Almond Flour Chocolate Cake

Name: Almond Flour Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: ½ tablespoon unsalted butter; 4 large eggs; ½ cup honey; 1 tablespoon vanilla extract; 1 cup superfine almond flour; ½ cup unsweetened cocoa powder; ⅛ teaspoon salt; ½ teaspoon baking soda

User Reviews

5.0

153 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
198 kcal
Course
Dessert
Cuisine
American

Almond Flour Chocolate Cake

Winston Campbell

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This tender and fluffy almond flour chocolate cake is sweetened with honey. It's moist and delicious, and it's also very easy to make - simply mix the ingredients in one bowl, pour them into a pan, and bake!

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Ingredients

Servings

½ tablespoon unsalted butter for greasing the pan
4 large eggs
½ cup honey see notes below
1 tablespoon vanilla extract
1 cup superfine almond flour 4 ounces
½ cup unsweetened cocoa powder not Dutch-processed
⅛ teaspoon salt
½ teaspoon baking soda

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Instructions

Preheat the oven to 325°F. Grease a nonstick 8-inch cake pan with soft, unsalted butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramic or glass pie plate.
In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin.
Pour the batter into the prepared pan. Bake the cake until the center is set and a toothpick inserted in its center comes out clean, for about 30 minutes. Start checking after 25 minutes in case your oven runs hot.
Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve.

Notes

Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh baking powder (gluten-free if needed) instead of baking soda.
Please measure the almond flour by weight, not by volume. Measuring by volume could result in a dry cake.
Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic, so it won’t react with the baking soda, and the cake will not be as fluffy.
You can replace the honey with the same amount of this sugar-free honey plus ½ teaspoon of stevia glycerite (½ teaspoon of stevia glycerite equals about 3 tablespoons of sugar). The honey substitute makes the batter thicker, but the result is just as good. A slice of this version has around 164 calories, 7 grams of carbs, and 4 grams of fiber. The sodium content will increase to 194 mg per slice.
You can keep the leftovers in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. Slice the cooled cake and place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.

Nutrition Information

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Serving 1slice Calories 198kcal (10%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 10g (15%) Saturated Fat 2g (10%) Sodium 137mg (6%) Fiber 4g (16%) Sugar 18g (36%)