Almond Flour Chocolate Cake


5 from 482 votes
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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!

almond flour chocolate cake.

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!

Table of Contents
  1. How does almond flour affect cakes? 
  2. How to make almond flour chocolate cake
  3. Ingredient swaps and substitutions
  4. Tips to make the best recipe
  5. Storing and freezing instructions
  6. More almond flour dessert recipes to try
  7. Frequently Asked Questions
  8. Almond Flour Chocolate Cake (Recipe Card)

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.

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. 

chocolate almond flour cake.

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. 

how to make almond flour chocolate cake.

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. 
chocolate cake with almond flour.

More almond flour dessert recipes to try

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.

Is almond flour hard to bake with?

Unlike coconut flour or oat flour, almond flour is an easy flour to work with and works similar to cake or wheat flour. To ensure your cake turns out perfect, use grams instead of cups.

Do almond flour cakes rise?

Without a leavening agent, almond flour cakes won’t rise. However, when made with some baking soda and/or eggs added in, they will rise.

almond flour chocolate cake

Almond Flour Chocolate Cake

5 from 482 votes
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!
Servings: 12 Slices
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes




  • 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.


* 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. 


Serving: 1sliceCalories: 220kcalCarbohydrates: 11gProtein: 6gFat: 19gSodium: 167mgPotassium: 105mgFiber: 3gVitamin A: 90IUCalcium: 48mgIron: 2mgNET CARBS: 8g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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Recipe Rating


  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
    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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 5 stars
    The best and most loved choclate cake I’ve made- my kids and friend inhaled it. So moist and so easy, thank you

  8. Made this cake for my husband he is diabetic and loved it. Instead of coconut sugar I used erthythritol in the cake and the frosting just turned it in to powder for the frosting. My husband is not a fan of coconut sugar I made a Bundt cake instead. Everything I have tried so far is delicious. Thanks for all the recipes.

  9. 5 stars
    I love making this cake. I was skeptical when I first made it but the end result was just like bakery style chocolate cupcakes (my favorite go to dessert before I went gluten-free). I have always made it in the round tins but I wanted to try using a 9×13 cake pan…has anyone attempted this? Did you have to adjust the baking time? Double the recipe? Etc.

    1. Uusually if I use a larger cake pan, I reduce the baking time to compensate for the extra size and thinness of the cake 🙂

  10. 5 stars
    This was a very nice cake. I used melted coconut oil but made sure the eggs were at least room temperature (covered in a bowl of warm water for several minutes before using them) and I didn’t have any clumping problem.

  11. 5 stars
    I’m in heaven! This cake is my new grain-free favorite. It is rich, and chocolaty, so a small slice is all you need (and all I can eat). FYI, I did follow the recipe exactly. At first I thought it was too little batter, but it rose nicely in the oven. Also, used regular cake pans greased, lined with parchment on bottom, and greased again and they came out of the pan fine. Thank you so much for this recipe!

  12. Sounds good! Do you think this recipe or your Healthy Chocolate Zucchini Cake is more similar to classic American chocolate cake?

  13. 5 stars
    It’s a great recipe as all yours. But in the future can we hope to have the metric measurements as well.