together 3 large eggs, 3 ounces of vegetable oil, and 1 ½ teaspoons of vanilla extract, and ½ teaspoon almond extract.
- Stir egg mixture into almond flour mixture until well-combined, then stir in ½ cup of chocolate chips. Batter will be thick. Use a rubber spatula to scrape into the prepared pan.
- Bake for 25 minutes, or until top is springy when touched, and cake tester comes out clean.
- Cool on wire rack for 5-10 minutes, then cover with a cutting board or plate and flip over. Remove pan, then parchment paper, and cover with serving platter. Then flip over again.
- Dust your Chocolate Almond Flour Cake with powdered sugar to serve, if desired.
Expert Tips for Almond Flour Chocolate Cake
The easiest way to line your pan with parchment paper is to put your cake pan down on the parchment paper, then trace around it. Remove pan and cut out the circle, then press it onto the buttered bottom of the pan.
As an alternative, you could bake this in a 9-inch springform pan as well.
Sometimes a whole cake is too much, and you want a single serving size. In that case, check out this great recipe for Chocolate Almond Flour Mug Cake. Same fudgy flavor, but made in 60 seconds in the microwave! And if you love an easy 1-layer cake like this one, you need to try my French Apple Cake and my Lemon Ricotta Cake next.
Baking with Almond Flour
Wondering what else you can do with almond flour? Almond flour is used in many French desserts—try making macarons or making a frangipane base for a tart. Almond meal can also make a delicious crumble topping for a fruit crisp, crumble, or tart when mixed with flour, sugar, and butter.
You can also try using almond flour instead of breadcrumbs to coat chicken or tofu—just pay attention because it can burn faster than regular breadcrumbs.
You may also want to play around with using almond flour as a replacement for all-purpose flour (or for some of the flour) in other baking recipes. In some cases you can replace all-purpose flour with almond flour on a 1:1 basis. However, for other recipes, a 1:2 ratio is better—using twice as much almond flour as all-purpose flour.
In addition, almond flour won’t develop gluten as all-purpose flour will. Many recipes will increase the number of eggs used to help bind the ingredients together and create structure.
For more information about substituting some almond flour in your baking recipes, consult this almond flour baking guide from King Arthur Flour. It’s a great resource that shows you exactly how different kinds of recipes react to almond flour.
Serving Suggestions for Flourless Chocolate Cake
Serve this cake topped with sweetened whipped cream and berries or a scoop of vanilla ice cream. Keep it simple and just sprinkle with powdered sugar. Or double down on the chocolate by making a ganache to pour or spread over the top. To make a ganache, just heat cream and chopped up dark chocolate in a 1:1 ratio until smooth (add more cream if you want to easily pour it). You can even double this recipe to make a layer cake, or bake it in a cupcake tin (reduce the bake time if you are making cupcakes).
How to Store Chocolate Almond Cake
This almond flour chocolate cake keeps well at room temperature in an airtight container for 3 days. After that, it will start to become stale. Store in the refrigerator if you want to extend the shelf life for a couple more days. To freeze, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Chocolate Almond Cake FAQs
Yes! You can easily make your own almond flour with the help of a food processor. Just take a quantity of blanched almonds (you can often find these as blanched, slivered almonds in the grocery store) and blitz in a food processor until they are finely ground. For best results, make sure you stop as soon as you see the texture you want. If you grind for too long, your almond flour will turn into almond butter.
Yes! And since almond flour is expensive both to buy and to make, you should definitely freeze any leftovers for your next batch. It will keep for 4-5 months, as long as you store it in an airtight container in the freezer.
You can also keep it in the fridge if you prefer, and in fact, if you are planning to store almond flour for over a few weeks, you should keep it in the refrigerator or freezer. Almond flour (and other nut flours) can turn rancid more quickly than traditional flour.
Though this is a gluten-free chocolate cake, it is not a keto chocolate cake. Using almond flour does reduce the carbs in this cake, compared to making it with regular all-purpose flour. But it still contains more carbs and sugar than you'd like if you were practicing a strict keto diet.
Yes! Easily done. Just replace the butter you would use for greasing the pan with a non-dairy baking spray or margarine. And, make sure the chocolate chips you use are also dairy-free. Many brands are, though some are not. The cake itself is totally dairy-free!
Other Delicious Almond Flour Recipes
If you enjoyed this chocolate cake with almond flour recipe, you might also want to check out this round-up of my favorite Almond Flour Dessert Recipes. Here are a few favorites:
If you try this Almond Flour Chocolate Cake recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
More Recipes to Try
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Vanilla Bean Cuisine.
Chocolate Almond Flour Cake
Video
Equipment
Ingredients
- Butter for greasing pan
- 1 ½ cups almond flour (packed)
- ⅓ cup cocoa powder plus more for pan
- 1 cup sugar
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 large eggs
- 3 ounces vegetable oil (89ml)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup chocolate chips (90g)
- Powdered sugar if desired, to serve
Instructions
- Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
- Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.
- Pour in a small amount of cocoa powder and tap and turn the pan until the cocoa powder coats the butter-covered sides. This will help the cake unmold easily.
- Whisk together almond flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
- In a separate smaller bowl, whisk together eggs, oil, and vanilla extract.
- Stir egg mixture into almond flour mixture until well-combined, then stir in chocolate chips. Batter will be thick.
- Use a rubber spatula to scrape into prepared cake pan.
- Bake for 25 minutes, or until top is springy when touched, and cake tester comes out clean.
- Cool on wire rack for 5-10 minutes, then cover with a cutting board or plate and flip over.
- Remove pan, then parchment paper, and cover with serving platter. Then flip over again.
- Dust with powdered sugar to serve, if desired.
Notes
Nutrition
Instagram Users: Now that you've made this gluten-free chocolate cake recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
The cake turns out perfect , every time I make it. Will I get a taller cake , if I double the recipe but still use an 8 inch pan? Will the baking time change too ?
So glad you love this cake! You'll definitely get a taller cake if you double the recipe, but it will take longer to bake. And there's a good chance the middle won't be cooked by the time the sides are overcooked. To make a taller cake, I'd suggest doubling the recipe but pouring it into two 9-inch cake pans to make two layers. Then put frosting or whatever filling you want between them when you stack them. Enjoy!