This decadent Almond Flour Chocolate Cake is dense and delicious. A chocolate lover’s dream and completely gluten-free!
I don’t know about you, but I am ALWAYS in the mood for chocolate. And what better way to celebrate your birthday, anniversary, or really, ANYTHING at all than with a decadent and rich chocolate cake? Here on the blog, we have a beautiful selection of tempting chocolate cakes, and this new addition will certainly appeal to even the most discerning chocolate cake connoisseur.
This cake is seriously rich, insanely chocolaty, and completely gluten-free. When I think of chocolate cake, I think of a moist and tender slice with smooth and silky frosting. This cake has a bit of a different texture, but I guarantee you’ll be into it! It’s a bit denser, similar to a brownie, but still VERY indulgent and satisfying. You are going to love how tasty this cake is. I’m sure you will agree that it’s the perfect dessert for your next get-together!
Is This Almond Flour Chocolate Cake Healthy?
Yes, it does have some healthy fats, but no, it really isn’t healthy. How should we expect that from a recipe that calls for generous amounts of butter, eggs, and sugar (the magic cake trinity)? As with all decadent desserts, moderation is key. And no, I wouldn’t suggest tinkering with the recipe to make it healthier. I mean, healthy chocolate cake isn’t really what we’re looking for most of the time, right?
How Can I Make This Cake Even More Tempting?
If you’re serving this beauty for a dinner party or other special event, you might want to dress it up for the occasion. You can do this either on the cake or on the plate. If decorating the actual cake, a sea of chocolate curls (shaved from a bar of high-quality dark chocolate) always manages to impress, not to mention add an irresistible textural touch. Adding some swirls of chocolate frosting around the edges of the cake with the help of a piping bag is also a lovely idea. And for that ultimate “wow” factor, crystallized flowers always do the trick.
If decorating when serving, a swirl of chocolate syrup, either on the plate or seductively drizzled over the cake, along with some ruby red berries, is both delicious and elegant.
How to Make Ahead and Store
Though it’s best fresh, you can store this cake in an airtight container in the fridge. It will last up to 5 days. If you want to freeze it whole, first freeze it solid on a baking sheet lined with parchment paper for 20 minutes so that the frosting hardens. Then wrap it in plastic wrap or place it in an airtight container and label it with the date. It will last up to 3 months in the freezer. You can also do this by the slice.
Serving Suggestions
Cake and coffee are the ultimate duo, so either reach for a strong, dark espresso (my personal preference) or make yourself a frothy cappuccino or latte with some homemade oat milk. Want to pretend you’re in a fancy coffee shop? Serve a slice with this Homemade Caramel Vanilla Iced Coffee.
And if you need more chocolate cake ideas, how about trying this Keto Chocolate Cake or this Paleo Chocolate Avocado Cake With Coconut Flour?
Ingredients
- 2 cups almond flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs at room temperature
- 2 tablespoons milk of choice
- 2 teaspoons vanilla extract
For the frosting
- 1/2 cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk of choice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of a 9-inch cake pan with parchment paper, spraying the sides with cooking spray or oil.
- In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, and salt.
- Add in the eggs, milk, and vanilla and whisk until combined.
- Transfer to the pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Place the pan on a wire rack and let the cake cool in the pan completely.
- Once the cake is cooled, beat the butter in a large bowl using an electric hand mixer until fluffy, about 2-3 minutes.
- Add the remaining frosting ingredients and beat until well combined.
- Spread on top of the cake.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
BEST CHOCOLATE CAKE EVER! It’s the only chocolate cake I will ever make again. 10/10 Thank you for the recipe!
❤️❤️❤️ SO HAPPY ❤️❤️❤️