Dark Chocolate Almond Snack Cake – A Simple, Rich Treat for Any Day

This is the kind of cake you make on a weekday and still feel a little fancy. It’s rich with dark chocolate, tender from almond flour, and just sweet enough to satisfy a craving. No layers, no frosting—just a snackable square that pairs perfectly with coffee or tea.

The batter comes together in one bowl, bakes quickly, and tastes even better the next day. If you love a not-too-sweet dessert with real chocolate flavor, this one’s for you.

Print Recipe

Dark Chocolate Almond Snack Cake - A Simple, Rich Treat for Any Day

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 8 servings

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup fine almond flour
• 1/2 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs, room temperature
• 3/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup neutral oil (canola, grapeseed, or light olive oil)
• 1 teaspoon pure vanilla extract
• 1/2 cup hot coffee or hot water
• 1/2 cup dark chocolate chips or chopped dark chocolate
• 1/3 cup sliced almonds, lightly toasted
• Optional: flaky sea salt for finishing

Instructions

• Heat the oven: Preheat to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.Lightly grease the sides.
• Mix dry ingredients: In a large bowl, whisk all-purpose flour, almond flour, cocoa, baking powder, baking soda, and salt until evenly combined.
• Whisk wet ingredients: In a separate bowl, whisk eggs, brown sugar, and granulated sugar until smooth. Add yogurt, oil, and vanilla. Whisk until glossy.
• Combine: Pour the wet mixture into the dry and stir until just combined.The batter will be thick.
• Loosen with heat: Stream in the hot coffee (or water) and whisk gently until smooth. Fold in the dark chocolate chips.
• Top and bake: Pour batter into the pan. Scatter toasted sliced almonds over the top.Bake 24–30 minutes, or until a toothpick comes out with a few moist crumbs.
• Cool: Let the cake cool in the pan for 15 minutes, then lift out and finish cooling on a rack. Sprinkle with flaky sea salt if you like.
• Serve: Cut into squares. Enjoy slightly warm or at room temperature.

Why This Recipe Works

• Dark chocolate and almond flour create a moist, tender crumb without being heavy.
• Brown sugar adds warmth and depth, balancing the bitterness of dark cocoa.
• Greek yogurt (or sour cream) keeps the cake soft and flavorful for days.
• Oil instead of butter makes the cake extra moist and easy to mix by hand.
• Toasted almonds on top add crunch and a nutty aroma that complements the chocolate.

What You’ll Need

• 3/4 cup all-purpose flour
• 3/4 cup fine almond flour
• 1/2 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs, room temperature
• 3/4 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup neutral oil (canola, grapeseed, or light olive oil)
• 1 teaspoon pure vanilla extract
• 1/2 cup hot coffee or hot water
• 1/2 cup dark chocolate chips or chopped dark chocolate
• 1/3 cup sliced almonds, lightly toasted
• Optional: flaky sea salt for finishing

Step-by-Step Instructions

1. Heat the oven: Preheat to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Mix dry ingredients: In a large bowl, whisk all-purpose flour, almond flour, cocoa, baking powder, baking soda, and salt until evenly combined.
3. Whisk wet ingredients: In a separate bowl, whisk eggs, brown sugar, and granulated sugar until smooth. Add yogurt, oil, and vanilla. Whisk until glossy.
4. Combine: Pour the wet mixture into the dry and stir until just combined.

   The batter will be thick.

5. Loosen with heat: Stream in the hot coffee (or water) and whisk gently until smooth. Fold in the dark chocolate chips.
6. Top and bake: Pour batter into the pan. Scatter toasted sliced almonds over the top.

   Bake 24–30 minutes, or until a toothpick comes out with a few moist crumbs.

7. Cool: Let the cake cool in the pan for 15 minutes, then lift out and finish cooling on a rack. Sprinkle with flaky sea salt if you like.
8. Serve: Cut into squares. Enjoy slightly warm or at room temperature.

Storage Instructions

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5 days; bring to room temp before serving for best texture.
• Freezer: Freeze slices, well wrapped, for up to 2 months.

  Thaw at room temperature, then warm briefly if desired.

Benefits of This Recipe

• One-bowl friendly: Minimal cleanup and no mixer required.
• Balanced sweetness: Dark chocolate flavor shines without being sugar-heavy.
• Moist and tender: Almond flour and yogurt keep it soft for days.
• Versatile snack: Works for afternoon coffee, lunchbox treats, or a simple dessert.
• Easy to customize: Swap toppings or mix-ins without changing the base recipe.

What Not to Do

• Don’t overmix once the wet and dry come together; it can make the cake tough.
• Don’t skip the hot liquid, which blooms the cocoa and improves texture.
• Don’t overbake; pull it when the center is just set and a few crumbs cling to a toothpick.
• Don’t use coarse almond meal with skins—it can make the cake gritty.
• Don’t cut while hot; give it time to set for clean slices.

Alternatives

• Dairy-free: Use a dairy-free yogurt and dark chocolate without milk solids.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free blend; keep the almond flour as is.
• No coffee: Use hot water or hot milk; coffee just enhances the chocolate flavor.
• Extra texture: Add 1/2 cup chopped toasted almonds to the batter.
• Citrus twist: Stir in 1 teaspoon orange zest for a chocolate–orange vibe.
• More indulgent: Dust with cocoa and powdered sugar or drizzle with a quick ganache.

FAQ

Can I bake this in a loaf pan?

Yes, use a 9×5-inch loaf pan and bake a bit longer, about 40–50 minutes. Check early and cover loosely with foil if the top browns too fast.

What if I don’t have almond flour?

You can replace it with more all-purpose flour, but the cake will be slightly less moist. Use an extra 3/4 cup all-purpose flour and add 1 tablespoon oil.

Can I reduce the sugar?

You can cut the granulated sugar by up to half.

Keep the brown sugar for moisture and flavor, or the cake may taste flat.

Do I need a mixer?

No. A whisk and a spatula are enough. The batter blends easily by hand.

How do I know it’s done?

The edges will pull slightly from the pan, the top will look set, and a toothpick inserted in the center will come out with a few moist crumbs, not wet batter.

Can I make it ahead?

Absolutely.

The flavor deepens by day two. Bake, cool, and store airtight at room temp or refrigerate as needed.

In Conclusion

This Dark Chocolate Almond Snack Cake is simple, quick, and deeply satisfying. It’s the kind of everyday bake that feels special without asking much of you.

Keep the ingredients on hand, and you’ll have a reliable, rich treat whenever the mood strikes. Pair with coffee, share with friends, and enjoy the leftovers—if there are any.