Unforgettable Flourless Chocolate Almond Butter Cake

This flourless chocolate almond butter cake is the kind of dessert that makes you pause mid-bite — rich, dark, and deeply satisfying. It’s dense yet tender, fudgy yet airy enough to melt away with each forkful. Made with wholesome almond butter and almond flour, this is a dessert that feels like pure luxury but skips the gluten entirely.

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Overview of the Recipe

This Flourless Chocolate Almond Butter Cake fits perfectly anywhere — a show-stopping dinner party dessert, an intimate date-night finale, or that “I deserve something extraordinary” kind of afternoon treat.

Why You’ll Love It

• Intensely chocolatey with a smooth, truffle-like texture.
• Completely gluten-free and flourless — made with almond flour and almond butter for richness.
• Naturally high in protein and healthy fats.
• Elegant enough for company but simple enough for a weekday craving.
• One bowl, no mixer required!

What It Tastes Like

Imagine the middle of your favorite brownie — moist, dense, and rich — but with a delicate nutty aroma that only almond butter brings. Every bite lingers with that slightly bitter dark chocolate depth balanced by just a touch of sweetness.

Health & Nutrition Perks

Even though it feels decadent, this cake is full of nourishing ingredients: protein from almond butter, good fats from almonds, and antioxidants from cocoa powder. No refined flour — just pure flavor and texture.

Ingredients

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For the Cake:

• 1 ½ cups (150 g) almond flour
• ½ cup (50 g) unsweetened cocoa powder
• 1 tsp (5 g) baking powder
• ¾ cup (190 g) almond butter (smooth, unsalted)
• ¾ cup (150 g) dark chocolate chips or chopped dark chocolate
• ¾ cup (150 g) coconut sugar (or brown sugar)
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt

Optional toppings:

• A dusting of cocoa or powdered sugar
• Whipped cream or a drizzle of melted dark chocolate

Tools You’ll Need

• 9-inch round cake pan (or springform)
• Mixing bowls
• Whisk and spatula
• Baking parchment
• Wire rack for cooling

Suggested Substitutions & Additions

• Nut-free option: Use sunflower seed butter instead of almond butter.
• Sugar substitute: Swap coconut sugar for monk fruit sweetener or erythritol.
• Extra indulgence: Fold in a handful of chocolate chunks before baking for pockets of molten chocolate.

How to Make Flourless Chocolate Almond Butter Cake

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Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and lightly grease the sides.

Step 2: Melt the Chocolate

In a microwave-safe bowl, melt the dark chocolate in 20-second bursts, stirring until smooth. Let it cool slightly — you don’t want it too hot when mixing with eggs.

Step 3: Whisk the Wet Ingredients

In a large bowl, whisk together the almond butter, eggs, vanilla extract, and sugar until silky smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together almond flour, cocoa powder, baking powder, and salt.

Step 5: Mix & Fold

Add the melted chocolate into the wet mixture, then gently fold in the dry ingredients until combined. The batter should be thick and glossy.

Step 6: Bake to Perfection

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes or until the edges are set but the center still looks slightly underbaked — that’s how you get the fudgy texture.

Step 7: Cool & Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with cocoa powder or serve with a dollop of whipped cream for an irresistible finish.

What to Serve With Flourless Chocolate Almond Butter Cake

This cake shines on its own, but here are a few delightful pairings:

• A scoop of vanilla bean ice cream for contrast.
• A drizzle of salted caramel sauce.
• Fresh raspberries or strawberries for brightness.
• A glass of cabernet sauvignon or espresso.

Tips for Making It Perfect

• Don’t overbake! The center should be slightly soft — it firms as it cools.
• Use room temperature eggs so the batter mixes evenly.
• High-quality cocoa makes a huge difference — use Dutch-process for deeper flavor.
• Rest before slicing: Give the cake 15–20 minutes after baking to set and intensify flavor.

Storage Instructions

Store at room temperature for up to 3 days in an airtight container, or refrigerate for up to 5.
To freeze, wrap individual slices in parchment and store in a freezer bag for up to 2 months. Reheat gently in the microwave or let thaw overnight.

General Information

This cake has its roots in European flourless tortes — dense, chocolate-rich desserts beloved for centuries. But this version swaps butter and refined sugar for almond butter and coconut sugar, making it a modern, slightly healthier twist.

It’s perfect for Valentine’s Day, birthdays, or that cozy winter evening when only chocolate will do.

Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Just ensure your chocolate chips are dairy-free (use 70% cacao vegan chocolate).

2. Can I use peanut butter instead of almond butter?
Absolutely — it will have a stronger flavor, but still delicious.

3. Can I bake it in a smaller pan?
Yes, just increase the baking time slightly and keep an eye on doneness.

4. Is this cake sweet enough without frosting?
Definitely. It’s naturally rich and balanced, but you can top with whipped cream or ganache if desired.

Conclusion

And there you have it — a flourless chocolate almond butter cake that’s pure indulgence without the fuss. Deep, dark, and melt-in-your-mouth, this is the kind of dessert that earns applause at any table.

If you loved this, try these next from my kitchen:

• Creamy Chocolate Mousse

Thank you for baking with me today — now it’s your turn to create chocolate magic at home!

Interactive Elements

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Did you try this recipe?
Leave a comment below and tell me how it turned out! Don’t forget to share your photo on Pinterest and tag @PoulefRecipe — I love seeing your creations.

Nutritional Information (per slice, approx 1/10 of cake)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
290	9g	24g	14g	18g	4g	5g	120mg

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