Almond Flour Chocolate Cake has a fudgy texture and is packed with chocolate flavor. Almond flour adds mild nuttiness, and makes this recipe completely gluten-free!
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 perfect. Moist and fudgy, and never ever dry. Ever since I started experimenting with using almond flour instead of regular flour in cookies, I’ve been wanting to try an Almond Flour Chocolate Cake recipe. After a few rounds of testing, I came up with a version that is very easy to make, and has a perfectly tender texture. Super delicious too, and no frosting required!
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Why Make This Recipe
- So Fast: This easy almond flour cake recipe has a short list of ingredients, and doesn't require a mixer.
- Dark and Delicious: Rich chocolate flavor that needs only a sprinkle of powdered sugar to serve.
- Gluten-Free: This cake uses almond flour instead of regular 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.
1-Minute Video for Almond Flour Chocolate Cake
🥗 Ingredients for Almond Flour Chocolate Cake
- 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 cake shines with a very high-quality cocoa powder. I love a deep, dark cocoa powder 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!
🥣 Step-by-Step Instructions
First, preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Butter the sides and bottom of a 9-inch round cake pan and 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: 1.5 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 smaller bowl, whisk together 3 eggs, 3 ounces of vegetable oil, and 2 teaspoons of vanilla 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 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 your Chocolate Almond Flour Cake with powdered sugar to serve, if desired.
🧐 FAQs
Yes, almond flour cakes freeze quite well. They also keep well for a few days covered or in a plastic container at room temperature. To freeze, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
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. Just 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. According to Bob’s Red Mill, you can even freeze almond flour for 4-5 months after its sell by date, as long as you keep it in an airtight container. 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!
👩🍳 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.
Sometimes a whole cake is too much, and you want a single serving size. In that case, check out my recipe for this Chocolate Almond Flour Mug Cake. Same fudgy flavor, but made in 60 seconds in the microwave!
Want more ideas about how to top this fudgy almond flour chocolate cake? You can top it with sweetened whipped cream and berries, 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 it up to make a layer cake, or bake it in cupcake tins.
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.
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!
📖 Recipe Card
Almond Flour Chocolate Cake
Almond Flour Chocolate Cake has a fudgy texture and is packed with chocolate flavor. Almond flour adds mild nuttiness, and makes this recipe gluten-free!
Ingredients
- Butter, for greasing pan
- 1 ½ c. (150g) almond flour (packed)
- ⅓ c. (38g) cocoa powder
- 1 c. (217g) sugar
- ¾ t. baking powder
- ½ t. kosher salt
- 3 large eggs
- 3 oz. (89ml) vegetable oil
- 2 t. vanilla extract
- ½ c. (90g) chocolate chips
- 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
Ingredient Tips: This cake shines with a very high-quality cocoa powder. I love Valrhona Cocoa Powder, but there are other great options too.
Expert Tips: Note that metal cake pans, like the one I used in this recipe, tend to bake more quickly than glass cake pans. You may need extra time if you use a glass pan.
Make-Ahead Tips: Almond flour cakes freeze quite well. They also keep well for a few days covered or in a plastic container at room temperature. To freeze, wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Non-Dairy Version: To make a non-dairy version of this cake, just replace the butter with non-dairy cooking spray or margarine and make sure that the chocolate chips you choose are also dairy-free.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 239mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 5g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this 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!
Smita says
It’s a super delicious and simple recipe..moist yummy cake, loved it.
Chef Molly says
Thanks so much--so glad you enjoyed it!
Danica says
Is dutched cocoa powder ok to use?
Chef Molly says
Oh definitely! I use Valrhona cocoa powder in this recipe, which is dutch-processed, and it's fantastic.
Cynthia B says
My go-to cake now. Thank you. Definitely it's true that high quality aromatic cocoa really makes it. Also I think the 2t of good vanilla is important. I actually use half the sugar and then I can top with powdered sugar, raspberry sauce, or ice cream...for me the less sweet makes it flexible to sweeten up as much as I want, or not. It's nice unadorned with coffee in the morning. I have made it with and without the chocolate chips and it works both ways, though I think I might like it best without, just because I'm going for that less-sweet option.
I also do a kind of Mexican Hot Chocolate variation that my family really likes. About 1/2t cinnamon, 1/4t smoked paprika, 1/4t cayenne, about 3/4t of orange zest, or even sometimes Meyer Lemon if I don't have oranges. Sometimes I put a 3-4 coffee beans in a mill and grind them in. Sometimes I use coarse salt to get that salty crunch hit. The texture of this cake is so good (for me it came out kind of halfway between a cake and a brownie) that it really plays well with sensual variations. A spiced whipped cream, or manadarin slices, or cherries could all work. Mint. Maybe Marshmallow sauce, Caramel.
It's been just such a great foundation cake for me. I like that it adapts so easily--I can make it fit the season, or the fruit I have on hand, or the meal. It's gluten free and vegan so it's been effortless for every mix of guests. (I use oil instead of butter to grease the pan which works fine as long as I do the parchment and cocoa dusting step.)
Thanks so much! I was not an experienced or confident baker but now I whip this cake up at the least excuse.
Chef Molly says
Cynthia, your comment totally made my day! I'm so glad you love this cake as much as I do--you're right, it's that half cake/half brownie texture that I love so much! I love all your flavor variations as well. Will have to try your Mexican hot chocolate version--yum! Enjoy, and thank you so much for commenting.
