The Best Almond Flour Chocolate Cake (Gluten-Free)

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!

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.

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.