I remember the first time I tried to bake a chocolate cake without wheat flour—it was a total flop.
But with a bit of persistence and a lot of tasting (the perks of being a baker), I discovered almond flour.
Now, this cake is my go-to for satisfying a sweet tooth without feeling guilty. It’s rich, moist, and naturally gluten-free.
Plus, it’s packed with healthy fats and a good amount of protein. Let’s whip it up together!
Tips
- For a nutty twist, add a handful of chopped walnuts or pecans.
- Sub out the coconut sugar with honey if you prefer a slightly different sweetness.
- Make it dairy-free by sticking with the coconut oil and almond milk.
- Want more chocolate? Drizzle some melted dark chocolate over the cooled cake or dust it with powdered sugar for a classy finish.
Serving Suggestions
Slice it up and serve with a dollop of whipped coconut cream and fresh berries. If you’re feeling fancy, sprinkle a pinch of sea salt on top—trust me, it’s divine. Store leftovers (if there are any) in an airtight container in the fridge for up to 5 days.

Almond Flour Chocolate Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich, moist chocolate cake made with almond flour. Naturally gluten-free and loaded with flavor.
Ingredients
- 2 cups almond flour (finely ground, not almond meal)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup coconut sugar (or light brown sugar)
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil (or unsalted butter)
- 2 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 cup dark chocolate chips (optional, but why not?)
Instructions
- Preheat your oven to 350°F. Grease an 8-inch round cake pan with a little coconut oil and line the bottom with parchment paper. Trust me, this step saves you from cake-sticking disasters.
- Mix the dry stuff. In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt. Give it a good whisk to remove any clumps.
- Whisk the wet stuff. In a separate bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, vanilla extract, and almond milk. It’ll smell amazing already.
- Combine everything. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. If you’re adding chocolate chips, toss them in now!
- Pour and smooth. Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Don’t overbake—no one likes dry cake.
- Cool down. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Perfect for special occasions or a guilt-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg