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–+ servings
close up of a slice of almond flour chocolate cake with a bite out

Almond Flour Chocolate Cake

Becky
You can make this tender, almond flour chocolate cake using a handful of ingredients in only a couple of simple steps. Use my frosting recipe your favorite frosting in this almond flour cake recipe.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 1 8-inch 2-layer cake
Calories 387 kcal

Equipment

8 inch round cake pans
8 inch round cake pans

Ingredients
  

  • 4 large eggs room temperature
  • ¾ cup buttermilk
  • ½ cup melted unsalted butter cooled
  • 1 ½ teaspoon vanilla extract
  • 2 cups fine almond flour
  • ¼ cup coconut flour
  • ½ cup cocoa powder
  • ⅔ cup powdered sugar or powdered sugar free sweetener
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350 F degrees F.
  • Line the bottoms of two 8-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray; set aside.
  • In a large mixing bowl, combine eggs, buttermilk, melted and cooled butter, and vanilla extract. Mix until thoroughly combined.
  • In a separate bowl, whisk together the almond flour, coconut flour, cocoa powder, powdered sugar, baking powder, and salt.
  • Add the dry ingredients to the wet and mix until well combined.
  • Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
  • Allow the cakes to cool completely in the pan (at least 30 minutes) before removing. Remove the parchment paper liner and frost as desired with Chocolate Frosting.

Notes

  • Allow your ingredients to come to room temperature before mixing the batter.
  • Mix the batter by hand not with an electric hand mixer, as you do not want to overmix.
  • Spoon the almond flour into the measuring cup, and then level it, rather than scooping in to the container.
  • Powdered sweetener will create a smoother batter for this almond flour cake.
  • You can make the chocolate cake layers up to a few days ahead of time. Store them well-wrapped in the fridge until you're ready to frost them.
  • Cake layers can also be frozen, well-wrapped, for up to three months. I suggest frosting this chocolate cake the day you serve it.

Nutrition

Serving: 1sliceCalories: 387kcalCarbohydrates: 22gProtein: 12gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 18gCholesterol: 124mgSodium: 381mgFiber: 5gSugar: 12g
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