Chocolate Almond Flour Cake

Name: Chocolate Almond Flour Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups almond flour; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ¼ tsp salt; ½ cup granulated sugar; ½ cup brown sugar; 4 large eggs; ½ cup unsweetened applesauce; 1 tsp vanilla extract; ½ cup dark chocolate chips (optional); Powdered sugar for dusting; Fresh berries or whipped cream

Highlighted under: Creative Baking Favorites

I absolutely love baking this Chocolate Almond Flour Cake because it combines incredible rich flavors with a delightful texture that celebrates both chocolate and almond. The use of almond flour adds moistness and a nutty flavor that elevates this classic dessert. Each bite is luxurious, making it perfect for special occasions or a sweet treat after dinner. Plus, it's gluten-free, allowing more friends to enjoy it. I often pair it with fresh berries or a dash of whipped cream for that extra touch of indulgence.

Created by

Cassandra Reed

Last updated on 2026-01-12T02:17:35.402Z

When I first stumbled upon the idea of using almond flour in a chocolate cake, I was intrigued and slightly skeptical. However, the first bite proved me wrong, as the rich chocolate flavor paired beautifully with the nutty undertones of almond. I discovered that the cake becomes even more delicious when allowed to rest for a day, letting the flavors meld and intensify.

Creating the perfect texture was a fun challenge, and I found that folding the egg whites into the batter gently gave the cake an irresistible lightness. Plus, a sprinkle of sea salt on top just before serving enhances the flavor in an unexpected way. It’s a delightful twist that will keep everyone coming back for more!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh almond notes
Moist and tender crumb that melts in your mouth
Gluten-free, making it a perfect option for all diets

      

Understanding Ingredients

The foundation of this Chocolate Almond Flour Cake lies in its ingredients. Almond flour is a star component that not only gives the cake its distinct nutty flavor but also contributes to its moist texture. Unlike regular flour, almond flour doesn't absorb moisture in the same way, so you get a richer cake. If you're out of almond flour, you can substitute half with ground oats for a similar texture, though it will slightly affect the flavor and moisture.

Using unsweetened cocoa powder is essential for achieving the deep chocolate flavor that defines this cake. If you opt for Dutch-processed cocoa, be prepared for a slightly different taste, as it is less bitter but yields a darker cake. Always sift the cocoa powder with the almond flour to eliminate clumps and ensure an even distribution throughout the batter.

Baking Techniques

When mixing the wet and dry ingredients, be careful not to overmix. Overmixing can lead to a dense cake instead of a light, airy texture. Mix until you see no dry streaks; some lumps are perfectly acceptable as they will bake out. If you decide to add chocolate chips, folding them in gently at the end keeps the batter airy and allows the chips to distribute evenly without weighing down the mixture.

Baking time can vary depending on your oven's characteristics. Start checking for doneness around the 25-minute mark by inserting a toothpick in the center. If it comes out clean, your cake is ready. If it sticks, give it an additional 3-5 minutes but monitor closely to avoid overbaking, which can result in a dry texture.

Ingredients

Gather these ingredients before you start:

For the Cake

1 ½ cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
4 large eggs
½ cup unsweetened applesauce
1 tsp vanilla extract
½ cup dark chocolate chips (optional)

For the Topping (Optional)

Powdered sugar for dusting
Fresh berries or whipped cream

Make sure to measure the ingredients accurately for best results.

Instructions

Follow these steps to create your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Mix Dry Ingredients

In a large bowl, combine almond flour, cocoa powder, baking powder, and salt. Whisk until thoroughly combined.

Mix Wet Ingredients

In another bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Stir in the applesauce and vanilla extract.

Combine Mixtures

Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. If you’re using chocolate chips, fold them in now.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving. Dust with powdered sugar and add berries if desired.

Enjoy your homemade Chocolate Almond Flour Cake!

Pro Tips

For an extra flavor boost, consider adding a tablespoon of espresso powder to the dry ingredients. It enhances the chocolate flavor immensely!

Tips for Perfecting Your Cake

To elevate this cake further, consider incorporating a dash of espresso powder into the dry ingredients. The espresso enhances the chocolate flavor without imparting a coffee taste, deepening the overall richness. Start with a teaspoon and adjust to your liking. Additionally, using room temperature eggs helps in creating a better emulsion, leading to a fluffier batter.

For decoration, if you want a more decadent touch, consider adding ganache made with dark chocolate and heavy cream. Simply heat the cream until just simmering, pour it over chopped chocolate, and let it sit before stirring until glossy. This can be poured over the cooled cake for a stunning finish that pairs beautifully with the almond flavors.

Storage and Serving Suggestions

This cake can be stored in an airtight container at room temperature for up to three days, maintaining its deliciously moist texture. If you want to keep it longer, you can refrigerate it for a week or even freeze it for up to three months. Just make sure to wrap it tightly in plastic wrap followed by aluminum foil to avoid freezer burn. Thaw in the fridge and bring it to room temperature before serving.

Serving recommendations are endless! I love to pair this cake with a scoop of vanilla ice cream, which wonderfully complements its richness. Fresh berries add a slight tartness that balances the sweetness, and a dollop of whipped cream takes it to another level of indulgence. If you're feeling adventurous, consider drizzling a raspberry coulis on the plate for a vibrant presentation.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

No, using almond flour is essential for the gluten-free aspect and the unique texture of this cake.

→ How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, the cake can be wrapped tightly and frozen for up to three months. Thaw it in the refrigerator before serving.

→ What can I use instead of eggs?

You can use flax eggs, which are made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg.