This Almond Flour Chocolate Cake has layers of decadent gluten-free chocolate cake and fluffy coconut cream frosting. Make this grain-free cake for an impressive and delicious dessert!
Decadent Layer Cake
Making this almond cake recipe took some patience and humility. In my first attempt, the grain-free chocolate cake was over cooked and ended up being super dry.
After a few weeks of tweaking, I perfected the recipe. And instead of making it just one layer, I thought, what the heck…let’s go big or go home. So, it became a layer cake. Or, to be exact, a naked chocolate layer cake!
How to make almond flour chocolate cake
- Prepare the cake pans and preheat the oven. To prevent the cake from sticking to the pan, grease the insides of the pans and also line them with parchment paper.
- Melt the chocolate. Next, melt butter and chocolate together in a glass bowl over a pan of simmering water (double boiler technique) or in the microwave.
- Combine remaining ingredients, except for the egg whites. In another bowl, sift or whisk the almond flour, sugar, salt, and baking soda together. Stir in the egg yolk, milk, and vanilla extract.
- Whip the egg whites. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or use an electric hand mixer. Whip the egg whites on high speed until soft peaks are formed. It should take between 3 and 5 minutes.
- Add the melted chocolate to the almond flour cake batter. Stir until the batter is smooth, then add the vinegar and stir again.
- Fold the whipped egg whites into the almond flour chocolate cake mixture
Tip: Fold gently and do not over mix. Otherwise, the egg whites will deflate and you will have to make a new batch.
- Pour the cake batter into the pans and bake. It should take between 20 and 25 minute for the cakes to cook completely. To see if they’re ready, insert a toothpick into the center of one of the cakes. If it comes out clean or with a few moist crumbs, they are ready.
Baking Tip: Halfway through baking, rotate the pans in the oven.. This ensures that the cakes bake evenly.
- Cool cakes in their pan. When the cakes are finished baking, remove both pans from the oven. Then, allow the cakes to cool completely in their pan before removing them. The parchment paper should make it easy.
- Assemble the almond flour chocolate cake by spreading coconut whipped cream frosting between each layer and on the top. Then, place any extra toppings you want onto the cake.
Topping ideas
You can decorate the top of your cake however you’d like. Here are the toppings I suggest:
- baked pears or fresh berries
- extra vegan whipped cream
- crushed pistachios or chopped nuts of your choice.
- chocolate shavings or melted chocolate to drizzle.
- edible flowers
Naked Almond Flour Chocolate Cake
- Total Time: 50 minute
- Yield: 14–15 1x
Description
This almond flour chocolate cake has naked layers of grain free cake and fluffy maple coconut cream frosting. Make this almond cake recipe for an impressive and delicious dessert!
Ingredients
Ingredients are for a 2-layer cake. (For 3 to 4 layers, make an additional batch; do not double.)
- 4 ounces butter or refined coconut oil
- 4 ounces dark baking chocolate
- 2 cups fine blanched almond flour
- ⅔ cup cane sugar or fine raw sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 room temperature eggs, separated into yolks and whites
- ½ cup (4 ounces) unsweetened plain almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar or 2 teaspoons white vinegar
Coconut cream frosting/filling
- 2 cans chilled coconut cream
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- Optional – ¼ cup powdered sugar for sweeter frosting
Optional Toppings:
- baked fruit or fresh berries
- extra coconut whipped cream
- crushed pistachios or other nuts
- chocolate shavings
Instructions
FIRST: Chill coconut cream in the fridge for 24 hours, or until it hardens. (See notes for quick alternative.)
Directions are for a 2-layer cake. (For 3 to 4 layers, make an additional batch; do not double.)
Cake
- Preheat oven to 350 F. Line two or three 8-inch cake pans with parchment paper and oil the sides. Set aside.
- Melt the butter and baking chocolate together on the stove in a glass bowl (double boil technique) or in the microwave. Set aside.
- In a large bowl, sift or whisk together the almond flour, sugar, cocoa powder, baking soda and salt. Stir in the egg yolks (save the egg whites), milk, and vanilla extract.
- Place the room temperature egg whites in the bowl of a stand mixer or use a hand mixer to beat on high speed, until soft peaks are formed, about 3 to 5 minutes. Set aside.
