This easy Almond Flour Chocolate Cake is a showstopper! It's incredibly moist, made with almond flour and topped with the most delicious chocolate buttercream.
You know I love a good cake recipe. This almond flour chocolate cake is kinda sorta like my vegan chocolate cake (because they're both topped with buttercream), but it's gluten free!
Lately, I've been really into using almond flour in baked goods. Like in these almond flour blueberry muffins and of course my paleo waffles, too. It's versatile and provides a light, fluffy texture that will make you forget all about all purpose flour.
Recipe features
- The cake can be made in one 9" cake pan or in two 6" cake pans, making it the perfect smaller-sized cake
- It's moist and covered in the most delicious chocolate buttercream
- I pinky promise your friends and family will never know it's gluten free!
Ingredient notes
Almond flour: This cake has been tested with almond flour, not almond meal, though I do believe you can use almond meal if you're in a pinch.
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: No substitutions here. I haven't tested this cake with flax eggs, so if you can, I say stick with regular eggs.
Maple syrup: I would NOT sub honey -- maple syrup is richer in flavor, and pairs better with chocolate in this cake.
Butter: I used grass-fed butter, but you can use dairy free butter if you prefer.
Chocolate: Go for your favorite kind of chocolate. If you love 85% dark, go for it, just know that the icing may be a little more bitter tasting. I used a 60% chocolate bar and thought it was perfect.
Step-by-step instructions
Step 1: In one bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk the eggs, maple syrup and vanilla together.
Step 2: Combine the wet and dry ingredients by hand. Since we're using almond flour, we really don't want to over-mix the batter, so I recommend doing this by hand with a spatula.
Step 3: Line your cake pan(s) with parchment rounds (see "tips" section below), then distribute the cake batter evenly. Bake the cake for 25-30 minutes or until a toothpick comes out clean, then wait at least 10 minutes before carefully inverting the cake onto a cooling rack.
Step 4: Make the icing. Start by melting the chocolate, then pour the warm chocolate over the softened butter and wait a few minutes for the butter to melt a bit. Then, add the powdered sugar and, if needed, a little milk and whisk with an electric mixer until everything is combined.
Tips and FAQs
- 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.
- How to make your own cake pan liners: Place your cake pans on top of parchment paper, then trace the pans. Cut the round paper out with scissors, then place the parchment round in the bottom of your cake pans. Be sure to add a little coconut oil to the paper as well so it sticks to the bottom.
- If you're more of a visual learner, Eat the Love has a nice post on how to make parchment rounds.
- For the chocolate: I mentioned this above, but the chocolate is the main component of the icing, so choose your favorite kind! I like using 60-70% dark chocolate, because it still tastes like dark chocolate but it isn't bitter.
Can I use different size cake pans?
Yes! I've tested this recipe using one round 9" cake pan, and also using two round 6" cake pans, and both ways 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.
Can I make this vegan?
I've never tested this cake recipe without the eggs, but you're more than welcome to try it with flax eggs. With that said, you can easily make it dairy free by using dairy-free butter and milk in the icing.
Related recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Chocolate Cake
Ingredients
- 2 cups almond flour
- ⅓ cup cane sugar
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ¾ cup maple syrup
- 2 teaspoon vanilla extract
for the icing:
- 3.5 oz. dark chocolate chopped
- 1 teaspoon coconut oil
- ½ cup butter softened
- 1 ½ cups powdered sugar
- 2 ½ tablespoon milk optional
Instructions
- Preheat oven to 350°.
- Combine flour, sugar, cocoa, baking soda, and salt in a bowl and set aside.
- In a separate bowl, whisk eggs together and then add syrup and vanilla.
- Combine wet and dry ingredients and mix with an electric mixer.
- Line one 9" or two 6" round cake pans with parchment paper (see notes) and then pour batter evenly into the 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.
for the icing:
- Combine chocolate and oil in a saucepan over medium-low heat, stirring occasionally until chocolate has melted; set aside.
- Add butter to a bowl and then pour the melted chocolate overtop; let this sit for 3-5 minutes, then mix with an electric mixer before adding the powdered sugar. Continue mixing until icing has formed--icing should be fairly thick. If it seems too thick, add the milk.
to assemble:
- Once the cake has cooled, place a large dollop of icing on top, then use an offset knife or spatula to smooth icing overtop. Cut and enjoy!
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in January 2021.
Donna says
I made this INCREDIBLE cake! Best ever!!! Needed a new almond flour recipe & this was the second one I tried, and am glad I did. Made it in 6"pans, came out great.. I was surprised how good this is!!! I had to try it first being a new recipe. Now I have to make a second one for my daughter's b-day tomorrow. She's gonna love it. 💕
Erin says
This is the sweetest comment -- I'm so happy you liked the cake!
