Almond Flour Chocolate Cake

The best almond flour chocolate cake recipe perfect for a gluten-free birthday cake with a delicious, moist, dark chocolate crumb and almond butter chocolate frosting! A healthy gluten-free chocolate cake with almond flour for any celebration.

What’s an almond flour chocolate cake?

An almond flour chocolate cake is a gluten-free chocolate cake made with almond flour.

Since almond flour is a gluten-free and low-carb flour, almond flour cake recipes are lower in carbs and perfect for making healthy chocolate cakes.

In fact, almond flour is rich in plant-based fiber, healthy fats, and fiber making it the best flour choice to bake healthy gluten-free cakes.

How do you make almond flour chocolate cake?

It’s very easy to bake with almond flour and to make a delicious, moist gluten-free chocolate cake with almond flour. All you need are a few basic ingredients. Let me tell you more about them.

Ingredients

• Ultra-fine almond flour – with a golden color, thin texture. Don’t use almond meal to make almond flour cakes. It makes cakes very grainy, gritty and you won’t achieve a moist chocolate cake crumb with almond meal.
• Unsweetened cocoa powder – this adds the lovely dark chocolate flavor to your almond flour chocolate cake without adding sugar and keeps the cake healthy.
• Crystal sweetener of choice – feel free to choose your favorite crystal sweetener based on your preference. For a keto almond flour chocolate cake, pick a sweetener like erythritol or allulose. This first option is my go-to as it makes this cake keto-friendly, low in carbs, and therefore diabetic friendly. But, for a paleo chocolate cake using the same amount of coconut sugar, but no maple syrup! Liquid syrup would make the cake dense! Finally, for a regular gluten-free chocolate cake with almond flour, pick unrefined cane sugar or sugar!
• Large eggs – don’t swap eggs in this recipe. It won’t work with flax eggs.
• Unsweetened almond milk or unsweetened coconut milk if desired
• Melted coconut oil or light olive oil
• Baking powder or use half the amount of baking soda.
• Vanilla extract

Combining dry ingredients

First, in a large mixing bowl, whisk the almond flour, cocoa powder, sweetener, and baking powder until evenly distributed. Set aside.

Combining liquid ingredients

In another bowl, beat eggs with melted coconut oil, vanilla extract, and almond milk.

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Forming the almond flour cake batter

Simply pour the liquid onto the dry ingredients and combine the ingredients with a silicone spatula until it forms a thick chocolate cake batter.

Almond flour chocolate cake batter is always thick, way denser than a regular cake, and that’s normal. Don’t try to thin out the batter by adding more liquid!

Bake

Preheat oven to 160C (325F). Line one 9-inch round cake pan with parchment paper.

Then, slightly oil paper and pan with coconut oil: this is very important because almond flour cake recipes stick easily to pans!

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Finally, transfer the batter into the pan and spread evenly.

Bake for 35 -40 minutes in the center rack of the oven until a toothpick inserted in the center of the cake comes out clean.

For a layer cake, prepare another batch of this almond flour chocolate cake and bake while the first layer is cooling down.

Chocolate frosting

This is the best part of this almond flour chocolate cake, the frosting!

Of course, you can use any chocolate frosting for your cake, but this almond butter chocolate frosting is a healthy twist to chocolate buttercream, and it is dairy-free!

Ingredients for dairy-free frosting

The ingredients you need to make this sugar-free chocolate frosting are:

• Unsalted butter or dairy-free butter
• Almond butter
• Unsweetened cocoa powder
• Powdered sugar-free sweetener or powdered sweetener of choice – I used powdered erythritol to make a keto chocolate cake, but icing sugar works if you are not watching your sugar intake.
• Unsweetened almond milk

In a large mixing bowl, beat butter, almond butter, and almond milk together until fluffy.

Then, add powdered sweetener and cocoa powder. Beat again until well combine and creamy. If the frosting is too thick, add more almond milk to thin it out.

How to make a moist almond flour cake?

Almond flour is made from grounds almonds, and like almonds, almond flour can burn fast if baked at a high temperature.

