Chocolate Almond Flour Cake

Name: Chocolate Almond Flour Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup almond flour; 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup honey or maple syrup; 3 large eggs; 1/3 cup melted coconut oil; 1 tsp vanilla extract; Powdered sugar for dusting; Fresh berries

Highlighted under: Easy Baking Favorites

I absolutely adore baking with almond flour, and this Chocolate Almond Flour Cake has become one of my go-to recipes! The rich, moist texture and delightful chocolate flavor are always crowd-pleasers. It's gluten-free, and the almond flour adds a unique nutty taste that pairs perfectly with chocolate. Whether you're baking for a special occasion or just craving something sweet, this cake is simple to make and incredibly satisfying. I can't wait for you to try it and fall in love with its decadent goodness.

Created by

Lucy Thompson

Last updated on 2026-01-12T05:01:35.032Z

When I first tried making a cake with almond flour, I was amazed at how moist and fluffy it turned out. This Chocolate Almond Flour Cake quickly became a favorite in my household. The secret lies in blending the almond flour with cocoa powder and a touch of baking soda, which creates that perfect balance of flavors. Plus, the aroma that fills the kitchen while baking is enough to make anyone's mouth water.

One specific tip I learned is to let the cake cool completely before slicing; this allows the flavors to meld beautifully. The first time I sliced it too early, the cake crumbled. Now, I patiently wait, and the result is always worth it! Each slice is a slice of chocolate heaven that I know will impress my family and friends.

Why You'll Love This Cake
Rich chocolate flavor paired with nutty almond undertones
Gluten-free and easy to make for any occasion
Perfectly moist and decadent texture that satisfies every sweet tooth

Understanding Almond Flour

Almond flour is a fantastic gluten-free alternative to traditional wheat flour. It not only provides a nutty flavor but also contributes to the cake's moist texture. When using almond flour, it’s essential to measure it accurately, preferably by weight, to ensure the right consistency. Too much almond flour can make your cake dense and heavy, while too little can lead to a dry cake. Spoon the flour into your measuring cup and level it off for the best results.

Another key aspect to note is the oiliness of almond flour compared to regular flour. This means your cake may require less fat than a conventional recipe. In this Chocolate Almond Flour Cake, the combination of melted coconut oil and the natural oils from the almond flour creates a rich and moist crumb. If you’re ever short on coconut oil, you can substitute it with melted butter or even avocado oil, though it may slightly alter the flavor.

Baking Tips for Success

Proper mixing techniques can make all the difference in this recipe. When you combine the wet and dry ingredients, mix just until combined to avoid overworking the batter. Over-mixing can lead to a denser texture, which is not what we’re aiming for with this light and airy cake. Look for a thick batter with a smooth sheen; this indicates that it’s ready to be poured into the pan.

Pay attention to the baking time as well. Every oven is different, so while the recipe suggests 30 minutes, start checking for doneness at around 25 minutes. Insert a toothpick into the center of the cake; it should come out with just a few moist crumbs clinging to it, not wet batter. If you notice the top is browning too quickly, you can cover it with aluminum foil during the last few minutes of baking to prevent burning.

Serving and Storing Your Cake

Once your Chocolate Almond Flour Cake is cooled, you can serve it plain or elevate it with toppings. Dusting it with powdered sugar adds a lovely visual appeal, while fresh berries bring a burst of flavor that contrasts beautifully with the rich chocolate. I recommend using raspberries or strawberries for their tartness, which balances the sweetness of the cake. If you're feeling adventurous, try adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

For storage, keep any leftover cake in an airtight container. It can be stored at room temperature for up to two days, or in the refrigerator for about a week. If you want to make the cake ahead of time, it freezes well. Wrap slices individually in plastic wrap and store in a freezer bag for up to three months. To defrost, simply leave the desired slice at room temperature for 1–2 hours or microwave it for about 15 seconds.

Ingredients

For the Cake

1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup honey or maple syrup
3 large eggs
1/3 cup melted coconut oil
1 tsp vanilla extract

For the Topping (optional)

Powdered sugar for dusting
Fresh berries

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line it with parchment paper.

Mix Dry Ingredients

In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk until well combined.

Blend Wet Ingredients

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

Combine Mixtures

Pour the wet mixture into the dry ingredients and mix gently until just combined. Be careful not to over-mix.

Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then gently remove it and let it cool completely on a wire rack. Dust with powdered sugar and top with fresh berries if desired.

Enjoy!

Pro Tips

For an added flavor boost, try mixing in a teaspoon of espresso powder into the dry ingredients. It enhances the chocolate flavor beautifully!

Ingredient Substitutions

While this recipe calls for honey or maple syrup as the sweetening agent, you can adjust it based on your dietary needs or preferences. If you're looking for a sugar-free option, consider using monk fruit sweetener or erythritol, keeping in mind that liquid sweeteners will require slight adjustments to wet ingredients. Since different sweeteners vary in sweetness, taste the batter before baking to ensure it meets your preferred level of sweetness.

For a different flavor profile, you might also consider adding a teaspoon of espresso powder to enhance the chocolate's richness. This can be especially delightful if you’re a coffee lover, as it deepens the cake's flavor without making it taste like coffee. Just mix it in with the dry ingredients for best results.

Troubleshooting Common Issues

If your cake sinks in the middle, it could be due to a few reasons such as too much liquid or opening the oven door during baking. To avoid this, ensure that the measurements are precise, and avoid checking your cake until it’s close to the end of the baking time. Additionally, make sure your eggs are at room temperature; cold eggs can cause the batter to seize up unexpectedly.

Another common issue with gluten-free baking is a gritty texture, which can happen if the almond flour is too coarse. Choose finely ground almond flour for a smoother batter. If you notice grittiness in texture, ensure your almond flour is fresh and not expired. Storing it in the fridge can help maintain its quality and prevent the oils from going rancid.

Variations to Try

You can easily customize this Chocolate Almond Flour Cake to suit various tastes. One popular variation is to incorporate orange zest into the wet ingredients for a zesty twist. The citrus notes beautifully complement the chocolate flavor, making it a refreshing option. Simply add about one tablespoon of fresh orange zest, which infuses a wonderful aroma and brightness to the cake.

For a fun twist on presentation, consider layering the cooled cake with a simple ganache made from dark chocolate and coconut cream. This not only adds an extra layer of chocolate richness but also transforms the cake into an elegant dessert suitable for special occasions. If you want a lighter cake layer, you could even add whipped coconut cream between layers for a delightful surprise.

Questions About Recipes

→ Can I use a different sweetener?

Yes, you can substitute honey with maple syrup or agave syrup, if preferred.

→ Is there a dairy-free option?

Yes, using coconut oil and leaving out any dairy toppings will keep it dairy-free.

→ How should I store the leftover cake?

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can this cake be frozen?

Absolutely! Wrap it tightly in plastic wrap and foil, and it will be good in the freezer for up to 3 months.