Almond Flour Chocolate Cake

My almond flour chocolate cake recipe guarantees a 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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 285kcal

Author Arman Liew

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.

Video

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.

Nutrition