- Stir the melted chocolate into the almond flour cake batter until smooth. Add the cream of tartar and mix until combined.
- Next, gently fold the whipped egg white into the cake batter. NOTE: Do not over-mix otherwise the egg whites might deflate. If this happens, make a new batch.
- Pour into the two prepared cake pans and spread batter evenly.
- Place in the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Check on cakes after 15 minutes and rotate cake pans.
- Once baked, remove from the oven and let cool. (Place cakes in the fridge to cool for 45 minutes to 1 hour for best frosting results.)
- While cakes are cooling, prepare the whipped cream frosting.
Frosting
- Remove the canned coconut cream from the fridge, be careful not to shake the cans. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portions.
- Add maple syrup, vanilla, and optional powdered sugar. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
- If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.
Layer the Cake
- Remove parchment paper from the bottom of each cake. The almond flour cakes flatten once cooled, so no need to cut off the tops before adding the whipped cream.
- Add about ½ cup or more whipped cream between each cake and stack the cakes gently on top of each other.
- Once stacked, feel free to leave the cake “naked” or spread more coconut cream frosting around the edges. Sprinkle the top and sides with crushed pistachios.
- If desired, top with edible flowers, chocolate shavings, and maple baked pear or other fruit of choice.
Notes
Storage Notes – This cake will hold it’s shape at room temperature for up to 4 hours with the coconut frosting. Keep in fridge until ready to serve. Save and freeze slices for up to 3-4 weeks in foil.
Frosting Shortcut– Use non dairy whipped cream or 16 ounces COLD heavy whipping cream. Heavy whipping cream doesn’t need to be chilled overnight. It just needs to be COLD.
- Prep Time: 24 hr
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with dairy-free frosting
- Calories: 413
- Sugar: 18.2 g
- Sodium: 204.4 mg
- Fat: 27.5 g
- Saturated Fat: 17.2 g
- Carbohydrates: 26.4 g
- Fiber: 2.9 g
- Protein: 6.9 g
- Cholesterol: 71 mg
This looks delicious, but I am allergic to dark chocolate. Can I use milk, chocolate, baking bars or could I convert the recipe to using regular cocoa powder?
Hi Ariel! Good question! The melted chocolate helps with both flavor and structure, so I wouldn’t replace it with cocoa powder alone — the cake would likely turn dry and crumbly.
You can swap in milk chocolate baking bars in equal weight (4 ounces). Just reduce the sugar by about 2–3 Tablespoons since milk chocolate is sweeter. The cake will be a little softer and sweeter, but it should still work well.
Let me know if you try it!
This whole cake is so delicious, but that filling- it’s amazing! The coconut cream and maple syrup is such an amazing combination!!
Thank you, Katie!
This cake is so good and what a showstopper! Mine wasn’t quite as pretty as yours, but it sure was delish!
Glad you loved it!
This is such a gorgeous cake!! Perfect for any occasion!
Thank you Toni!
I made this for a friend’s birthday and everyone devoured it. Sweet but not too sweet is the perfect kind of cake for me!
So glad to hear everyone loved it! Thanks, Krystle!
This just might be my new favorite cake! I love pistachios so much!
Yaaayy! Thanks,Lauren!
Hi. I’m really keen on making this cake. It looks beautiful.
I wondered if you could clarify 2 things for me:
1) Could I just triple the ingredients in one large bowl and then separate into 3 cake moulds instead of doing seperately?
2) Could I reduce the number of eggs per tier – maybe 2-3, or would this impact the way the cake turns out? Perhaps I could use 2 eggs and 1 tsp of baking powder instead?
Okay that was 3 questions…sorry!
Would love your feedback.
Thank you!
You could try baking it all in one batch. It didn’t hold as well when I did but i think it can still work, just adjust the eggs a bit. Maybe add more baking powder? Definitely try and keep me posted!
Thanks so much! I will try it and definitely let you know how it works out.
This cake is SOOOOOOOO good, everything a cake should be, it truly is the perfect cake, beautiful, simple, not too sweet but so rich, and it was a celebration, it felt like a special occasion for the last few days.
wonderful!! so glad you like it. It’s been a favorite of mine too
Did you bake the pears into the cake or just place them on the top layer after the fact?
