Almond Flour Chocolate Cake

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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Welcome to the world of rich flavors with this Almond Flour Chocolate Cake! It's gluten-free, incredibly moist, and boasts a deep chocolate flavor that will satisfy any chocolate lover's craving. Perfect for a special occasion or just because you deserve a treat!

Ingredients for Almond Flour Chocolate Cake

The star of the show is almond flour, which keeps the cake gluten-free and adds a subtle nutty flavor. The unsweetened cocoa powder gives the cake its rich chocolate taste. Granulated sugar balances the bitterness of the cocoa, while unsalted butter adds moisture and richness. Eggs act as a binder and add structure. A splash of vanilla extract enhances the chocolate flavor. Salt amplifies all the flavors, and baking powder ensures the cake rises beautifully. Finally, dark chocolate chips add little pockets of gooey chocolate in every bite.

Tips & Tricks

  • Ensure your almond flour is fresh for the best flavor and texture.
  • Don’t overmix the batter; it can make the cake dense.
  • If you don’t have granulated sugar, caster sugar works too for a finer texture.

Serving Suggestions

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of freshness, serve it with a side of mixed berries like raspberries or strawberries. A dusting of powdered sugar on top can also add a nice touch.

Frequently Asked Questions

Can I use regular flour instead of almond flour?
Almond flour is essential for this recipe's texture and flavor, but you can try a gluten-free flour blend if you're in a pinch.
How should I store the cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and then foil before freezing. It will keep well for up to 3 months.

Almond Flour Chocolate Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously—this will help the cake release easily after baking.

In a large bowl, mix together the almond flour, cocoa powder, granulated sugar, salt, and baking powder. Make sure everything is well combined; you don’t want any lumps of cocoa or baking powder.

In another bowl, whisk together the melted butter, eggs, and vanilla extract. It should be a smooth mixture; the butter might separate a bit, but that's okay.

Pour the wet ingredients into the dry ingredients. Stir until the mixture is well combined and no streaks of flour remain. It should be a thick, chocolatey batter.

Gently fold in the dark chocolate chips. They’ll add bursts of chocolate goodness throughout the cake.

Pour the batter into your prepared cake pan. Use a spatula to smooth the top for even baking. Pop it in the oven and bake for 25-30 minutes. You'll know it's done when a toothpick inserted in the center comes out clean or with a few crumbs clinging to it.

Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important to avoid a soggy bottom.

Why You'll Love This Recipe

  • Gluten-free without sacrificing flavor or texture.
  • Quick and easy to make with simple ingredients.
  • Rich, deep chocolate flavor thanks to cocoa powder and chocolate chips.
  • Moist and tender crumb that melts in your mouth.
  • Perfect balance of sweetness and chocolate intensity.

Ingredients

1 cup almond flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, melted
4 large eggs
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1/2 cup dark chocolate chips

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the almond flour, cocoa powder, sugar, salt, and baking powder.
3. In another bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Fold in the dark chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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