Alright, let me tell you a little story before we jump in. The first time I made this almond flour chocolate cake, I was running late for a friend’s birthday (classic me) and realized halfway through that I’d run out of regular flour. Enter, the humble almond flour I’d bought on a whim after seeing some fancy baking show. Turns out, sometimes your kitchen disasters lead to the best desserts—and now my family basically refuses to let me bake anything else when a chocolate craving hits. True story. Also, my dog once tried to steal a slice when I turned my back for, like, two seconds, which is a testament to how good it smells straight out of the oven.
Why I Keep Coming Back to This Cake
I make this when I’ve got friends dropping in unexpectedly, or when I want to impress my in-laws without breaking a sweat. My kids go absolutely bonkers for it (chocolate on their faces, hands, sometimes the chair). Sometimes, when I’m feeling lazy, I even just eat a wedge straight from the pan—no judgment, right? I love how it’s rich without being heavy, and the almond flour adds this almost nutty, cozy undertone that makes it feel extra special. Honestly, half the time I make it because I’m craving the smell as much as the taste. Oh, and it’s naturally gluten-free, so there’s that bonus, too.
What You’ll Need (But Don’t Stress It)
- 2 cups almond flour (the blanched kind works best, but I’ve done it with the coarse stuff too—no one noticed!)
- 3/4 cup unsweetened cocoa powder (I sometimes use dark cocoa if I’m feeling dramatic)
- 1 tsp baking powder (honestly, any old brand will do—my gran swore by Dr. Oetker, but you do you)
- 1/2 tsp salt (I use Maldon flakes if I’m feeling fancy; table salt is fine, though)
- 4 large eggs, room temp (or just warm them in your armpit if you forgot to take them out, ha!)
- 1/2 cup maple syrup or honey (I’ve used agave in a pinch—it’s all good)
- 1/4 cup melted coconut oil or butter (I tend to go with butter because I’m a bit old-school, but coconut oil gives a lighter vibe)
- 1 tsp vanilla extract (the real stuff if you have it, but don’t let anyone tell you the fake stuff ruins the cake—it doesn’t)
- 1/2 cup chocolate chips or chunks (optional, but why not?)
How I Usually Throw This Together
- Preheat your oven to 350°F (that’s 175°C—learned that one the hard way after baking at the wrong temp for years). Grease an 8-inch round cake tin and, if you’ve got parchment, line it—it just makes life easier when you’re trying to get the cake out intact.
- In a big bowl, toss in the almond flour, cocoa powder, baking powder, and salt. Give it a good whisk. Don’t worry if your cocoa makes little lumps; they’ll mostly disappear later (and if not, they’re just chocolatey surprises).
- In another bowl, crack the eggs, pour in your maple syrup, melted butter (or oil), and vanilla. Mix it up till it’s kind of glossy and smooth. This is where I usually sneak a taste, even though there’s raw egg. Living dangerously.
- Pour the wet stuff into the dry stuff. Stir till it’s all combined. If it looks a bit odd or grainy, don’t panic—it always comes together in the oven.
- Fold in chocolate chips if you’re using them. Or, if you’re like me and forget until it’s in the pan, sprinkle them on top instead. Works either way.
- Scrape the batter into your tin. Smooth it out with a spatula or the back of a spoon (or just shake the pan a bit, no big deal).
- Bake for 22-25 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Don’t overbake—dry cake is nobody’s friend.
- Let it cool in the pan for 10-ish minutes, then turn out onto a wire rack. Unless you’re impatient—in which case, just eat it warm, but it might be a bit crumbly. (Still delicious, though!)
If You’re Like Me, You’ll Want to Know These Things
- I used to think coconut oil would make the cake taste like a tropical holiday, but actually, it’s pretty subtle. Butter gives a more classic vibe.
- One time I forgot the baking powder and, well, the cake was a bit… flat. Still managed to eat half of it, though.
- If you use dark cocoa, it’s a little less sweet—so maybe toss in a handful more chocolate chips. Or don’t. Up to you.
Stuff I’ve Tried (Some Good, Some Less So)
- I once swapped the maple syrup for brown sugar syrup. The cake was stickier but still tasty, so there’s that.
- Adding a shot of espresso? Magic. Makes it taste super rich. Highly recommend if you’re a coffee lover.
- But, when I tried using almond meal instead of almond flour, the cake was a bit gritty. Maybe it was just my batch, but I’d stick with the flour most days.
What If I Don’t Have That Fancy Equipment?
All you really need is a bowl, a spoon, and a cake tin. I’ve even baked this in a loaf pan when my round tin disappeared (no idea where it went)—just check it a few minutes earlier or later. If you don’t have a whisk, a fork works. Basically, don’t let missing gadgets stop you.
How to Store (Though I Doubt You’ll Need To)
It keeps in an airtight tin for 2-3 days at room temp, or a week in the fridge. That said, honestly, in my house it never lasts more than a day! If you want to freeze it (I do this when I’m being all organized), just slice and wrap individual pieces. Defrost in the microwave for a few seconds and you’re sorted.
Serving It Up
Sometimes I dust it with powdered sugar—looks fancy with zero effort. My family likes it with vanilla ice cream, but I’m also partial to a dollop of Greek yogurt (weirdly good, try it). Or, if you’ve got berries lying around, toss those on top. Oh, and if you’re feeling extra, this easy chocolate ganache from Sally’s Baking Addiction is pure gold.
Things I’ve Learned (Mostly The Hard Way)
- I once tried to rush the cooling step and ended up with a pile of cake instead of slices. Still tasted great, but for clean cuts, patience is key.
- Don’t skimp on greasing the pan, unless you’re in the mood for a cake excavation project.
- If you forget the salt, the cake tastes flat. Trust me, I’ve done it more than once. A pinch makes all the difference.
People Ask Me These All the Time (No Joke)
- Can I use regular flour instead of almond flour?
- Short answer: not really. Regular flour acts different and the cake ends up kind of dense and not in a good way. But if you’re curious about gluten-free swaps, Minimalist Baker has a great explainer.
- Is this cake super sweet?
- Nope, it’s more chocolatey than sweet. If you like a really sugary cake, maybe add a couple extra tablespoons of syrup—or toss in more chips.
- Can I double the recipe?
- Yep, and I’ve done it for a party. Just use a bigger pan (9×13 works) and add a bit of baking time. Or make two cakes and sandwich jam in the middle—fancy!
- Can I make it dairy-free?
- Absolutely, just use coconut oil instead of butter. I do it for my mate Claire and it’s always a hit.
- Does it freeze well?
- Surprisingly, yes. Just wrap slices up tight, and when you’re peckish (or forgot dessert for guests—been there), zap a bit in the microwave.
Oh, slight digression: did you know you can use leftover almond flour in pancakes or to coat chicken? I only tried because I ran out of breadcrumbs once, but it’s actually kind of brilliant.
So, there you have it, mate. An almond flour chocolate cake that’s as fuss-free as it gets—and if you make it, let me know if your dog tries to steal a slice, too. Happy baking!
Ingredients
- 2 cups almond flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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2In a large bowl, whisk together the almond flour, cocoa powder, sugar, baking powder, and salt.
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3In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until well combined.
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4Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
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5Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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