If you’re craving a rich, chocolatey dessert that still feels a little lighter and wonderfully moist, this Almond Flour Chocolate Cake is about to become a favorite. Made with almond flour for a tender crumb and deep chocolate flavor, it’s simple to whip up yet feels indulgent and special. Every slice is soft, slightly nutty, and decadently chocolatey Perfect for birthday cake, a cozy weekend baking, or whenever you want a dessert that hits all the right notes without a lot of fuss.
One-Bowl Chocolate Cake That Stole the Show!
I clearly have a thing for baking with almond flour — and if you’ve been around here for a while, you already know it.
From my Almond Flour Berry Cake, to my Bacon and Cheese Scones with Almond Flour and even this Chocolate Chips Almond Flour Banana Bread, it’s one ingredient I keep coming back to again and again.
This time, though, I made this fluffy Almond Flour Chocolate Cake especially for my husband, because he is obsessed with chocolate. Honestly, the only cake he’ll ever say yes to is a chocolate cake… especially one topped with a creamy, ganache-y layer and fresh berries.
Let’s just say he was in heaven and definitely didn’t stop at one slice. So, so good.
And the best part? This cake is made in one single bowl, no fancy equipment needed like stand mixer, and with simple ingredients you probably already have sitting in your pantry. Easy, cozy, and totally worth it.
Gather the Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Almond Flour
This is the backbone of the cake and it’s what makes the cake incredibly moist and tender. It adds natural richness, so even without regular flour, the cake never feels dry or crumbly. I’ve also tested this recipe with hazelnut flour and it works great too.
Unsweetened Cocoa Powder + Dark Chocolate
I love using both because they do different jobs. Cocoa powder gives the cake that deep, classic chocolate flavor, while the melted dark chocolate adds richness and makes the cake taste more indulgent and dessert-worthy. I’ve tried versions with just cocoa, and the flavor is good, but with both, it’s next-level.
Eggs
Eggs are doing a lot of work here. They bind everything together, give the cake structure, and help it rise just enough so it’s soft and fluffy instead of dense. After testing this multiple times, I can confidently say this cake relies on eggs for that perfect texture.
White Sugar
I use white sugar here because it gives the cleanest sweetness and helps balance the cocoa and dark chocolate. I’ve tested this cake enough to know that the sugar doesn’t just sweeten but also it smooths out the bitterness and makes the chocolate flavor shine.
Let’s Make this Almond Flour Chocolate Cake
1: Grease the cake pan really well, future you will be very grateful.
2: In a large mixing bowl, melt the chocolate and butter until smooth and glossy.
3: Whisk the wet ingredients (eggs, sweetener, and vanilla) until silky and dreamy.
4: Add the dry ingredients and stir until you’ve got a thick, chocolatey batter.
5: Pour the batter into the pan or a springform pan and smooth the top. Try not to lick the spoon… or do 😉
6: Bake until just set. Your kitchen will smell like pure chocolate heaven.
Trust Me, Add the Ganache and Strawberries
The chocolate ganache and fresh strawberries (or any other seasonal fruit that you prefer) are what really take this cake to the next level. That silky, rich ganache melts right into the cake, while the juicy strawberries add freshness and a little bite that balances all the chocolate perfectly.
I highly recommend adding this topping. It brings everything together and gives you extra texture, extra flavor, and that “wow” moment with every slice.
1: Warm it gently until you see little bubbles, then stop. No boiling.
2: Pour the hot cream over the chopped chocolate, wait a minute, then stir until smooth and silky.
3: Pour that glossy chocolate sauce right over your chocolate almond cake. No rushing this moment.
5: Top with fresh strawberries. Slice, serve, and enjoy every fudgy bite. You earned this!!
Olivia’s Recipe Tips
1. Choose the Right Almond Flour: For the best texture, use blanched almond flour (very fine and soft). This gives a tender crumb and avoids grittiness that almond meal can create.
2. Don’t Over mix the Batter: Almond flour cakes rely on eggs for structure, not gluten. Over mixing can make the cake dense. Please, mix just until incorporated.
