This Almond Flour Chocolate Cake is decadently rich, irresistibly fudgy, and moist! A cross between a moist cake and a brownie this chocolate cake is naturally gluten-free!
This almond flour chocolate cake is a cross between an almond flour brownie and a chocolate cake. It has a deep chocolatey flavor without any taste of almonds, it's best enjoyed plain or with a dollop of whipped cream on the side.
Like in this vanilla almond flour cake recipe, the natural oils in almond flour yield a moist texture and dense crumb, setting it apart from cakes made with traditional wheat flour.
Why you'll love it?
- Intensely chocolatey
- Dense, fudgy and moist
- Prepped in 10 minutes
- Flourless and naturally gluten-free
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - I use 2 cups of super fine almond flour to produce a fudge-like cake that still has some nice structure. Like in all almond flour dessert recipes, make sure to use super fine and not almond meal.
- Chocolate - My gluten-free chocolate cake recipe uses a blend of solid chocolate and cocoa powder, doubling the chocolatey goodness! Opt for semi-sweet chocolate for the best results; unsweetened or bittersweet varieties are not recommended. I personally prefer Ghirardelli brand chocolate. Whether you choose chocolate bars or chips, ensure they measure 6 ounces by weight.
- Butter - Melted butter adds flavor and helps develop a chewy texture.
- Eggs - Eggs bind, add richness, tenderize, and provide structure here.
- Cocoa - Cocoa powder has more pure chocolate flavor, so the resulting chocolate cake is always fabulously rich.
- Sugar - This almond flour chocolate cake contains 1 cup of sugar, providing the ideal level of sweetness when paired with semi-sweet chocolate.
- Baking powder - Just half a teaspoon for a mild lift.
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.
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.
How to remove the cake from springform pan? Once your almond flour chocolate 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.
Allow the almond flour chocolate cake to cool completely before removing it from the pan. Once cooled, slice and serve with a dollop of sweetened whipped cream or vanilla ice cream, accompanied by fresh fruits or berries.
For special occasions, consider topping it with either vanilla or chocolate buttercream, or indulgent chocolate ganache.
How to store?
Store any leftovers in a sealed container at room temperature for few days.
To freeze – Place cooled almond flour chocolate cake recipe in a ziplock bag, seal and freeze for up to 3 months. Simply leave cake at room temperature overnight to thaw completely.
- Use super fine almond flour.
- Use dutch process cocoa powder.
- Grease the sides and bottom of the springform pan liberally with softened butter or cooking spray.
- Let the cake cool completely in the pan before attempting to remove.
- Run a thin knife around the edges of the cake to separate i from the pan.
More almond flour recipes
Almond Flour Chocolate Cake
- 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 large eggs
- 1 cup 200 gms sugar
- ½ cup 120 ml milk
- 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.
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.
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