5 from 187 votes
Almond Flour Chocolate Cake Recipe
This Almond Flour Chocolate Cake is made with almond flour, cocoa powder, eggs, and sweetened with maple syrup, baked into a moist cake with a tender crumb. The cake is optionally topped with maple whipped cream or chocolate frosting and garnished with fresh berries and mint. It is baked in an 8-inch pan and offers a rich chocolate flavor with the nutty undertones of almond flour.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
slices
Calories:
306 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 306
% 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.