Almond Flour Chocolate Cake Squares

I love love this recipe and my kids too. The chocolate squares are gooey, gluten-free, and incredibly easy to make.

Many exciting video recipes are on my Instagram. Come and say hi:-)

If you love my recipes, share the joy and follow for more!

Why You’ll Love Almond Flour Chocolate Cake Squares

✔ Super gooey & fudgy – No dry cake here, just pure fudgy bliss.
✔ Gluten-free – The almond creates a rich texture.
✔ Ridiculously easy to make – In no time, you’ll have warm, chocolatey bites.

Tips for the Best Almond Flour Chocolate Cake Squares:

✔ Don’t overmix the batter – Overmixing can lead to dense, heavy squares.
✔ Line your pan with parchment paper – Easier to remove the squares.
✔ Let them cool completely – They will firm up as they cool.
✔ Add chopped nuts – Mix in walnuts or pecans for extra texture and flavor.

FAQs

More Recipes You’ll Love

Coconut Pecan Granola Clusters

Yogurt Blueberry Muffins

Vanilla Coconut Overnight Oats

Easy Chickpea Pomegranate Salad

Print Recipe Pin Recipe

Almond Flour Chocolate Cake Squares

These almond flour chocolate squares are gooey, gluten-free, and incredibly easy to make.

3g protein per square

Dairy, Gluten Free

Prep Time7 minutes mins

Cook Time25 minutes mins

Servings: 25 squares

Author: Rachel

Equipment

• Square Cake Pan, 8 x 8
• Parchment paper
• *Optional* Rubber spatula

Ingredients

• 7 oz (200g) dark chocolate chopped or broken into pieces
• 2 sticks (230g) unsalted butter cut into chunks
• 1 Teaspoon vanilla extract
• 1 cup (200g) granulated sugar
• 4 large eggs
• 2 cups (240g) almond flour
• a pinch of salt
• cooking spray

Instructions

• Preheat oven to 350°F/180°C.
• Line the baking pan with parchment paper and spray with oil.
• Melt the chocolate and butter on low heat on the stove until smooth.
• Transfer the chocolate to a large bowl, add vanilla, and mix well. Let it cool for a few minutes.
• Stir in sugar, eggs, and salt. It is important to work quickly so that the eggs do not harden from the heat of the chocolate.
• Add almond flour and mix until everything is combined.
• Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick, and that is OK.
• Bake for 25-30 minutes. Do not overbake- a toothpick stuck in the center comes out with moist chocolate crumbs.
• Cool completely to room temperature. Dust with powdered sugar if desired.
• Slice and enjoy!

Share by Email Share on Facebook

Notes

How should I store them?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

How can I tell when they are done baking?

* The edges look set – They should be slightly firm and pull away from the sides of the pan.

* The center is slightly soft – It should not look wet, but a little jiggle is fine; it will firm up as it cools.

* A toothpick comes out with moist crumbs – Insert a toothpick in the center; if it comes out with a few fudgy crumbs (but no wet batter), they’re ready.