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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour Batter: Evenly distribute the batter into the prepared pans, smoothing out the tops to ensure consistent baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://bitesizedbenny.com/almond-flour-chocolate-cake-recipe/