This almond flour chocolate cake recipe is my go-to, everyday cake—the kind of dessert you can whip up in under an hour with just one bowl and a handful of simple ingredients. It’s a rich chocolate cake with deep flavor but a surprisingly fluffy texture, thanks to whipped eggs instead of traditional leavening agents.
Why You’ll Love This Gluten-Free Cake Recipe
Whether you’re baking for a birthday, Valentine’s Day, or a mid-week treat, this flourless chocolate cake is both versatile and elegant—perfect for any occasion, yet simple enough to make any time you’re craving something indulgent. It’s a one-bowl wonder, coming together quickly with minimal effort.
The cake gets its rich flavor from melted dark chocolate, and it gets its naturally tender crumb from almond flour. Almond flour is an ingredient I love using in gluten-free baked goods. It’s versatile and readily available in almost every grocery store. I use it in everything from this gluten-free apple cake to almond flour pie crust, vegan bread, and the grain-free version of my stuffed chicken breasts!
Nicki's tip: To take this cake over-the-top (and give it black forest vibes), top it with amaretto cherries and sour cream whipped cream—get the recipe in this newsletter.
Check out all of my Gluten Free Cakes!
Ingredients You’ll Need
- Dark Chocolate Bar (70% Cacao Recommended) – Provides deep chocolate flavor and structure. Use a chocolate bar, not chocolate chips, which contain stabilizers. Substitutions: Semi-sweet chocolate for a sweeter cake, or a dairy-free chocolate bar for a dairy-free version.
- Large Eggs – Help create a fluffy texture by whipping air into the batter while also binding the ingredients. Note: Flax eggs will not work in this recipe.
- Natural Cane Sugar or Granulated Sugar – Sweetens the cake and helps stabilize the whipped eggs. Substitutions: Coconut sugar for a refined sugar-free option or light brown sugar for a slightly more caramel-like flavor.
- Fine Sea Salt – Enhances the chocolate flavor and balances the sweetness. Substitutions: Kosher salt (use slightly more) or table salt (use slightly less).
- Vanilla Extract or Paste – Adds depth and warmth to the chocolate flavor. Substitutions: Scrape the seeds from a vanilla bean for a more intense vanilla taste.
- Almond Flour – Gives the cake its tender crumb and naturally moist texture. Substitutions: No direct replacement with gluten-free flour or traditional wheat flour without major adjustments.
- Unsweetened Cocoa Powder (Optional for Dusting) – A light dusting enhances the chocolate flavor and adds a beautiful finish. Substitutions: Cacao powder for a slightly more bitter, less processed option.
- Neutral Oil - For greasing the pan. Use butter, avocado oil, or another neutral oil/ cooking spray.
- For Serving (Optional): Fresh Berries and Whipped Cream – Adds a refreshing contrast to the cake’s richness. Substitutions: Greek yogurt or crème fraîche for a tangy twist, or dairy-free coconut whipped cream for a non-dairy option.
For exact ingredient amounts, please see the full recipe card below.
How to Make This Almond Flour Chocolate Cake
Step 1: Preheat the oven to 350˚F (175˚C). Generously grease the bottom and sides of an 8-inch cake pan. Line the bottom with a round of parchment paper and grease the paper.
Step 2: Place the chocolate in a heatproof bowl and microwave it in 15-30 second intervals, stirring between each, until melted (alternatively, melt the chocolate on the stovetop in a bowl set over a pot of simmering water or in a double boiler). Let it cool for five minutes.
Step 3: In a stand mixer with the paddle attachment (or using hand beaters and a large bowl), combine the eggs and sugar. Beat on high until light in color and doubled in volume, about 2 to 3 minutes (this is an important step, as there are no other leavening agents in the cake). Mix in the salt and vanilla.
Step 4: With the machine running on medium, slowly pour in the chocolate. Stop and scrape down the sides (the batter will have speckles of chocolate, which is okay), then add the almond flour. Mix on low until just combined. Give the batter one more fold with a rubber spatula to incorporate any flour on the sides.
Step 5: Transfer the cake batter to the prepared pan and spread the top in an even layer. Bake for 24-26 minutes, or until the top looks dry and a toothpick inserted in the middle of the cake comes out with few damp crumbs (the toothpick shouldn’t come out clean—err on the side of under-baking). Set the pan on a cooling rack and let the cake cool for 10 minutes.
Step 6: Run a thin knife or small off-set spatula around the edge of the pan, then invert the cake to remove it from the pan. Peel off the parchment, then invert the cake back on the wire rack, top side up, and let it cool completely. Cut the cake into slices, and serve it on its own, or with fresh berries and whipped cream.
