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.
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 Cake, Banana 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
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
- 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:)
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.
More Almond Flour Dessert Recipes
Nutella Brownie Muffins <— only 4 ingredients
Gluten Free Lemon Cookies with Almond Flour
Almond flour brownies <— Super fudgy
Almond Flour Cookies <— Only 3 ingredients
Almond Butter Bars <— No-Bake recipe
Nutella Brownies <—- only 4 ingredients
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.
Ingredients
- 6 ounces (170 gms) semi sweet chocolate chips (we recommend a good quality chocolate such as Ghiradelli)
- 1/2 cup (1 stick | 115 gms) unsalted butter
Dry ingredients
- 2 cups (200 gms) super fine almond flour
- 1/4 cup (20 gms) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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:
10Serving Size:
1Amount 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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