This tender and fluffy almond flour chocolate cake is sweetened with honey. It's moist, delicious, and easy to make.
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 and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Honey: Since honey is very sweet, you will only need ½ cup.
- Vanilla extract: 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.
- 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).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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 Tips
- 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.
- Since this recipe relies on baking soda as a leavening agent, it's best to 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. However, if baking powder is used instead of baking soda, you can use cocoa powder treated with alkali.
Recipe FAQs
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. The salt is used to enhance and balance the cake's flavors, and I think it tastes better with a pinch of salt, but it's OK to omit it.
Yes. You can use a 9-inch glass or ceramic pie plate. Grease it well with soft unsalted butter.
You can store this cake in an airtight container in the fridge for up to a week. It also freezes 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. The photo below was taken in 2017 (I've been making this cake for many years now), and it shows its wonderfully moist and tender crumb - it truly is amazing just as it is.
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
Light and Fluffy 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, it's best to 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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Disclaimers
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.
Kendra says
Pretty good! Nice and simple and healthy as far as desserts go
Vered DeLeeuw says
Glad you liked this cake, Kendra. Thanks for the review.
Samantha says
It was great - will definitely make again.
Vered DeLeeuw says
Wonderful, Samantha! I'm so glad you enjoyed this cake. Thank you for the review.
Jessie Nisbet says
Great! Tasty, moist and very quick and easy. Nice with a cup of tea or coffee, would also be good with, say, raspberries and creme fraiche, as a dinner party dessert.
(I sieved a small amount of icing sugar over the top for decoration. Nothing else was needed...)
Vered DeLeeuw says
I'm so glad you enjoyed this cake, Jessie! Thank you very much for the review.
Lina Abu-Baker says
Hi! Can I add chocolate chips to it?
Vered DeLeeuw says
Hi Lina,
Yes. You can add 1/4 cup of chocolate chips.