Recipe Tips
- There are no leaveners in this cake aside from the eggs, so it’s important to beat them thoroughly with the sugar, until they double in volume and turn light in color (a full 2 to 3 minutes). I use my stand mixer for this so that I don’t have to stand there with beaters, but you could use hand beaters with a large mixing bowl instead. Once the batter is ready to go, get it into the pan and into the oven without dally, as you don’t want the air bubbles to all deflate.
- I couldn’t live without my kitchen scale, as it makes baking a hundred times easier (no messing with measuring cups!). It also makes baking much more precise and foolproof, as the weights of different flours can vary drastically according to how they’re measured - especially almond flour! If you don’t have a scale (get one! j/k, kind of), then you’ll want to lightly pack the almond flour in the measuring cup for this recipe.
- Almond flour tends to clump up, so it’s important to whisk it before adding it to the batter to break up any lumps. I actually like to get in there with my fingers to break up the lumps.
- This cake gets baked in a 9-inch springform pan, but if you don't have one you can use a regular cake pan. Be sure to transfer the batter to the pan and pop it in the oven without procrastinating (the only leavening in the cake comes from the beaten eggs).
- The cake will sink slightly after it comes out of the oven, and that’s okay! That sinkage is going to give the cake a richer texture.
- While I usually eat this cake simply with powdered sugar or whipped cream, go ahead and turn it into a frosted cake if you prefer!! It’s outrageously delicious with the chocolate frosting from this chocolate quinoa cake recipe.
How to Serve This Cake
This almond flour chocolate cake recipe is delicious on its own, but you can elevate it with:
- A dusting of unsweetened cocoa powder or powdered sugar
- Fresh berries and whipped cream
- A drizzle of melted chocolate
- A scoop of vanilla or coffee ice cream
- Chocolate whipped cream frosting (from my Gluten-Free Chocolate Quinoa Cake)
HEAVEN! The cake is just as fitting at a fancy dinner party as it is as an afternoon snack.
Storage & Make-Ahead Tips
Store the cake covered at room temperature for up to one day. For longer storage, place it in an airtight container in the refrigerator for up to four days—it actually becomes even fudgier over time.
To freeze, wrap individual slices in parchment paper, then transfer them to an airtight container and freeze for up to three months. When ready to enjoy, thaw the cake at room temperature.
Pro Tip: For the best results, let the refrigerated cake come to room temp before serving to restore its tender crumb and soft texture.
Recipe FAQs
Yes! This is a naturally gluten-free chocolate cake recipe, made without traditional wheat flour or starches.
Yes! Just use a dairy-free chocolate bar or cacao powder.
No, this recipe depends on melted chocolate for its structure and moisture. Unsweetened cocoa powder alone wouldn’t provide the same richness.
No, this cake relies on almond flour for its unique fluffy texture and moisture balance. Gluten-free all-purpose, flour, regular flour, or other alternatives would require adjustments.
Absolutely! This cake actually tastes better after sitting for a day.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
More Gluten-Free Cake Recipes
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Cherry Almond Ricotta Cake
- Blueberry Yogurt Cake
- Individual Flourless Chocolate Cakes
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Get the recipe!
The Best Almond Flour Chocolate Cake (Gluten-Free)
Ingredients
- Cooking spray butter or oil, for pan
- 5 ounces (142g) dark chocolate (preferably 70% cacao content), coarsely chopped (1 cup chopped), plus more for shaving
- 4 large eggs
- ⅔ cup (133g) natural cane sugar (or regular granulated sugar)
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla paste or extract
- 1 cup (100g) almond flour, whisked to remove any lumps
For serving (optional)
- Fresh berries and/or whipped cream
Instructions
- Preheat the oven to 350˚F (175˚C). Generously grease the bottom and sides of an 8-inch cake pan. Line the bottom with a round of parchment paper and grease the paper.
- Place the chocolate in a heatproof bowl and microwave it in 15-30 second intervals, stirring between each, until melted (alternatively, melt the chocolate on the stovetop in a bowl set over a pot of simmering water or in a double boiler). Let it cool for five minutes.
- In a stand mixer with the paddle attachment (or using hand beaters), combine the eggs and sugar. Beat on high until light in color and doubled in volume, about 2 to 3 minutes (this is an important step, as there are no other leavening agents in the cake). Mix in the salt and vanilla. With the machine running on medium, slowly pour in the chocolate. Stop and scrape down the sides (the batter will have speckles of chocolate, which is okay), then add the almond flour. Mix on low until just combined. Give the batter one more fold with a rubber spatula to incorporate any flour on the sides.
- Transfer the batter to the prepared pan and spread the top in an even layer. Bake for 24-26 minutes, or until the top looks dry and a toothpick inserted in the center comes out with few damp crumbs (the toothpick shouldn’t come out clean—err on the side of under-baking). Set the pan on a cooling rack and let it cool for 10 minutes.
