Almond Flour Chocolate Cake

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!

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 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.

Video

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