Fudgy Almond Flour Chocolate Cake is so rich and decadent! A cross between moist cake and a fudgy brownie this is delicious as is, served with whipped cream or topped with your favorite butter cream.
If you love baking with almond flour as much as we do, then you might love this Chocolate Chip Cookies, Healthy Jam Cookies, Healthy Almond Flour Cookies or Almond Flour Peanut Butter Chocolate Chip Cookies.
As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.
Almond Flour Chocolate Cake
This is an ultimate decadent dessert ---> A cross between a moist cake and fudgy brownie!! It is made by hand, using no electric beaters and has a deep chocolatey flavor without any taste of almonds. We love it plain with a dollop of whipped cream on the side. Also try this air fryer lava cake.
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 Eggless Carrot Cake, Banana Cake using Air Fryer, Carrot Walnut Cake, Banana Sheet Cake or Orange Walnut Cake.
WHY YOU'LL LOVE THIS RECIPE?
- Texture - It is cross between a fudgy brownie and moist cake, making it ultimately decadent.
- No mixers required - A quick and easy recipe that can be prepped in under 10 minutes.
- Gluten Free, Flourless, low carb and healthier dessert recipe.
- Can be served in various ways: Delicious by itself or topped with your favorite frosting or ganache.
CAN I USE OTHER CAKE PANS?
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.
How does almond flour affect cakes?
It adds richness by adding fat, which helps in retaining moisture. It also makes it fluffy and adds mild sweetness to the baked product.
How long will this last?
Leftovers can be stored in a sealed container at room temperature for up to 4 days, in the refrigerator for up to a week or frozen for up to 3 months.
PRO TIPS FOR SUCCESS
- Use SUPER FINE almond flour
- Do not use meal instead – It is much more coarser and also contains skin. So, the cookie texture and taste changes.
- If using unsalted butter, then reduce salt.
- Cocoa Powder - We used dutch process.
INGREDIENTS
- Chocolate chips - Semi sweet chips
- Butter - Unsalted butter (reduce salt if using salted butter)
- Almond flour - 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 granulated sugar
- Leavening - Baking powder
- Eggs - Room temperature or straight out of the fridge is good.
- Milk - Whole or 2% milk.
Topping suggestions
It is delicious as is but also can be topped with the following toppings for an impressive dessert.
- Sweetened whipped cream
- Chocolate ganache
- Vanilla or chocolate buttercream
- Chocolate mousse
- Fresh fruits or berries
HOW TO MAKE?
- Melt chocolate chips and butter in microwave and mix until smooth. Let cool slightly.
- Whisk all dry ingredients in a bowl.
- Whisk together eggs and sugar for about 2 minutes, until creamy and smooth. Slowly add the melted butter mixture and whisk until thoroughly combined.
- Stir in half the dry ingredients, followed by milk and then remaining dry ingredients, until thoroughly combined.
- 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.
HOW TO SERVE?
It is best served at room temperature plain with dollop of sweetened whipped cream or vanilla ice cream on the side and fruits or berries. You can also top with your favorite butter cream or ganache.
This is delicious enough for Holidays, Halloween or even for breakfast!
HOW TO STORE?
Store 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 cake at room temperature overnight to thaw completely.
More recipes with this healthy ingredient:
- No Flour Apple Crisp
- Gluten Free Lemon Cookies with Almond Flour <— Only 3 ingredients
- Almond Flour Banana Bread Muffins
- Almond Butter Bars <— No-Bake recipe
- Healthy Almond Flour Mug cake
More Gluten Free Recipes: Baked Apples, Healthy Banana Smoothie, Healthy Waffles, Oatmeal Cups, Breakfast Cookies, Homemade Truffles, Baked Oatmeal, Date Smoothie, Almond Flour Pancakes without milk, Date Candy, Chickpea Lettuce Wraps, Oatmeal Waffles and Carrot Cookies.
Frequently Asked Questions
Eggs acts a main binding agent due to the absence of gluten when baking with nut flours. It also helps in giving a lift and making them light and fluffy.
No! This recipe has been created only to work with almond flour and it might not work with coconut flour.
One slice contains only 38 grams of carbs, which is much lesser when compared to recipes using regular wheat flour.
More Almond Flour Chocolate Dessert Recipes to try:
- Healthy Brownie Bites
- Nutella Brownie Muffins <— only 4 ingredients
- Vegetarian Cookie Dough
- Almond flour brownies <— Super fudgy
- Nutella Brownies <—- only 4 ingredients
Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.
Almond Flour Chocolate Cake (Fudgy)
Fudgy Almond Flour Chocolate Cake is so rich and decadent! A cross between moist cake and a fudgy brownie this 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)
- 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
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: 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.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
Leave a Reply