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 cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 4 large eggs; ½ cup melted butter; 1 teaspoon vanilla extract; ½ cup hot water

Highlighted under: Soft Kitchen

I absolutely love baking, and this Chocolate Almond Flour Cake has become one of my favorite recipes to whip up for family gatherings. The combination of rich chocolate and the nuttiness from almond flour creates a moist and decadent treat that everyone raves about. I personally enjoy pairing it with a scoop of vanilla ice cream or fresh berries, which elevates the flavors even more. Whether you're celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to please the palate and satisfy any chocolate lover's desires.

Created by

Leonie Fairchild

Last updated on 2026-01-12T06:17:42.790Z

When I first attempted to make this Chocolate Almond Flour Cake, I was intrigued by the idea of using almond flour instead of traditional wheat flour. The cake turned out so deliciously moist and fluffy that it quickly became a family favorite. I learned that blending the chocolate with the almond flour not only adds a lovely nutty flavor but also keeps the cake gluten-free, which is bonus for guests with dietary restrictions.

One of the best tips I've learned is to let the cake cool completely before frosting. This allows the chocolate flavors to deepen and gives the frosting a chance to set perfectly without melting away. Trust me, a perfectly set frosting can make all the difference in presentation and taste!

Why You'll Love This Cake
Rich chocolate flavor paired with nuttiness from almond flour
Moist texture that is simply irresistible
Easily adaptable for gluten-free diets

Understanding the Ingredients

Almond flour is key to the texture of this Chocolate Almond Flour Cake. It lends a delightful nuttiness and moisture that complements the rich chocolate flavor. Unlike regular flour, almond flour doesn't absorb liquid as much, which is why we maintain balance in our ratios by adding the right amount of cocoa powder and eggs. If you're looking for a unique twist, consider substituting half of the almond flour with hazelnut flour for a distinctive flavor profile.

The choice of cocoa powder is also critical; make sure to use unsweetened cocoa powder for the best results. It should have a deep, rich color to indicate high quality. Dutch-processed cocoa can be used for a smoother texture and more mellow chocolate flavor, but keep in mind that it may alter the cake's final taste slightly. Always sift your dry ingredients together to prevent clumping and ensure an even distribution of cocoa and baking soda.

Baking Tips for Perfection

Preheating your oven to the specified temperature is essential for even baking. An oven thermometer can be useful if you find your cakes often bake unevenly; sometimes ovens can be off by as much as 25°F (about 15°C). When you're ready to pour your batter into the pan, it should flow smoothly but hold some thickness resembling a pancake batter. This consistency ensures that the cake rises properly and maintains a moist interior.

After baking, you can tell your cake is done when it pulls slightly away from the edges of the pan, with a crinkly top that looks set but springy. Letting it cool in the pan for a short time allows it to firm up; however, leaving it in too long can create steam, resulting in a soggy bottom. If you’re making this cake ahead of time, it stores well in an airtight container for up to three days at room temperature, or you can freeze it for longer storage.

Ingredients

Gather these ingredients to make your delicious cake!

Ingredients

1 ½ cups almond flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
4 large eggs
½ cup melted butter
1 teaspoon vanilla extract
½ cup hot water

Make sure all your ingredients are at room temperature for best results.

Instructions

Let's walk through the steps to create this delightful dessert!

Preheat the Oven

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

Combine Dry Ingredients

In a large mixing bowl, whisk together the almond flour, cocoa powder, sugar, baking soda, and salt until evenly combined.

Mix Wet Ingredients

In a separate bowl, beat the eggs, and then add melted butter, vanilla extract, and hot water, mixing until well combined.

Combine Mixtures

Gradually fold the wet mixture into the dry ingredients until there are no lumps. The batter will be smooth and slightly thick.

Bake

Pour the batter into the prepared cake pan and bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Enjoy your homemade Chocolate Almond Flour Cake with a sprinkle of powdered sugar or your favorite frosting!

Pro Tips

For an extra chocolatey kick, you can add chocolate chips to the batter before baking.

Serving Suggestions

For an extra indulgent dessert, top the Chocolate Almond Flour Cake with a rich ganache made from dark chocolate and heavy cream. A simple chocolate glaze can also be made by melting chocolate chips with a bit of butter; this adds a shiny finish that contrasts beautifully with the matte surface of the cake. Serving the cake with fresh berries invites a refreshing tartness that balances the sweetness while enhancing the chocolate flavor.

Another great option is to serve slices of the cake warm with a scoop of vanilla ice cream. The heat of the cake slightly melts the ice cream, creating a deliciously creamy texture that will delight your taste buds. Garnishing with chopped nuts or a sprinkle of sea salt can elevate the flavors further, offering a lovely contrast to the sweet chocolate.

Storage and Make-Ahead Ideas

If you want to bake the cake in advance, it freezes remarkably well. After cooling completely, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. You can freeze it for up to three months. When you're ready to serve, simply thaw it overnight in the refrigerator and bring it to room temperature before serving for the best taste and texture.

For short-term storage, keeping it in an airtight container at room temperature for a couple of days keeps it fresh. If you find that your cake dries out surprisingly fast, adding a slice of bread to the container or wrapping it in a slightly damp paper towel can help retain moisture, keeping it soft and enjoyable even days later.

Questions About Recipes

→ Can I substitute the almond flour with regular flour?

Using regular flour may alter the texture and flavor. We recommend sticking to almond flour for the best results.

→ Is this cake gluten-free?

Yes, this cake is gluten-free as it uses almond flour instead of traditional wheat flour.

→ How should I store leftover cake?

Store the cake covered at room temperature for 2-3 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, the cake can be frozen for up to three months. Just wrap it tightly in plastic wrap and aluminum foil.