by Olena

Almond Flour Chocolate Cake

Olena's image
Olena Osipov
4.8 from 4 votes

This post contains affiliate links. Please see our disclosure policy.

Moist and fudgy Almond Flour Chocolate Cake contains no refined sugar or flour, yet is rich with chocolate flavor! Simple to make with only 7 ingredients, this naturally gluten free chocolate cake is sure to elevate your next dessert.

This chocolate almond cake recipe is a delicious chocolatey cross between my almond flour vanilla cake and whole wheat chocolate cake.

Almond flour chocolate cake dusted with icing sugar.

When it comes to baking chocolate treats, I’ve tried all the ‘alternatives. There are recipes here for chocolate zucchini bread, chocolate chia pudding, superfood chocolate bars, and healthy chocolate bread (among many others).

However, with my love for all things almond flour, this almond flour chocolate cake was inevitable. This cake is denser than wheat flour yet remains fluffy with a tender crumb and mildly nutty flavor that compliments the chocolate without taking over.

Why Make Gluten Free Chocolate Cake?

  • Perfect for gluten sensitivities: This ‘flourless’ chocolate cake is also enjoyed by everyone, with or without dietary restrictions. No one will ever guess that it’s gluten free, paleo, too!
  • Wholesome: Clean ingredients and only 7 at that! No refined sugar or white flour make this perfect for those eating clean.
  • Healthy: Almond flour contains several vitamins, minerals, antioxidants, and healthy fats. Boosted further with the rich antioxidants within cacao powder, you really can have your cake and eat it too!
  • Rich and decadent: This flourless chocolate cake satisfies chocolate cravings. 
  • Elegant: There’s a reason expensive restaurants usually have flourless chocolate cake recipe as a dessert option, it’s  the perfect way to end a meal! 

Can’t get enough almond flour goodies? Me either! I’ve already shared over a dozen almond flour goodies on the blog, including almond flour chocolate brownies, chocolate chip cookies , pb cookies, and even Instant Pot peach cobbler.

A slice of gluten free chocolate cake on a plate with fork.

Ingredients for Chocolate Almond Cake

  • Eggs: You’ll need 4 large eggs. It’s best to use them at room temperature. I have not tried egg free using flax or chia eggs but you could try, it will be denser.
  • Cacao powder: You can use cacao or cocoa powder.

Cacao vs. cocoa powder? Cacao is the least processed of the two and contains almost 4x the antioxidant level; however, it’s also more expensive. For a darker, more decadent cake, you could use dark cocoa powder. Just avoid Dutch-processed as it is an alkali, and the baking powder won’t react with it to provide lift.

  • Sweetener: You can use maple syrup or honey. Other liquid sweeteners will work but the flavor will vary. Dry sweetener might work but I haven’t tested with this almond flour chocolate cake recipe. However, it works with almond flour banana bread.
  • Baking Soda: To provide lift and fluffy texture to the final result.
  • Almond flour: Use superfine blanched almond flour for this gluten free chocolate cake recipe. If you use almond meal, then the texture will be quite different.
  • Butter/coconut oil: For greasing the baking tin. I’ve tried with cooking spray, and it never seems to yield great results with this gluten free chocolate cake recipe.
  • Salt: Just a pinch to enhance the cacao flavor.
  • Vanilla Extract: Or vanilla paste will work. I try to avoid the artificial stuff when possible.
Almond flour, eggs, maple syrup and cacao powder ingredients.

How to Make Almond Flour Chocolate Cake 

  • Preheat the oven: To 350F/125C and line the pan with parchment paper, making sure to grease the pan and top of the parchment paper well.  

How to make your own cake pan liner: Place your cake pan/s on top of parchment paper and trace the shape with a pencil, then cut it out with scissors. For multiple tins, you could use enough parchment paper to fold into layers, trace the pan once on top and cut out all the layers in one go.

  • Mix the cake batter: In a large bowl, beat the eggs well until combined. Then add the maple syrup, vanilla extract, baking soda, and salt, whisking well to combine. Add the cacao powder and whisk until there are no lumps. Finally, add the almond flour and gently fold it into the batter until well incorporated.
  • Bake the chocolate almond cake: Transfer the batter to the prepared cake tin and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out mostly clean (with a few crumbs is fine).
  • Remove it from the pan: Allow the cake to cool for around an hour in the pan before using a flat spatula/knife to help release it from the tin’s edges and flip upside down to release the cake onto a cooling rack. Peel the parchment paper from the bottom of the cake, and then allow it to cool before decorating and/or slicing into 10 pieces – enjoy!

