How to Make Chocolate Cake with Almond Flour

The ultimate almond flour chocolate cake that’s incredibly 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. Plus, I share helpful tips for achieving an airy, fluffy cake!

Chocolate almond flour cake – Flourless & Gluten-free

This gluten-free chocolate cake made with almond flour has quickly grown into the most highly requested of all my gluten-free cake recipes. 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, just like another favorite, chocolate cake with all-purpose gluten free flour.

Since almond flour is a denser grain-free flour, using some easy baking tips help achieve a lighter crumb, while still maintaining moistness. First of all, for best results use blanched almond flour rather than almond meal. Homemade almond flour can be made easily and affordably made in minutes, or pick up a bag at your local supermarket.

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.

Next, when making flourless chocolate cake, 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.

Below I share more baking tips, dairy-free modifications, the best way to store, and suggested frostings and toppings. Read on to make this bakery-style cake recipe with ease and flawless results!

using almond flour in cakes

Using almond flour in cakes is ideal for grain-free and gluten-free baking. The ground nuts add a natural richness and saltiness that balances the sweetness of desserts nicely. In fact, I love it so much, find all my favorite almond flour recipes in once beneficial resource!

However, recipes for chocolate cake with almond flour cake yields a different texture versus using traditional or gluten-free flour. Since the flour is made from nuts, it will have a slightly dense, rustic texture with a chewy crust, similar to almond flour brownies.

While there is nothing wrong with this and makes a perfectly delicious cake, I wanted add as much airiness as possible. To achieve this, separate the egg whites and yolks and beat them separately.

While whole eggs could be added to save time, this will make the cake have a similar texture as flourless chocolate tortes. Either way can be done, it just depends on the texture you are looking for!

Ingredient Notes

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 in the health food section.

• Almond Flour – For a lighter texture, I recommend using sifted blanched almond flour, not almond meal for light, fluffy results similar to almond flour carrot cake. 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, which also works well in flourless chocolate cookies, is recommended for best flavor.
• Sugar – I experimented using less sugar, which certainly can be done if you prefer a richer, darker taste. I have not tried this recipe with a sugar-free sweetener for a low carb cake. However, I believe coconut sugar would also work.
• Large eggs – To make a fluffy cake, the whites and yolks are separated and beaten separately.
• Butter – I prefer the flavor of butter, but for a dairy-free cake melted coconut oil may also be used.

how to make almond flour chocolate cake

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

1. Preheat the oven to 350°F. Spray a 9-inch cake pan or springform pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment paper or wax paper.
2. In a medium bowl beat the egg whites until foamy, ten gradually add in ½ cup sugar. Continue beating until stiff, glossy peaks form.
3. In a separate large mixing bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the butter and vanilla extract.
4. Sift the 2 cups almond flour, cocoa powder, baking powder, and salt into the mixture. Beat until well mixed then mix in one-third of the egg whites.
5. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
6. Spread in the prepared cake pan and bake until a toothpick inserted in the comes out with a few moist crumbs attached.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before topping with ganache.
8. For the ganache, pour the chocolate chips in a small heat-proof bow and heat the heavy cream until very hot, but not boiling. Pour the hot cream over the chocolate chips and stir until well mixed.
9. Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
10. 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.

Suggested frostings and toppings

If making as a single layer cake, a simple dusting powdered sugar would also suffice for this rich cake. For a more traditional flourless cake taste, cover in the chocolate ganache recipe included.

• Powdered sugar
• Whipped cream and fresh berries
• Raspberry fruit sauce
• Chocolate ganache (recipe included below)
• Fluffy Buttercream Frosting
• Chocolate Whipped Cream Frosting
• Fluffy Chocolate Buttercream
• Whipped Chocolate Ganache Frosting
• Coconut Frosting
• Cream Cheese Frosting

making a layer cake

To make a layer cake, perfect for birthdays and celebrations double the recipe below and bake in two 9-inch round cake pans.

Once the cakes have cooled, spread with buttercream frosting or homemade whipped cream frosting. Decorate the top with fresh berries.

Is this cake gluten-free?

Yes. Almond flour is naturally gluten-free and grain-free. Like other popular gluten-free recipes, almond flour pie crust and almond flour zucchini bread, no other flours are used in the almond flour chocolate cake recipe, so it’s safe for celiac or gluten-free diets.

Can I use almond meal instead of flour?

Yes, you may use almond meal instead of almond flour, but it will change the texture of the cake. It will be denser, more rustic, but still delicious!

dairy-free modifications

To make a dairy-free almond flour cake simply replace the butter with melted coconut oil or any preferred oil. Dust the cake with powdered sugar and serve with fresh berries instead of pouring the ganache over top.

storing and freezing Tips

Almond flour 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. Alternatively, place in an airtight container, such as a cake carrier.

For unfrosted cake layers, securely wrap in plastic and store at room temperature, in the refrigerator, or frozen.

Flourless almond flour cake 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.

Best 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.

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