Chocolate Almond Flour Cake

Name: Chocolate Almond Flour Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 4 large eggs; 1/2 cup honey or maple syrup; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 1 cup chocolate chips; 1 teaspoon vanilla extract

Highlighted under: Cozy Ideas

I absolutely love making this Chocolate Almond Flour Cake whenever I want to indulge in something sweet yet healthy. The combination of rich chocolate and nutty almond flour creates a delightful dessert that feels both luxurious and satisfying. It’s a cake that I can proudly serve at gatherings, knowing that it caters to gluten-free diets while still being immensely flavorful. Plus, the ease of preparation means I can whip it up in no time, allowing me to enjoy every moment with my loved ones.

Created by

Marnie Calder

Last updated on 2026-01-12T05:41:34.443Z

Making this Chocolate Almond Flour Cake has been an experiment in balancing rich flavors with healthier ingredients. I remember the first time I tried almond flour; I was amazed at how it contributed a unique texture and taste, elevating the cake beyond traditional recipes. The careful blend of cocoa and almond flour makes it moist yet sturdy, perfect for slicing.

One of my favorite tips is to let the cake cool completely before frosting it. This prevents the frosting from melting and allows the flavors to meld beautifully. I often use a simple chocolate ganache or a light dusting of powdered sugar for a touch of elegance!

        Why You Will Love This Recipe
        Rich chocolate flavor combined with nutty almond flour
Gluten-free and guilt-free indulgence
Easy preparation that delivers impressive results

      

Understanding Ingredient Roles

Each ingredient in this Chocolate Almond Flour Cake plays a vital role in achieving the right texture and flavor. Almond flour, for instance, not only provides a gluten-free alternative but also imparts a rich nuttiness and moistness to the cake's crumb. The inclusion of cocoa powder is essential for the deep chocolate flavor, while the baking soda acts as the leavening agent, giving the cake its wonderful rise. Together, these ingredients create a distinct flavor profile that balances the sweetness from honey or maple syrup.

Using coconut oil not only enhances the cake's moisture but also contributes to the cake's rich flavor profile, helping to harmonize the ingredients without overpowering the chocolate. If you're looking for a dairy-free option, you can substitute the heavy cream in the optional frosting with coconut cream for a deliciously creamy texture without losing flavor. Remember, the quality of the cocoa powder can significantly affect the final taste; opt for a high-quality Dutch-process cocoa for a richer chocolate experience.

Tips for Baking Success

When baking the cake, it’s crucial to monitor the baking time closely. Each oven is different; while 25 minutes is the goal, it's wise to start checking around the 22-minute mark. Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs for the ideal texture. Overbaking can lead to a dry cake, so err on the side of caution. Once done, allow the cake to cool thoroughly before frosting to prevent the ganache from melting off.

Cooling the cake upside-down on a wire rack can help maintain its shape and prevent it from becoming too dense. If you find the cake sticking to the pan, gently run a knife along the edges before inverting it. Additionally, if you prefer a layered cake, you can easily double this recipe. Just ensure to adjust your baking time accordingly when using a larger or multiple cake pans.

Ingredients

For the Cake

2 cups almond flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1/2 cup honey or maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract

For the Frosting (optional)

1/2 cup heavy cream
1 cup chocolate chips
1 teaspoon vanilla extract

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.

Mix Dry Ingredients

In a large bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

In another bowl, whisk together eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.

Combine Everything

Pour the wet ingredients into the dry ingredients, and mix until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cooled, frost with chocolate ganache or enjoy plain.

Pro Tips

For added flavor, consider folding in some chopped dark chocolate or nuts into the batter before baking.

Frosting Alternatives

The optional frosting of heavy cream and chocolate chips creates a luscious ganache that complements the cake beautifully. To achieve a glossy ganache, heat the cream in a small saucepan until it just begins to simmer, and then pour it over the chocolate chips. Let it sit for a few minutes, then stir until smooth. If you want to add a twist, consider incorporating a tablespoon of espresso powder into the ganache for a mocha flavor that pairs perfectly with the chocolate.

If you’re looking for a lighter option, a simple dusting of powdered sugar or a drizzle of melted dark chocolate can enhance the cake without overwhelming it. For an even healthier option, blend silken tofu with a little maple syrup and cocoa powder to create a creamy, protein-packed frosting that fits well into a gluten-free diet.

Storage and Make-Ahead Tips

This cake is great for make-ahead occasions as it stores remarkably well. Once cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to five days. For longer storage, freeze the cake; simply wrap it in plastic, followed by aluminum foil, and it will keep well for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and allow it to come to room temperature before serving.

If you plan to frost your cake, I recommend waiting until just before serving to maintain the ganache's glossy appearance. You can also freeze the frosting separately. When ready to use, gently reheat the ganache if it has thickened too much, adding a splash of cream to restore its consistency.

Questions About Recipes

→ Can I use a different sweetener?

Yes, you can substitute honey or maple syrup with coconut sugar or any preferred liquid sweetener.

→ Is almond flour the same as almond meal?

No, almond flour is made from blanched almonds and has a finer texture than almond meal, which includes the skins.

→ How should I store the cake?

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! You can freeze the cake, either whole or sliced, for up to 3 months. Just be sure to wrap it well.