Laura Murphy says
This recipe made awesome cupcakes. Baked until toothpick came out clean 20-25 minutes. The edges came out a perfect texture and the chips melt in the center the create a rich fudgy surprise.
These are dangerous, and almost gone.
Chef Molly says
Yes, excellent idea to make as cupcakes! So glad you liked them, and thanks so much for commenting. 🙂
Steve says
Would it be even better with melted butter instead of vegetable oil?
Chef Molly says
I haven't tried it with butter instead, but I will say that vegetable oil tends to make for a moister texture than butter in cakes (don't ask me the science behind it!). So as much as I love butter (and I do), I prefer oil here. But maybe worth trying at 50/50 and seeing where that gets you? Thanks for the question!
dominique Dsouza says
Hi can you suggest a ganache for this? Can I replace the chocolate chips with choc chunks?
Chef Molly says
Yes to replacing the choc chips with choc chunks! As for ganache, I usually do a 1:1 ratio of dark chocolate (chopped up) to heavy cream. Either melt carefully in the microwave or over a double boiler on the stove. You can make it runnier by adding more cream, so I would start with 1:1, and then add more cream if it's not pourable enough for you. Hope that helps!
dominique Dsouza says
I just tried it in an 8 inch pan with no chips and it's turned out very flat. Did I do something wrong?
dominique says
The batter was very very thick . Is it supposed to be so thick?
dominique says
really loved the taste though which is why I'm wondering where I went wrong
Could anyone else opine?
Chef Molly says
As long as it tasted great, you're good, right? 🙂 But see my reply to your other comment--I'm wondering if it was a matter of the type of almond flour you used. But the batter is supposed to be thick!
Chef Molly says
Hi Dominique! The batter is supposed to be quite thick. Did it look like the picture of the batter in the cake pan once you poured it in? And, did the texture of the cooked cake look like my pictures? It's possible yours was thicker if your almond flour was not as fine as the one I use--different almond flours differ in how finely ground they are.
Chef Molly says
It's definitely not a cake that rises a ton, so it's probably just fine. You could try upping the baking powder though to see if you can get more lift on it. Or maybe your baking powder is old? I hope it was still tasty!
dominique says
Can I make this with ganache?
Chef Molly says
Do you mean make a ganache to drizzle on after it's done?
Heidi | The Frugal Girls says
The almond flour really adds an amazing depth of flavor... talk about a totally fun way to indulge my chocolate cravings!
Chef Molly says
Yes, it really does! And I feel a lot less guilty about eating a big piece! 😂
Hasin says
Molly,
You have such a fabulous collection of recipes. Love your blog and the clarity you bring to your pictures. I have to get some almond meal to try this cake. That icing sugar dust looks so magical. Loved the extra deats that you have given. Surely bookmarking this recipe. Thanks
Chef Molly says
Thank you so much! I really appreciate your kind comments. Hope you enjoy the cake!
Josiah - DIY Thrill says
This chocolate cake looks really yummy!
Chef Molly says
Thank you! It really is delicious! One of my favorite recipes.
Never Ending Journeys says
Mmmm, yum! This chocolate cake looks so rich and delicious... I love it! Thanks for sharing this. 🙂
Chef Molly says
Thank you! I adore this cake. It's decadent without being super unhealthy!
Fin says
Aloha Chef Molly,
I would like to make this amazing chocolate cake WITHOUT sugar at all. What do you think?
Thank you very much!
Regards,
Fin
Chef Molly says
Hmm, cocoa powder is very, very bitter on its own, so I wouldn't recommend making the cake without any sugar at all. But, you might try with a sugar substitute? I don't typically bake with those, but I know others who often bake with sugar substitutes to great effect. Try it, and let me know what you think! Also, you could definitely cut down the amount of sugar or sugar substitute by a little--I love dark chocolate, and I think you'd still have a great tasting cake as long as there is a little sugar in there!
Teresa Norris says
Hi- I have to tell you that this has been such a nice treat. I substituted the new sugarcane low carb sugar and actually it was a little too sweet, but was such a nice treat. Been eating well since the beginning of the year and am 30 lbs down. Thanks for sharing the recipe
Chef Molly says
Congratulations, Teresa! 30 lbs down and eating well is amazing! Thanks for trying this recipe with that low-carb sugar--good to know that that's a option, maybe reducing the sugar content a bit if you use it. So glad you enjoyed. You absolutely have earned yourself a treat! ?
S says
Don't have access to choco chips because of lockdown ?. Will it be okay to leave it out or substitute with maybe almonds or walnuts?
Chef Molly says
Ugh, I know! I am running low on my chocolate chip stash as well. I haven't tested leaving them out, but I think that would be fine. If you leave them out entirely, you may want to try an 8-inch instead of 9-inch pan though just because the chocolate chips add a bit of volume, and this is not a super-high cake to begin with. And subbing in walnuts would totally work! I think whole or chopped almonds might be a bit too hard texture-wise, so I wouldn't go that route. Good luck!
S says
Thank you so much. ? I used walnuts and it turned out just fine. Thank you so much for sharing this recipe. I was having a really bad chocolate cake craving but had limited ingredients on me because of the lockdown. This cake was quick and simple to make and was devoured within a day! ??
Chef Molly says
Wonderful news! So glad it worked with walnuts, and that you enjoyed the cake. Definitely a lockdown-friendly recipe. 🙂
Alexandra @ It's Not Complicated Recipes says
Chocolate and almond is such a divine combination - I wish I had a slice of this delicious cake with my afternoon cup of tea 🙂
Chef Molly says
Yes, perfect with tea!