Kat says
This is a great cake and the icing is amazing. Totally worth making. It was a hit with all my guests.
Erin says
Thanks for the review -- I'mm glad everyone liked the cake!
Han says
Can I substitute maple syrup with golden syrup? 2 cups almond flour - what is the weight in gram ?
Thank you 🙂
Erin says
Yes, golden syrup should work, and I just used a conversion tool and it looks like 2 cups of flour equals about 250 grams. Hope that helps!
Grace Remedios says
So this is definitely a great cake recipe. I was lazy and mixed everything into one bowl instead and I did everything by hand. I didn't make the icing. Instead, I marked the cake into squares and topped each with a Bailey's chocolate and sliced almonds. I put the cake back into the oven for 10 mins until the chocolate melted. Turned out super yum!
Uzma says
I have 2x8inch tins. How long do I bake for?
Erin says
I would use just 1 8" round tin and bake for 25 minutes (check with a toothpick to see if it's done). You'll have some extra batter leftover, but if you use 2 8" pans, the cakes will be too thin.
Jessica says
So incredibly moist and delicious! Thank you!
Erin says
Thanks Jessica, so happy you enjoyed it!
James N says
This is the perfect almond chocolate cake, and my husband loved it!
I subbed coconut sugar for cane sugar, used Cary's sugar-free syrup since I don't keep maple around the house, and Lily's white chocolate and raspberry baking chips instead of dark chocolate for the buttercream icing.
This is going to be my go-to cake, it was so simple and delicious!
Erin says
Thank you so much James -- LOVE the sound of those baking chips (might have to try that next time!)
Annette Hester says
Hello Erin. A question for you. I need to make a chocolate cake for with no sugar and no flour. Can i just use the maple syrup?
Erin says
Hi! Great question -- keep the amount of almond flour and maple syrup the same and just omit the cane sugar. I think it should be ok -- let me know how it turns out!
Betsy says
Wonderful moist cake! It almost overflowed the 9” flan baking dish i used. Frosted beautifully also.
Erin says
I'm so happy you enjoyed it!
Healthy Mama4 says
Made this cake one evening and the family absolutely LOVED it. We ate the rest for breakfast the next morning with fresh berries on the side.
Lakshmi Mahadevan says
Very unusual combination. Had my misgivings when I started making it. Tasted the cake mix and found it quite tasty. The end product was really good. The texture was different from the usual cakes. It was a big hit.
Erin says
Glad to hear the cake was a hit!
Mary says
Is it possible to substitute agave for the maple syrup?
Erin says
Yes that should work!
Sulochana Bhagwani says
Can I add normal sugar with cane sugar
Erin says
Yes that's fine.
Michelle says
this recipe is incredible! I absolutely love how clean the ingredients are & everyone at my house loved this cake! I also added raspberries to the batter and on top for decor 🙂 it was amazing and I can’t wait to make it again!
Erin says
Thank you for the kind comment, Michelle -- love the idea of adding raspberries to it!
Anita says
I hoped it would be moist by all the reviews but it was dry. Maybe I didn’t make it right. 😕
Sarah C. says
This is an EXCELLENT chocolate cake in every way. I dreaded making dessert for a special guest who was gluten intolerant, but everyone at the table loved this cake! Since I fluffed the almond flour before measuring, the batter was much runnier than shown in photo.
I topped it with my favorite (simple) glaze from Allrecipes “Satiny Chocolate Glaze.” Very easy to make and delicious. Definitely a winning combo.
Thank you for sharing the recipe!
Erin says
I'm so happy everyone liked it -- thanks for the comment!
Pam says
Quick and easy chocolate cake and it is fantastic! I have made it several times and EVERYONE loves it.
Erin says
Thanks for your kind comment and I'm glad everyone enjoys the cake!
Carla says
The notes above the recipe say, “ Be sure to stir the cake batter by hand with a spatula rather than with a stand mixer.” But then the instructions say, “ Combine wet and dry ingredients and mix with an electric mixer.”
By hand or with mixer?”
Erin says
Sorry for the confusion — stirring by hand is fine!
Judy says
So, which is mixing method is recommended?
Erin says
I normally just use a rubber spatula to mix everything.
Martha Chaisson says
Hands down, THE BEST chocolate cake I have ever made! So moist and rich and bursting with flavor! I followed the recipe to a T with the exception of adding half almond extract and half vanilla rather than all vanilla. I also circled the base of the cake with fresh raspberries. DELICIOUS! ⭐️ ⭐️⭐️⭐️⭐️
Erin says
Thank you for this kind comment -- I'm so happy you liked the cake!