This easy Almond Flour Chocolate Cake is incredibly delicious, rich in chocolate flavor with a tender-moist crumb, and fluffy with the perfect amount of sweetness. You only need one bowl and minimal ingredients, and is a recipe the whole family will love.
Lately, I’ve been really into using almond flour in baked goods. Like in these Almond Flour Banana Bread, Almond Flour Pancakes and of course my Super Gooey Almond Flour Brownies, too. It’s versatile and provides a light, fluffy texture that will make you forget all about all purpose flour.
INGREDIENTS FOR ALMOND FLOUR CHOCOLATE CAKE:
- Almond flour: This cake has been tested with almond flour, not almond meal.
- Sugar: I always have a bag of cane sugar on hand, so that tends to be my preferred sugar in baking. Substitutions include: granulated sugar or coconut sugar.
- Eggs: Room temperature eggs works best.
- Maple syrup: Maple syrup is richer in flavor, and pairs better with chocolate in this cake.
- Cocoa Powder : Go for your favorite kind of cocoa powder.
HOW TO MAKE ALMOND FLOUR CHOCOLATE CAKE?
Preheat oven to 350°. Grease and line one 6″ round cake pan with parchment paper.
In a bowl, whisk eggs together and then add syrup, sugar and vanilla.
Combine wet and dry ingredients and mix with a spatula.
Then pour batter evenly into the prepared cake pan.
Place cake in the oven and bake for 25-30 minutes or until a toothpick comes out clean. Leave cake in the pan for 10 minutes before carefully inverting it onto a cooling rack.
Wait until cakes have completely cooled before icing them.
TIPS FOR MAKING PERFECT CAKE:
- Be sure to stir the cake batter by hand with a spatula rather than with a stand mixer, we want to gently fold everything together so the cake stays nice and moist.
- Be sure to line and grease the pan as well parchment paper so it helps from sticking to the bottom.
- Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
CAN I USE DIFFERENT SIZE CAKE PANS?
Yes! I’ve tested this recipe using one round 9″ cake pan by doubling the ingredients, and it worked.
Alternatively, you can use a muffin tin and make cupcakes if you don’t have the correct size pans. If you’re making cupcakes, I recommend checking them after 20 minutes.
HOW LONG WILL THIS CAKE LAST?
This cake will stay fresh for 1-2 days at room temperature, or 2-4 days in the refrigerator. I always prefer fresh cakes, so I wouldn’t make this too far in advance if possible.
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Almond Flour Chocolate Cake
Ingredients
- 1 cup 112g almond flour
- 3 tbsp 45g cane sugar
- 2 tbsp 15g cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 2 eggs +- 55g each
- 1/3 cup 100g maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°. Grease and line one 6″ round cake pan with parchment paper.
- In a bowl, whisk eggs together and then add syrup, sugar and vanilla.
- Combine wet and dry ingredients and mix with a spatula.
- Then pour batter evenly into the prepared cake pan.
- Place cake in the oven and bake for 25-30 minutes or until a toothpick comes out clean. Leave cake in the pan for 10 minutes before carefully inverting it onto a cooling rack.
- Wait until cakes have completely cooled before icing them.
Notes
- Be sure to stir the cake batter by hand with a spatula rather than with a stand mixer, we want to gently fold everything together so the cake stays nice and moist.
- Be sure to line and grease the pan as well parchment paper so it helps from sticking to the bottom.
- Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day.
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