Description
Decadent Almond Flour Chocolate Cake is a rich, moist, gluten-free cake featuring the deep chocolate flavor of cocoa powder and dark chocolate combined with the nutty taste of almond flour. Perfect for special occasions or a sweet treat, this cake is easy to make with wholesome ingredients and optional ganache for an extra indulgence.
Ingredients
Scale
- 200g (2 cups) almond flour
- 50g (1/2 cup) unsweetened cocoa powder
- 150g (3/4 cup) granulated sugar or coconut sugar
- 5g (1 teaspoon) baking powder
- 2g (1/2 teaspoon) salt
- 3 large eggs
- 120ml (1/2 cup) melted coconut oil or butter
- 120ml (1/2 cup) whole milk or almond milk
- 5ml (1 teaspoon) vanilla extract
- 60g (1/3 cup) dark chocolate chips (optional)
- 120g (1/2 cup) heavy cream or coconut cream (for ganache, optional)
- 100g (1/2 cup) dark chocolate, chopped (for ganache, optional)
- 5ml (1 teaspoon) honey or maple syrup (for ganache, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or butter and line the bottom with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, sugar, baking powder, and salt until combined.
- In another bowl, whisk the eggs until smooth. Add melted coconut oil (or butter), milk (or almond milk), and vanilla extract. Mix until smooth.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: To prepare ganache, heat cream (or coconut cream) over medium heat until simmering. Remove from heat, add chopped dark chocolate and honey or maple syrup, and stir until smooth. Let cool slightly before pouring over cooled cake.
Notes
- Use almond milk instead of whole milk for a dairy-free version.
- Substitute coconut oil with melted butter for richer flavor.
- For vegan option, replace eggs with flaxseed meal or applesauce.
- Using maple syrup or honey instead of sugar may alter texture slightly.
- Do not overmix batter to avoid dense cake.
- Use high-quality cocoa powder and dark chocolate for best flavor.
- Cool cake completely before serving for best texture and taste.
- Store in airtight container at room temperature for up to 3 days or refrigerated up to a week.
- Freeze wrapped slices for 2-3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Almond Flour Chocolate Cake, Gluten-Free Chocolate Cake, Decadent Chocolate Cake, Almond Flour Cake, Gluten-Free Dessert