If you're looking for a rich, chocolatey dessert that just so happens to be gluten-free, this Almond Flour Chocolate Cake checks all the boxes. It's soft, moist, and full of deep cocoa flavor, with no mixer required and no complicated steps. Just whisk, stir, and bake!
If you're baking for a special occasion or just want an easy chocolate cake to enjoy with coffee, this one comes together fast and feels a little fancy (especially with a dusting of powdered sugar on top). It's a go-to in my kitchen for holidays, birthdays, or any night that calls for something sweet.
Why You'll Love It
- It has a deep, rich chocolate flavor. This cake delivers big on chocolate without being overly sweet.
- It's naturally gluten-free. It's made with almond flour, so it's perfect for anyone avoiding wheat or looking for a grain-free dessert.
- No mixer required. Just two bowls, a whisk, and a spatula. You'll have it in the oven in minutes!
- It's elegant but easy. The best kind of dessert! It's topped with powdered sugar with optional fresh berries, so it looks beautiful with almost no effort.
- It's incredibly moist and tender. Thanks to the almond flour and oil, this almond flour chocolate cake stays soft and satisfying without needing dairy or butter.
Ingredients You'll Need
- Almond flour: Be sure to use finely ground almond flour (not almond meal) and pack it into your measuring cup for the most accurate results. It gives the cake a tender crumb and moist texture.
- Cocoa powder: Unsweetened cocoa powder adds a deep chocolate flavor. Use natural or Dutch-processed depending on your preference.
- Granulated sugar: Regular sugar works great, or you can substitute a 1:1 keto-friendly sweetener (such as Swerve) if you'd like a lower-carb version.
- Baking powder: A small amount gives the cake just enough lift.
- Salt: Balances the sweetness and enhances the chocolate.
- Canola oil: Keeps the cake moist and dairy-free. You can also use avocado oil or another neutral-flavored oil.
- Eggs: Provide structure and help the cake hold together without traditional flour.
- Vanilla extract: Rounds out the flavor!
- Dark chocolate: Finely grated chocolate stirred into the batter adds richness and a wonderful texture.
- Optional toppings: A dusting of powdered sugar make for an easy, elegant presentation. You can also add a few almonds, fresh raspberries, and a sprig of mint.
How to Make Almond Flour Chocolate Cake
This cake comes together in one bowl and bakes in just about 20 minutes. It's perfect for an easy, upscale, and last-minute dessert!
- Preheat and prep your pan. Preheat your oven to 350°F. Butter the bottom and sides of a 9-inch springform pan, then dust it lightly with cocoa powder. Shake out the excess.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, and salt.
- Combine the wet ingredients. In a small bowl, whisk together the eggs, oil, and vanilla extract.
- Bring it all together. Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated chocolate.
- Bake. Spread the batter evenly into the prepared pan. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and garnish. Let the cake cool completely in the pan before removing the sides. Dust with powdered sugar and top with fresh raspberries and mint, if using.
That's it! You'll have a rich, elegant chocolate cake that looks impressive and tastes even better.
ready to be baked
Tips & Variations
- Don't skip the cocoa-dusted pan: Dusting the buttered pan with cocoa powder (instead of flour) helps the cake release easily and keeps the chocolate flavor front and center.
- Use high-quality cocoa and chocolate: Since chocolate is the star here, using good cocoa powder and real dark chocolate makes a noticeable difference.
- Use pre-grated chocolate: I like to keep some pre-grated chocolate on hand which makes this recipe even quicker and simpler than it already is!
- Keep it dairy-free: This cake is already dairy-free when made with oil. Just skip any toppings like whipped cream, or use a dairy-free alternative.
- Swap the sugar: If you want a lower-carb or keto-friendly version, replace the granulated sugar with a 1:1 erythritol or monk fruit sweetener.
- Add flavor twists: Try mixing in a bit of cinnamon, espresso powder, or orange zest to deepen or brighten the flavor.
- Dress it up: Top it with a quick ganache, whipped cream, or even a scoop of vanilla ice cream.
- Turn it into cupcakes: Divide the batter into a muffin tin (lined or greased) and bake for about 12-15 minutes for easy chocolate almond flour cupcakes.
How to Serve This Cake
This cake is rich and flavorful on its own, but a few simple toppings can make it extra special:
- Dust with powdered sugar: A light sprinkle right before serving gives it a classic, elegant finish.
