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Almond Flour Chocolate Cake Recipe

Megan
This almond flour chocolate cake is moist, fluffy, rich and decadent. It’s also naturally gluten free, refined sugar free and made with only 7 simple ingredients.  This almond flour cake is quick and easy to make using one bowl and a whisk. Top this chocolate almond flour cake with a lush chocolate ganache or dusting of powder sugar and fresh berries.
4.46 from 48 votes
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 20 minutes
Total Time 58 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 8 servings

Equipment

  • 1 8 inch or 9 inch springform or cake pan
  • 1 parchment paper
  • 1 large mixing bowl

Ingredients
  

Almond Flour Chocolate Cake

  • 4 large eggs (US), room temperature
  • 1 cup (237 ml) maple syrup, room temperature
  • 1 tbsp (30 ml) vanilla extract
  • ½ cup (40 g) unsweetened cocoa powder
  • 2 cups (240 g) almond flour
  • ½ tsp baking soda
  • ¼ tsp salt

Chocolate Ganache

  • 1 cup (170 g) semi sweet chocolate chips
  • ½ cup (118 ml) heavy cream

Instructions
 

  • Preheat the oven to 325 F (160 C). Lightly grease and line an 8” or 9” springform or cake pan with parchment paper along the bottom. 
  • In a mixing bowl whisk the eggs, maple syrup and vanilla extract until fully combined. 
  • Whisk in the cocoa powder, almond flour, baking soda and salt until smooth and well combined. 
  • Pour the almond chocolate cake batter into the prepared cake pan. Bake for 27-33 minutes for a 9-inch cake pan. For an 8-inch cake pan, bake for 30-40 minutes. A toothpick inserted into the center of the almond flour chocolate cake should yield a few moist crumbs.
  • Cool the cake in the pan for 10-15 minutes. Remove the side of the springform pan and cool to room temperature.
  • Make the chocolate ganache by pouring chocolate chips and heavy cream into a microwave safe bowl. Heat the bowl for 20 seconds, remove from the microwave and gently mix the chocolate and heavy cream together. Repeat until all the chocolate has melted. Stir around the bowl in one direction until the mixture becomes thick and glossy. 
  • Evenly spread the ganache topping on top of the cooled almond flour chocolate cake about an hour before serving. Top with fresh fruit for a beautiful pop of color and flavor. 

Notes

Store the almond cake: Once the chocolate cake has cooled completely to room temperature, it can be stored in the fridge without the ganache topping or fruit for up to 3 days.
Keyword Almond Flour Cake, Almond Flour Chocolate Cake, Chocolate Almond Flour Cake, Chocolate Cake with Almond Flour
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