I used icing sugar for sprinkling on my cake! You could even use sugar free icing sugar like I use in healthy snowball cookies.

Optional Add-In’s and Variations

This almond flour chocolate cake is easily adaptable with no fuss. Below are just a few optional add-ins:

  • Espresso Powder: Adding a little espresso/coffee grounds to any chocolate cake helps add depth to the chocolate flavor and won’t taste like coffee (I do so with black bean brownies and even sirloin tip roast). I suggest adding between 1/2 – 1 1/2 tsp. If you want the cake to have a ‘mocha’ flavor, add around 1 tbsp espresso powder.

You could also serve the flourless chocolate cake recipe alongside a mocha whipped cream (or coconut whipped cream) combining the cream with a bit of vanilla, powdered sugar (or sugar free alternative), and espresso powder.

  • Chili: Chocolate and chili are a popular combination for a reason. Feel free to add a finely chopped (fairly mild) chili or some chili powder to the cake batter with 1/4-1/2 tsp chili flakes.
  • Spices: Alongside chili powder, several other spices will work well with chocolate; cinnamon, candied ginger, gingerbread seasoning, pumpkin spice, chai blend, etc.
  • Flavor Extracts: I prefer to use only natural flavorings like mint, coffee, ginger, rose, orange, etc.
  • Citrus: Use the zest of one orange and/or some natural orange extract for a delicious chocolate orange cake. Orange zest is a favorite with cranberry orange muffins.

Tips For Best Results

  • Avoid springform pans: They can affect the cake shape and make it very ‘thin’ looking (tried and tested several times.)
  • Be careful not to overbake the cake: It will continue to cook slightly as it cools, so a toothpick coming out ‘fairly clean’ (with a few crumbs but not wet) is enough before removing it from the oven.
  • To help the cake unmold easily: You can dust the greased pans with a light dusting of cocoa powder to further help it rise evenly, release easier, and create a barrier between the ‘grease’ to stop it melting into the almond flour chocolate cake batter!
  • Make sure to use the spoon and level method: When measuring the almond flour (rather than scooping the cup directly into the flour bag). If you use too much flour, the almond cake will end up dense. However, for the best results, measure your almond flour by weight, not volume.

measuring almond flour

FAQs

What is almond flour vs. almond meal?

The truth is almond flour is simply blanched almonds that are ground down into a floury consistency. However, there is still a difference between flour and meal in that the meal usually uses whole almonds, skins included, and is often coarser in texture.

Likewise, there is ‘leftover almond pulp,’ which is a byproduct of processes like almond milk. This is often dried out and used as flour too, with lower fat content.

All three products are different and will affect bakes in different ways. I like to use fine blanched almond flour for this as it produces the fluffiest results. Almond meal chocolate cake will be denser.

Can I adapt this to almond flour chocolate muffins/cupcakes?


I have yet to try either with this flourless chocolate cake recipe. If you want to experiment, I’d use parchment paper liners in a muffin/cupcake pan and bake at the same temperature for between 15-25 minutes. The time will vary based on the size of the cakes and your oven, so check at 15 minutes and continue until a toothpick/skewer comes out of the center of the cupcakes almost clean (a few crumbs are fine but not wet). Use my healthy vanilla cupcakes as a reference, too!

Other tried and true chocolate muffins you may love include whole wheat chocolate muffins, chocolate quinoa muffins, and chocolate coconut flour muffins.

Is this paleo chocolate cake?

Yes! Since this cake uses maple syrup, feel free to include it when following a paleo diet.

Is this similar to torta caprese?

Somewhat in that both torta caprese and almond flour chocolate cake use almond flour! Other than that they are a bit different. Torta caprese (or caprese cake) is an Italian chocolate almond cake. It originated on the island of Capri and is a flourless chocolate cake made with melted chocolate, almond flour (or meal), granulated sugar and butter. All the ingredients are equal in weight. While both cakes are rich, fudgy and flour free, my recipe for chocolate almond cake uses no butter, no refined sugar and swaps melted chocolate for superfood cacao powder.

Can I make keto chocolate almond cake?

You may be able to substitute a liquid sugar free replacer (such as monk fruit/erythritol), but I have not tested it as such. If you do, comment below and let us know how it goes!

Can I use other gluten free flour for this cake?

Unfortunately not! For a whole grain version try healthy chocolate cake, chocolate coconut flour muffins or make zucchini muffins with chocolate chips if all you have is 1:1 gluten free baking flour.

Almond flour chocolate cake dusted with icing sugar and one piece sliced.

