This tender and fluffy almond flour chocolate cake is sweetened with honey. It's moist, delicious, and easy to make - simply mix the ingredients in one bowl, pour the batter into a greased pan, and bake.
This wonderful cake is made with just a few ingredients, and when I don't frost it, I consider it quite appropriate for breakfast or a snack! Cakes made with almond flour can be just as fluffy and delicious as cakes made with white flour, and this cake is the perfect example. It's tender, moist, and chocolatey.
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.
- Honey: Since honey is very sweet, you will only need ½ cup.
- Almond flour: I use blanched, finely ground almond flour in this recipe. I don't recommend using a coarse almond meal.
- Cocoa powder: I use natural unsweetened cocoa powder.
- Baking soda: You can replace the ½ teaspoon of baking soda with 2 teaspoons of baking powder (gluten-free if needed).
Variations
The best way to vary this recipe is to use different flavor extracts. For example, instead of vanilla extract, you could use almond extract, coconut extract (my personal favorite), or orange extract. If you opt for any of those flavors, I recommend using just 1 teaspoon, not a whole tablespoon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this cake:
In a large mixing bowl, whisk together the eggs, honey, and vanilla extract. Gradually whisk in the almond flour, cocoa powder, salt, and baking soda.
Pour the batter into a well-greased nonstick cake pan or pie plate. Bake the cake for 25-30 minutes in a 325°F oven.
Let the cake cool before slicing and serving.
My son's favorite cake. I made it for his birthday last year and he's been asking for it ever since. I'm happy to make it because I know it's actually good for him!
Emilia B
Read more comments
My son's favorite cake. I made it for his birthday last year and he's been asking for it ever since. I'm happy to make it because I know it's actually good for him!Recipe Tip
For best results, I recommend measuring the almond flour by weight rather than by volume. This is always true when baking, and it's especially true when baking with almond flour. Measuring by volume could result in a dry cake.
Recipe FAQs
Unfortunately, you can't. Almond flour and coconut flour behave very differently and are not interchangeable.
Since this recipe relies on baking soda as a leavening agent, you should use natural cacao powder, not Dutch-processed cocoa powder. Dutch-processed cocoa powder was treated with alkali and is not acidic, so it won’t react with the baking soda, and the cake will be flat rather than fluffy. However, if baking powder is used instead of baking soda, you can use cocoa powder treated with alkali.
Yes. Sometimes, I replace the honey with the same amount of this sugar-free honey plus ½ teaspoon of stevia glycerite. The honey substitute makes the batter thicker than usual, but the result is just as good.
Yes. You can keep them in an airtight container in the fridge for up to a week. They also freeze well. Slice the cooled cake and place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.
Serving Suggestions
This cake is amazing just as it is, and when I keep it plain, I can occasionally serve it for breakfast or as a snack cake. But if you'd like to frost it, you can use any of the following options (use your favorite sweetener - it's best to use powdered):
- The chocolate frosting I use in this keto cake
- Cream cheese frosting
- Whipped cream and berries
- Chocolate whipped cream
- The peanut butter frosting I use in these chocolate cupcakes
Recipe Card
Almond Flour Chocolate Cake
Video
Ingredients
- ½ tablespoon unsalted butter - for greasing the pan
- 4 large eggs
- ½ cup honey - see notes below
- 1 tablespoon vanilla extract
- 1 cup superfine almond flour - 4 ounces
- ½ cup unsweetened cocoa powder - not Dutch-processed
- ⅛ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 325°F. Grease a nonstick 8-inch cake pan with soft, unsalted butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramic or glass pie plate.
- In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin.
- Pour the batter into the prepared pan. Bake the cake until the center is set and a toothpick inserted in its center comes out clean, for about 30 minutes. Start checking after 25 minutes in case your oven runs hot.
- Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve.
Notes
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
- Please measure the almond flour by weight, not by volume. Measuring by volume could result in a dry cake.
- Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic, so it won’t react with the baking soda, and the cake will not be as fluffy.
- You can replace the honey with the same amount of this sugar-free honey plus ½ teaspoon of stevia glycerite (½ teaspoon of stevia glycerite equals about 3 tablespoons of sugar). The honey substitute makes the batter thicker, but the result is just as good. A slice of this version has around 164 calories, 7 grams of carbs, and 4 grams of fiber. The sodium content will increase to 194 mg per slice.
- You can keep the leftovers in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. Slice the cooled cake and place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Susy says
Can I use (regular) granulated sugar instead of honey?
And if I can, how much?
Vered DeLeeuw says
Hi Susy,
You can try using 3/4 cup of sugar and adding 1/3 cup of liquid (milk, almond milk, or even just water). However, this would be an experiment, as I only tested this recipe with honey or sugar-free honey.
Suzette says
This was a super easy, delicious and satisfying chocolate cake! I topped it with coconut whipping cream and raspberries. Perfect! Thanks for the recipe!
Vered DeLeeuw says
You're very welcome, Suzette! Thanks for the review.
Linda says
This cake is really good. It's fluffy and chocolaty. I use maple syrup instead of honey and top it with whipped cream and berries. Yum.
Vered DeLeeuw says
I'm glad you like this cake, Linda. Thank you for sharing your delicious tweaks!
Kathleen says
Can you use this recipe for a Bundt Cake?
Vered DeLeeuw says
I never tried that, Kathleen, so I'm not sure.
Emilia B says
My son's favorite cake. I made it for his birthday last year and he's been asking for it ever since. I'm happy to make it because I know it's actually good for him!
Vered DeLeeuw says
I'm so glad your son likes this cake, Emilia! Thank you for the review.
Maria Wilkinson says
This is the first chocolate cake recipe that came out fluffy and delicious, thank you for sharing this !
Vered DeLeeuw says
Yay! Glad you liked it, Maria. Thanks for the feedback!
Siddhi Shroff says
I really love that this cake is without butter. Can you recommend something completely without syrup? What if I wanted to use some sugar substitute instead of honey?
Vered DeLeeuw says
Hi Siddhi,
I only tested this recipe with honey or sugar-free honey, but you can try using a granulated sweetener to equal 3/4 cup of sugar and adding 1/3 cup of liquid (milk, almond milk, or even just water).
lucas says
this recipe came out really dry, there must be a missing ingredient, it's definitely not moist
Vered DeLeeuw says
Hey Lucas,
Let's troubleshoot!
Did you use the recommended superfine almond flour? Did you measure it by weight? It sounds like your batter had too much flour.
Did you use a liquid sweetener? Replacing the honey with a granulated sweetener without adding extra liquid would definitely result in a dry cake.
Is it possible that your oven runs a little hot and the cake was overcooked?
Ellen beatty says
I have made this multiple times and had many people say how good it is and it’s so easy to make
Vered DeLeeuw says
Wonderful, Ellen! I'm so happy to hear. Thank you for taking the time to write a comment.
Corina says
I loved the finished product, not too sweet, and it was pretty fluffy.
Vered DeLeeuw says
I'm so glad you enjoyed this cake, Corina! Thank you for the comment.
Madeline says
Hi Vered,
Can I use gluten free all purpose flour instead of almond flour? My diet is restricted when it comes to nuts.
Vered DeLeeuw says
Hi Madeline,
So sorry - I only tested this recipe with almond flour.