This tender and fluffy almond flour chocolate cake is sweetened with a touch of honey.
It's moist and so delicious, and it's also very easy to make - simply mix the ingredients in one bowl, pour into a greased pan, and bake.
This wonderful cake is sweetened with honey. It's made with just a few simple ingredients and as long as I don't frost it, I consider it quite appropriate for breakfast or as a snack.
I find that cakes made with almond flour and leavened with baking soda are just as fluffy and delicious as cakes made with white flour. This cake is the perfect example. It's wonderfully tender, moist, and chocolatey. Everyone loves it!
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Ingredients
You'll only need a few simple ingredients to make this almond flour chocolate cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Honey: Since honey is very sweet, you will only need ½ cup.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
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.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Instructions
Making this almond flour chocolate cake is truly easy, even for beginners. Scroll down to the recipe card for 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 nonstick cake pan or pie plate. Bake for 25-30 minutes in a 325°F oven. Let the cake cool before slicing and serving.
Expert tip
I recommend, for best results, that you measure the almond flour by weight and not by volume. This is always true when baking, and it's especially true when baking with almond flour.
Frequently asked questions
No, 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 cocoa powder, and 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 be flat rather than fluffy.
Yes. Sometimes I replace the honey with the same amount of 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.
Variations
The best way to vary this recipe is by using different flavor extracts. So instead of vanilla extract, you could use almond extract, coconut extract, or orange extract.
If you opt for any of those flavors, I recommend using just 1 teaspoon, not a whole tablespoon.
Serving suggestions
This cake is really good 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
Storing 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.
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Recipe card
Almond Flour Chocolate Cake
INGREDIENTS
- ½ tablespoon unsalted butter for greasing the pan
- 4 large eggs
- ½ cup honey or sugar-free honey plus ½ teaspoon of stevia glycerite
- 1 tablespoon vanilla extract
- 1 cup almond flour blanched, finely ground (4 oz)*
- ½ cup unsweetened cocoa powder (not Dutch processed)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of sea salt
- ½ teaspoon baking soda**
INSTRUCTIONS
- Preheat your oven to 325 degrees F. Grease a nonstick 8-inch cake pan with soft butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramoc 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 until the center is set and a toothpick inserted in it comes out clean, about 30 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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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 