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Almond Flour Chocolate Cake

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!

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

Ingredients

  • 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

Instructions

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  1. 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.
  2. In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
  3. Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 198

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.