Almond Flour Chocolate Cake

This tender and fluffy almond flour chocolate cake is sweetened with honey. It's moist and delicious, and it's also very easy to make - simply mix the ingredients in one bowl, pour them into a pan, and bake!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Rest time 30

Total Time 1 15

Servings servings

Calories 198kcal

Author Vered DeLeeuw

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.

Video

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