Moist Almond Flour Chocolate Cake (No Refined Sugar)

Looking for a healthier chocolate cake that’s rich, fudgy, and made without refined sugar? This Almond Flour Chocolate Cake is the perfect answer. It’s not your typical light and fluffy cake—instead, it’s deeply moist, dense in the best way, and bursting with chocolate flavor.

Made with finely ground almond flour and naturally sweetened with maple syrup (or your favorite refined sugar-free option), this cake is gluten-free, grain-free, and easy to make in just 10 minutes of prep. No mixer needed—just two bowls, a whisk, and a few wholesome ingredients.

The almond flour creates a tender texture while cocoa powder and chocolate chips add rich, decadent flavor. Enjoy it as-is for a simple treat, or top with fresh berries, coconut whipped cream, or a drizzle of melted dark chocolate for an elevated finish.

Why You’ll Love Almond Flour Chocolate Cake

• Moist, Tender Texture: Almond flour and kefir keep it soft and satisfying
• Deep Chocolate Flavor: Cocoa, chocolate chips & espresso for richness
• Naturally Sweetened: No refined sugar—only coconut sugar
• Quick to Make: One bowl, no mixer, ready in under an hour
• Perfect for Any Occasion: Weeknight dessert or celebration-ready

Ingredients Needed To Make Almond Flour Chocolate Cake

• Almond flour
• Coconut sugar
• Unsweetened cocoa powder
• Chocolate chips (milk, semi-sweet, or dark)
• Baking soda
• Kosher salt
• Espresso powder
• Vanilla extract
• Eggs
• Kefir (unflavored)
• Avocado oil or coconut oil (plus extra for greasing pan)

How To Make Almond Flour Chocolate Cake

1. Preheat the oven and lightly grease your cake pan.
2. Mix all the dry ingredients together in a large mixing bowl.
3. In a separate bowl, whisk the wet ingredients until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour the cake batter into the pan and sprinkle the chocolate chips on top.

6. Bake until a toothpick comes out mostly clean with a few moist crumbs.
7. Let the cake cool in the pan before serving.

Commonly Asked Questions

Can I use a different sweetener instead of coconut sugar?

Yes, you can swap in brown sugar or maple sugar if that’s what you have on hand. Just keep in mind that it may slightly change the flavor and moisture level of the cake.

What type of chocolate chips work best?

Any kind will work, milk, semi-sweet, or dark chocolate, but semi-sweet tends to give the best balance without making the cake too sweet. Chop up a bar if you want larger pools of melty chocolate.

Is kefir required, or can I use something else?

If you don’t have kefir, plain yogurt or buttermilk makes a good substitute. You just need something tangy and creamy to help tenderize the cake.

How do I know when the cake is done baking?

Check by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready. Don’t wait for it to come out completely clean or it may end up dry.

How should I store leftover cake?

Let it cool completely, then cover and store in an airtight container at room temperature for up to two days, or in the refrigerator for up to five. It stays moist and flavorful even after a couple of days.

Can I reheat this cake?

Yes. Warm slices in the microwave for about 10–15 seconds to bring back that fresh-baked softness, especially if it’s been in the fridge.

Can I freeze this cake?

Absolutely. Wrap individual slices or the whole cake tightly in plastic wrap, then freeze for up to 2 months. Thaw at room temp or warm in the microwave before serving.

Do I need to sift the almond flour or cocoa powder?

It’s not required, but if either ingredient looks clumpy, give it a quick sift. This helps make the batter smoother and prevents dry pockets in the cake.

Almond Flour Chocolate Cake

This rich and moist Almond Flour Chocolate Cake is loaded with cocoa powder, chocolate chips, and a splash of kefir for an ultra-soft, tender texture. It’s quick to make, naturally sweetened, and the perfect way to satisfy any chocolate craving.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Cooling Time 30 minutes mins

Course Dessert

Servings 9

Calories 260 kcal

Equipment

• 9×9 or 7×10 inch cake pan
• Mixing bowls (2)
• Measuring cups and spoons
• Whisk or electric mixer
• Silicone spatula or spoon
• pastry brush

Ingredients

 

 

• 1 ½ cups almond flour
• ½ cup coconut sugar
• ½ cup cocoa powder
• ½ cup chocolate chips milk, semi-sweet, or dark
• ½ tsp baking soda
• ¼ tsp kosher salt
• ½ tsp espresso powder
• 2 tsp vanilla extract
• 4 large eggs
• ½ cup kefir unflavored
• 2 tbsp avocado oil or coconut oil plus 1 tbsp for brushing pan

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Instructions

 

• Preheat your oven to 325°F (163°C). Lightly brush a 9×9 or 7×10-inch cake pan with 1 tablespoon avocado oil.
• In a medium bowl, whisk together the dry ingredients: almond flour, coconut sugar, cocoa powder, baking soda, kosher salt, and espresso powder.
• In a separate large bowl, mix the wet ingredients: eggs, kefir, vanilla extract, and 2 tablespoons of oil. Whisk until smooth and fully combined.
• Add the dry ingredients into the wet mixture and stir until just incorporated. Do not overmix.
• Pour the batter into the prepared cake pan and spread evenly. Sprinkle the chocolate chips over the top.
• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out almost clean (a few moist crumbs are okay).
• Cool completely in the pan and enjoy!

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gFiber: 3gSugar: 12g

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This is one of those cakes I keep coming back to because it’s just so easy and so good. It checks all the boxes: rich chocolate flavor, soft texture, and simple prep. Whether I’m making it for a casual dinner or sneaking a slice with coffee the next morning, it never disappoints. Definitely one to save.