This almond flour chocolate cake is moist, fluffy, and with a gorgeous tender crumb, you won’t believe it is gluten free! Made with simple ingredients, it’s an easy and elegant dessert that is sure to impress!
Almond Flour Chocolate Cake
Over the last few months, I’ve been making more of an effort to reduce my spending at the grocery store. I wouldn’t say I’m an impulsive buyer who is swayed by ridiculous marketing campaigns (unless it’s for a new plant based ice cream…), but many of the staples I buy I could easily make at home.
After sitting down and going through an inventory of my typical purchases, I narrowed down my list and started a new one listing all the things I could make at home. From oat flour to maple syrup, to condensed milk and chocolate chips, I’ve stopped buying all of those and loving how much my grocery bill has decreased. The biggest savings, however, has been all things almond flour!
Ever since making my own almond flour, I’ve been on a kick using it in anything and everything. While I tend to use it in more breakfasts (like in banana pancakes) and in snacks (like oatmeal cookies), I’ve recently loved using it to make a chocolate cake!
I’ve been meaning to share an almond flour chocolate cake recipe for quite some time. It’s been one of my most made recipes for all my gluten free friends, especially as they prefer my sweet treats to my savory ones… no comment. This cake is so easy to make, and needs just one bowl!
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 sweet, rich, and full of chocolate flavor throughout.
I’ve made this cake countless times for all my friends (even those who aren’t celiac) and NO ONE believes me when I tell them that this is grain free- They think it is full of white flour!
How do you make a chocolate cake with almond flour?
- Almond flour– You must use blanched almond flour, not almond meal. We want this cake to NOT be dense, but rather light and fluffy!
- Arrowroot flour– Gives the cake structure and stability, without needing any wheat. It’s great in grain free desserts, like this cake!
- Cocoa powder– Unsweetened cocoa powder that has been sifted. For a darker and richer flavored cake, feel free to use dark or black cocoa powder.
- Sugar of choice– 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 are preferred.
- Oil– Any neutral flavored oil can be used. I used canola oil, but vegetable and avocado oil are both great options. Do not use coconut oil or any oil that isn’t liquid at room temperature, or else the cake will turn out to be dense.
- Vanilla extract– A must for any good cake or dessert recipe.
- Chocolate frosting– A must for such a decadent cake! You can try a healthy frosting or even a keto frosting.
Start by mixing together 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.
Tips to make the best almond meal chocolate cake
- Do not overbake 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 half the recipe.
- Use a springform cake pan for easy removal.
- Avoid replacing the sugar with a sugar free substitute, like monk fruit or erythritol. It won’t have a gorgeous moist texture or a tender crumb. You would be better off making a keto chocolate cake instead.
Storing and freezing the chocolate almond cake
- 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 desserts to try
Almond Flour Chocolate Cake
- 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.