If you’re craving a rich, chocolatey dessert that feels indulgent but is made with simple, wholesome ingredients, this chocolate almond flour cake is about to become a favorite. It’s deeply chocolatey, perfectly moist, and has that tender crumb that melts in your mouth with every bite. Almond flour gives this cake a naturally nutty flavor and a soft, almost fudgy texture that pairs beautifully with chocolate—no one will ever guess it’s made without traditional flour.
This is the kind of cake I love making when I want something easy yet impressive. It comes together quickly, bakes up beautifully, and works just as well for a casual weeknight treat as it does for a special occasion. Serve it plain with a dusting of powdered sugar, or dress it up with berries, whipped cream, or a drizzle of chocolate ganache. However you enjoy it, this chocolate almond flour cake is proof that simple ingredients can create something truly special.
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Ingredients
- Almond Flour— 1-1/4 cups
- Cocoa Powder— 1/4 cup
- Sugar— 3/4 cup
- 3 Eggs
- Vegetable Oil— 1/4 cup
- Brown Sugar— 1/4 cup
- Almond Extract— 1 teaspoon
- Vanilla Extract— 1/4 teaspoon
- Salt— 1 teaspoon
- Baking Powder— 3/4 teaspoon
- Espresso Powder— 3/4 teaspoon
- Chocolate Chips— 1/2 cup (optional)
- Powdered Sugar— 3/4 teaspoon
What You’ll Need
How To Make Chocolate Almond Cake
- Preheat oven to 350F.
- In a large mixing bowl, whisk together eggs, vegetable oil, brown and white sugars, vanilla extract, and almond extract.
- Now mix in the flour, baking powder, espresso powder, and salt then fold in the chocolate chips.
- Evenly pour the batter into a well greased 8 inch round cake pan then bake for 30 minutes or until a toothpick comes out clean.
- Once the chocolate almond cake is out of the oven, allow it to cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.
- Dust with powdered sugar (if using). Ensure cake is completely cooled or sugar will melt.
- Store at room temperature in an airtight container for up to 5 days.
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