Three layers of the best Almond Flour Chocolate Cake engulfed in delicious chocolate frosting for a chocolate lover’s dream! This moist, fluffy, and decadent grain-free cake recipe is made with cleaner ingredients!
So you’re seeking a rich and decadent chocolate cake made with almond flour?
You’re in the right spot, because I have tested this recipe a handful of times over the last ten years and I find it to be the absolute best almond flour chocolate cake recipe!
Moist, fluffy, loaded with chocolate flavor with a rich and creamy frosting? This amazing dessert says, “I Love You” through and through!
The ingredients? Almond flour, coconut sugar, cocoa powder, coffee, full-fat canned coconut milk, butter, and more (more on this later!).
Why make chocolate cake using almond flour? Almond flour is naturally gluten-free and grain-free, making it an ideal option for those who follow a grain-free or a gluten-free diet.
The texture is also light and fluffy! When combined with tapioca flour (as is the case in this recipe), you can’t tell the difference between cake with almond flour and cake with regular all-purpose flour.
This recipe is designed to make one 8-inch 3-tier cake. See the recipe card at the end of this post for a single layer cake option.
Lets discuss the simple ingredients for chocolate cake with almond flour. The great news is you can find them at most grocery stores!
Almond Flour Chocolate Cake Ingredients:
Finely Ground Almond Flour: For the best results, use a finely ground almond flour. I use Bob’s Red Mill Super Fine Almond Flour. I have found varying brands can yield varying results, as some flours are more absorbent than others.
Tapioca Flour: Bringing some much needed starch to the cake, tapioca flour helps generate a fluffy texture. I don’t recommend skipping it, as it helps the cake maintain structure when stacked in tiers.
Granulated Sugar: We need some form of granulated sweetener to sweeten the cake. I like using coconut sugar because it is lower on the glycemic index than cane sugar and it comes with a slight caramel flavor.
Nevertheless, you can use white sugar, brown sugar, or sugar-free sweetener in this recipe.
Raw Cacao Powder: The chocolate part of the chocolate cake! I like using raw cacao powder because it has a creamy flavor and doesn’t taste bitter. You can use regular cocoa powder if you’d like.
I don’t recommend Dutch process cocoa powder out of personal preference, but if you love it, use it.
Instant Coffee: Did you know every great chocolate cake begins with coffee? It’s so true! We need either one cup of coffee, or one cup of instant coffee.
I find using instant coffee is easiest, but if you prefer brewing a batch of coffee, you’re welcome too. Do this step in advance because the hot coffee needs to cool to room temperature.
Half & Half or Full-Fat Canned Coconut Milk: The liquid portion of the recipe. For a moist, tender crumb, we need liquid to work chemistry magic with the solids.
Much of that liquid comes from either half & half or full-fat canned coconut milk, which also adds fat and richness.
Avocado Oil: We need fat to ensure the cake turns out nice and moist. I find avocado oil is amazing in cakes.
Pure Vanilla Extract: Bringing warm flavor, a generous amount of pure vanilla extract adds to the flavor profile.
Baking Soda and Baking Powder: The leavening agents. We need both baking powder and baking soda to help the cakes rise and bake evenly for the perfect texture.
Cider Vinegar (or lemon juice): Acid reacts with baking soda to created the proper chemical reaction. Any kind of acidic liquid works here.
Ground Cinnamon (optional): I love adding ground cinnamon to my recipes featuring chocolate because it brings a flavor you can’t put your finger on. Skip it if you aren’t into it.
Sea Salt: Salt is a major flavor enhancer and brings out all the richness in recipes. Don’t skip it!
Recipe Customizations:
- Some people have replaced tapioca flour with arrowroot starch in a 1:1 replacement with success.
- The avocado oil can be replaced with melted butter if you’d prefer.
- Add 1 to 1.5 cups of chocolate chips to the cake batter for a fudgy texture similar to brownies.
- I recommend sticking with either half & half or full-fat canned coconut milk here, rather than going off script with a different kind of milk. Don’t replace this ingredient with any other non-dairy milk like almond milk or oat milk.
Now that we’ve covered the ingredients for the almond flour chocolate cake, let’s chat about frosting options.
