Almond Flour Chocolate Cake
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My almond flour chocolate cake recipe guarantees a moist, fluffy, chocolate cake with a gorgeous crumb and rich, fluffy frosting. Sweetened with coconut sugar, it’s made in one bowl and is naturally gluten-free.
Baking with almond flour requires a bit of patience, but once you get used to it, the results can be better than those made with regular flour. That’s why I prefer it now over conventional flour.
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.
When testing this cake, I wanted to give it the richness of a classic chocolate cake but with a lighter crumb. While it’s delicious without frosting, I usually opt for it because it not only makes it look stunning, but the creaminess complements the subtle nuttiness. The best part? No one will know it’s made with almond flour!
Why I love this recipe
- No almond flavor. Despite almond flour being the main ingredient, you won’t taste it one bit.
- 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!
- Best texture. I promise, if you didn’t tell a soul that this cake is made with almond flour, they’d never guess.
Key Ingredients
Find the printable recipe with measurements below.
- 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 dairy free frosting, but any chocolate frosting (including store-bought brands) will work.
How to make almond flour chocolate cake
Step 1- Mix. In a large mixing bowl, combine the dry ingredients.
Step 2- Combine. Add the rest of the ingredients and whisk to combine. Do not overmix.
Step 3- Bake. Pour the cake batter into the prepared pans. Bake the cakes for 35-40 minutes or until a toothpick comes out mostly clean.
Step 4- Cool. Let the cakes cool briefly in the pans before transferring to a wire rack to cool completely.
Step 5- Frost. Once cool, frost between each layer and on top.
★★★★★ 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
Arman’s recipe tips
- 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. Just cut them in roughly the same shape and you’ll be fine.
- Do not overmix. Through testing, I find mixing the batter until just combined resulted in the moistest cake. Overmixing can result in a slightly gummy texture.
- Don’t overbake. The cake will continue to cook as it cools, so once a toothpick comes out mostly clean, it’s ready to remove from the oven.
- Make a single-layer cake. I made a double-layer cake for the fun of it, but this cake is just as delicious as a single-layer cake with frosting. Just halve the ingredients!
Frequently asked questions
No, this cake will not work with coconut flour. It’s not a suitable substitute for almond flour, as it needs significantly more liquid ingredients to compensate for its absorbent texture. If you only have coconut flour, you may prefer to make my coconut flour chocolate cake.
I learned in culinary school that the number one reason cakes sink in the middle is opening the oven door before they’re fully baked. Even a few seconds can cause heat loss, which leads to structural collapse. Cakes rely on steam and expanding air to rise, so when the heat escapes, the volume drops and the center deflates. I recommend checking the cake no sooner than 35 minutes.
You can! I tested this cake in an 8-inch cake pan and also a mini 6-inch cake pan. You will need to increase the baking time by 5 minutes and 15 minutes, respectively.
Unfortunately not. I do know many of you follow a vegan and gluten-free diet, and unfortunately, this cake won’t work with egg substitutes. The reason for this is the significant number of eggs needed (four), which would require the other ingredients to be altered to compensate for a flax egg or egg substitute.
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.
More delicious chocolate cakes
More baking with almond flour
If you tried this almond flour chocolate cake recipe, please leave a star rating and comment. It helps others thinking of making this.
Almond Flour Chocolate Cake
Video
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 350°F (180°C). Grease two 9-inch springform pans and set aside.
- In a large mixing bowl, combine the 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 just 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. Do not check on the cake until the 35-minute mark to prevent sinking in the center.
- Let the cakes cool completely, before layering them up and frosting them.
Notes
- Neutral oil: You can also use avocado oil or olive oil. Avoid using coconut oil or other oils that are solid at room temperature, as they will clump up.
- Cake pan size: 9 inches is ideal, but this recipe also works with an 8-inch or 6-inch cake pan. Increase the baking time by 5 minutes and 15 minutes, respectively.
- Leftovers: Keep at room temperature, covered, for 2 days, or up to one week in the fridge. Freeze slices of cake for up to 6 months.
- Single layer cake: Halve the ingredients.
I bake cakes professionally and usually turn down orders for gluten free items due to not having much luck with their texture and overall appearance. A good friend asked me to bake a cake for her guest and I really could not turn her down. After searching the internet, I decided on this recipe. It was flaky and rose almost as well as a regular cake. My friend said it was the best gluten free cake she ever had and told me not to loose the recipe!! In my book, it is definitely *****s.
Thanks so much, Dawn!
Been trying your recipes. Love them💯. Keep it up!!😋🫶
Can I use only egg whites instead of full eggs?
My mom makes this almond flour chocolate cake for my birthday every year and it’s just SO good. Thank you so much.
This was a great recipe. I used four flax eggs instead of regular in order to make it vegan and it turned out amazing. I also used roasted walnut oil instead of canola oil and that was also a great call. I didn’t have coconut sugar so I used brown sugar and only one cup instead of 1.5. So even if you’re vegan you can make this recipe with flax egg and it is still delicious!
Can this be made in a 13 X 9″ pan?
I don’t see why not!
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 .
Thanks so much, Faith 🙂
Do you have to use Arrowroot powder or is there a substitute for that?
That’s all I’ve tried. You could try something else.
Tapioca powder and corn flour are both fine as well.
Mary, you can use tapioca starch in place of arrowroot. Readily available for cheap at Asian markets.
Third time I’m making this cake- it’s just TOO good!
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!
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.
This is the best choclate cake recipe I’ve ever made or eaten!!!im making it for the second time already😊
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.
Everyone that tried it liked it very much. Will make again.
This was the best almond flour chocolate cake I’ve ever made!!
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.
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.
I think my grandma will like it so much and the was good.
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!
Thank you, Chloe 🙂
The best and most loved choclate cake I’ve made- my kids and friend inhaled it. So moist and so easy, thank you
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.
Kellie
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.
Uusually if I use a larger cake pan, I reduce the baking time to compensate for the extra size and thinness of the cake 🙂
Can I use butter instead of Canola or anyother oil? If so, how much butter? Thanks
I haven’t tried but you can experiment and see. Try the same amount.
For a 3 layer 6-inch cake, do double the recipe or keep the same?
I’d still double the recipe to be safe 🙂
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.
I would like to make these as cupcakes, would the cooking time be the same??
Probably be less.
DELICIOUS !
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!
Could you substitute the coconut sugar for jaggery? Would the measurement be the same?
I don’t know what jaggery is, never used it before.
Sounds good! Do you think this recipe or your Healthy Chocolate Zucchini Cake is more similar to classic American chocolate cake?
Definitely this on 🙂
How much is a cup in grams, please?
Here you go- https://thebigmansworld.com/how-many-grams-in-a-cup/
It’s a great recipe as all yours. But in the future can we hope to have the metric measurements as well.
Regards
Sure can! We are working on this!
Can I replace arrowroot powder with xanthum gum?
I haven’t tried!
Is almond flour sane as almond grounded? Thank you
Yes!!
What can I use in place of arrowroot powder?
I haven’t tried any alternatives, you could see if tapioca flour works but I can’t vouch for it myself.