Almond Flour Chocolate Cake (No Eggs, No Gluten, No Dairy)

This Almond Flour Chocolate Cake is a fudgy and gluten-free version of my date chocolate cake, instead made with almond flour, but still with no eggs and no dairy. It’s a healthy cake rich in fiber and natural protein.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Flour Chocolate Cake

This Almond Flour Chocolate Cake is a fudgy and gluten-free version of my date chocolate cake, instead made with almond flour, but still with no eggs and no dairy. It's a healthy cake rich in fiber and natural protein.

5 from 8 votes

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Prep Time: 15 minutes mins

Cook Time: 1 hour hr

cool down: 2 hours hrs

Total Time: 3 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 257.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cups Medjool Dates - (note 1)
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ ¼ cup Peanut Butter - (note 3)
• ▢ 1 ¼ cups Almond Milk - (note 4)
• ▢ 2 ½ cups Almond Flour - (note 5)
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 2 tablespoons Flaxmeal - (note 6)
• ▢ 1 teaspoon Baking Soda
• ▢ 1 teaspoon Baking Powder

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch springform round cake pan with parchment paper, on the bottom and on the sides of the pan. Oil the bottom and sides with cooking oil spray. Set aside.
• In a bowl, add dates, cover with boiled water, and set them aside for 5 minutes to soften.
• Drain the dates over a sieve to discard the water.
• Place the soaked dates in a food processor with maple syrup, peanut butter, and almond milk.
• Process on medium-high speed until smooth.
• Add remaining dry ingredients and blend again until a thick, smooth chocolate cake batter forms. Remove the food processor blade, scrape down any batter that sticks to it into the food processor bowl.
• Use a rubber spatula to transfer the batter from the food processor to the cake pan.
• Sprinkle a few sliced almonds on top of the cake.
• Bake the cake for 55-65 minutes at 350°F (180°C) – foiling the top of the pan after 30 minutes to prevent the cake from darkening or burning on top.
• Insert a toothpick in the middle of the cake to check the baking time. If the toothpick comes out clean or with a little crumb, it's ok. If it's wet, it needs a longer baking time.
• Cool down 10 minutes in the pan at room temperature, then run a knife around the cake pan to loosen the cake. Then, open the springform carefully to release the cake on a cooling rack.
• Let the cake cool down for 2 hours at room temperature before slicing.
• Slice and serve with melted dark chocolate on top, or using my vegan ganache recipe.

Notes

Note 1: I don’t recommend other date varieties. They won’t bind the almond flour as much, and the cake will be fragile. 1 1/2 cup Medjool dates equivalent to 220g.

Note 2: Or agave syrup, or coconut nectar. You need the added sweetener for taste and texture.

Note 3: Or almond butter, sunflower seed butter, or cashew butter.

Note 4: Or any milk you want, like oat milk or soy milk.

Note 5: Scoop, fill, and sweep off the excess. Don’t over-pack by pressing the flour in the cup. Almond meal works as well, but the cake will be a bit more grainy.

Note 6: Or ground chia seeds.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in an airtight container for up to 4 days or freeze it sliced for up to 1 month and thaw in the fridge the day before.

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Nutrition

Serving: 1slice | Calories: 257.2kcal | Carbohydrates: 28.6g | Protein: 7.5g | Fat: 15.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.8g | Sodium: 185.5mg | Potassium: 242.3mg | Fiber: 5.7g | Sugar: 19.1g | Vitamin A: 27.4IU | Vitamin C: 0.01mg | Calcium: 131.5mg | Iron: 1.8mg | Magnesium: 43.4mg | Phosphorus: 70.7mg | Zinc: 0.6mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Medjool Dates – These are essential for the fudgy texture and natural sweetness of the cake. They act as a binder, helping to hold the almond flour together. I don’t recommend other date varieties as they might not bind the flour as effectively, which could result in a more fragile cake.
• Maple Syrup – This adds a touch more sweetness and contributes to the cake’s moist texture. You can also use agave syrup or coconut nectar.
• Peanut Butter – This adds richness and depth of flavor, contributing to the cake’s fudgy consistency. Almond butter, sunflower seed butter, or cashew butter are also excellent choices.
• Almond Milk – This provides the necessary liquid to bring the batter together and ensures a moist cake. Any plant-based milk, such as oat milk or soy milk, works well here.
• Almond Flour – This is the primary dry ingredient, giving the cake its tender, gluten-free structure. Almond meal is also an option, though your cake might have a slightly grainier texture.
• Unsweetened Cocoa Powder – This gives the cake its rich, deep chocolate flavor.
• Flaxmeal – This acts as a binder and helps to provide structure in this egg-free recipe. Ground chia seeds are a good alternative.
• Baking Soda – This is a leavening agent that helps the cake rise and contributes to its tender crumb.
• Baking Powder – This works with the baking soda to create a light and airy texture.

How to Make Almond Flour Chocolate Cake

This cake is quite easy to make if you have a food processor. Here’s how in pictures.

Pour the ingredients in the bowl of a food processor.

Blend at high speed until it makes a sticky batter.

Pour the batter into a springform pan with parchment paper at the bottom.

Bake the cake for 55-65 minutes at 350°F (180°C).

Carine’s Baking Tips

Let me share a few more tips for a perfect almond flour chocolate cake.

• Measure Flour Accurately – When measuring almond flour, avoid packing it down. Scoop the flour into your measuring cup and then level it off. Over-packing can add too much flour, leading to a dry and crumbly cake.
• Patience is Key – This cake bakes for a good hour. After about 30 minutes, you should loosely cover the top of the pan with foil. This prevents the top of the cake from over-browning or burning while the inside continues to bake. Keep an eye on it by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready.
• Cooling Process – Let the cake cool in the pan for about 10 minutes before running a knife around the edges and carefully releasing it onto a cooling rack. It’s crucial to let the cake cool completely at room temperature for at least 2 hours before slicing. Slicing it warm can cause it to break apart since it needs time to firm up.
• Springform Pan Advantage – Using a springform pan is highly recommended for easy release. Make sure to line both the bottom and sides with parchment paper and oil them well. Before opening the springform, run a knife around the inner edge of the pan to ensure the cake releases smoothly and doesn’t break.
• Drain Dates Fully – After soaking your dates, be sure to drain them thoroughly and discard the water. Do not add the soaking water to the food processor, as this will make your batter too thin.
• Embrace the Fudgy Texture – This is a rich, fudgy chocolate cake, so it won’t rise significantly like a traditional fluffy cake. Its dense, moist texture is what makes it so delicious!

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