Frosting Options:
The first time I baked this cake, I frosted it with my Keto Chocolate Buttercream and topped it all off with my Dairy-Free Ganache.
Since then, I have found my Sweet Potato Chocolate Frosting to be the most magnificent addition to the cake, as it is so rich and creamy.
For me, it basically combines a ganache and a buttercream into one easy-to-make frosting that happens to come with some bonus health benefits. If you go this route, make a triple batch to have enough!
For those of you who are obsessed with cream cheese frosting (hi, I am too!) prepare a triple batch of my Vegan Cream Cheese Frosting for a cashew-based frosting or make your own classic version.
There are endless frosting options, including standard vanilla frosting, chocolate frosting, vanilla buttercream, and even swanky raspberry or strawberry fillings for smearing in between the layers.
You can also go with a German Chocolate Cake approach by making your own coconut frosting.
How to Make Almond Flour Chocolate Cake:
Heat up a kettle of hot water. Combine 1 cup of hot water with 2 tablespoons of Instant coffee granules to make a mug of coffee.
Allow it to sit and cool. The coffee needs to be at room temperature before mixing it with the other ingredients.
Preheat the oven to 350 degrees F. Line three (8-inch) springform pans with parchment paper. Grease the sides of the pan with butter or spray with cooking oil. Note: you can also use two 9-inch cake pans if you prefer.
Transfer the instant coffee, full-fat coconut milk, melted butter, eggs, lemon juice, and vanilla extract to a mixing bowl and mix until the wet ingredients are well-combined.
In a separate large mixing bowl, stir together the dry ingredients until all the clumps are out. If you’d like to sift the dry ingredients, feel free.
Pour the wet mixture into the bowl with the dry mixture and mix until a thick and smooth cake batter forms.
Divide the cake batter between the three cake pans. Bake for 22 to 24 minutes, or until cakes test clean.
My trick for checking cakes for doneness is to take their internal temperature (just like you would meat). To do so, insert a digital thermometer into the center of the cake. If it reads 190 degrees Fahrenheit or higher, it is cooked through.
Remove cakes from the oven and allow them to cool completely. Note that cakes fall apart easily when they are manipulated when still warm. For this reason, it is best to bake the cakes well in advance of when you need them so that there is plenty of time to allow them to cool off.
Frost the Chocolate Layer Cake:
Prepare your frosting, or use store bought. As mentioned above, I love using my Sweet Potato Chocolate Frosting, or my Chocolate Buttercream.
Spread about 2 tablespoons of frosting (or buttercream) in the middle of a cake stand (or a large plate) and spread it into an even layer. This ensures the cake stays stable and doesn’t slide while you’re decorating or transporting the cake.
Place the first cake layer on top.
After adding the first layer of cake, smear the top with frosting (or buttercream). Add the second cake layer and a second layer of frosting. Repeat for the third cake layer.
Smear the remaining frosting around the edges of the cake so that the cake is fully encased. Or, for a “naked cake” look, only spread a small amount of frosting around the edges. This is also known as a crumb coat.
If you’d like, you can drizzle my Dairy-Free Chocolate Ganache over the frosting for even more chocolate decadence. I like making droplet effects by pouring it over the sides of the cake.
Allow cake to rest for at least 2 hours before serving. This allows the frosting and the entire cake to set up, making it easier to slice. To speed up the process, you can refrigerate the cake for 1 to 2 hours.
Slice the almond flour chocolate cake and serve!
As cakes set up, they become even more flavorful. For this reason, I recommend preparing the cake at least 6 hours (ideally 24) before serving.
How to Store a Layer Cake:
- Room Temperature: After slicing and serving the cake, wrap the rest of the cake in plastic wrap and keep it on the counter for up to 3 days.
- Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 1 week.
- Freezer: For longer term storage, Wrap the remaining cake in plastic wrap then place it in a large zip lock bag (or freezer bag) and freeze for up to 3 months. The added plastic wrap helps prevent freezer burn from setting in sooner.
Can I Make A Single Layer Cake?:
Yes, absolutely! Simply see the Notes in the recipe card below to get the recipe for one layer of cake.
