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.
