This Almond Flour Chocolate Cake is rich, moist, and deeply chocolaty—with a tender crumb that feels indulgent yet light. Made without any traditional flour, this cake is naturally gluten-free and perfect for both special occasions and everyday cravings. Whether I serve it plain, dusted with cocoa, or topped with a glossy ganache, it never fails to impress.
Why You’ll Love This Recipe
I love how simple this cake is to make and how beautifully it turns out every time. Almond flour gives it a soft, almost velvety texture, while the rich cocoa flavor makes each bite feel like a treat. It’s not overly sweet, which means I can serve it as-is or dress it up with berries, cream, or frosting depending on the occasion. It also holds together well, slices cleanly, and stays moist for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Almond flour (finely ground)
-
Cocoa powder (unsweetened)
-
Eggs
-
Maple syrup or honey
-
Coconut sugar or brown sugar
-
Baking soda
-
Salt
-
Vanilla extract
-
Apple cider vinegar or lemon juice (helps with rise)
-
Melted coconut oil or butter
-
Optional: chocolate chips or chopped dark chocolate for extra richness
Directions
-
I preheat the oven to 350°F and grease a round 8-inch cake pan (sometimes I line the bottom with parchment for easy removal).
-
In a large bowl, I whisk together the almond flour, cocoa powder, baking soda, and salt.
-
In a separate bowl, I mix the eggs, maple syrup, coconut sugar, melted oil or butter, vanilla, and vinegar.
-
I combine the wet ingredients with the dry and stir until I get a smooth, thick batter. If I’m adding chocolate chips, I fold them in now.
-
I pour the batter into the prepared pan and smooth the top.
-
I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
-
I let the cake cool completely in the pan before transferring it to a plate or cake stand.
Servings and timing
This recipe makes one 8-inch cake and serves about 8. It takes around 10 minutes to prep and 30 minutes to bake, so I can have it ready in under 45 minutes from start to finish.
Variations
Sometimes I add espresso powder to enhance the chocolate flavor or a splash of almond extract for a nuttier depth. For a low-carb version, I use a keto-friendly sweetener like erythritol. I’ve also made this into cupcakes by baking in a muffin tin for 18–20 minutes. A drizzle of melted chocolate or dairy-free ganache makes it feel extra decadent.
Storage/Reheating
I store leftover cake covered at room temperature for up to 2 days, or in the fridge for 4–5 days. It stays moist and doesn’t dry out. I can also freeze slices—wrapped individually—for up to a month. When I want to enjoy a slice warm, I reheat it gently in the microwave for about 10–15 seconds.
FAQs
Can I use regular flour instead of almond flour?
Almond flour behaves differently than wheat flour, so I don’t substitute it 1:1. This recipe is specifically designed for almond flour.
Is this cake gluten-free?
Yes, since it’s made entirely with almond flour and no wheat, it’s naturally gluten-free. I just double-check all my ingredients if serving someone with celiac sensitivity.
Can I make this dairy-free?
Yes. I use melted coconut oil or any plant-based butter instead of dairy butter, and the result is just as rich and delicious.
Why do I need vinegar in the recipe?
The vinegar reacts with the baking soda to give the cake a little lift and a lighter texture. It also helps balance the sweetness.
What’s the texture of this cake like?
It’s moist, soft, and slightly fudgy with a delicate crumb. It’s not airy like a sponge cake but holds together beautifully without being dense.
Conclusion
Almond Flour Chocolate Cake is my go-to dessert when I want something gluten-free, rich, and incredibly easy to make. It satisfies my chocolate cravings with minimal effort and maximum flavor. Whether I serve it simply or dress it up for guests, it always delivers that perfect slice of chocolatey goodness.
PrintAlmond Flour Chocolate Cake
A rich, moist, and deeply chocolaty almond‑flour cake—naturally gluten‑free and perfect for both special occasions and everyday cravings.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 1 (8‑inch) cake, about 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups finely ground almond flour
- ⅓ cup unsweetened cocoa powder
- 4 large eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut sugar or light brown sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar or lemon juice
- ⅓ cup melted coconut oil or butter
- Optional: ½ cup chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F (175°C) and grease an 8‑inch round cake pan (line bottom with parchment for easy removal).
- In a large bowl whisk together almond flour, cocoa powder, baking soda and salt.
- In a separate bowl mix eggs, maple syrup (or honey), coconut sugar (or brown sugar), melted oil or butter, vanilla extract and vinegar.
- Pour the wet ingredients into the dry and stir until smooth and thick. Fold in chocolate chips if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely in the pan before transferring to a plate or cake stand. Serve plain, dusted with cocoa, or topped with ganache or berries.
Notes
- Add 1 tsp espresso powder to enhance the chocolate flavor.
- Swap half the coconut sugar with erythritol for a lower‑carb version.
- Use melted plant‑based butter or coconut oil to make it dairy‑free.
- Turn into cupcakes by using a muffin tin and bake for 18‑20 minutes.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 295
- Sugar: 14g
- Sodium: 165mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
