Almond Flour Chocolate Cake

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5 from 486 votes
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My almond flour chocolate cake recipe guarantees moist, fluffy chocolate cake with a gorgeous crumb and rich chocolate flavor. It’s made in one bowl and naturally gluten-free!

Love baking with almond flour? Try my almond flour cookies, almond flour cupcakes, and almond flour waffles, and almond flour banana muffins next.

almond flour chocolate cake.

Baking with almond flour requires a bit of patience, but once you get used to it, the results can be better than regular flour. That’s why I prefer it now over conventional flour.

First, almond flour gives cakes a gorgeous, tender crumb, and its subtle nutty–almost sweet–flavor complements its richness. While my family adores my classic almond flour cake, my almond flour chocolate cake is #1 in our household.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make almond flour chocolate cake
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More delicious chocolate cakes
  8. Almond Flour Chocolate Cake (Recipe Card)

Why I love this recipe

  • There’s no almond flavor. Despite almond flour being the main ingredient, you won’t taste it one bit. 
  • It’s made in one bowl. Meaning clean-up is done well before the cake comes out of the oven. 
  • Diet-friendly. This cake is naturally gluten-free, dairy-free, and low-carb, without even trying!
  • The perfect flavor and texture. I promise if you didn’t tell a soul that this cake is made with almond flour, they’d never guess.

★★★★★ REVIEW

“Made this yesterday for my husband’s birthday. I swapped the oil for avocado and added a “dash” of cinnamon to the batter. One of the best gluten-free cakes I have had. Beat simple mills hands down.” Faith

chocolate almond flour cake.

Ingredients needed

  • Almond flour. Definitely use blanched almond flour and NOT almond meal, which makes for a dense, crumbly texture. 
  • Arrowroot flour. Gives the cake structure and stability. I also tested this with cornstarch and it worked well.
  • Cocoa powder. Unsweetened and sifted Dutch-processed cocoa powder. For a darker and richer cake, I sometimes use dark or black cocoa powder.
  • Sugar. I used coconut sugar, but brown sugar or white sugar can also work. 
  • Baking soda. Gives the cake some rise and fluffiness. 
  • Salt. Brings out the sweetness of the other ingredients. 
  • Eggs. Room temperature eggs.
  • Oil. I used canola oil, but any neutral-flavored oil will work. Butter will work, but I found that it doesn’t rise as nicely as oil does.
  • Vanilla extract. A must for any good cake recipe. 
  • Chocolate frosting. I used 2-ingredient chocolate frosting, but any chocolate frosting (including store-bought brands) will work.

How to make almond flour chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F and grease two 9-inch springform pans. 

Step 2- Mix. In a large mixing bowl, combine the dry ingredients. Add the rest of the ingredients and whisk to combine. 

Step 3- Bake. Pour the cake batter into the two prepared pans. Bake the cakes for 35-40 minutes or until a toothpick comes out mostly clean. 

Step 4- Assemble and frost. Let the cakes cool briefly in the pans, then transfer them to a cooling rack to cool completely before frosting and stacking them.

how to make almond flour chocolate cake.

Arman’s recipe tips

  • Save time. Use a stand mixer or electric mixer.
  • Don’t have springform pans? Don’t worry about it! I often use regular 9-inch cake pans and line the bottoms with a circle of parchment paper to keep the cake from sticking. 
  • Keep an eye on the cake. The cake will continue to cook as it cools, so check it periodically. Once a toothpick comes out mostly clean, it’s ready to remove from the oven.

Variations

  • Make a single-layered cake. Cut the cake ingredients in half.
  • Add almond flavor. If you want the almonds’ flavor to come through, add one teaspoon of almond extract and garnish the cake with slivered almonds. 
  • Serve the cake with a dusting of powdered sugar and fresh berries for a little finishing touch.

Storage instructions

To store: Leftover cake can be stored in an airtight container at room temperature for up to two days or in the fridge for up to one week. 

To freeze: Wrap cake slices in plastic wrap and freeze them in a shallow container for up to six months.

chocolate cake with almond flour.

Frequently asked questions

Can I use coconut flour?

No, this cake won’t work with coconut flour. You may like to make a coconut flour chocolate cake instead.

Why did my cake sink in the middle?

Cakes sink in the middle if the batter is overmixed or if the oven temperature drops as the cake bakes. My rule of thumb is to only mix the batter until smooth, and once the oven door closes, don’t open it until the time is up. 

More delicious chocolate cakes

almond flour chocolate cake

Almond Flour Chocolate Cake

5 from 486 votes
My almond flour chocolate cake recipe guarantees moist, fluffy chocolate cake with a gorgeous crumb and rich chocolate flavor. It’s made in one bowl and naturally gluten-free! Watch the video below to see how I make it in my kitchen!
Servings: 13 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Grease two 9-inch springform pans and set aside.
  • In a large mixing bowl, combine your almond flour, arrowroot powder, cocoa powder, coconut sugar, baking soda, and salt, 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: 1servingCalories: 285kcalCarbohydrates: 28gProtein: 6gFat: 19gSodium: 207mgPotassium: 107mgFiber: 4gSugar: 14gVitamin A: 90IUCalcium: 48mgIron: 2mgNET CARBS: 24g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated May 2022, updated and republished July 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Made this yesterday for my husband’s birthday. Swapped the oil for avacado and added a “dash” of cinnamon in the batter. One of the best gluten free cakes I have had. Beat simple mills hands down .

  2. 5 stars
    I really like this recipe. I dis change it up a bit. I didn’t add the arrowroot, it’s not needed. I added 1/2 TBS expresso and hot water to batter to boost the chocolate flavor. It’s great!

  3. 5 stars
    Yum! Fluffy and delicious! Can’t believe there’s no wheat flour in it. Made this as cupcakes 350F for 25 minutes—could’ve probably done a few minutes less. Also used 1 c white sugar and 1/4 c stevia. I would reduce the sugar by 1/4 to 1/3 c next time, though it wasn’t too sweet. Subbing tapioca starch (cheap at an Asian market) worked well in place of arrowroot powder. I would increase the cocoa for more chocolate flavor, as it was rather faint, though dark brown in color. We didn’t use any frosting. Next time, I want to try subbing the oil for applesauce to make this even healthier.

  4. 5 stars
    This is the best choclate cake recipe I’ve ever made or eaten!!!im making it for the second time already😊

  5. 5 stars
    I made these with less sugar, since my husband is diabetic and added 1/4 cup unprocessed bran to give them fiber. I had to add more oil since the batter was too dry. I did not add the frosting for the same reason. I made them into cupcakes and baked them for 20 minutes.

  6. 5 stars
    Made this with two children, so the five minutes prep time was more like 30 including time to play with the gloopy mixture. Used almond meal because I didn’t read the instructions properly, and rapadura sugar because it’s what I had, and the cake was fantastic in both flavour and texture. Thank you.

  7. 5 stars
    I made this cake but as muffins instead of a full cake. I had to add more oil and an extra egg as the batter was really dry but could come down to the low moisture content of my almond and arrowroot flour as well as high altitude. Turned out perfect, cooked for 18 minutes for 12 muffins.

  8. 5 stars
    This is 110% the best chocolate cake I’ve ever eaten! It’s so easy and my family had no idea it was grain/dairy free. I even substituted flax eggs with success! Thank you!

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