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Almond Flour Chocolate Cake

This almond flour chocolate cake is moist, decadent, and simple to make. Perfect for those looking for a gluten-free dessert that impresses with deep chocolate flavor and tender crumb.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour (finely ground)
  • 3/4 cup cocoa powder (unsweetened, high quality) Use high-quality cocoa for best results.
  • 1/2 cup all-purpose flour (or additional almond flour for fully gluten-free)
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon (optional but recommended)
Wet Ingredients
  • 3 large eggs (room temperature works best)
  • 1/2 cup vegetable oil or coconut oil
  • 3/4 cup whole milk or almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water or strong brewed coffee
Optional Additions
  • 1/2 cup dark chocolate chips For bursts of richness.
  • 2 tablespoons additional cocoa powder for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: almond flour, cocoa powder, all-purpose flour, baking powder, baking soda, sea salt, and cinnamon. Whisk for about one minute to evenly distribute the leavening agents.
Mixing Wet Ingredients
  1. In another mixing bowl, combine the room temperature eggs and oil. Beat on medium speed for about two minutes until creamy and light.
  2. Add vanilla extract and beat for another thirty seconds.
Combine Ingredients
  1. Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix on low speed after each addition until just combined.
  2. Gently stir in the hot water or strong coffee by hand, resulting in a thinner batter.
  3. Fold in dark chocolate chips, if using.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cooling
  1. Let the cake cool in the pan for 15 minutes, then run a knife around the edges and invert onto a cooling rack. Remove the parchment paper.
  2. Allow the cake to cool completely before frosting or serving.

Notes

Store in an airtight container at room temperature for up to three days. This cake tastes better on the second day. For longer storage, refrigerate for up to five days or freeze for up to three months.