If you haven’t experience the delectable joy of a chocolate cake made with almond flour, let’s change that immediately. It’s moist, light and best of all — easy to make at home in just 45 minutes! Sifted unsweetened dutch-processed cocoa powder is the key to this gluten-free cake’s incredible chocolate-y flavor and airy, fluffy texture. Say goodbye to dense chocolate almond cake layers forever!

a slice of almond flour cake with a bite taken out facing forward
This almond flour chocolate cake, complete with a chocolate ganache is the ultimate dessert lovers dream. Serve with a cloud of whipped cream on top!

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My Favorite Gluten-Free Chocolate Almond Flour Cake Recipe

This easy chocolate cake made with almond flour has quickly grown into the most highly requested of all my easy homemade gluten-free cake collection. I like it because the ingredients are simple and always on hand, while my chocoholic family members appreciates the rich, chocolate flavor.

While it’s technically a flourless chocolate almond cake because no starches or gluten-free flour blends are used, the crumb is still light and fluffy. The taste and texture is so much like the classic chocolate cake recipe you know and love, many are floored when they hear it’s made with almond flour.

How do we get it’s signature light crumb? Since almond flour is a denser grain-free flour, I use some signature baking tips to aerate the texture, while still keeping it moist. First of all, for best results use blanched almond flour rather than almond meal.

Secondly, separating the egg whites from the yolks and beating them separately greatly helps make almond flour chocolate cake extra fluffy. The yolks add moisture, while whipping the egg whites and folding them in adds airiness to the batter. This is especially helpful in high moisture cakes, and does wonders for an old fashioned carrot cake make with almond flour.

Next, when making flourless cakes, the cocoa powder makes or breaks the flavor. Using dutch-processed cocoa powder, rather than natural unsweetened cocoa powder, gives a nice robust chocolate flavor without adding bitterness.

Lastly, sifting the almond flour together with the cocoa powder also lightens the crumb. Almond flour may clump and compact during storage, so it’s best to sift it first before adding to cake batter.

Ingredient Tid Bits

The beauty of the this cake is the simple list of ingredients. The only speciality item required is almond flour, you can make at home, buy in bulk and freeze, or pick up a bag at your local supermarket.

  • Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal. However, if you prefer a dense cake, similar to flourless cake, you may use almond meal or ground almonds.
  • Unsweetened Cocoa Powder – Dutch processed cocoa powder has a deeper, darker flavor. If you don’t have any on hand, natural unsweetened baking cocoa may be used.
  • Sugar – I experimented using less sugar, which certainly can be done if you prefer a darker taste. I have not tried this recipe with a sugar-free sweetener. However, I believe coconut sugar would also work.
  • Large eggs – To make a fluffy cake, the whites and yolks are separated and beaten separately. I recommend separating the eggs while they are cold and then let them sit to come to room temp.
  • Butter – I prefer the flavor of butter, but for a dairy-free cake melted coconut oil may also be used.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Pro tip – beat yolks and whites separately for best texture

I know. I hear you! Do I have to dirty an extra bowl and do an extra step. Technically? No. You could add the whole eggs in. BUT, if you are looking for an old fashioned chocolate cake texture, then folding in egg whites really opens up the crumb and lightens the texture.

Convinced? Beat the egg whites until foamy, then gradually add in ½ cup sugar. Continue beating until stiff, glossy peaks form.

In a separate bowl beat the yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Then beat in the melted butter and vanilla extract. See? That wasn’t so bad!

stiff egg whites beaten with sugar.
the yolks beaten with sugar until pale yellow.

Combine it all together and bake

To the yolk mixture, sift in the almond flour, cocoa powder, baking powder, and salt. I guess sifting is another extra step, but trust. You will get epic homemade chocolate cake results!

Now it’s time to fold in the egg whites. Start with about one-third. Once that is mixed in, add the remaining until you don’t see any more white streaks. Go around the sides of the bowl and gently work together the mixture.

Spread in a greased 8 or 9-inch cake pan and bake for 28-30 minutes. You’ll know when it’s done when a toothpick inserted in the comes out with just a few moist crumbs attached.

the whites being folded into the chocolate mixture.
the chocolate cake batter after all the ingredients have been combined.
overhead shot of cake covered in ganache with berries on top
Pour a silky ganache over the top or double the recipe to make a 2-layer cake with whipped cream or buttercream frosting – the perfect gluten-free birthday cake!