3. Room-Temperature Ingredients: Bring eggs and melted chocolate/butter to room temperature so they blend smoothly, giving a more cohesive batter.
4: Don’t Skip Resting Time: This cake is best when it’s had time to cool completely before cutting. It sets up nicer and slices cleaner, plus the chocolate flavor matures beautifully.
5. Double Chocolate: Before baking, sprinkle dark chocolate chunks into the batter so you get pockets of rich chocolate throughout the cake.
Fluffy Almond Flour Chocolate Cake with Ganache & Strawberries
Ingredients
For the Cake:
- 1½ cups dark chocolate chips
- 120 g 1 stick unsalted butter melted
- ¾ cup white sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder sifted (preferably Dutch-processed)
- ½ teaspoon baking powder
- 2 cups almond flour or hazelnut flour
- Berries and mint leaves for topping
For the Chocolate Ganache:
- Two 4-ounce semi-sweet chocolate bars finely chopped
- 1 cup heavy cream or heavy whipping cream
Instructions
- Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment as well. Set aside.
- In a large heatproof bowl, combine the dark chocolate chips and melted butter. Melt together using the microwave. Heat in 20-second intervals, stirring between each until smooth. Let the mixture cool slightly for about 2–3 minutes.
- Whisk in the sugar, eggs, and vanilla extract until smooth and glossy. The mixture will slightly thicken as the eggs incorporate.
- Sift in the cocoa powder, baking powder, and almond flour. Gently fold with a spatula until everything is well combined and the batter is smooth and thick.
- Pour the cake batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Make the Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth, silky, and fully melted.
- Pour the ganache over the cooled cake, allowing it to drip slightly down the sides.
- Let it set at room temperature for about 30 minutes, or refrigerate for a glossy, firm finish. Top with berries and mint leaves.
Notes
- Do not over mix the batter. Stop mixing once the batter is combined, or you’ll end up with a dense cake.
- Once completely cooled, wrap the cake tightly or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze it whole or cut into slices first so you can thaw only what you need. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Thank you my dear friend Olivia! I can’t wait to try this cake. I am sure it is delicious like all the other recipes that you prepare with so much love and dedication! We love you!❤
Made this for Mother’s Day using truvia baking blend and it was a huge hit! Thanks for the recipe. I looked all over for a low carb chocolate cake and this was perfect.
That’s AMAZING! So happy to hear that. It’s a delicious cake. Nobody even notices that it’s low-carb, right?
Are you sure that no baking powder is required?
Yes I’ve made this recipe few times already and I’ve never used baking powder. It’s not a cake that rise a lot.
This is a really delicious recipe that looks, feels, and tastes like “real” chocolate cake without the sugar or the high carbs. It’s good enough to serve to guests or family,
I used erythritol, and cut the sweetness down by about a third because I like it less sweet. I tripled the cocoa because I like a strong chocolate taste. For the icing I added a bit of coconut oil to make it smoother and easier to spread. The cake plus icing turned out really well!
This recipe could possibly be adapted for other types of cake such as lemon or cherry.
Such a wonderful recipe, thank you so much for sharing it!
What a lovely review, James. Thanks a lot. Happy to hear you enjoyed it and yes you can perfectly serve it to guests and family because they wont even notice it’s a low-carb cake 😉
This was a lovely cake to make and eat. My diabetic father really enjoyed it for his birthday, he had a second piece. I used monk fruit to sweeten it, and the cake batter came out wonderful, and not too sweet. My frosting didn’t come out very spreadable, so I just frosted the top and left the sides as is, I added monk fruit to the frosting to sweeten it also, again, this cake was not too sweet, but just right. I proceeded with the sliced almonds, and dusted Swerve confectioners sugar on top. My 3 kids ate their pieces gone, so did I. Thank you for this nice recipe!
I’m so happy to hear it’s a hit, Tania! So happy to know that your father enjoyed it for his birthday too. Thanks so much for taking the time to leave this wonderful review!