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Almond Flour Chocolate Cake

Almond Flour Chocolate Cake Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups (200g) blanched almond flour
  • 1/2 cup (43g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 1/2 cup (120ml) neutral oil
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) brewed strong coffee, cooled
  • 1 teaspoon vanilla extract
  • 1/3 cup (57g) dark chocolate chips (optional)

Method
 

  1. Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
  2. Add the eggs, oil, sugar, coffee, and vanilla to the dry bowl. Stir until smooth and glossy, then fold in the chocolate chips if using.
  3. Scrape the batter into the pan and smooth the top. Bake for 25 to 30 minutes, until the top springs back and a toothpick has moist crumbs.
  4. Cool the cake in the pan on a rack for 10 minutes, then turn out, remove parchment, and flip right-side up. Dust with cocoa or powdered sugar and serve warm or at room temperature.

Notes

An 8-inch pan gives you a slightly taller cake; if using a 9-inch pan, check for doneness a few minutes early. The cake keeps well, covered, at room temperature for 3 days or refrigerated for 5. For the cleanest slices, let it cool completely before cutting.