Skip to Content

Almond Flour Chocolate Cake

almond flour chocolate cake topped with fresh raspberries and mint

This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Every year, we spend a day baking for the holiday season. It’s always such a fun day with Christmas music and loads of baked goods with recipes we’ve made for years (some since I was a kid)! We always try to create at least one new recipe then we decide if it will make the holiday cut.

This year, our new recipe was an Almond Flour Chocolate Cake. We chose it because it’s very easy to make (you don’t even need a mixer) and we wanted to make something ultra-chocolatey and decadent. We knew we were using AMERICAN HERITAGE Finely Grated Baking Chocolate which made it even easier since the chocolate is already grated!

AMERICAN HERITAGE Finely Grated Baking Chocolate is 57% cocoa and has no preservatives. It’s so versatile and can be used in any recipe that calls for baking chocolate! I love that I don’t have to spend time grating my chocolate for this recipe as it always seems to be a mess and takes forever. Especially on a day when we’re making multiple baked goods, that one shortcut alone is worth its weight in gold.

almond flour chocolate cake with a bag of american heritage baking chocolate on the table

AMERICAN HERITAGE Chocolate is also Rain Forest AllianceTM Certified on top of a full, rich flavor. It’s a combo of sweet and savory, such as vanilla and cinnamon, which gave this Almond Flour Chocolate Cake that “WOW” factor. We all absolutely loved it – it was the first dessert of the day to disappear!

On a quick side note, I have to share a happy accident I had in the kitchen later that day. Once everything was baked, we weren’t able to do our usual board game night due to schedules and a few of our family members were under the weather. I decided to use some AMERICAN HERITAGE Chocolate’s Gourmet Hot Cocoa Mix to make everyone a hot mug of hot chocolate. Here’s where the happy accident happened:

The instructions on the bag call for boiling water added to the mix. I used our Keurig to make it even easier, so the water was very hot but not boiling. There was some heavy whipping cream sitting on the counter from an earlier recipe so I decided to add a little of that, too. I popped the mug of warm chocolate into the microwave for 1 minute to make sure it was steaming hot after adding the cold cream.

The result was that it had gotten thick! It was almost the consistency of pudding, and it was glorious. When I tell you how amazing this mug of thick, rich, chocolate with flavors of orange, vanilla, and cinnamon was, you’d better believe it! IT. WAS. SO. FABULOUS. Absolutely my new favorite dessert for a quick no-brainer, especially after dinner when the last thing I feel like doing is more cooking or baking. We did end up making a couple mugs of “regular” hot chocolate with it, which was just as delicious, so it really depends what you’re in the mood for. All I can say is, you really need to pick up a bag and try it for yourself!

Almond Flour Chocolate Cake

I’ll be buying all future bags of AMERICAN HERITAGE Chocolate on Amazon. I highly recommend trying both products – you won’t regret it! Here are the links to make it handy for you:

AMERICAN HERITAGE Finely Grated Baking Chocolate
AMERICAN HERITAGE Chocolate Gourmet Hot Cocoa Mix

For the Almond Flour Chocolate Cake, you’ll want to use the grated baking chocolate. We loved how fast it was to throw together, making it perfect for the holidays or even a New Year’s Eve gathering. Here are the ingredients you’ll need:




  • AMERICAN HERITAGE Finely Grated Baking Chocolate

You’ll also need some butter for greasing the pan, which helps it to release easily from the springform pan.

ingredients needed for almond flour chocolate cake

I always recommend measuring out your ingredients and having them ready to go before starting the mixing process. This recipe goes so fast and it’s VERY simple to mix together. Basically, mix together all the dry ingredients, all the wet in a different bowl, then mix them together. Stir in the baking chocolate, then pour it into a springform pan and bake. You don’t even need a mixer!

adding wet ingredients to dry ingredients for almond flour chocolate cake
Mixing the two together
batter for almond flour chocolate cake
Just after mixing in the chocolate
almond flour chocolate cake batter spread into a greased and cocoa-coated springform pan
The batter spread into a greased and cocoa-coated springform pan.

It’ll be ready after about 20 minutes in the oven, then allow it to cool completely. Remove it from the pan, sprinkle on powdered sugar, and top it with fresh raspberries and a fresh mint sprig.

warm from the oven almond flour chocolate cake with a slice cut out and ready for a plate

You’ll definitely want to make a mug of the hot chocolate, too! If you’re in the mood, add a little heavy whipping cream then pop it in the microwave for approximately one minute until it’s as thick as you like it.

Almond Flour Chocolate Cake
Warm from the Oven Almond Flour Chocolate Cake with a Slice Cut Out and Ready for a Plate

Almond Flour Chocolate Cake

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

An easy and delicious no-mixer-necessary chocolate cake.


  • 1 ½ cups almond flour (make sure to pack it)
  • ⅓ cup cocoa powder
  • 1 cup granulated sugar
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1/4 cup plus 2 tbsp canola oil
  • 3 large eggs, beaten
  • 2 tsp pure vanilla extract
  • ½ cup AMERICAN HERITAGE Finely Grated Baking Chocolate
  • FOR TOPPING: powdered sugar, fresh raspberries, and a fresh mint sprig


  1. 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.
  2. Whisk together the almond flour, cocoa, sugar, baking powder, and salt in a large mixing bowl.
  3. 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.
  4. 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.
  5. Allow the cake to cool completely, then remove it from the pan and place it on a serving platter. Sprinkle with a little powdered sugar, top it with fresh raspberries and the mint sprig, and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 74mgSodium: 234mgCarbohydrates: 52gFiber: 6gSugar: 41gProtein: 10g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Skip to Recipe