Chocolate Almond Flour Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
227 kcal
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Course
Dessert
Chocolate Almond Flour Cake
Description
The Chocolate Almond Flour Cake combines blanched almond flour with cacao powder, baking powder, and fine sea salt for the dry mix. Maple syrup provides sweetness and moisture, while eggs, vanilla extract, and olive oil bind the batter and enrich flavor. The ingredients are whisked thoroughly for an even texture and to break up clumps before baking.
Prepared pans greased and lined with parchment ensure easy removal after baking. The cake is baked at 350°F until the center is firm to a light touch and slightly puffed, usually 28 to 38 minutes depending on pan size. Cooling completely before frosting is recommended due to its moistness.
This cake yields multiple servings, and nutrition per slice is relatively rich, making small portions suitable. The texture is soft with a deep chocolate flavor from cacao powder. Variations include using a vanilla flavor or making a vegan version.
Ingredients
- 3/4 cup almond flour 88 grams, blanched
- 1/2 cup cacao powder (41 grams)
- 2 teaspoons baking powder (8 grams)
- 1/2 teaspoon salt 3 grams, fine sea salt
- 3/4 cup maple syrup (240 grams)
- 4 large egg 200 grams
- 2 teaspoons vanilla extract (9 grams)
- 2 tablespoons olive oil (23 grams; or other oil)
Instructions
- Preheat the oven to 350ºF and prepare two 6-inch pans or one 8-inch pan. Lightly grease the pan with oil, then press a square of parchment paper in the bottom to ensure easy removal later. The oil will help hold the parchment paper in place, so it won't wiggle around.
- In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, vanilla, and olive oil. Use a whisk to mix until smooth, breaking up any clumps.
- Pour the batter into the prepared pan(s) then bake at 350ºF until the center puffs up and feels relatively firm to a light touch. This takes about 28 to 30 minutes for the 6-inch pans, and 35 to 38 minutes for the 8-inch pan, but you can start watching the cake about 5 minutes earlier, in case your oven is different than mine.
- Let the cake cool completely before frosting. If you need to frost the two-layer cake, you might want to make a double batch of frosting to have plenty for the sides and middle layer. This cake is very moist, so store it tightly covered in the fridge for up to 5 days. I like to bring it to room temperature for at least 1 hour before serving.
Notes
- One cake is typically cut into 8 slices, but thinner slices can be served due to richness.
- Check the full recipe post for substitution options and variations including a vanilla or vegan version.
- Ensure complete cooling before frosting to prevent moisture issues.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 181mg | 8% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 130IU | 3% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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