Almond Flour Chocolate Cake
A rich, fudgy cake made with almond flour, perfect for two. Quick and simple to prepare with moist texture and deeply chocolaty flavor.
Servings: 2 servings
Calories: 250kcal
Ingredients
Dry Ingredients
- 1 cup Almond flour Finely ground and lightly packed, about 100 to 110 grams
- 3 tablespoons Cocoa powder Unsweetened
- 1/4 to 1/3 cup Sugar Depending on desired sweetness
- 1/2 teaspoon Baking powder
- a small pinch Salt
Wet Ingredients
- 1 large Egg
- 3 tablespoons Milk Dairy or unsweetened almond milk
- 2 tablespoons Oil Neutral oil or melted butter
- 1 teaspoon Vanilla extract
Optional Boosters
- 1 teaspoon Instant espresso powder
- 2 tablespoons Mini chocolate chips
Instructions
Preparation
- Lightly grease a 6-inch round cake pan or line with parchment. Preheat oven to 325°F.
- In a medium bowl, whisk together almond flour, cocoa powder, sugar, baking powder, and salt until smooth.
- Add the egg, milk, oil, and vanilla to the dry ingredients, whisk until glossy and thick. Fold in espresso powder and chocolate chips if using.
Baking
- Pour batter into prepared pan and bake for 18 to 24 minutes. Start checking at 18 minutes.
- The cake is done when the center springs back lightly to the touch and a toothpick has a few moist crumbs.
Cooling
- Let the cake rest in the pan on a rack for 10 minutes.
- Serve warm or allow to cool completely before slicing.
Notes
For make-ahead, bake the cake earlier and warm slices in the microwave before serving. Store leftovers in an airtight container.