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.
This chocolate cake is a cross between an almond flour brownie and a dark chocolate cake. It has a deep chocolatey flavor with a moist texture and dense crumb. It is best enjoyed with a dollop of sweetened whipped cream!
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Ingredients you'll need to make chocolate cake with almond flour
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.
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
Dry ingredients
- 2 cups 200 gms super fine almond flour
- ¼ cup 20 gms cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Additional ingredients
- 2 large eggs
- 1 cup 200 gms sugar
- ½ cup 120 ml milk
Instructions
- Preheat oven to 350° F (177° C). Grease the bottom and sides of a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
- Place chocolate chips and butter in a medium microwave-safe bowl and microwave for 40 to 60 seconds or until mostky melted. Remove bowl from microwave and stir until fully melted. Set aside.
- Whisk all dry ingredients in a medium bowl, until thoroughly combined.
- In another larger bowl, add eggs and sugar. Whisk for about 2 minutes, until creamy and smooth. If using an electric beater, beat for not more than 1 minute.
- Pour the slightly cooled chocolate-butter mixture and whisk until thoroughly combined.
- Using a rubber spatula or spoon, stir in half the dry ingredients, followed by milk and then remaining dry ingredients, until well combined.
- Transfer batter into prepared pan, bake for 35 to 40 minutes, or until a tooth pick inserted in the middles comes clean. Cool completely.
- To remove the cake, gently run a small knife around the edges to loosen it from the pan, then unlatch and remove.
- Slice and 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.
How to make simple almond flour chocolate cake?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Transfer batter into a parchment paper lined springform pan, bake in a preheated 350 degrees for 35 to 40 minutes, or until a tooth pick inserted in the middles comes clean.
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. If you’re looking for a recommendation, I use and love this 9-inch springform pan.
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How to remove the cake from springform pan? Once your cake has completely cooled, you're all set! Slide a thin knife between the cake and the sides of the springform pan, gently running it around to loosen the cake. Then, unlatch the pan and remove its sides.
Storage
Store any leftovers 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 the chocolate & almond cake at room temperature overnight to thaw completely.
Recipe tips
- Use dutch process cocoa powder.
- Grease the sides and bottom of the springform pan liberally with softened butter or cooking spray.
- Let the chocolate almond cake 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.
More almond flour dessert recipes
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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!