How to Serve Chocolate Almond Flour Cake?

Once baked, enjoy this almond flour chocolate cake in several ways!

Make a celebratory gluten free chocolate cake! Perfect for celebrating birthdays or at the holidays. Make 2 of my flourless chocolate cake recipe (aka double the recipe, check healthy birthday cake for a detailed how-to!), cool completely and frost with healthy chocolate frosting, healthy cream frosting, or healthy buttercream icing!

How to Store Flourless Chocolate Cake Recipe?

Storing: Refrigerate leftover gluten free chocolate cake for between 3-4 days, covered.

Freeze: You can freeze the unfrosted cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

Make ahead: Baked almond flour chocolate cake can be wrapped in plastic wrap for up to 2 days in the fridge before frosting and serving.

More Healthy Chocolate Recipes

If you enjoyed this healthy almond flour chocolate cake recipe, you might like some other healthy chocolate bakes and treats!

You might also enjoy this list of 20 almond flour recipes!

Almond flour chocolate cake on a platter with one piece sliced.
Almond Flour Chocolate Cake

Almond Flour Chocolate Cake

Moist and fudgy Almond Flour Chocolate Cake contains no refined sugar or flour, yet is rich with chocolate flavor! Simple to make with only 7 ingredients, this naturally gluten free chocolate cake is sure to elevate your next dessert.
4.75 from 4 votes
Print Save Rate
Course: Dessert
Cuisine: American Ukrainian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10 slices
Calories: 201kcal
Author: Olena Osipov

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Place cake pan on a parchment paper, circle with a pen and cut out a round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
  • In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined.
  • Add cacao powder and whisk well until all incorporated and no lumps. Add almond flour and mix with spatula until well combined.
  • Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack.
  • Sprinkle with icing sugar, cut into 10 slices and enjoy.

Store: Refrigerate covered for up to 3-4 days.

    Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

      Notes

      • Cacao powder: You can use cacao or cocoa powder. Cacao is the least processed of the two and contains almost 4x the antioxidant level; however, it’s also more expensive. For a darker, more decadent cake, you could use dark cocoa powder. Just avoid Dutch-processed as it is an alkali, and the baking powder won’t react with it to provide lift.
      • Sweetener: Other liquid sweeteners will work but the flavor will vary. Dry sweetener might work but I haven’t tested.
      • Almond flour: Use superfine blanched almond flour for this gluten free chocolate cake recipe. If you use almond meal, then the texture will be quite different (read FAQs).
      • Butter/coconut oil: For greasing the baking tin. I’ve tried with cooking spray, and it never seems to yield great results with this gluten free chocolate cake recipe.
      • Do not use springform pan: I highly recommend no to do it because it deforms the shape of cake and makes it very thin looking.
      • Make sure to use the spoon and level method: When measuring the almond flour (rather than scooping the cup directly into the flour bag). If you use too much flour, the almond cake will end up dense. However, for the best results, measure your almond flour by weight, not volume.
      • Be careful not to overbake the cake: It will continue to cook slightly as it cools, so a toothpick coming out ‘fairly clean’ (with a few crumbs but not wet) is enough before removing it from the oven.
      See recipe post for more tips and FAQs.

      Nutrition

      Serving: 1slice | Calories: 201kcal | Carbohydrates: 21g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 140mg | Fiber: 4g | Sugar: 15g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

      Join today and start saving your favorite recipes

      11 comments on “Almond Flour Chocolate Cake

      Our “happiness" software automatically deletes any rude or inappropriate comments, so we can keep on happily cooking delicious recipes for you.

      Leave a Reply

      Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. 5 stars
        Love this recipe it is more cake consistency than many other almond flour recipes. So quick and easy for entertaining when gluten sensitive individuals will be present. Thank you

      2. 4 stars
        Easy to make, pretty good but the issue is with me & that I used mostly sugar free maple syrup instead or regular. Of course, there’s a different aftertaste & smell w/ SF maple syrup. Added some honey to make the full 1/2 c of liquid sweetener. Added toasted nuts and mini chocolate chips. I think with a bit of chocolate drizzle or confectioners sugar it will be just right.

      3. 5 stars
        Made this cake a couple days ago and it was delicious! Definitely will make again. I made cream for the cake that I put between the layers and all around, and used sliced almonds as my decoration around the side of the cake. Such a perfect gluten free cake! Thank you for this recipe!

      4. 5 stars
        Excelente receta yo siempre que preparo un pastel de chocolate agrego un toque de un café especial que le da un sabor único, eso lo leí en excelentes articulos sobre el cafe

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!