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!
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.
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
Ingredients
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!
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.
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I made one layer and topped with raspberries. It was delicious. I modified the recipe a little – a pinch of salt, 1/2 teaspoon coffee granules, 1 teaspoon baking powder, 1/2 teaspoon baking soda. I don’t like my cake sweet so I used 1/3 cup (instead of 1/2 cup) monk fruit sweetner. I will make it again. Thank you for sharing the recipe!
Hi! I’m interested in making this cake for my diabetic dad’s birthday, but I had a question about the nutrition label. How many grams of sugar is there in 1 slice (if the cake is two layers and has frosting)?
I noticed on the nutrition panel notes, you give some nutrition facts for 1 slice (if the cake is two layers and has frosting) but do not include sugar (unless I missed it somewhere).
Thanks in advanced!
Nutrition fact is for one slice of one layer cake. Serving size appears before ingredients list. The recipe has no sugar because it use sugar-free sweeteners.
Oh My Giddy Aunt,
What a fantastic cake…. Possibly the best thus far, (and I’ve been low carb for a long while now). I subbed the sweetener for honey as I like to keep things as unprocessed as possible, (and am protective of my gut microbiome), and threw in some Cacao Nibs for texture, but this is such a light and beautifully balanced cake I will definitely be making it again.. Perhaps with the addition of a nut butter, (in the mix as I’m not a fan of frosting/icing etc… Just like my cake naked.. And served with cream or natural yoghurt)!
Anyway… Thank you Sweet as Honey..
The nicest, lightest cake I’ve made this side of Keto*
Rich..
*KetoISH.. 🙂
Thank you SO much, this is the most beautiful comment I read today. Enjoy the recipes on the blog, XOXO Carine
For the CHOCOLATE ALMOND BUTTER FROSTING cab I use granulated or powdered sweetener instead of the stevia drops?
Sure, powdered erythritol is the best to avoid a granulated texture
Hi Carine, since I moved from a 9inch pan to 7inch and I made the cake it did not come out fully made because it had a depressed dunk in look after the baking from the middle and that is fine because It does happen in Keto baking sometimes, when I cut the cake from inside it was undone. What would you suggest to increase the timing as well as temperature. With 9inch pan it comes out perfect but I wanted to change the pan due to toxicity issues. Could you recommend something when we tend to change sizes of cake pans. Thanks a ton
Thank you for sharing your wisdom with us! Can I turn these into cupcakes?
Yes, it should work and make 12 cupcakes.
Well, pricking the center of the cake with a skewer to check if its bake before taking it out of the oven is always great. Increase baking time by 10 minutes burst, prick and keep baking if it stick to the skewer. I would probably increase by 20 minutes to reach the same texture in such small pan. ENjoy!
Hey Carine , love all your recipes ???? I want to bake a keto cake which is eggless . It will really helpful if u can help with that !
Thanks
I didn’t had success making an egg-free keto cake yet I am sorry. Since keto flours has no starch, cakes doesn’t hold their shape without eggs. Enjoy the recipes on the blog, XOXO Carine
Hey Carine,
I was wondering if I could substitute erythritol with low calorie stevia blend?
No sorry, you can’t substitute crystal sugar free sweetener for stevia powder in cakes or cookies since stevia don’t melt and don’t add texture. Use my sweetener converter to help you swap one brand to another brand of keto sweetener. Enjoy, XOXO Carine
I love your cake recipes! This is my second time baking this cake and it’s delicious!! It hits the spot when I’m craving double chocolate cake. The first time I did a layer cake with peanut butter frosting in the middle and chocolate frosting on top. This time I was running low on cocoa powder so I subbed in peanut butter powder for the second cake. It turned out even better than expected. Moist, fluffy, chocolate-y, peanut butter cake! Thanks so much!
Thanks for the amazing feedback! Nothing can beat chocolate and peanut butter ! Take care. XOXO Carine
I am just learning to bake so my treats haven’t been the best. I follow this recipe and my cake was dry and not moist. other than that, it was deli! I am wondering how much does the temperature and ingredient consistency in each step counts towards the moist of a cake? Does this make sense?
Keto baking is high fiber baking, it means that the ingredients soak the liquid really fast ending in a dry cake if you add a little bit too much of it. It is very important to measure the flour precisely, packed, levelled up cups and to use ultra fine blanched almond flour (not coarse almond meal). Also, as any cake always check the baking inserting a pick in the center of the cake after 20 minutes. The pick should be clean but moist this means the cake is cooked but still retains moisture. I hope this will help you for next time. Thank you again for trying my recipes ! Enjoy the recipes on the blog, XOXO Carine
Hi, is there any way i can sub the almond butter?
Sure, you can replace almond butter by any nut or seed butter like cashew butter, sunflower seed butter, peanut butter.
Hi! What if I want to keep it just regular butter, or ghee? Is it possible? Can I use the quantity of butter mentioned + quantity of almond butter mentioned = total ghee? Thank you!
Yes sure, you can simply use soft butter in the frosting. This will work just fine as well. Enjoy the cake, XOXO Carine.
Hi Carine, can I use coconut flour instead of almond flour and if yes what would be the grams required? Thanks
Unfortunaly you can’t simply becaus ecoconut flour contains 4 times more fibe than almond and it soak liquid very much. You can’t replace those flour with a 1! ratio. However I have 100 % coconut flou chocolate cake recipe for you here. Give it a go! It works well for layer cakes too, Enjoy, XOXO Carine.
you have a recipe book with this chocolate cake almond butter frosting in it i would like to have a cook book delivered to me
I dont’ have a recipe book yet, I am sorry. But you can access all my recipes here on the blog for free. Have a lovely time, XOXO Carine
Can I use milk as a substitute for almond milk? Thank you.
Sure! It will work as well. Enjoy, XOXO Carine.
What did you use as a chocolate drizzle?
Any chocolate with more than 85% cocoa are keto friendly. I like to use either lindt 90% or sugar free chocolate sweetened with stevia from Lilys sweet chocolate. Enoy the recipe. XOXO Carine.