Ganache Topping and Serving Tips

If making as a single layer cake, a simple dusting powdered sugar would also suffice for this moist almond flour. I’m such a such a sucker for chocolate ganache, though. I love how it envelops the fluffy cake layer like a glossy chocolate-y hug.

When pouring the ganache over, tuck strips of waxed paper under the cake to catch excess. To slice, run a sharp knife under hot water and then wipe dry. Slice with the hot knife, repeating as necessary.

I love to offer whipped cream, fresh berries, or a raspberry fruit sauce on the side. I promise you’ll hear nothing but oohs and ahhs.

Can I Make Cupcakes Or A Layer Cake?

You bet! A layer cake is perfect for birthdays and celebrations. Double the recipe below and bake in two 8 or 9-inch round cake pans. Once the cakes have cooled, spread with the world’s fluffiest buttercream frosting or homemade whipped cream frosting. Decorate the top with fresh berries.

Since this recipe has become so popular with my readers and in my own house, I also adapted it into an easy almond flour chocolate cupcake recipe, complete with almond buttercream. 😋

a slice of cake being lifted out with a spatula
Almond flour works magic in this moist chocolate cake recipe! The subtle nutty flavor pairs perfectly with deep, dark chocolate.

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a slice of almond flour cake with a bite taken out facing forward
5 stars (7 ratings)

Superb Moist & Fluffy Almond Flour Chocolate Cake

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
If you haven't experience the delectable joy of a chocolate cake made with almond flour, let's change that immediately. It's moist, light and best of all — easy to make at home in just 45 minutes! Sifted unsweetened dutch-processed cocoa powder is the key to this gluten-free cake’s incredible chocolate-y flavor and airy, fluffy texture. Say goodbye to dense chocolate almond cake layers forever!
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Ingredients
 

Chocolate Ganache

Equipment

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F. Spray a 8-inch or 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.
  • In a medium bowl beat the egg whites until foamy. Gradually add ½ cup sugar and continue beaten until stiff, glossy peaks form. Set aside.
    4 large eggs, ½ cup granulated sugar
  • In a separate large bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the cooled butter and vanilla.
    ½ cup granulated sugar, ¼ cup unsalted butter, 2 teaspoons vanilla extract
  • To the egg yolk mixture sift in the almond flour, cocoa powder, baking powder, and salt. Beat until well mixed. The batter will be very thick.
    2 cups blanched almond flour, ½ cup dutch-processed unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
  • Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
  • Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in the comes out with a few moist crumbs attached.
  • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before topping with ganache.

Ganache

  • Pour the chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stove until very hot, but not boiling.
    1 cup semi-sweet or bittersweet chocolate chips, ½ cup heavy cream
  • Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes while the cake is prepared.
  • Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
  • Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides. Transfer the cake to the refrigerator to set the ganache, at least 15 minutes, then carefully remove the wax paper strips. Serve at room temperature.

Notes

Tips To Remember
  • Eggs separate best when they are cold, so separate first then set at room temperature.
  • Room temperature egg whites beat up fluffier. Sit out for at least 30 minutes before beating with a mixer.
  • Sift the dry ingredients together for a lighter crumb.
  • The batter will be very thick when folding in the egg whites. Start by folding and then stir as necessary to remove as many lumps as possible. After baking, the lumps disappear.
  • When frosting a cake with ganache, tuck strips of waxed paper under the cake to catch excess.
  • To slice, run a sharp knife under hot water and then wipe dry. Slice with the hot knife, repeating as necessary.
storing and freezing
The cake may be stored at room temperature or refrigerated up to three days. If storing in the refrigerator, the texture will become more like a flourless chocolate cake, a little denser and fudgy.
To store, press a piece of plastic wrap to the cut sides of the cake. If uncut, then leave unwrapped, as to not mess up the ganache. 
For unfrosted cake layers, securely wrap in plastic and store at room temperature, in the refrigerator, or frozen.
It may also be frozen up to 3 months. Wrap sliced leftovers in plastic wrap and transfer to a ziplock freezer bag. Pull out slices and then sit at room temperature until ready to eat.
If freezing the whole cake, place in the freezer until solid, then wrap securely in plastic wrap and cover again with foil.
Calories: 534kcal, Carbohydrates: 47g, Protein: 11g, Fat: 37g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 119mg, Sodium: 237mg, Potassium: 305mg, Fiber: 7g, Sugar: 35g, Vitamin A: 526IU, Vitamin C: 1mg, Calcium: 125mg, Iron: 4mg
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