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Chocolate Almond Flour Cake

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  • Author: Kristin Rosenau
  • Yield: 9 -inch cake 1x


Naturally gluten free, this cake is made with almond flour for the perfect flavor and texture to pair with rich, dark chocolate. If you have a strong chocolate craving, bake this.


  • 8 tablespoons 113 grams butter, melted
  • 9 ounces 250 grams dark. semisweet, or milk chocolate, melted
  • 4 large eggs (separated)
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder
  • 1/2 teaspoon salt
  • 3/4 cup 150 grams granulated sugar
  • 1 1/2 cups 200 grams almond flour
  • 1/2 teaspoon baking powder
  • Powdered sugar (for sprinkling (optional))


  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch cake pan and set aside.
  2. In a medium bowl, whisk together the melted butter, melted chocolate, 4 egg yolks, espresso powder, vanilla, and salt until uniform. Set aside.
  3. In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar, and continue beating until the egg whites form stiff peaks, about 8-10 minutes. Fold in the almond flour and baking powder. Carefully stir in the chocolate mixture,
  4. Transfer batter to the prepared pan and bake for 25-30 minutes, or until the middle of the cake barely wiggles. Take care not to over-bake the cake or it will be dry.
  5. Before serving, sprinkle with powdered sugar. I prefer to heat each slice in the microwave for 15 seconds until the cake is warm and gooey. You’ll want to do this too.
  • Category: Chocolate Baking, Dessert
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