Home » Low-Carb Desserts » Almond Flour Chocolate Cake
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This tender and fluffy almond flour chocolate cake is sweetened with a touch of honey.
It's moist and so delicious, and it's also very easy to make - simply mix the ingredients in one bowl, pour into a greased pan, and bake.
This wonderful cake is sweetened with honey. It's made with just a few simple ingredients and as long as I don't frost it, I consider it quite appropriate for breakfast or as a snack.
I find that cakes made with almond flour and leavened with baking soda are just as fluffy and delicious as cakes made with white flour. This cake is the perfect example. It's wonderfully tender, moist, and chocolatey. Everyone loves it!
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this almond flour chocolate cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Honey: Since honey is very sweet, you will only need ½ cup.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
- Almond flour: I use blanched finely ground almond flour in this recipe. I don't recommend using a coarse almond meal.
- Cocoa powder: I use natural unsweetened cocoa powder.
- Kosher salt: If using fine salt, use just a pinch.
- Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Instructions
Making this almond flour chocolate cake is truly easy, even for beginners. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder, then the salt and baking soda.
Pour the batter into a well-greased nonstick cake pan or pie plate. Bake for 25-30 minutes in a 325°F oven. Let the cake cool before slicing and serving.
Expert tip
I recommend, for best results, that you measure the almond flour by weight and not by volume. This is always true when baking, and it's especially true when baking with almond flour.
Frequently asked questions
Can I use coconut flour in this recipe?
No, unfortunately, you can't. Almond flour and coconut flour behave very differently and are not interchangeable.
What type of cocoa powder should I use?
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder.
Dutch-processed cocoa powder is not acidic so it won’t react with the baking soda, and the cake will be flat rather than fluffy.
Can I make a low-carb version?
Yes. Sometimes I replace the honey with the same amount of sugar-free honey plus ½ teaspoon of stevia glycerite. The honey substitute makes the batter thicker than usual, but the result is just as good.
Variations
The best way to vary this recipe is by using different flavor extracts. So instead of vanilla extract, you could use almond extract, coconut extract, or orange extract.
If you opt for any of those flavors, I recommend using just 1 teaspoon, not a whole tablespoon.
Serving suggestions
This cake is really good just as it is, and when I keep it plain, I can occasionally serve it for breakfast or as a snack cake.
But if you'd like to frost it, you can use any of the following options (use your favorite sweetener - it's best to use powdered):
- The chocolate frosting I use in this keto cake
- Cream cheese frosting
- Whipped cream and berries
- Chocolate whipped cream
Storing leftovers
You can keep the leftovers in thefridge, in an airtight container, for up to a week.
They also freeze well. I slice the cooled cake first, then place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.
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Recipe Card
4.98 from 2134 votes
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Almond Flour Chocolate Cake
This tender and fluffy almond flour chocolate cake is sweetened with a touch of honey.
Prep Time15 minutes mins
Cook Time30 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 198kcal
Author: Vered DeLeeuw
Ingredients
- ½ tablespoon unsalted butter for greasing the pan
- 4 large eggs
- ½ cup honey ;Alternatively, you can use ½ cup of sugar-free honey plus ½ teaspoon of stevia glycerite*
- 1 tablespoon vanilla extract
- 1 cup almond flour blanched, finely ground (4 oz)**
- ½ cup unsweetened cocoa powder (not Dutch processed)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of sea salt
- ½ teaspoon baking soda***
Instructions
Preheat your oven to 325 degrees F. Grease a nonstick 8-inch cake pan with soft butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramoc or glass pie plate.
In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder.
Finally, whisk in the salt and baking soda. The batter will be fairly thin.
Pour the batter into the prepared pan. Bake until the center is set and a toothpick inserted in it comes out clean, about 30 minutes.
Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in thefridge, in an airtight container, for up to a week.
Video
Notes
*½ teaspoon of stevia glycerite equals about 3 tablespoons of sugar.
**I use Bob's Red Mill Super-Fine Almond Flour.
***Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 1 tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
I recommend, for best results, that you measure the almond flour by weight and not by volume. This is always true when baking, and it's especially true when baking with almond flour.
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, and not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic so it won’t react with the baking soda, and the cake will be flat rather than fluffy.
If using the sugar-free honey suggested above, a slice of this cake should have around 164 calories, 7 grams of carbs, and 4 grams of fiber. The sodium content will increase to 194 mg per slice.
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Nutrition per Serving
Serving: 1slice | Calories: 198kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 137mg | Fiber: 4g | Sugar: 18g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Low-Carb Desserts
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Denise
I'm looking to make these as cupcakes. Any suggestion in cooking temperature and time? Thanks!
Reply
Vered DeLeeuw
Hi Denise,
You can bake them at the same temperature (325°F) for around 20 minutes. Check for doneness with a toothpick. Please use greased foil or parchment liners. They will stick to regular paper liners.Reply
Denise
Thank you!
Vered DeLeeuw
You're very welcome, Denise. 🙂
Satoko
I tried this recipe because I had all the ingredients at hand. I like the taste but thought it was too dry. I noticed there is no oil or butter in the recipe. Do you think it may become more moist if I add some oil factor such as vegetable oil or butter? I’m not vegan or vegetarian.
Reply
Vered DeLeeuw
Hi Satoko,
This cake shouldn't be dry. I don't add fat to many of my baked goods because almond flour contains fat. 1/4 cup of all-purpose flour has no fat, while 1/4 cup of almond flour has 12 grams of fat. Perhaps your oven runs hotter than mine, and you slightly over-baked the cake.
Having said that, it wouldn't hurt to add two tablespoons of neutral oil (such as avocado oil) or melted and cooled butter. You can add it to the egg/honey mixture before adding the flour and cocoa powder.Reply
Leander Mendoza
I just made this and doubled the recipe, except I only used 6 extra large eggs and 3/4 cup honey. It is perfect for my taste. I also added chopped walnuts, chocolate chip and sliced almonds for crunch. Then I made chocolate ganache with 12 mini Hershey semi dark bars and coffee cream. Perfect!Reply
Vered DeLeeuw
Wow, Leander, I love the changes you made! Sounds wonderful.
Reply
Dorota
can I use aquafaba or flax eggs or applesauce in place of eggs.
Vered DeLeeuw
Hi Dorota,
I only tested this recipe with real eggs.
Cassie
Can I substitute maple syrup for the honey in this recipe? Or can something else be used in place of honey?
Reply
Vered DeLeeuw
Maple syrup has a higher water content than honey and isn't as sweet. You would need about 3/4 cup of it, adding 2-4 tablespoons of almond flour.
Another option is to use a granulated sweetener to equal 3/4 cup of sugar; if the batter seems too thick, add 1-2 tablespoons of milk (dairy or plant-based) or water.Reply
Jackie
Hi, can I add red food colouring paste to make a red velvet chocolate cake?
Reply
Vered DeLeeuw
Yes, this should work. Food colors are typically added in tiny amounts so adding them should not affect the cake's texture.
Reply
Mowse
I made a version of this cake for Christmas. For half of the honey I use Mike's Hot Honey as well as adding warm holiday spices like cinnamon, nutmeg, ginger, and cloves. Everyone in my little family loved it. I love that I found an easy cake that tastes amazing and does not spike my sugar.Reply
Vered DeLeeuw
Such great additions! It's good to know that they work with the chocolate flavor.
Reply
