Almond Flour Chocolate Cake

Healthy almond-flour chocolate cake: gluten-free, easy to bake and perfect for beginner bakers. Moist, rich and slightly nutty — an Indian-kitchen friendly dessert.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 slices

Course: Dessert

Cuisine: Fusion, Indian-Style

Calories: 240

Ingredients Equipment Method Notes

Ingredients

1.5 cups blanched almond flour packed, fine ground
1/3 cup unsweetened cocoa powder
3/4 cup sugar or substitute with coconut sugar / jaggery powder for Indian twist
3 large eggs room temperature
3 tbsp vegetable oil or coconut oil / mild olive oil
2 tsp vanilla extract
1/2 cup chocolate chips optional, for extra chocolatey taste
Pinch of salt

Equipment

9-inch cake pan
Mixing bowl
whisk or spatula

Method

Preheat your oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together almond flour, cocoa powder, sugar and a pinch of salt until well combined.
In another bowl, beat the eggs. Then add oil and vanilla extract, mix well.
Pour the wet mixture into the dry ingredients. Stir until you get a smooth batter. If using chocolate chips, fold them in now.
Pour the batter into the prepared pan. Tap lightly to level the top. Bake in preheated oven for about 25 minutes or until the top feels springy and a toothpick inserted in centre comes out clean.
Let the cake cool in pan for 5–10 minutes. Then transfer to a wire rack to cool completely before slicing.
Slice and serve as is or with a light dusting of powdered sugar, or some fresh fruits / nuts for an Indian-style twist.

Notes

You can substitute regular sugar with coconut sugar or powdered jaggery for a more traditional Indian sweet flavour. Use coconut oil for a dairy-free version. Store cake in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days.

Almond Flour Chocolate Cake