Name: Almond Flour Chocolate Cake
Prep time: 15 min
Cook time: PT-487014H54M53S
Total time: 1 h 45 min
Cuisine: Gluten-Free
Ingredients: 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar (or coconut sugar for a lower glycemic option); 1/2 cup unsalted butter, melted (or coconut oil for dairy-free); 4 large eggs; 1 tsp vanilla extract; 1/2 cup unsweetened almond milk (or any milk of your choice); 1/2 cup hot water; 1/2 cup semi-sweet chocolate chips (for frosting); 2 tbsp unsalted butter (for frosting); 2 tbsp heavy cream (or coconut cream for dairy-free)

Why You’ll Love This Recipe

This Almond Flour Chocolate Cake is not only gluten-free but also incredibly rich and decadent, thanks to the use of almond flour and cocoa powder. The almond flour gives the cake a wonderfully moist texture while maintaining a light, fluffy consistency. The deep chocolate flavor is perfectly balanced, and the cake has a subtle nuttiness that enhances the overall taste. It’s easy to make and requires just a few simple ingredients, yet the result is an impressive and satisfying cake that everyone will enjoy. Whether you’re serving it for a special occasion or just treating yourself, this cake is sure to be a hit.

Ingredients

For the cake:

2 1/2 cups almond flour (blanched)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar (or coconut sugar for a lower glycemic option)
1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
4 large eggs
1 tsp vanilla extract
1/2 cup unsweetened almond milk (or any milk of your choice)
1/2 cup hot water

For the frosting (optional):

1/2 cup semi-sweet chocolate chips
2 tbsp unsalted butter
2 tbsp heavy cream (or coconut cream for dairy-free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, or use a springform pan for easy removal.
Mix the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
Combine the wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until smooth and well combined.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated. The batter will be thick.
Add hot water: Slowly pour in the hot water, mixing gently until the batter becomes smooth and pourable. This step will help the cake stay moist.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.

Make the Frosting:

Melt the chocolate: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips, stirring until they’re fully melted and the mixture is smooth.
Add the butter: Stir in the butter until it’s fully melted and incorporated into the ganache. Let the frosting cool for about 10-15 minutes until it thickens slightly.
Frost the cake: Once the cake has completely cooled, spread the chocolate frosting over the top of the cake using a spatula. You can also add a light drizzle of ganache over the sides for an elegant finish.
Serve: Slice and enjoy! This cake is rich on its own, but pairing it with whipped cream or fresh berries is always a great option.

Servings and Timing

Servings: 8-10 slices
Prep time: 15 minutes
Cook time: 30-35 minutes
Cooling time: 1 hour (including frosting setting)

Variations

Frosting variations: You can replace the chocolate ganache with a cream cheese frosting, whipped cream, or even a simple dusting of powdered sugar for a lighter option.
Dairy-free option: Replace the butter with coconut oil and the almond milk with coconut milk or any other non-dairy milk for a completely dairy-free version.
Nut variations: Add chopped nuts such as almonds, walnuts, or pecans on top of the frosting or mixed into the batter for extra texture and flavor.
Sugar-free version: To make this cake sugar-free, you can substitute the sugar with your favorite low-carb sweetener, such as erythritol or stevia, keeping in mind that sweetness levels may vary.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerating the cake may help the frosting hold its shape longer.
Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw at room temperature before serving.
Reheating: This cake is best served at room temperature, but you can gently microwave individual slices for 10-15 seconds if you prefer it warm.

FAQs

1. Can I make this cake in a different size pan?

Yes, if you prefer to use a different pan, just adjust the baking time. For a larger or smaller cake, check for doneness with a toothpick. A smaller pan may require less time, and a larger pan will take longer.

2. Can I make this cake without the frosting?

Absolutely! This cake is delicious on its own without frosting. You can simply dust it with powdered sugar for a lighter touch or enjoy it as is.

3. Is almond flour cake low-carb?

Yes, almond flour is a lower-carb alternative to traditional wheat flour, making this cake a great option for those following a low-carb or keto diet.

4. Can I use a different flour instead of almond flour?

Almond flour is the key ingredient in this recipe for its texture and flavor, so substituting it with regular flour may result in a different outcome. If you need a gluten-free substitute, consider using a gluten-free all-purpose flour blend, though the texture may vary.

5. How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to extend its shelf life, you can freeze individual slices.

6. Can I add other flavors to this cake?

Yes! You can add a teaspoon of cinnamon or coffee for added depth of flavor, or even a splash of almond extract to enhance the nutty flavor of the almond flour.

7. Can I use a different sweetener for this cake?

Yes, you can use a sugar substitute like stevia, monk fruit, or erythritol for a sugar-free version. Just ensure that the sweetener is equivalent to the amount of sugar called for in the recipe.

8. Can I make this cake in advance?

Yes, you can make the cake ahead of time. Allow it to cool completely, and then store it in an airtight container until you’re ready to serve. Frosting can be made a day in advance as well.

9. Can I make this cake in cupcake form?

Yes, you can make cupcakes using this recipe. Just bake for 18-20 minutes and check for doneness with a toothpick.

10. How can I make the cake fluffier?

To make the cake fluffier, make sure not to overmix the batter once the wet and dry ingredients are combined. This will help keep the cake light and airy. Also, ensure that your baking powder and baking soda are fresh.

Conclusion

The Almond Flour Chocolate Cake is a rich, moist, and gluten-free dessert that’s perfect for any occasion. The subtle nutty flavor of almond flour combined with the deep chocolate taste creates an indulgent yet slightly healthier treat. Whether you’re serving it at a party, enjoying it for a special occasion, or simply treating yourself to a slice, this cake is sure to become a favorite. Enjoy it as is, or dress it up with your favorite frosting for an extra touch of decadence!

Almond Flour Chocolate Cake

Why You’ll Love This Recipe

Ingredients