Chocolate Almond Cake
This chocolate cake made with almond flour is rich, tender and delicious! This gluten-free recipe is made with simple, wholesome ingredients.
Posted by Kathryne Taylor on October 22, 2026
Meet my new favorite chocolate cake recipe! It’s rich, chocolatey and indulgent, and secretly somewhat wholesome. Almond flour forms the base, which is why this cake is wonderfully tender and well-suited for gluten-free eaters. The cocoa powder largely covers up the almond flavor, though. It’s simply delicious.
This cake is plenty sweet but not too sweet, so it’s perfect if you enjoy dark chocolate. You can play up the almond factor by topping it with sliced almonds for a fun everyday snacking cake, or turn it into a special birthday treat by spreading frosting on top. I prefer this one to most bakery cakes!
The recipe is easy to stir together by hand. I’ve made it with our five-year-old’s help several times. I don’t think you could mess it up if you tried. If you’re familiar with Italian torta Caprese or French chocolate financiers, this cake reminds me a bit of both.
Cake Ingredient Notes
This cake is made with simple, wholesome ingredients. You’ll find the full recipe below. Here’s what you’ll need and why.
- Almond flour: Specifically, fine blanched almond flour. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands, so I recommend those.
- Unsweetened cocoa powder: Use a Dutch-processed cocoa powder, which is sometimes labeled “processed with alkali” instead. This type of cocoa powder offers deeper, richer color and flavor. I recommend Guittard Rouge (my favorite), Drost or Whole Foods 365. Don’t use cacao powder, which is lighter in color and doesn’t yield the expected chocolate cake flavor.
- Baking powder: This cake needs some baking powder, not baking soda. They’re not the same thing! It tastes richer and more brownie-like without baking soda.
- Eggs: Eggs are absolutely essential to this cake for both loft and structure. Do not attempt this recipe with flax eggs, unless you want icky almond pudding!
- Maple syrup or honey: I prefer maple syrup because it enhances the chocolate flavor without distracting from it. Honey is a little sweeter and you’ll be able to taste it more prominently.
- Olive oil: Extra-virgin olive oil blends right into this cake. I can’t taste it in the end. Melted coconut oil or avocado oil would work, too.
- Vanilla extract: Vanilla lends some flavor complexity and made the cake taste a little nicer.
Cake Topping Options
You can’t go wrong here. Try the cake with sliced almonds for a more wholesome dessert, or turn it into a decadent birthday cake with frosting or ganache.
- Classic cream cheese frosting: I always request chocolate cake with cream cheese frosting for my birthday cake. You’ll find a chocolate cream cheese frosting variation in the recipe note if you prefer.
- Sally’s chocolate ganache: This is for chocolate lovers, so rich and so good! Sally offers a dairy-free option in her recipe notes if you need it.
- Whipped cream: Always a good idea. This is another way to make the cake seem extra special without adding significantly more sugar.
- Nut butter like peanut butter or almond butter: Lends itself well to the snacking cake idea. It’s even better with a dollop of whipped cream. You can also mix a couple of tablespoons of peanut butter into a batch of cream cheese frosting for Reese’s-inspired cake.
Layer Cake Tip
The cake is flat enough to treat it like a layer cake. Double the recipe and bake it in two cake pans. Once cool, you can frost and stack your cake.
More Desserts for Chocolate Lovers
Here’s a short list of gluten-free options from my chocolate recipes:
- Chocolate Peanut Butter Crispy Bars
- Coconut Macaroons
- Gluten-Free Chocolate Chip Cookies
- Monster Cookies
- Pots de Crème
Please let me know how your cake turns out in the comments! I love hearing from you.
Chocolate Almond Cake (Gluten-Free)
This chocolate cake made with almond flour is rich, tender and delicious! It’s made with simple and wholesome ingredients, and happens to be gluten-free. Recipe yields one 9-inch cake, enough for 8 slices or more.
Ingredients
- 2 cups (180 grams) blanched almond flour, spooned and leveled, plus extra for dusting the pan
- ½ cup (50 grams) unsweetened cocoa powder (Dutch process AKA processed with alkali)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 4 large eggs
- ⅔ cup maple syrup or honey
- ¼ cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- Optional topping: ¼ cup sliced almonds or your frosting of choice
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch metal springform pan or cake pan with oil or butter. Dust it generously with almond flour to prevent sticking, then pour out the excess.
- To make the cake: In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk to blend.
- Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil and vanilla extract, and whisk to blend.
- Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
- Scrape the batter into the prepared pan (it will be runny; don’t worry). If you’re adding sliced almonds, sprinkle them all over the top, leaving about an inch clear around the perimeter. Bake for 38 to 42 minutes, or until the center is firm to the touch.
- Let the cake pan rest on a cooling rack for at least 30 minutes. If you used a springform pan, carefully remove the outer piece now. Top as desired, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.
