This Almond Flour Chocolate Cake is decadently rich, fudgy, and moist! A cross between a moist almond cake and a chocolate brownie, it is gluten-free, low-carb, and flourless.
If you love baking with almond flour, try my popular almond flour cake recipe next!
A Quick Look at the Recipe
✅ Recipe Name: Almond Flour Chocolate Cake
🕒 Ready In: ~50 minutes
👪 Serves: 10 Servings
🧑🍳 Main Ingredients: Almond flour, eggs, cocoa powder, butter, milk and chocolate chips.
📖 Dietary Info: Gluten-free, low-carb, protein-rich and flourless.
📌 Difficulty: Easy recipe - Just mix and bake!
Why you’ll love this almond flour chocolate cake?
This chocolate cake is a cross between an almond flour brownie and a dark chocolate cake, with a deep chocolate flavor and a moist, dense crumb. Instead of a traditional cake method, it’s made using a simple brownie-style approach — no creaming butter or sugar.
That technique keeps the cake rich, fudgy, and tender, with a texture that’s intentionally delicate rather than fluffy. Finish it with a dollop of lightly sweetened whipped cream, and it’s pure chocolate bliss. Best of all, the method is easy and approachable, even if you’re new to baking with almond flour.
- maria doss
Jump to:
This is not a light, fluffy, bakery-style chocolate cake, and it’s not meant to be. Because it’s flourless and made with almond flour, the texture is intentionally rich and dense, with a fudgy crumb. It also won’t slice cleanly while warm — letting it cool completely is key. Think of this cake as indulgent and delicate, where the texture is part of the experience.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond Flour – Using 2 cups of super-fine almond flour helps create a cake with a fudge-like texture.
- Chocolate – I use 6 ounces of semi-sweet chocolate combined with cocoa powder for ultimate richness and balanced sweetness. Semi-sweet is ideal because it provides chocolate flavor without being overly sweet or bitter.
- Butter – Adding melted butter deepens the flavor and gives your cake that chewy, fudgy brownie-like texture we all love.
- Eggs – Four large eggs bring moisture, richness, and structure to the gf chocolate cake, ensuring it’s tender but still holds together beautifully.
- Cocoa Powder – It boosts the chocolate flavor even further—without the extra fat.
- Sugar– White sugar ensures the perfect sweetness to complement the dark chocolate.
- Baking Powder – Just half a teaspoon gives the flourless cake a gentle lift that keeps it airy, not flat—perfect for that melt-in-your-mouth texture.
Tips for Success
- Use dutch process cocoa powder.
- Line the pan with a parchment paper that comes up about 11/2 inches in height.
- Let the gluten free chocolate cake with almond flour cool completely in the pan before attempting to remove.
- Run a thin knife around the edges of the cake to separate it from the pan.
- Store any leftovers in a sealed container at room temperature for 1 to 2 days or in the fridge for upto a week. Bring to room temperature before serving.
- To freeze, place the cooled cake in a zip-top bag and freeze for up to 3 months. Thaw overnight at room temperature before serving.
More almond flour dessert recipes
Almond Flour Chocolate Cake
Equipment
Ingredients
- 6 ounces 170 gms semi sweet chocolate chips or bar I recommend a good quality chocolate such as Ghiradelli
- ½ cup 1 stick, 115 gms unsalted butter
- 2 cups 200 gms super fine almond flour
- ¼ cup 20 gms cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup 200 gms sugar
- ½ cup 120 ml milk
Instructions
- Prep. Preheat oven to 350° F (177° C). Thoroughly grease the bottom and sides of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper, leaving an overhang of about 1½ inches to make it easy to lift the cake out later.👉 Refer to notes for other baking pan suggestions.
- Melt butter and chocolate. Place chocolate chips and butter in a medium microwave-safe bowl and microwave for 40 to 60 seconds or until mostly melted. Remove bowl from microwave and stir until fully melted. Set aside.
- Mix dry ingredients. Whisk the almond flour, cocoa powder, baking powder and salt in a medium bowl, until well combined.
- Whisk eggs and sugar. In another larger bowl, add eggs and sugar. Whisk for about 2 minutes, until creamy and smooth. (If using an electric beater, beat for no more than 1 minute)
- Finish the batter. Pour the slightly cooled chocolate-butter mixture into the bowl and whisk until smooth and fully combined. Using a rubber spatula, gently fold in half of the dry ingredients. Add the milk, then fold in the remaining dry ingredients, mixing just until everything is incorporated.
- Bake. Transfer batter into prepared pan, spread evenly, bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes with crumbs attached. 👉 Don't overbake this cake - it can crumble when sliced. Instead, remove the cake from the oven when you see moist crumbs attached to the toothpick — this ensures a rich, super fudgy texture once it cools.
- Cool and serve. Place the pan on a wire rack and let the cake cool completely. Once cooled, unlatch and remove the sides of the pan. Using the parchment paper, carefully lift the cake onto a cutting board or serving platter. Slice and serve with whipped cream.👉 If your parchment overhang is short, first run a thin knife around the edges to loosen the cake from the pan. Then, unlatch and remove the sides, and slice the cake. Serve with whipped cream.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Watch How To Make It
How to make
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Frequently Asked Questions
Almond flour behaves very differently from regular wheat flour. It contains no gluten, which means it can’t provide the structure that a traditional cake has. It’s also coarser and higher in fat, which keeps the cake moist but makes the crumb more delicate. So a slight crumble is completely normal — it’s part of the cake’s rich, tender texture.
Let the cake cool completely before attempting to remove it. Run a thin knife around the edges to loosen it from the pan — this is why greasing the pan well is important. If using a springform pan, unlatch and remove the rim, then transfer the cake along with the base to a serving platter before slicing.
Alternatively, line the pan with parchment paper with an overhang, which makes it easy to lift the cooled cake out for cutting.
If you don’t have a springform pan, you can use an 8×8-inch square or round baking pan instead. Be sure to grease the pan and line it with parchment paper, leaving an overhang on the sides. This will make it easy to lift the cake out once it has cooled and transfer it to a platter for slicing. Also, since the batter is thicker, the cake may need a few extra minutes to bake.
🥮 If you are looking for more dessert recipes using almond flour, try my almond flour chocolate chip cookies recipe or the almond flour brownies.
MADE THIS RECIPE AND LOVED IT? 💚 Please leave a ⭐️STAR rating and COMMENT below- I love to hear your feedback! Tag me with your creations on Instagram and find me on Facebook.
Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
yi sin yammy lo
This was amazing
Didn’t have milk so I subtitle it with yogurt and worked well! Will definitely make it again !
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Jimmy
I made this last night and kids loved it. It was perfectly sweet was awesome with ice cream!