Best Almond Flour Chocolate Cake
User Reviews
5
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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
Description
This chocolate cake recipe features almond flour as the main dry ingredient, producing a tender crumb with a moist texture enhanced by coconut oil and natural sweetness from maple syrup and sugar. The cake batter blends cocoa powder, baking soda, and salt with eggs and liquid ingredients for leavening and structure. The cake is baked in small round pans, yielding layers that are then cooled before frosting.
The accompanying homemade chocolate buttercream combines melted semi-sweet chocolate with butter, almond milk, cocoa powder, vanilla, and powdered sugar to create a silky, rich frosting that contrasts nicely with the nutty cake. An alternative dairy-free chocolate frosting option is also mentioned for those with dietary preferences.
This cake can be served for special occasions, desserts, or anytime chocolate is desired. Its moist texture from almond flour and natural sweeteners gives it a unique flavor compared to traditional chocolate cakes.
For best results, use recommended ingredient brands as certain almond flours and cocoa powders affect texture and flavor. Cake pans can be swapped for size but watch baking times closely. Cakes keep well covered at room temperature for a couple of days or refrigerated for several days.
Ingredients
Chocolate Cake:
- 1 ½ cups almond flour spooned and leveled
- ⅔ cup cocoa powder spooned and leveled, unsweetened
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 egg room temperature
- ½ cup pure maple syrup
- ¼ cup coconut oil melted
- ⅓ cup granulated sugar or coconut sugar
- 2 teaspoon vanilla extract
Homemade Chocolate Buttercream (favorite option)
- 1 cup semi-sweet chocolate chips 5 oz
- 1 cup butter 2 sticks) room temperature, unsalted
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder spooned and leveled, unsweetened
- 1 ½ cups powdered sugar
Dairy Free Chocolate Frosting (alternative option):
- 1 batch chocolate frosting dairy-free
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
- Use Bob's Red Mill almond flour for best texture; avoid almond meal or coconut flour.
- For cocoa powder, Ghirardelli unsweetened produces better flavor than some other brands.
- Almond milk can be substituted with oat, cashew, or 2% milk; coconut oil can be replaced with melted butter.
- Store the cake covered at room temperature up to 2 days or in the refrigerator up to 5 days.
- Two 6-inch cake pans are recommended; if using one 9-inch pan, increase bake time by 4 to 6 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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