Introduction

This Almond Flour Chocolate Cake is a rich, moist dessert perfect for those seeking a gluten-free treat. Made with simple ingredients like almond flour and dark chocolate, it offers intense chocolate flavor with a tender crumb and delicious homemade icing.

Almond Flour Chocolate Cake Recipe - Recipe Image

Ingredients

2 cups almond flour
1/3 cup cane sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
4 eggs
3/4 cup maple syrup
2 tsp vanilla extract
3.5 oz. dark chocolate, chopped
1 tsp coconut oil
1/2 cup butter, softened
1 1/2 cups powdered sugar
2 1/2 tbsp milk (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, combine almond flour, cane sugar, cocoa powder, baking soda, and salt; set this dry mixture aside.
Step 3: In a separate bowl, whisk the eggs together, then add the maple syrup and vanilla extract, mixing well.
Step 4: Pour the wet ingredients into the dry ingredients and mix with an electric mixer until fully combined.
Step 5: Line one 9-inch or two 6-inch round cake pans with parchment paper, then evenly pour the batter into the pan(s).
Step 6: Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a cooling rack. Let the cake cool completely before icing.
Step 8: For the icing, combine the chopped dark chocolate and coconut oil in a saucepan over medium-low heat. Stir occasionally until the chocolate has melted, then remove from heat and set aside.
Step 9: In a bowl, add the softened butter, then pour the melted chocolate over it. Let sit for 3 to 5 minutes.
Step 10: Using an electric mixer, blend the butter and chocolate together, then gradually add the powdered sugar. Continue mixing until the icing is thick and smooth.
Step 11: If the icing is too thick, add milk a little at a time to reach desired consistency.
Step 12: Once the cake is completely cooled, spread a generous layer of icing on top using a spatula or offset knife.
Step 13: Slice and enjoy your almond flour chocolate cake!

Tips & Variations

Use parchment paper to easily remove the cake from the pans without breaking.
For a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend, though texture will vary.
Add a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor.
Top the cake with fresh berries or a sprinkle of toasted almonds for extra texture and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best texture. Leftover icing can be kept refrigerated and softened before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour and will have different texture and moisture if you substitute regular flour. If using all-purpose flour, you may need to adjust the quantity and baking time.

Is this cake dairy-free?

The cake itself is dairy-free, but the icing contains butter. To make the icing dairy-free, you can substitute butter with coconut oil or a dairy-free margarine.

Almond Flour Chocolate Cake Recipe

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★★★★★

4.7 from 87 reviews

This Almond Flour Chocolate Cake is a moist, gluten-free dessert made with rich almond flour and cocoa powder, sweetened naturally with cane sugar and maple syrup. It features a smooth, luscious dark chocolate buttercream icing that perfectly complements the tender cake. Ideal for special occasions or a decadent treat, this cake balances healthy ingredients with indulgent flavors.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake

2 cups almond flour
1/3 cup cane sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
4 eggs
3/4 cup maple syrup
2 tsp vanilla extract

Icing

3.5 oz dark chocolate (chopped)
1 tsp coconut oil
1/2 cup butter (softened)
1 1/2 cups powdered sugar
2 1/2 tbsp milk (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
Mix Dry Ingredients: In a mixing bowl, combine almond flour, cane sugar, cocoa powder, baking soda, and salt. Stir to blend these dry ingredients evenly and set aside.
Whisk Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Then add maple syrup and vanilla extract, mixing well to incorporate all wet ingredients.
Combine Batter: Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer to blend all components until you achieve a smooth, uniform batter.
Prepare Cake Pans: Line one 9-inch or two 6-inch round cake pans with parchment paper to prevent sticking and make removing the cake easier.
Pour Batter: Evenly distribute the batter into the prepared pans, smoothing out the tops to ensure consistent baking.
Bake Cake: Place the cake pans in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Cool Cake: Remove cakes from oven and allow them to cool in the pans for 10 minutes. Then carefully invert onto a cooling rack and let them cool completely before icing.
Prepare Icing Chocolate: In a saucepan over medium-low heat, combine the chopped dark chocolate and coconut oil. Stir occasionally until chocolate is fully melted, then remove from heat.
Mix Icing: Place softened butter in a bowl and pour the melted chocolate over it. Let sit for 3-5 minutes to soften the butter, then use an electric mixer to blend.
Add Powdered Sugar: Gradually add powdered sugar to the chocolate-butter mixture while continuing to mix. The icing should thicken; if it becomes too thick, add milk a little at a time until the desired consistency is reached.
Assemble Cake: Once the cake layers are completely cool, place a generous dollop of icing on top of one layer. Use an offset knife or spatula to spread the icing evenly over the cake surface and sides as desired.
Serve: Slice the cake and enjoy the rich, moist almond flour chocolate cake with its smooth, decadent chocolate buttercream icing.

Notes

Using parchment paper ensures the cake releases easily from the pans without breaking.
Allow the cake layers to cool completely before icing to prevent melting and sliding of the frosting.
Adjust milk in the icing slowly to get the perfect spreading consistency.
This cake is gluten-free due to the almond flour base.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Almond flour cake, gluten free chocolate cake, chocolate almond cake, maple syrup cake, homemade chocolate cake, dairy chocolate icing