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Chocolate Cake with Almond Flour

Best Fudgy Chocolate Cake with Almond Flour is so rich and decadent! A cross between chocolate cake and a fudgy brownie this cake is delicious as is, served with whipped cream or topped with your favorite butter cream.

slices of chocolate cake made with almond flour on small plates along with forks

Bringing you another almond flour recipe. Not just any recipe, this is an ultimate decadent dessert —> A cross between a moist chocolate cake and fudgy brownie!!

You might be aware of my for love simple cakes when compared the heavily frosted or layer cakes. They are easier to make and we don’t have to wait for a special occasion. Some of my favorites are Banana Cake using Air Fryer, Carrot Walnut CakeBanana Sheet Cake or Orange Walnut Cake.

I pick up a bag of almond flour from Costco and have always stocked in the refrigerator. It’s a healthy alternative to all purpose flour in most baking recipes.

Almond Flour Chocolate Cake

  • Easy method
  • No mixers required
  • Gluten Free
  • Moist and Fudgy
  • Decadent

Main ingredients

Chocolate chips – Semi sweet chocolate chips

Butter – Unsalted butter (reduce salt if using salted butter)

Almond flour – Almond flour is finely ground blanched almonds. It can be easily found in all major grocery stores or Amazon. Make sure you use “Super Fine” for the recipe.

Cocoa powder – Dutch process cocoa powder

Sugar – White sugar

Leavening – Baking powder

Eggs – Room temperature or straight out of the fridge is good

Milk – Whole or 2% milk

ingredients needed to take almond flour chocolate cake

How to make chocolate cake with almond flour?

Step-1: Melt chocolate chips and butter in microwave and mix until smooth. Let cool slightly.

Step-2: Whisk together almond flour, cocoa powder, baking powder and salt in a bowl.

Step-3: Whisk together eggs and sugar for about 2 minutes, until creamy and smooth. Slowly add the melted chocolate butter mixture and whisk until thoroughly combined.

Step-4: Stir in half the dry ingredients, followed by milk and then remaining dry ingredients, until thoroughly combined.

Step-5: Transfer batter into a greased and parchment lined spring form pan, bake at 350°F and bake for about 40 minutes.

Cool, slice and serve.

Serving suggestions

The almond flour chocolate cake recipe cake is best served at room temperature

  1. Delicious as is

2. Serve with a side of sweetened whipped cream or vanilla ice cream and fruits.

3. Top with your favorite chocolate butter cream or chocolate ganache.

This is delicious enough for Holidays, Halloween or breakfast in my house:)

baked almond chocolate cake in a springform pan with fresh berries and sliced almonds on the side

Expert tips

Use SUPER FINE almond flour

Do not use almond meal instead – almond meal is much more coarser and also contains almond skin. So, the cookie texture and taste changes.

If using unsalted butter, then reduce salt.

Don’t have springform pan? Use a regular 9 or 8 inch pan instead. Grease the pan well and line both bottom and sides with parchment paper.

Storage instructions

Store flourless almond chocolate cake in a sealed container at room temperature for few days.

To freeze – Place cooled cake recipe in a ziplock bag, seal and freeze for up to 3 months. Simply leave cake at room temperature overnight to thaw completely.

More Gluten Free Recipes: Baked Apples, Healthy Banana Smoothie, Healthy Waffles, Oatmeal Cups, Breakfast Cookies, Baked Oatmeal, Date Smoothie, Almond Flour Pancakes without milk, Date Candy, Chickpea Lettuce Wraps, Oatmeal Waffles and Carrot Cookies.

a sliced flourless almond chocolate cake placed on a plate along with a fork

More Almond Flour Dessert Recipes

Nutella Brownie Muffins <— only 4 ingredients

Healthy Brownie Bites

Healthy Jam Cookies

No Flour Apple Crisp

Vegetarian Cookie Dough

Gluten Free Lemon Cookies with Almond Flour

Almond flour brownies <— Super fudgy

Almond Flour Cookies <— Only 3 ingredients

Chocolate Chip Cookies

Almond Flour Banana Muffins

Almond Butter Bars <— No-Bake recipe

Nutella Brownies <—- only 4 ingredients

Yield: 10 Servings

Chocolate Cake with Almond Flour

sliced almond flour chocolate cake placed on a small green plate with a fork on the side

Best Fudgy Chocolate Cake with Almond Flour is so rich and decadent! A cross between chocolate cake and a fudgy brownie this cake is delicious as is, served with whipped cream or topped with your favorite butter cream.

Prep Time 20 minutes
Cook Time 41 minutes
Total Time 1 hour 1 minute

Ingredients

Dry ingredients

Additional ingredients

  • 2 large eggs
  • 1 cup (200 gms) sugar
  • 1/2 cup (120 ml) milk

Baking Pan

Instructions

1. Preheat oven to 350° F (177° C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.

2. Place chocolate chips and butter in a medium microwave safe bowl and microwave for 40 to 60 seconds (it will take shorter time if using room temperature butter and longer if straight from the fridge). Remove bowl from microwave and stir until very smooth. Set aside to cool slightly.

3. Whisk all dry ingredients in a medium bowl, until thoroughly combined.

4. In another larger bowl, add eggs and sugar. Whisk for about 2 minutes, until creamy and smooth ( or 1 minute using an electric hand held beater). Pour the slightly cooled chocolate-butter mixture and whisk again until thoroughly combined.

5. Using a rubber spatula or spoon, stir in half the dry ingredients, followed by milk and then remaining dry ingredients, until well combined.

6. Transfer batter into prepared pan, bake for 35 to 40 minutes, or until a tooth pick inserted in the middles comes clean.

7. Place pan on a wire rack to cool completely.

8. To remove cake from pan, run a small knife around the edges to loosen from the pan and then unlock the pan to remove.

Serve as is / with whipped cream / with vanilla ice cream / top with your favorite buttercream or chocolate ganache.

    Notes

    Use SUPER FINE almond flour

    Do not use almond meal instead – almond meal is much more coarser and also contains almond skin. So, the cookie texture and taste changes.

    If using unsalted butter, then reduce salt.

    Don’t have springform pan? Use a regular 9 or 8 inch pan instead. Grease the pan well and line both bottom and sides with parchment paper.

    Nutrition Information:

    Yield:

    10

    Serving Size:

    1

    Amount Per Serving: Calories: 399Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 101mgCarbohydrates: 38gFiber: 4gSugar: 30gProtein: 8g

    I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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