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: 2 cups almond flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup sugar; 4 large eggs; 1/2 cup melted coconut oil; 1 tsp vanilla extract; 1/2 cup hot water; 1/2 cup unsweetened cocoa powder; 1/2 cup powdered sugar; 1/4 cup softened butter; 1/4 cup heavy cream; 1 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking, and this Chocolate Almond Flour Cake has quickly become one of my favorite recipes. It's rich, delicious, and the perfect dessert for any occasion. Using almond flour gives the cake a unique flavor and a moist texture that pairs beautifully with chocolate. Plus, it’s naturally gluten-free! Whether I'm celebrating a special moment or just indulging on the weekend, this cake never disappoints. The combination of flavors is simply heavenly, and I can't wait to share it with you.

Created by

Tessa Wright

Last updated on 2026-01-13T02:31:14.691Z

When I first tried making a cake with almond flour, I was skeptical about how it would turn out. After some experimentation, I discovered that the right balance of ingredients makes all the difference. The key is to use high-quality almond flour, which not only enhances the flavor but also adds to the cake's moisture. I also like to add a pinch of espresso powder to intensify the chocolate flavor!

One unique tip I learned is to let the cake cool completely before slicing. This helps it set properly, ensuring each slice comes out perfectly. Trust me, the wait is worth it when you take that first bite of this decadently moist cake.

        Why You'll Love This Cake
        Rich chocolate flavor paired with nutty almond notes
Moist and tender crumb that pleases all palates
Naturally gluten-free, making it accessible for everyone

      

The Role of Almond Flour

Almond flour is a key ingredient in this cake, providing not only a gluten-free alternative but also a uniquely moist texture that enhances the overall flavor profile. Its fat content contributes to a tender crumb, making each bite rich and satisfying. For the best results, use finely ground almond flour rather than a coarser variety, as this will ensure the cake bakes evenly and maintains a delicate texture.

If you need a substitute for almond flour, you might consider using sunflower seed flour, especially if you're avoiding nuts. However, keep in mind that this may alter the flavor slightly, so if you appreciate the nutty notes, sticking with almond flour is advisable. Additionally, be careful with the proportions when substituting to maintain the same texture.

Perfecting the Frosting

The frosting plays a crucial role in enhancing the cake's chocolatey nature, and it's important to whip it until it's smooth and glossy. This not only improves the texture but also helps it spread evenly. Using cold heavy cream can result in a stiffer frosting, ideal for piping decorations. If you find the frosting too thick, adding a splash more cream can help achieve the perfect consistency.

For a flavor twist, consider adding a hint of almond extract to the frosting. This will not only resonate with the almond flour in the cake but also deepen the overall flavor profile. If you're looking to reduce sugar, you can experiment with sugar alternatives like erythritol or monk fruit sweetener, keeping in mind that the texture may vary slightly.

Storage and Serving Suggestions

This Chocolate Almond Flour Cake can be made ahead of time, making it convenient for special occasions. Once cooled, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. Allow it to thaw at room temperature before serving to maintain its moist texture.

When it comes to serving, this cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream for a delightful contrast. Drizzling a bit of chocolate sauce on the plate can elevate the presentation and add an extra layer of indulgence. You might also consider serving it with a dollop of whipped cream to lighten the rich chocolate flavor.

Ingredients

Gather these ingredients before you start:

For the Cake

2 cups almond flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
4 large eggs
1/2 cup melted coconut oil
1 tsp vanilla extract
1/2 cup hot water

For the Frosting

1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/4 cup softened butter
1/4 cup heavy cream
1 tsp vanilla extract

Make sure everything is fresh and measured accurately for the best results.

Instructions

Follow these steps to prepare your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat together sugar and eggs until light and fluffy. Add melted coconut oil and vanilla extract, mix until combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in hot water until smooth.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted comes out clean.

Prepare the Frosting

While the cake cools, whip together the cocoa powder, powdered sugar, butter, heavy cream, and vanilla until smooth.

Frost the Cake

Once the cake is completely cooled, frost it with the prepared mixture evenly across the top and sides.

Allow the cake to set for a bit before serving to enhance the flavor.

Pro Tips

For added texture, consider folding in some chopped dark chocolate or crushed nuts into the batter before baking. This will give your cake a delightful crunch along with the smooth texture from the almond flour.

Troubleshooting Tips

If your cake sinks in the middle, it may be due to underbaking or overmixing the batter. Ensure you check for doneness by using the toothpick method—when inserted, it should come out clean. That said, it's normal for gluten-free cakes to have a slightly different texture compared to traditional flours. A gentle hand when mixing can help maintain the airy structure you desire.

If you notice the cake is too dry, this can happen if the almond flour absorbs more moisture than expected. To fix this for the next bake, consider slightly increasing the amount of melted coconut oil or adding a tablespoon of yogurt to enhance moisture.

Variations to Try

You can personalize this cake by adding mix-ins such as chocolate chips or chopped nuts for added texture. If you love fruit, folding in some fresh raspberries or cherries just before baking can introduce a fresh pop of flavor that complements the rich chocolate beautifully. Just be cautious of adding too much liquid from juicy fruit, as this can interfere with the structure of the cake.

For a mocha twist, consider adding a teaspoon of instant coffee granules to the hot water when mixing the batter. This will intensify the chocolate flavor without overpowering the vanilla notes, creating a delightful depth that's sure to impress.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

No, almond flour provides a unique flavor and texture that can't be replicated with regular flour. Additionally, this cake is gluten-free.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.

→ Can I make this cake dairy-free?

Yes! Substitute coconut oil with a dairy-free alternative and use a plant-based cream for the frosting.

→ What can I use to replace eggs in this recipe?

For a vegan option, you can use flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water for each egg).