top of page

Almond Flour Fudgy Chocolate Cake

Almond Flour Chocolate Cake.jpeg

This chocolate cake is dense, fudgy and #1 in chocolate lovers’ recipes. A small piece is all that is needed because it is so rich! Each bite melts in your mouth, calling you to take just one more bite!  I make this cake year-round and it is loved by family and friends. This cake is also flourless, perfect for Passover and for those who need gluten-free. With dairy free margarine, the cake can easily be dairy free, which is how I make it. Recipe is below.

Foodie Lit

To Swim Beneath the Earth.webp

Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.

Almond Flour Chocolatte Cake.jpeg

Almond Flour Fudgy Chocolate Cake


Serves 10-12


Non-stick cooking spray

1/3 cup dark, unsweetened cocoa powder

10 tablespoons or scant 2/3 cup butter

5 ounces dark chocolate

1/3 cup water

1 1/4 cup brown sugar

1 3/4 cups almond flour

4 large eggs


  1. Preheat oven to 300F. Spray a 10” spring form pan and then line with parchment paper. This helps you to remove the cake from the pan.

  2. In a saucepan over medium heat, mix together cocoa, butter, chocolate and 1/3 cup water. Stir until butter and chocolate have melted and all ingredients are smoothly combined. Remove saucepan from heat.

  3. Separate eggs. Stir in brown sugar, almond flour and egg yolks. Pour mixture into bowl and let cool.

  4. Beat egg whites with an electric mixer or by hand until peaks form. With a spatula, fold in the egg whites into the chocolate mixture.

  5. Pour batter into cake pan and bake for 55 minutes or until the top is firm when touched in the center.

  6. Remove from oven and cool on a rack for 20 minutes. Remove outer ring and turn out onto wire rack. Carefully remove bottom of pan and then flip onto a plate.

  7. Serve as is or with whipped cream, a dusting of confectioners sugar or cocoa.


Expandthetable suggestions

Dairy Free: Use a non-dairy margarine in place of butter.

Less Sugar: Use Stevia in place of sugar, following package instructions for conversion from sugar.

Adapted from Sue Shepherd’s Low Fodmap Diet Cookbook.

  • Facebook
  • Facebook Social Icon
  • X
  • Pinterest Social Icon
  • Instagram Social Icon
bottom of page