- Add a small amount of seedless raspberry jam: Give each slice a tiny dollop of jam just before serving.
- Add fresh berries: Raspberries, strawberries, or blackberries add a pop of color and pair wonderfully with the chocolate.
- Garnish with fresh mint. A fresh mint sprig is a simple way to dress it up and add a pop of color.
- Top with fresh whipped cream. Use traditional whipped cream or a dairy-free version.
- Serve it with ice cream. A scoop of high-quality vanilla, coffee, or raspberry sorbet pairs beautifully with the warm, fudgy texture of this almond flour chocolate cake.
- Slice it any way you like: You can slice it into standard wedges for dessert plates or cut it into small squares, circles, or slivers for a bite-sized addition to a dessert board. It's versatile enough for just about any occasion.
Storage Tips
This almond flour chocolate cake keeps well, making it a great make-ahead dessert.
- Room Temperature: Store it tightly covered at room temperature for up to 2 days. Keep it in a cool, dry place away from direct sunlight or heat.
- Refrigerator: For longer storage, cover and refrigerate it for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
- Freezer: This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. You can freeze it for up to 2 months. Thaw it overnight in the fridge or for a few hours at room temp before serving. Tip: If you plan to freeze it, wait to add powdered sugar or berries until just before serving.
Frequently Asked Questions
Can I use almond meal instead of almond flour?
It's best to use finely ground almond flour for this recipe. Almond meal is coarser and includes the skins, which can make the cake heavier and grainy.
Is almond flour chocolate cake gluten-free?
Yes, it's naturally gluten-free since it's made with almond flour and contains no wheat or grain-based ingredients.
Is almond flour chocolate cake dairy-free?
Yes, it already uses oil instead of butter, and the cake itself contains no dairy. Just skip toppings like whipped cream or use dairy-free alternatives.
Can I use a sugar substitute?
You can use a 1:1 granulated sugar substitute like erythritol, monk fruit sweetener, or allulose to make it lower in carbs.
Can I make this cake ahead of time?
This cake can be made 1-2 days ahead and stored covered at room temperature or in the fridge. Wait to garnish with powdered sugar and berries until just before serving.
Does this qualify as a flourless chocolate cake?
Technically, no, because almond flour is still considered a type of flour. But it's a great option if you're avoiding traditional flour or following a grain-free diet.
Can I bake this in a regular cake pan?
A springform pan makes it easy to remove and serve, but a well-greased 9-inch round cake pan will also work. Just be sure to dust it with cocoa powder for easier release.
If you're into simple desserts like this almond flour chocolate cake, I've got a few more keto-friendly treats you'll want to check out. These chocolate chip keto cookies are perfect when you're craving something classic (they're REALLY good!), and the low-carb peanut butter cookie bites are dangerously good straight from the fridge or freezer. If you want even more ideas, check out my roundup of the best keto cookie recipes. And for the ultimate list, don't miss this list of the best keto fat bombs!
Almond Flour Chocolate Cake
An easy and delicious no-mixer-necessary chocolate cake.
Ingredients
- 1 ½ cups almond flour, packed
- ⅓ cup cocoa powder
- 1 cup granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plus 2 tablespoon canola oil
- 3 large eggs, beaten
- 2 teaspoon pure vanilla extract
- ½ cup finely grated baking chocolate
- Optional toppings: powdered sugar, a few almonds, fresh raspberries, a fresh mint sprig
Instructions
- Preheat the oven to 350F. Butter the bottom and sides of a 9-inch springform pan, then lightly coat it with cocoa, shaking off the excess.
- Whisk together the almond flour, cocoa, sugar, baking powder, and salt in a large mixing bowl.
- Mix together the oil, eggs, and vanilla, then add that to the dry ingredients. Mix it until it's just starting to come together, then mix in the grated chocolate just until it's thoroughly combined.
- Using a spatula, spread the batter into the bottom of a springform pan. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
- Allow the cake to cool completely, then remove it from the pan and place it on a serving platter. Add your toppings and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 221mgCarbohydrates: 49gFiber: 5gSugar: 41gProtein: 9g
This data was provided and calculated by Nutritionix.
- Easy Tater Tot Casserole - December 19, 2025
- Sausage Bean Soup (Stovetop or Instant Pot) - December 16, 2025
- Mediterranean Cottage Cheese Bowls - December 4, 2025
Leave a Reply