Tender, moist and chocolatey, this almond flour chocolate cake is a real treat and so much healthier than a wheat flour cake.
This fluffy, gluten-free almond flour chocolate cake is naturally sweetened with a touch of honey. It’s wholesome enough that I occasionally serve it for breakfast.
Gluten-free cakes can be wonderful!
When I started experimenting with gluten-free baking, I assumed that the results would be inferior – a sort of compromise.
But I find that cakes made with almond flour and leavened with baking soda are just as fluffy and delicious as cakes made with unhealthy refined flour. As opposed to yeast-based baked goods, which have no real substitutions in my opinion.
This almond flour chocolate cake is a perfect example. It is wonderfully tender, moist and chocolatey. I have served it to people that are not on any special diet (and are not allergic to nuts, of course), and they loved it.
The ingredients you’ll need
You’ll only need seven wholesome ingredients to make this delicious cake:
- Eggs
- Honey
- Vanilla extract
- Almond flour
- Cocoa powder
- Kosher salt
- Baking soda
How to make almond flour chocolate cake
It’s such an easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder, then the salt and baking soda.
- Pour the batter into a well-greased pie plate. Bake about 30 minutes at 325°F.
Tips for making this almond flour chocolate cake a success
I recommend, for best results, that you measure the almond flour by weight, not by volume. This is always true when baking, and it’s especially true when baking with almond flour.
Since this recipe relies on baking soda as a leavener, you should use natural cocoa powder, and not Dutch-processed cocoa powder.
The Dutched cocoa powder is not acidic so it won’t react with the baking soda, and the cake will be flat rather than fluffy.
How to keep the leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to a week. They also freeze well. I slice the cooled cake first, then place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.
Enjoyed this almond flour chocolate cake? Here are more recipes to try!
If you’d like a low-carb version of this cake, try this wonderful keto chocolate cake.
For a quick, microwavable chocolate fix, try this gooey, wonderful keto chocolate mug cake. And this Greek yogurt cake is incredibly moist and fluffy!
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Almond Flour Chocolate Cake
INGREDIENTS
- 1 teaspoon melted unsalted butter for pan
- 4 large eggs
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 cup blanched almond flour (4 oz)
- 1/2 cup unsweetened cocoa powder (not Dutch processed)
- 1/2 teaspoon kosher salt (not fine salt)
- 1/2 teaspoon baking soda
INSTRUCTIONS
- Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
- 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 until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
- Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