You can also make a 2 layer cake by using two 9-inch cake pans and halving the recipe.
The next time you’re craving the ultimate chocolate cake and you need it to be grain-free, allow this delightful recipe to be your guiding light!
Perfect for holidays (like Valentine’s Day), birthdays, or everyday enjoyment, this decadent chocolate cake might just become your new favorite.
If you love baking grain-free cakes, check out my other popular almond flour cake recipes!
More Almond Flour Cake Recipes:
- Paleo Carrot Cake
- Almond Flour Lemon Cake
- Almond Flour Raspberry Cake
- Paleo Clementine Cake
- Grain-Free Almond Strawberry Breakfast Cake
- Almond Flour Zucchini Crumb Cake
Three layers of chocolate bliss!
Almond Flour Chocolate Cake
Ingredients
- 1 cup hot water
- 2 Tbsp Instant Coffee granules
- 1 cup full-fat canned coconut milk or half & half
- 1 cup avocado oil *
- 4 large eggs
- 1 Tbsp lemon juice or cider vinegar
- 2 tsp vanilla extract
- 3 ½ cups finely ground almond flour
- 1 cup tapioca flour
- 1 ⅔ cups coconut sugar or regular cane sugar
- 1 ⅔ cup raw cacao powder
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
Frosting Options:
- 1 batch Chocolate Buttercream
- 2 to 3 batches Sweet Potato Chocolate Frosting
- 1 to 3 batches Dairy-Free Chocolate Ganache**
Instructions
Bake the Cake:
- Heat up a kettle of hot water. Combine 1 cup of hot water with 2 tablespoons of Instant coffee granules to make a mug of coffee. Allow it to sit and cool. The coffee needs to be at room temperature before mixing it with the other ingredients.
- Preheat the oven to 350 degrees F. Line three (8-inch) springform pans with parchment paper. Grease the sides of the pan with butter or spray with cooking oil. Note: you can also use two 9-inch cake pans if you prefer.
- Transfer the instant coffee, full-fat coconut milk, melted butter, eggs, lemon juice, and vanilla extract to a mixing bowl and mix until the wet ingredients are well-combined.
- In a separate large mixing bowl, stir together the dry ingredients until all the clumps are out. If you’d like to sift the dry ingredients, feel free.
- Pour the wet mixture into the bowl with the dry mixture and mix until a thick and smooth cake batter forms.
- Divide the cake batter between the three cake pans. Bake for 22 to 24 minutes, or until cakes test clean. My trick for checking cakes for doneness is to take their internal temperature (just like you would meat). To do so, insert a digital thermometer into the center of the cake. If it reads 190 degrees Fahrenheit or higher, it is cooked through.
- Remove cakes from the oven and allow them to cool completely. Note that cakes fall apart easily when they are manipulated when still warm. For this reason, it is best to bake the cakes well in advance of when you need them so that there is plenty of time to allow them to cool off.
Frost The Cake:
- Prepare your frosting of choice, or use store-bought frosting.
- Spread about 2 tablespoons of frosting (or buttercream) in the center of a cake stand (or a large serving plate). This ensures the cake stays stable and doesn’t slide while you’re decorating or transporting the cake. Place the first cake layer on top.
- After adding the first layer of cake, smear the top with frosting (or buttercream). Add the second cake layer and a second layer of frosting. Repeat for the third cake layer. Spread the remaining frosting around the edges of the cake so that the cake is fully encased. Or, for a “naked cake” look, only spread a small amount of frosting around the edges. This is also known as a crumb coat and it gives the cake a sort of rustic or unfinished look.
- Allow the cake to set up for at least 2 hours, until the frosting feels firm to the touch. This ensures the cake is easier to slice. Slice cake and enjoy with a scoop of vanilla ice cream!
Notes
For a Single Layer Cake:
- ⅓ cup hot water
- 2 tsp instant coffee
- ½ cup full-fat canned coconut milk or half & half
- ⅓ cup avocado oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup + 2 Tbsp almond flour
- ⅓ cup tapioca flour
- ½ cup cocoa powder
- ½ cup granulated sweetener of choice
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ tsp cinnamon, optional
Nutrition
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