- Run a thin knife or small off-set spatula around the edge of the pan, then invert the cake to remove it from the pan. Peel off the parchment, then invert the cake back on the rack, top side up, and let it cool completely. Cut the cake into slices, and serve it on its own, or with fresh berries and whipped cream.
Notes
- There are no leaveners in this cake aside from the eggs, so it’s important to beat them thoroughly with the sugar, until they double in volume and turn light in color (a full 2 to 3 minutes). I use my stand mixer for this so that I don’t have to stand there with beaters, but you could use hand beaters instead. Once the batter is ready to go, get it into the pan and into the oven without dally, as you don’t want the air bubbles to all deflate.
- I couldn’t live without my kitchen scale, as it makes baking a hundred times easier (no messing with measuring cups!). It also makes baking much more precise and foolproof, as the weights of different flours can vary drastically according to how they’re measured - especially almond flour! If you don’t have a scale (get one! j/k, kind of), then you’ll want to lightly pack the almond flour in the measuring cup for this recipe.
- Almond flour tends to clump up, so it’s important to whisk it before adding it to the batter to break up any lumps. I actually like to get in there with my fingers to break up the lumps.
- This cake gets baked in a 9-inch springform pan, but if you don't have one you can use a regular cake pan. Be sure to transfer the batter to the pan and pop it in the oven without procrastinating (the only leavening in the cake comes from the beaten eggs).
- The cake will sink slightly after it comes out of the oven, and that’s okay! That sinkage is going to give the cake a richer texture.
- While I usually eat this cake simply with powdered sugar or whipped cream, go ahead and turn it into a frosted cake if you prefer!! It’s outrageously delicious with the chocolate whipped cream frosting from this chocolate quinoa cake recipe.
Jill says
When is the best time to add the butter? I don't yet fully understand the chemistry of baking so thought I'd ask your advice.
Nicki Sizemore says
Hi Jill, there's no butter in this cake! As far as baking in general, it really depends on the recipe (and whether you're using room temperature butter, cold butter or melted butter). Happy baking!
Jill says
My bad! When I scanned the recipe I saw butter but for greasing the pan! Der!
Alan says
Could you use ground almonds or would it have to be flour? Thank you.
Nicki Sizemore says
Hi Alan! Yes, you could use very finely ground almonds in place of the almond flour. You can grind the almonds in a Vitamix or food processor. I hope you enjoy the cake!
Michele says
This recipe sounds awesome for my husband being gluten and lactose intolerant. I cannot wait to make it for him( chocolate cake is his FAVORITE!!!). However, I would love to be able to eat it also. My doctor put me on 30 net gram carb per day restriction. Do you think using the swerve granulated sugar and Lilly’s dark chocolate chips made with stevia would work in this recipe?
Nicki Sizemore says
Hi Michelle, chocolate cake is my husband's favorite as well!! While I haven't tested this cake with Lily's dark chocolate chips, I do think it would work! (We love Lily's chocolate chips.) Please keep me posted!
AMINA says
I made it, and it was so delicious,
Thank you (from France ^-^)
Nicki Sizemore says
Bonjour!! I'm so happy to hear that you liked the cake! 🙂
Shannon says
We have an egg allergy in the house...should I bother trying this with an egg substitute or with no other leaveners would it be a lost cause? Thanks
Nicki Sizemore says
Great question. Unfortunately the eggs are essential for texture in this recipe, as you guessed. I would suggest trying this chocolate quinoa cake instead, using egg substitutes! https://fromscratchfast.com/chocolate-quinoa-cake/
Kelley says
I cannot have sugar so could I use pure maple syrup as a substitute?
Nicki Sizemore says
Hi Kelley, great question! The sugar is actually important to the structure of this cake, so I don't think maple syrup will work here. However, I'd love to direct you to my black bean brownies or almond coconut cake, which are both naturally sweetened (I'm actually in the process of re-shooting the almond coconut cake, so stay tuned 🙂 ). Happy baking!
https://fromscratchfast.com/black-bean-brownies/
https://fromscratchfast.com/almond-coconut-cake/
Aunt Linda says
I am soooo delighted to say that I made the Chocolate Almond Cake and it was superior especially topped with whipped cream! ! ! Teddy & I savored every bite. I had intended to share at least a taste or two with friends....however, it just never felt right so we ended some lovely nights with this wonderful treat and a cup of vanilla sleepy tea. Zzzzzzz..... Thank you ! ! ! and LOVE YOU ! ! !
Christi Sizemore Behrend says
This sounds fabulous and easy to make. However in my defense I think it was my parents' lack of attention that led my 4 year old self to feed James cake. At least he enjoyed it. 😉