So the key to making almond flour cake recipe moist, no dry or gritty, is to:

• Bake at a low temperature – 160C (325F) is the best temperature to bake with almond flour.
• Bake on the center rack – don’t bake almond flour cake too close to the bottom or top of the oven. They burn!
• Beat liquid ingredients with an electric beater – this adds air to the almond flour cake batter. As a result, your cake rises more. It won’t be dense or packed.

How to make ahead almond flour cakes?

Luckily, you can make this chocolate almond flour cake one or 2 days before assembling it.

First, bake the cake layers – up to 48 hours before your event.

Next, wrap each cake layer with plastic film wrap to keep the cake moist and store it in a cooled place for 24 hours or in the fridge for more than one day.

On the day of your events, assemble your gluten-free birthday chocolate cake with the frosting recipe below.

How to assemble the keto chocolate cake?

First, make sure the cake layers are cold. It usually requires 3 hours on a cooling rack at room temperature.

Then, if you have a turning table, use it, place the first cake layer on a plate.

Next, place the plate on the turning table, add 1/3 of the frosting in the middle of the cake, and using a spatula, spread the chocolate frosting from the middle to the side while you turn the table at the same time.

Finally, add the second almond flour cake layer, add another 1/3 of the chocolate frosting batch. Proceed as before to spread the frosting all over the cake.

Obviously, the frosting will drip on the sides of the cake, but that’s ok.

Spread the rest of the frosting on the side and keep turning the table while applying medium pressure with your spatula on the side of the cake.

How to store chocolate almond flour cakes?

A chocolate almond flour cake stores as well as any other cake. Place your cake in a cake box to avoid contact with air and to keep it moist.

Then, pop the cake box in the center rack of your fridge and keep it for up to 4 days.

You can freeze almond flour cakes as well. Of course, make sure you freeze the cake in a sealed freezer-friendly container to prevent air from entering.

Freeze for up to 3 months. Thaw the almond flour chocolate cake the day before at room temperature.

You can freeze the cake frosted or the cake layers if you make this almond flour chocolate cake more than 2 days ahead.

Is almond flour cake keto-friendly?

Yes, this almond flour chocolate cake is made with keto flour and keto sweeteners – I used erythritol.

As a result, this chocolate cake is keto-approved!

One slice of a one-layer almond flour chocolate cake without frosting contains only 2.5 grams of net carbs, which is very low and perfect for including it as a keto dessert recipe on your keto diet.

More almond flour cake recipes

I absolutely love baking with almond flour. It makes delicious healthy low-carb cake recipes that are also gluten-free and perfect for birthday celebrations.

Below I listed more almond flour cake recipes for you to try.

Keto Vanilla Cake 3g

Keto Cinnamon Bread 2.5g

Keto Red Velvet Cake 4g

Keto Coconut Cake 3g

Keto French Almond Cake 3.6g

Keto Carrot Cake 4.1g

Have you made this chocolate almond flour cake recipe? Share a comment or review below! I love to hear your feedback on my recipes.

XOXO Carine

Recipe Card

Almond Flour Chocolate Cake

2.5gNet Carbs

4.8 from 353 votes

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Net Carbs 2.5g

Fat 12.5g

Protein 5.3g

Calories 139.3kcal

Author: Carine Claudepierre

12 slices

An easy Almond Flour Chocolate Cake with a moist chocolate crumb and creamy almond butter chocolate frosting. A delicious gluten-free chocolate cake with a healthy twist and keto-friendly.

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4.8 from 353 votes

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Ingredients

US Customary - Metric

Liquid ingredients

• ▢ 4 large Eggs at room temperature
• ▢ ¼ cup Coconut Oil or melted butter, not hot, lukewarm or room temperature
• ▢ ⅓ cup Unsweetened Almond Milk at room temperature
• ▢ 1 teaspoon Vanilla Extract

Dry ingredients

• ▢ 1 ¼ cup Almond Flour
• ▢ ½ cup Crystal Sweetener I used erythritol for a keto cake
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 1 ½ teaspoon Baking Powder

Chocolate almond butter frosting

• ▢ 1 cup Unsalted Butter or dairy-free butter, soft, out of the fridge for 3 hours at least
• ▢ 1 cup Almond Butter
• ▢ ⅓ cup Unsweetened Cocoa Powder
• ▢ ⅓ cup Powdered Sugar-free Sweetener I used powdered erythritol or icing sugar if not keto
• ▢ ¼ cup Unsweetened Almond Milk at room temperature, not cold!

