Chocolate Almond Flour Cake

almond flour chocolate cake on cake stand with slice being removed

4.59 from 329 votes

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!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 242kcal

Author: Chef Molly Pisula

Ingredients

Butter for greasing pan
1 ½ cups almond flour (packed) (150g)
⅓ cup cocoa powder (38g)
1 cup sugar (217g)
¾ teaspoon baking powder
½ teaspoon kosher salt
3 large eggs
3 ounces vegetable oil (89ml)
2 teaspoons vanilla 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.

Video

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.

Nutrition