Name: Almond Flour Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Ingredients: 1¼ cups (125g) almond flour or almond meal ((see note 1)); ½ cup (45g) unsweetened cocoa powder; ½ level teaspoon baking soda ((bicarbonate of soda)); ¼ teaspoon salt; 3 large eggs ((at room temperature)); ¾ cup (150g) light brown sugar or white granulated sugar ((see note 2)); ⅓ cup (80g) full-fat sour cream (or plain yogurt); 2 Tablespoons (30ml) milk; 1 teaspoon vanilla extract; ⅔ cup (117g) chocolate, roughly chopped ((see note 3)); 6 Tablespoons (90ml) sour cream

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This Almond Flour Chocolate Cake is rich, soft, and decadent. Topped with a smooth two ingredient sour cream chocolate frosting, it's easy to make and perfect for birthdays, weekends, or whenever chocolate feels necessary 😉

A slice of almond flour chocolate cake with glossy chocolate topping and blueberries on top.

Chocolate cake, but better!

The cake is made with almond flour, cocoa powder, eggs, and brown sugar, no butter, no wheat flour.
Sour cream adds a soft texture with vanilla and milk to keep it smooth and balanced.
The frosting / chocolate topping (is just melted chocolate and sour cream, stirred together until glossy.
It’s rich, creamy, and way easier than anything involving powdered sugar or a mixer.

soft almond flour chocolate cake with a rich chocolate topping and blueberries in the center.

Key ingredient (quick look)

Full list with amounts is in the recipe card below.

Almond flour: I used unblanched almond flour (sometimes labeled almond meal or ground almonds), which includes the skins.

Blanched almond flour (labeled blanched almond flour) doesn’t have the skins and works just as well.

Cocoa powder: Any unsweetened cocoa powder works. Dutch-process is fine too.

Sour cream: Full-fat gives the best texture. Plain yogurt works as a swap, just avoid anything too watery.

Chocolate: Use any chocolate you like, dark, milk, or semi-sweet.

If you're using chocolate chips, check the label to make sure they’re made for melting.

Just make sure no water gets into the bowl while melting or the chocolate may turn grainy.

Eggs: Room temperature is best. If they’re cold from the fridge, place them in a bowl of warm water for 5 to 10 minutes before using.

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Preheat the oven to 325°F (160°C) for a conventional oven, or 300°F (140°C) for a fan oven.

Dry and wet ingredients for almond flour chocolate cake being whisked in separate bowls.

Whisk the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk the wet ingredients: eggs, sugar, sour cream, milk, and vanilla until smooth.

Combining the dry and wet ingredients, then pouring the batter into the prepared pan

Add the dry ingredients to the bowl with the wet mixture and whisk until smooth.
Pour the batter into a greased and lined 8-inch (20cm) pan.

Baked almond flour chocolate cake cooling on a rack, and melted chocolate in a saucepan.

Bake for 30 to 35 minutes. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before adding the chocolate topping.
For the chocolate frosting (chocolate topping): Place a heatproof bowl or saucepan over a pot with a little simmering water—the bottom of the bowl or saucepan should not touch the water. Stir until the chocolate melts. Make sure no water gets into the bowl, or the chocolate may turn grainy. (see tips below for microwave method)

Mixing sour cream into melted chocolate, and a frosted almond flour chocolate cake sliced and served.

Stir sour cream into the melted chocolate until smooth and glossy
Use a spatula to spread the chocolate frosting (chocolate topping) over the cooled cake and slice to serve.

Storage

Room temperature: Store the chocolate frosted (chocolate topped) cake, covered, for up to 2 days if your kitchen is cool and dry.

Fridge: For longer storage, refrigerate the chocolate frosted (chocolate topped) cake in an airtight container for up to 5 days. Let slices sit at room temperature for 10–15 minutes before serving so the frosting softens.

Freezer: You can freeze the unfrosted (without topping) cake. Wrap tightly in plastic wrap, then foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before frosting or topping and serving.

Baking tips

Line the pan fully: Grease and line both the base and sides of the pan. Almond flour cakes are more delicate, and this helps the cake release cleanly without breaking or sticking.

Baked at a low temperature: Almond flour bakes quickly and can brown or dry out at high heat. A lower oven temperature gives the cake time to set gently and stay soft in the center.

Check early for doneness: Start checking at 35 minutes. Almond flour bakes faster than regular flour and can dry out quickly. A skewer should come out clean or with just a few moist crumbs.

Cool before frosting: Let the cake cool completely before spreading the chocolate topping. If it’s even slightly warm, the topping can melt and slide off.

Microwave method (instead of stovetop):
Place chopped chocolate or chocolate chips (make sure the packaging says they melt well) in a dry bowl. Microwave in 30 second bursts, stirring each time, until smooth. Stir in the sour cream until glossy.

Batter texture: The batter will look shiny and a bit runny, don’t panic, that’s exactly how it should be. It bakes into a soft, perfect cake.

Recipe