This decadent Almond Flour Chocolate Cake is dense and delicious! A chocolate lover’s dream and completely gluten free!
Why you will LOVE This Recipe
I don’t know about you, but I am ALWAYS in the mood for chocolate. And what better way to celebrate your birthday, anniversary, or really, ANYTHING at all than a decadent and rich chocolate cake? Here on the blog, we have it all; dairy free chocolate cake, keto chocolate cake, even paleo chocolate avocado cake with coconut flour- so why stop there? Let’s all give a warm welcome to this almond flour chocolate cake recipe as we welcome it to the fam! This cake is seriously rich, insanely chocolatey, and is completely gluten-free. It’s also loaded with healthy fat and protein, thanks to the almond flour that was used to make it. You are going to love how tasty this cake is, and I have to say that I know you will agree it’s the perfect choice of dessert for your next get together!
Almond Flour Chocolate Cake Texture
When I think of chocolate cake, I think of a moist and tender slice with smooth and silky frosting. This cake has a bit of a different texture, but I guarantee you’ll be into it! It’s a bit more dense, similar to a brownie, but still VERY indulgent and satisfying.
This low-carb chocolate cake recipe almond flour calls for typical cake ingredients, while leaving out the wheat flour for almond flour. Here’s the rundown on everything you will need to pull together to make it at home:
For the Cake:
- Almond Flour
- Granulated Sugar
- Cocoa Powder
- Baking Soda
- Vanilla Extract
For the Frosting:
- Unsalted Butter
- Powdered Sugar
- Cocoa Powder
- Vanilla Extract
How to make Almond Flour Chocolate Cake
Line the bottom of a cake pan with parchment paper, rubbing the sides with oil. Turn on the oven and let it preheat while you make the batter.
In a large bowl, add the almond flour, sugar, cocoa powder, baking soda and salt, whisking to combine. Add in the eggs, milk and vanilla and continue whisking until thoroughly combined.
Using a spatula, transfer the batter into the prepared pan and place it in the oven to bake until a toothpick comes out clean.
Make the Frosting
Once the cake has cooled completely, whip the butter with an electric hand mixer. Add in the remaining frosting ingredients and whip until smooth. Spread on the cake.
Slice the cake, then serve and enjoy!
How to store Gluten Free Chocolate Cake Almond Flour
I recommend storing this cake in an airtight container in the fridge. It will last for about 3-5 days but I recommend you enjoy it fresh as that’s when it tastes best!
How to freeze Cake
You can most definitely freeze this cake. If you want to freeze it whole, first freeze it solid on a pan then wrap it in plastic wrap or place it in an airtight container and label it with the date. It will last up to 3 months in the freezer!
Chocolate Cake FAQ
For this recipe, I have only tried almond flour. Regular flour should work, too, so if you give it a go, let me know how it turns out!
Almond flour is made from ground up almonds that have had their peels removed, so it is much softer and less coarse than almond meal, which is made from almonds with the skin still on.
It sure does! Almonds contain healthy fats and oils that aid in keeping your cake nice and moist and tender!
While you do not have to weigh your flour, I do highly recommend it. It will make the texture the best it can be, as it is the most accurate kind of measurement.
This cake will last about 3-5 days in the fridge, but I think it’s best enjoyed fresh!
more delicious cake recipes
Almond Flour Chocolate Cake
For the frosting
- 1/2 Cup Unsalted butter, softened to room temperature
- 1 Cup Powdered sugar (110g)
- 1/4 Cup Cocoa powder (22g)
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- 2 Tbsp Milk, of choice
Pre heat your oven to 350 degrees and line the bottom of a 9 inch cake pan with parchment paper, spraying the sides with cooking spray or oil.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt.
Add in the eggs, milk and vanilla and whisk until combined.
Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan completely.
Once the cake is cooled, beat the butter in a large bowl using an electric hand mixer until fluffy, about 2-3 minutes.
Add the remaining ingredients and beat until fluffy.
Spread on the top of the cake.
For This Recipe, I recommend:
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