Almond Flour Chocolate Cake

This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast.


Yield: 8 servings


  • 1 teaspoon melted butter for pan
  • 4 large eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • 1 cup blanched almond flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda


  1. Preheat oven to 350 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
  2. In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
  3. Gradually whisk in the almond flour and cocoa powder.
  4. Finally, whisk in the salt and baking soda. Batter will be fairly thin.
  5. Pour the batter into the prepared pan. Bake 30 minutes. Loosely cover with foil to prevent over-browning, then continue baking for 10 more minutes, until set and a toothpick inserted in center comes out clean.
  6. Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep leftover covered in fridge for up to a week.

Nutrition Per Serving

Serving size: ⅛ cake; Calories: 201; Fat: 10g; Saturated fat: 2g;Carbohydrates: 24g; Sugar: 18g; Sodium: 191mg; Fiber: 3g; Protein: 7g

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