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–+ servings
Sliced almond flour chocolate cake.

One-Bowl Almond Flour Chocolate Cake (Gluten-Free)

This one bowl almond flour chocolate cake has a moist and rich texture and is topped with a silky smooth chocolate ganache.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 279 kcal

Ingredients
 
 

For the cake

  • 2 cups Almond flour
  • ½ cup Cocoa powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Espresso powder
  • 4 Eggs
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ¾ cup Honey or maple syrup

For the chocolate ganache

  • 3.5 oz Dark chocolate
  • 3.5 oz Heavy cream

Instructions
 

Bake the Cake

  • Preheat oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • Whisk together the almond flour, Dutch-process cocoa powder, espresso powder, baking soda, and kosher salt in a large mixing bowl.
  • Add room-temperature eggs, vanilla extract, and honey (or maple syrup). Whisk until completely smooth.
  • Pour batter into the prepared pan and smooth the top. Bake at 180°C (350°F) for 30–40 minutes, until a wooden toothpick inserted into the center comes out clean.
  • Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely for at least 1 hour.

Make the chocolate ganache

  • Place chopped dark chocolate and heavy cream in a medium heatproof bowl. Microwave in 30-second increments, stirring in between, until mostly melted.
  • Let sit undisturbed for 5 minutes, then whisk from the center outward until glossy and smooth. Pour ganache over the cooled cake and smooth across the top with an offset spatula.

Notes

  • Almond Flour: Use finely ground blanched almond flour. Do not substitute with coarse meal or coconut flour.
  • Eggs: Use room-temperature eggs to ensure smooth batter incorporation and proper emulsification.
  • Cooling Time: Allow the cake to cool completely for at least 1 hour before ganaching to prevent structural crumbling or melting the topping.
  • Chocolate Selection: Use chopped high-quality dark or semisweet baking bars for the ganache, avoiding chocolate chips.

Nutrition

Calories: 279kcalCarbohydrates: 28gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 64mgSodium: 169mgPotassium: 154mgFiber: 4gSugar: 20gVitamin A: 204IUVitamin C: 0.2mgCalcium: 65mgIron: 3mg
Keyword Almond Flour Chocolate Cake
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