Go Back
–+ servings
A rich, low-carb almond flour chocolate cake topped with glossy chocolate ganache and fresh sliced strawberries sits on a plate. A slice has been cut and partially removed, revealing the cake’s moist interior.
Print Recipe
4.16 from 19 votes

Fluffy Almond Flour Chocolate Cake with Ganache & Strawberries

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 cozy weekend baking, or whenever you want a dessert that hits all the right notes without a lot of fuss.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: almond flour chocolate cake
Servings: 14 people
Author: Olivia Ribas

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.
    A round black cake tin lined with parchment paper at the bottom, ready to bake this Almond Flour Chocolate Cake, viewed from above and placed on a light brown countertop.
  • 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.
    A hand using a wooden-handled whisk to mix melted chocolate for this almond flour chocolate cake in a clear glass bowl on a beige countertop.
  • Whisk in the sugar, eggs, and vanilla extract until smooth and glossy. The mixture will slightly thicken as the eggs incorporate.
    A hand holds a whisk in a glass bowl containing batter, three raw eggs, and a mound of sugar, all on a light brown countertop.
  • 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.
    A hand uses a spatula to mix dry ingredients, including cocoa powder, sugar, and almond flour for this chocolate Cake, in a clear glass bowl on a brown countertop.
  • 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).
    A black bowl filled with thick, glossy Almond Flour Chocolate Cake batter sits on a light brown countertop.
  • Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
    A round, unfrosted chocolate cake cools on a black wire rack, placed on a light brown textured surface.

Make the Chocolate Ganache

  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
    A hand whisks a creamy white mixture in a large gray saucepan with tan handles, prepping the batter for a Low-carb Almond Flour Chocolate Cake on a light brown countertop.
  • 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.
    A white bowl with a spout containing heavy cream and chopped dark chocolate pieces, perfect for making cake, sits on a light brown countertop.
  • Pour the ganache over the cooled cake, allowing it to drip slightly down the sides.
    A bowl of glossy chocolate ganache is being poured onto the center of a round Almond Flour Chocolate Cake on a white plate, set on a brown surface.
  • Let it set at room temperature for about 30 minutes, or refrigerate for a glossy, firm finish. Top with berries and mint leaves.
    A round Almond Flour Chocolate Cake topped with glossy chocolate ganache, fresh sliced strawberries, and mint leaves, served on a white plate. A whole and a halved strawberry rest on the plate beside the cake.

Notes

  • Do not over mix the batter. Stop mixing once the batter is combined, or you'll end up with a dense cake. 
Storage Instructions:
  • 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

Serving: 1/14 | Calories: 229kcal | Carbohydrates: 16.2g | Protein: 8.1g | Fat: 17.2g | Cholesterol: 63mg | Sodium: 170mg | Fiber: 3.2g | Sugar: 10.9g