Almond Flour Chocolate Cake

This almond flour chocolate cake is moist, fluffy, and needs just a handful of ingredients to make! Made in one bowl, it’s naturally gluten free and easily made low carb!

Ever since making homemade almond flour, I’ve been on a kick using it in anything and everything.

While I use it in more breakfasts (like in banana pancakes) and in cookies (like chocolate chip cookies and oatmeal cookies), I’ve recently loved using it to make a chocolate cake!

How does almond flour affect cakes? 

Almond flour makes cakes fluffy yet moist, and with a lighter crumb. It works well in chocolate desserts, as it doesn’t leave you feeling heavy afterwards, and the higher fat content means you also don’t suffer a sugar crash afterwards! 

Why this almond flour chocolate cake recipe will be a dessert staple-

• Even though it’s made with almond flour, there is NO almond flavor. It tastes like any excellent chocolate cake out there.
• It’s made in one bowl, so you have no excuses for cleaning up for it. 
• It’s naturally gluten free and easily made keto, so it’s a perfect keto dessert.

No dairy and no grains are needed, but you’d never tell. The texture is super moist and tender, layered and topped with a creamy frosting. It is rich, and full of chocolate flavor throughout. 

How to make almond flour chocolate cake

The Ingredients

• Almond flour- You must use blanched almond flour, not almond meal. Doing so will ensure the cake is fluffy and moist (not dense!).
• Arrowroot flour- Gives the cake structure and stability. 
• Cocoa powder- Unsweetened and sifted cocoa powder. For a darker and richer flavored cake, use dark cocoa powder. 
• Sugar- I used coconut sugar, but brown sugar or white sugar can also be used. 
• Baking soda- Gives the cake some rise and fluffiness. 
• Salt- Brings out the sweetness of all the other ingredients. 
• Eggs- room temperature eggs.
• Oil- Canol oil, vegetable or any neutral flavored oil. 
• Vanilla extract- A must for any good cake or dessert recipe.
• Chocolate frosting- You can try a healthy frosting or even a keto frosting. 

The Instructions

Start by mixing your dry ingredients in a large mixing bowl. Next, whisk in the eggs, oil, and vanilla extract until combined and smooth. 

Now, distribute the cake batter amongst two 9-inch cake pans. Bake the cake for around 30-35 minutes, or until a skewer comes out mostly clean. Remove the cakes from the oven and let them cool completely, before frosting and layering them. 

Ingredient swaps and substitutions

• Make it eggless. While not recommended, you can try using one of these egg substitutes. 
• Swap out the arrowroot powder. Cornstarch is a suitable replacement. 
• Lower the carbs. Replace the sugar with a brown sugar substitute or allulose. 
• Use coconut oil. Refined coconut oil has no coconut flavor and can be used. 
• Omit the frosting. This cake tastes just as delicious on its own. 

Tips to make the best recipe

• Do not over-bake the cake, as it continues to cook as it continues to cool down. Once a skewer comes out mostly clean, it’s ready to remove from the oven!
• If you’d like to make this a single layer cake, you can halve the recipe. 
• Use a spring-form cake pan for easy removal. 
• Avoid replacing the sugar with monk fruit or erythritol. They both crystalize and do not dissolve like white sugar does. You would be better off making a keto chocolate cake instead.
• Do not use Dutch processed cocoa powder, as it can react negatively with the baking soda and yield a flat cake. 

Storing and freezing instructions

• To store: If you intend to enjoy this cake within two days, you can keep it at room temperature, stored in a sealed container. If you’d like it to keep longer, store it in the refrigerator for up to one week. 
• To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

More almond flour dessert recipes to try

• 4 Ingredient cake
• Cupcakes
• Brownies
• Sugar cookies
• Coffee cake

Frequently Asked Questions

Almond Flour Chocolate Cake

This almond flour chocolate cake is moist, fluffy, and needs just a handful of ingredients to make! Made in one bowl, it's naturally gluten free and easily made low carb!

5 from 321 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 12 Slices

Calories: 220kcal

Author: Arman

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup arrowroot powder
• 3/4 cup cocoa powder
• 1 1/2 cups coconut sugar can use brown or white sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup canola oil or any neutral oil * See notes
• 1 tablespoon vanilla extract
• 1 cup chocolate frosting

Instructions

• Preheat the oven to 180C/350F. Grease two 9-inch springform pans and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Next, add the oil, eggs, and vanilla extract, and mix until fully combined.
• Transfer the batter into the two greased cake pans. Bake the cakes for 35-40 minutes, or until a skewer comes out mostly clean.
• Let the cakes cool completely, before layering them up and frosting them.

Notes

* You can also use avocado oil or olive oil. Do not use coconut oil or another oil that is solid at room temperature, or it will clump up. 

TO STORE: If you intend to enjoy this cake within two days, you can keep it at room temperature, stored in a sealed container. If you’d like it to keep longer, store it in the refrigerator for up to one week. 

TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Sodium: 167mg | Potassium: 105mg | Fiber: 3g | Vitamin A: 90IU | Calcium: 48mg | Iron: 2mg | NET CARBS: 8g

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