Best Almond Flour Chocolate Cake
User Reviews
5.0
123 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
12 servings
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Calories
397 kcal
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Course
Dessert
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Cuisine
American, International
Best Almond Flour Chocolate Cake
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This rich and moist almond flour chocolate cake recipe is topped with homemade chocolate buttercream and sweetened with maple syrup. The best gluten-free, dairy-free, and healthier dessert that doesn't sacrifice flavor!
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Ingredients
Chocolate Cake:
- 1 ½ cups almond flour spooned and leveled
- ⅔ cup unsweetened cocoa powder spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 eggs room temperature
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- ⅓ cup granulated sugar or coconut sugar
- 2 teaspoon vanilla extract
Homemade Chocolate Buttercream (favorite option)
- 1 cup (5 oz) semi-sweet chocolate chips
- 1 cup unsalted butter (2 sticks) room temperature
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder spooned and leveled
- 1 ½ cups powdered sugar
Dairy Free Chocolate Frosting (alternative option):
- 1 batch dairy-free chocolate frosting
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Instructions
- Preheat the oven to 350°F. Lightly grease and line two 6-inch cake pans by adding a piece of parchment paper to the bottom of each.
- In a medium mixing bowl, whisk almond flour, cocoa powder, baking soda, and salt together. Make sure there are NO clumps of almond flour. Set to the side.
- In a large mixing bowl, whisk eggs. Add in maple syrup, melted coconut oil, sugar, and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and stir with a spatula until fully combined.
- Evenly divide the cake batter between the two greased and lined cake tins.
- Bake for 25 - 30 minutes, or until a toothpick comes out clean. Do not overbake the cakes or they will be dry - they will continue to cook a little as they cool. Let cakes cool for 10 minutes, then carefully flip them out onto a wire cooling rack. Let them cool completely before frosting!
- Make the buttercream by adding chocolate to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before adding to the whipped butter. Alternatively, you can use the double boiler method.
- Meanwhile, in a large mixing bowl with an electric hand mixer or in a stand mixer, beat butter until creamy for 2 - 3 minutes. Add in almond milk and beat until smooth for about 30 seconds. Add in melted chocolate and vanilla extract and beat until smooth for 1 - 2 minutes. Add in cocoa powder and powdered sugar and mix on LOW speed until creamy.
- Wait until the cakes are completely cooled before frosting. Frost the top of the first cake, add the second cake on top, then frost the top and sides. Enjoy!
Notes
- Almond Four: I highly reccomend using Bob's Red Mill almond flour. Do not use Trader Joe's brand it results in a weird texture. Do not use almond meal or coconut flour!!!
- Cocoa Powder: I highly reccomend using Ghiradelli unsweetened cocoa powder for baking. Do not use Traer Joe's brand, it lacks flavor.
- Almond Milk: Can be substituted with oat milk, cashew milk, or 2% milk.
- Coconut Oil: Can be substituted with ¼ cup melted butter.
- Storing: For best results, keep the cake well covered in a cake storage container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Cake Pans: I used two 6-inch pans, but you can use one 9-inch cake pan. Make sure to keep an eye on the bake time, as you might need to add up to 4 - 6 minutes to make sure the center is cooked through.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
96mg
(32%)
Sodium
177mg
(7%)
Potassium
242mg
(7%)
Fiber
5g
(20%)
Sugar
32g
(64%)
Vitamin A
559IU
(11%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 177mg | 7% |
| Potassium | 242mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 32g | 64% |
| Vitamin A | 559IU | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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