You can do either! But i just updated the recipe because I wanted to make the cake more versatile, so I added the pears on top this time! Hope that makes sense.
This cake looks DIVINE! I love the delicious pears on top of the first layer!
Life lessons through a flourless chocolate cake. I love it and the pistachio chocolate combo.
I’m so glad the surgery went well and you’re adjusting to your new normal.
I’m glad that you’re on the mend, friend! Sending tonnes of positive vibes your way <3 And I'd happily eat this cake for breakfast, lunch, and dinner. It's SO gorgeous!
thank you friend! <3 you so.
I love how much cooking and baking can teach us; this cake looks like the BEST breakfast, lunch, dinner or even dessert!
it’s totally allowed. I really did have this for lunch haha!
Wishing you a speedy recovery! Like little challenges are always there and so happy you have such a positive take on each experience. Now on to that cake.. breakfast lunch, dinner, snack all okay by me. Love how beautiful it is and also your way to keep it gluten-free and moist. Take care
What a GORGEOUS cake Lindsay! I’m happy to hear you are on the up and up and know that I am sending love and positive healing vibes your way. You did have a lot to celebrate and it sounds like you learned a lot too!
thank you so much Ellie! that means a lot.
And oh glad you are better now, sorry didn’t read about surgery until I scroll all down again
Omg Omg Omg Lindsay ! Did you update your photography gear, the first photo looks so amazing, it’s perfectly real! Ya because some cakes I see on Instagram are extravaganza! Now philosophy of life within cake making? love this so much, you really can be a couch! With everyday life jobs, chores, people forget how small thing teach us important lessons, really I’m speechless!
Thank you friend. That means a lot!
bee-u-ti-ful! I’d totally have that for lunch! And, pistachio meal, lots of iron!
i brought a bunch to the gym! haha, next time!
Hooray for celebrations and hooray for a seriously impressive looking cake! I am so happy for you finally being able to have the surgery done and I hope it makes a world of difference for you as you totally deserve it!
Goodness gracious, this is stunning. I’m so glad you’re on the mend and the surgery went well! You’re such a strong, talented lady and I’m happy you were able to get the surgery and take care of you ?
You are too kind. Thanks Ellen!
So glad to hear the resection went well and you are on the mend Lindsay! I’ve been thinking of you 🙂
Thank you Kate! That means a lot. I am doing well
OMG These cakes are perfection.
Oh man this cake looks amazing. I need this in my life right away.
Bring over your boozy milkshake and we will party
BEAUTIFUL!!!!! You are amazing!
you are kind! I did a month’s work ahead of time so that I could rest a bit more now. so glad i did! wish I had that cake now though haha
Did you know flourless chocolate cake is my favorite dessert ever in life? Yet another reason we’re brothers.
I’m SO GLAD the surgery went well. You’ll be 100% percent in no time. Take care of yourself!!! I’m drink extra wine for you. It’ll be hard, but anything for my brother. 😉
You’re so sacrificial ??
WOW you are quite the baker! You can do it all Crazy Cotter…AMAZING and this looks DELISH!
Such a beautiful cake! I love that you were able to make a brown “naked” cake actually look pretty. 🙂
I’m so ready for fall and all of its delicious flavors. This is calling my name!
Me too! Fall and Baking and crisp air
im so happy to hear about your surgery..send you hugs! this is so beautiful and taste delightful.
Thank you sweet friend
Your 9 ingredient layers look fantabulous, Lindsay! And those action shots with the pistachio crumbles are super “fancy schmancy” – Yay for new health insurance and you getting better!
You’re fantabulous!
This cake is gorgeous! I like that it’s “naked” because I’m not a huge fan of too much frosting 🙂
Right? It’s the perfect balance
What a beautiful cake friend! Glad to hear you’re on the mends and everything went well!
Thank you! When is your surgery?
Sending you so much love. I didn’t get your email, so try again at suzlyfe@gmail. I hope you are ok!
I sent it to that email. It was just details haha. You know, poop related. Lol
I’m SO relieved to read that all went well with surgery – wishing you a full recovery and lots of rest xo And of course this cake is beyond gorgeous.