Notes
Recipe adapted from my Gluten-Free Almond Cake with Berries on Top.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Oh my goodness … will be making this for sure tomorrow. Think I will try it with your suggestion of peanut butter cream cheese icing. So glad your email with this recipe landed in my inbox tonight!
Can you use a substitute for the 4 eggs? I know that’s asking alot.
Hi Marcy, when baking with almond flour, the eggs are essential!
Can I use ground almonds instead of almond flour?
Hi Gila, I recommend fine blanched almond flour. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands, so I recommend those.
Looking forward to trying this tomorrow!
Hi Cookie and Kate, I’m highly intolerant to hens eggs bordering allergic to them but I’m fine with Duck or goose eggs can I use them & if so as duck eggs are larger & goose eggs are at least twice as big should I use 3 duck or two goose eggs.
hi Sue, duck eggs substitute 2-3 duck eggs, and likely 2 goose eggs vary more in size so you might need to adjust. I’m not experienced baking with alternatives to chicken eggs beyond vegan options, which I don’t recommend for this recipe (or any almond flour recipes). I hope this helps.
May I suggest that each hen egg is likely about 1/4 cup, therefore probably aim for 1 cup total of whatever kind of egg you choose? I’m making this now, it just went into the oven, and my four eggs came almost exactly to one cup. A cousin of mine uses duck eggs when she can get them, too.
Best wishes to you!
Karen
Can I substitute regular flour instead of almond flour?
Hi Suzanne, you would need to adjust the liquid, eggs, etc. for other flour types, so I recommend a recipe developed for the type of flour you prefer.
Wow! Absolutely delicious.. moist.. little crunch on top! I used little less maple syrup but all other ingredients as written. I love using almond flour and I love chocolate!
Why rate this two stars then?
Obviously i didn’t realize i did. I clicked on all the stars but must have gone done thing wrong! 5 stars!
I only have raw cacao powder. Should I use baking soda instead of baking powder?
Hi Ann, I don’t recommend cacao powder for this recipe. You won’t get the same flavor.
Before I saw your answer I went ahead and used cacao powder (stubborn and impatient, sorry!) and then used baking soda instead of baking powder. I thought it was delicious! I’m not gf but many friends are and I’ll be sharing this recipe. Love your website.
Could you substitute flax “eggs” for eggs?
Hi Betsy, no, I don’t recommend flax eggs in almond flour recipes. The eggs are essential to the structure and rise of baked goods with almond flour.
This cake was amazing! Very rich and moist and so so simple to make and clean up after!
Very easy one to whip up at short notice :) Will definitely be making again!
Pretty good! I’m not normally a gluten-free baker, but this sounded delicious. It comes together very quickly and easily. It doesn’t rise very much. Fairly moist, and can definintely use a dusting of powdered sugar, or even better, a coulis. I’m going to make a sauce up to add onto my second helping. Thanks for the recipe!
Will this keep in a cold bag overnight? Want to make and take to my friend next day as contribution to supper!
Hi Anne, almond cake can be stored at room temperature for a day and unless it is overbaked will retain moisture.
I would like to make the chocolate cake with either monk fruit extract or stevia liquid. Any thoughts?
Meryl
Hi Meryl, I haven’t tested that, but if you do please share how it turns out.
Thanks for this wonderful recipe! I followed it almost as written – I just added mini chocolate chips and baked the batter in a muffin tin to make chocolate muffins/cupcakes.
Hi, I’m not a baker but I followed the instructions and baked a tasty cake. It’s just a bit dry. What modification can I make to make it moist? It only baked for 38 min. Thank you.
Hi Laura, I recommend as written. You could serve with a whipped cream or frosting to add moisture.
Hi Kate,
Can you share which unsweetened cacao you used? I did a search on Amazon and got so many! Thanks so much! Chocolate lover here.
Hi Kathy, for this recipe I recommend unsweetened cocoa powder (Dutch process AKA processed with alkali). I have used Ghirardelli and Whole Foods 365 with good results. Guittard and Valrhona would also be high end. Anything, even Hershey’s labeled Dutch-processed, would work, though.
Delicious and so easy to prepare. Love the flavor. Gluten free is a bonus. I make so many of your recipes and was excited to see this and try it.
Hi Kate! I was craving chocolate when your recipe came to my email box. Thank you! I baked it exactly 38 minutes and it was too long. Next time I will bake for about 32 minutes and watch it carefully. The flavor was just perfect, especially with a tsp. of added instant coffee. Love your recipes! Jody
I made this cake yesterday and really like it! Very moist and not too sweet. I thought about adding dried cherries but decided (for once) to follow the recipe when trying something for the first time. Do you think dried cherries would work and if so, how much should I add? Many thanks for another great and healthy recipe!
Hi Kathy, I think dried cherries would be a good complement to the flavor, and I would start with adding a half a cup.