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Instructions

• Preheat oven at 160C (325F). Line the bottom of a 9-inch round cake pan with parchment paper. Slightly oil paper and sides of the pan with coconut oil or butter. Set aside.
• In a large mixing bowl, using an electric beater, beat eggs, melted coconut oil (or butter), unsweetened almond milk, and vanilla together for 45 seconds on medium/high speed or until fluffy and small bubbles form on the top. Set aside.
• In another bowl, whisk together the almond flour, unsweetened cocoa powder, crystal sweetener of choice, and baking powder, until evenly distributed.
• Pour the egg mixture onto the dry ingredients and use a spoon to gently combine the ingredients and form a thick almond flour chocolate cake batter.
• Transfer the cake batter into the prepared round cake pan and place the pan in the center rack of your oven.
• Bake for 35 - 40 minutes or until the center is set and a skewer inserted in the middle comes out clean, not wet but with few pieces of moist crumb on it.
• Cool the cake on a cooling rack and wait until it reaches room temperature before frosting.
• Repeat the same recipe to create a second cake layer if desired. Make sure you clean, dry and grease the cake pan again before adding the second cake batter to it.

Chocolate almond butter frosting

• Make the frosting just before frosting the cake to keep it soft and easy to spread.
• In a large mixing bowl, using an electric beater beat the softened butter, with almond butter and almond milk until creamy
• Beat the sugar-free powdered sweetener and unsweetened cocoa powder until fluffy and easy to spread. If your frosting is too dry - this can happen if your almond butter was a bit old/less oily - you can adjust the texture of the frosting by adding 1-4 tablespoons of almond milk at room temperature. Add 1 tablespoon at a time, beat, and stop adding when it reaches your favorite keto frosting texture. The more you add, the fluffier and creamier it will be. Taste sweetness and adjust stevia drops to taste!

How to assemble a layer cake?

• Make sure both cake layers are cold before frosting your cake or the frosting will melt. I recommend you wait at least 3 hours after the cake has been baked, or place the cake for 1 hour in the fridge for the best results.
• Place one cake layer on a plate, add 1/3 of the fresh frosting in the middle of the cake layer. Spread the frosting from the center to the edge using a flat tool or spatula. Add the second cake layer on top, add 1/3 of the frosting on top of the cake layer, and repeat as before. Use the leftover frosting to spread on the sides of the cake.

Storage

• You can store your cake in a cake box or airtight container in the fridge for up to 4 days.

Nutrition panel notes:

The cake serves 12 slices.  The nutrition panel card below is for one slice of one cake layer with no frosting using sugar-free keto sweeteners (erythritol).

If you make 2 layers of cake, it means you bake two cakes. The net carbs will be 2 times the one shown on the panel plus frosting.

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Nutrition Facts

Almond Flour Chocolate Cake

Amount Per Serving (1 slice (with keto sweeteners))

Calories 139.3 Calories from Fat 113

% Daily Value*

Fat 12.5g19%

Saturated Fat 5.1g32%

Trans Fat 0.1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.1g

Cholesterol 62mg21%

Sodium 86.5mg4%

Potassium 78.2mg2%

Carbohydrates 4.9g2%

Fiber 2.4g10%

Sugar 0.6g1%

Protein 5.3g11%

Vitamin A 90IU2%

Vitamin B12 0.1µg2%

Vitamin D 0.3µg2%

Calcium 76.2mg8%

Iron 1.3mg7%

Magnesium 20.1mg5%

Zinc 0.5mg3%

Net Carbs 2.5g

* Percent Daily Values are based on a 2000 calorie diet.

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