Almond Flour Chocolate Cake

This Almond Flour Chocolate Cake is decadently rich, fudgy, and moist! A cross between a moist chocolate cake and a brownie, it is gluten-free, low-carb, and flourless.

Course Dessert

Cuisine American

Keyword almond chocolate cake, almond flour chocolate cake, flourless almond chocolate cake

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 408kcal

Author Maria Doss

Equipment

Spring form pan

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
2 cups 200 gms super fine almond flour
¼ cup 20 gms cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup 200 gms sugar
½ cup 120 ml milk

Instructions

Prep. Preheat oven to 350° F (177° C). Thoroughly grease the bottom and sides of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper, leaving an overhang of about 1½ inches to make it easy to lift the cake out later.
👉 Refer to notes for other baking pan suggestions.
Melt butter and chocolate. Place chocolate chips and butter in a medium microwave-safe bowl and microwave for 40 to 60 seconds or until mostly melted. Remove bowl from microwave and stir until fully melted. Set aside.
Mix dry ingredients. Whisk the almond flour, cocoa powder, baking powder and salt in a medium bowl, until well combined.
Whisk eggs and sugar. In another larger bowl, add eggs and sugar. Whisk for about 2 minutes, until creamy and smooth. (If using an electric beater, beat for no more than 1 minute)
Finish the batter. Pour the slightly cooled chocolate-butter mixture into the bowl and whisk until smooth and fully combined. Using a rubber spatula, gently fold in half of the dry ingredients. Add the milk, then fold in the remaining dry ingredients, mixing just until everything is incorporated.
Bake. Transfer batter into prepared pan, spread evenly, bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes with crumbs attached.
👉 Don't overbake this cake - it can crumble when sliced. Instead, remove the cake from the oven when you see moist crumbs attached to the toothpick — this ensures a rich, super fudgy texture once it cools.
Cool and serve. Place the pan on a wire rack and let the cake cool completely. Once cooled, unlatch and remove the sides of the pan. Using the parchment paper, carefully lift the cake onto a cutting board or serving platter. Slice and serve with whipped cream.
👉 If your parchment overhang is short, first run a thin knife around the edges to loosen the cake from the pan. Then, unlatch and remove the sides, and slice the cake. Serve with whipped cream.

Video

Notes

Pan suggestions: If you don’t have a springform pan, you can use an 8×8-inch square or round baking pan instead. Be sure to grease the pan and line it with parchment paper, leaving an overhang on the sides. This will make it easy to lift the cake out once it has cooled and transfer it to a platter for slicing. Also, since the batter is thicker, the cake may need a few extra minutes to bake.

Almond flour: Use super fine almond flour.

Cool before removing from pan. Let the cake cool completely in the pan before attempting to remove.

Nutrition