Almond Flour Chocolate Cake Recipe
User Reviews
5
Almond Flour Chocolate Cake Recipe
Description
The recipe combines almond flour, cocoa powder, baking soda, and salt as the dry ingredients. Wet ingredients include eggs, maple syrup, and vanilla extract, whisked together and folded with the dry mix to form a batter. The batter is baked in a greased and lined 8-inch springform pan at 325°F for 35-40 minutes until a toothpick inserted comes out clean. After cooling, the cake can be frosted and decorated.
The resulting cake is dense yet tender, with the almond flour providing a moist texture and subtle nutty taste alongside the cocoa. It pairs well with whipped cream or a healthy chocolate frosting, which can be flavored with maple. Fresh seasonal fruit and mint add color and brightness to the presentation.
The cake stores well refrigerated without frosting and can be frozen after slicing. Thawing at room temperature allows it to regain a soft texture. This one-layer cake can be doubled and layered with frosting for a multi-layered dessert.
Ingredients
For The Cake:
- 1 tablespoon coconut oil to grease the pan
- 1 ¼ cups almond flour 5.25 oz. or 148 gr, or almond meal
- ½ cup cocoa powder 1.5 oz. or 43 gr, unsweetened
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 egg at room temperature, large
- ¾ cup maple syrup approximately 230 ml, 2 tablespoons
- 1 tablespoon vanilla extract
As Topping (optional)
- 1 cup Whipped Cream maple, or healthy chocolate frosting
- 1 cup berries fresh
- 1 cup seasonal fruits fresh
- 3-4 leaves mint thinly sliced (julienned, fresh
Instructions
- Pre-heat the oven to 325 F degrees. Line an 8-inch* spring form pan with parchment paper and grease it generously* with coconut oil. Set aside.
- To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
- Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.
- When ready to serve, spread the maple whipped cream or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.
Notes
- Store unfrosted cake in an airtight container in the refrigerator for up to 3 days.
- To freeze, slice the cake, freeze pieces on a tray, then store in an airtight container with parchment between slices for up to 3 months.
- Thaw frozen slices at room temperature for about 15 minutes before serving.
- Grease the pan well to ensure easy release of the cake after baking.
- To make a layered cake, double the recipe and add frosting between layers once cooled.
- Maple syrup can be substituted with light-flavored honey in smaller quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 102mg | 34% |
| Sodium | 255mg | 11% |
| Potassium | 191mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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