This chocolate cake is so decadent and delicious you would never guess that it's flourless! Well, free from all-purpose flour, that is. The sponge in this cake is made from almond flour, dates, raw cacao powder, coconut oil, almond milk, and flax. The layers are then slathered with a velvety smooth cashew-caramel cream and stacked on top of each other. Moist, fluffy, and scrumptious, this is a wonderful cake to make for a special occasion.

Almond Flour Chocolate Cake [Vegan, Gluten-Free]



Cooking Time




For the Chocolate Layer:

  • 2 tablespoons raw cacao powder
  • 2 tablespoons virgin coconut oil
  • 4 Medjool dates, pitted
  • 1 cup whole almonds or almond flour
  • 2 tablespoons almond or peanut butter (unsweetened and no added oil)
  • 1 flax egg (1 tablespoon flax meal, plus 3 tablespoons of water)
  • 1/4 teaspoon baking soda
  • 1/4 cup almond milk
  • 1/2 cup unsweetened vegan chocolate chips

For the Cashew-Caramel Layer:

  • 1 cup raw cashews, soaked in water for at least 2 hours (or overnight)
  • 3 Medjool dates, pitted
  • 1/4 cup almond milk
  • 1 tablespoon virgin coconut oil
  • A pinch of sea salt


To Make the Chocolate Layer:

  1. Preheat oven to 340°F.
  2. Place almonds in a processor or high-speed blender and process into a flour-like consistency (skip this step if you already have almond flour).
  3. Add the rest of the ingredients into the food processor (except the chocolate chips) and process until a smooth dough forms, about five minutes.
  4. Add chocolate chips to the dough and mix by hand.
  5. Line a large baking tray with parchment paper.
  6. Scoop out the dough and place it on the parchment paper forming three separate balls. Then, with damps fingers, press down on each ball to form three large cookies, about 1/2-inch thick.
  7. Bake cookies for 12 minutes. Remove from oven and let cool completely.

To Make the Cashew-Caramel Filling:

  1. Rinse and drain soaked cashews.
  2. Process all ingredients until a smooth dough forms, about 5-10 minutes.

To Form the Cake:

  1. Place one large chocolate cookie on a flat tray and then spread one-third of the filling on top.
  2. Repeat process with the rest of the cookies and filling until you end up with a layer cake.
  3. Refrigerate for 3 days or freeze for up to a month. Thaw cake 2 hours before serving.