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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.
luna says
I don’t have maple syrup, anything I can use instead?
Erin says
Honey should work, though the cake won't be quite as sweet.
Feral Mama says
I am literally giving 5 stars for the cake/muffin batter outcome. My frosting had to be tossed because I didn't have normal powdered sugar, only the erithrytol version. Now... I don't use this stuff but I was left with an enormous bag of it and so I thought I'd give it a try. BLECH! That stuff just isn't right, so if you're reading this, don't try that like I did, just omit frosting because the muffins i am left with are divine! I will have to make it again so I can try to make the frosting! 🤞
Erin says
Thanks for the kind comment!
Feral Mama says
I have totally made these into muffins 3 times and a cake once, and all of those times, I just kept ditching the frosting because I hadn't gotten my powdered sugar act together. Well, I got my act together and made the frosting today. Basically, I am in love, so again THANK YOU 💕
Caro says
Hi! Thank you for this recipe! I was wondering whether I could replace dairy-free butter with ghee? Where I live I can't find any dairy-free butter :/
Erin says
Yes that should work!
Elizabeth says
can i substitute the maple syrup with milk and at what quantity.
thanks
Erin says
Technically yes, but I wouldn't recommend it. This cake is pretty low sugar, and without the syrup, I'm afraid it won't be sweet at all.
Luba says
Can you use chia or flax eggs Instead of eggs?
Erin says
I haven't tried it myself. Since this cake is gluten free, the eggs really help to bind everything together. Let me know if you do end up trying it + how it turns out!
AndaBakes says
I made this today with my 4.5yo and our 3yo neighbor and it was such a hit in the entire neighborhood. Comments included “super moist” & “super light & fluffy.” Thank you so much for this gem!
Erin says
This comment made my day! So glad the whole neighborhood liked the cake 🙂
RGR says
Can I get measures in weight please?
Erin says
I'm sorry I don't have the weighted measurements!
Whitney Kreitlow says
I’ve made this recipe weekly for months! I don’t add any sugar to the cake recipe, only the maple syrup, and it’s really plenty sweet that way if you are trying to keep cane sugar out of your kiddos tummies. I’ve done all sorts of different frostings too, but the one you have here is totally good and simple.
Erin says
Good to know about the sugar! I'm so glad you enjoy the cake 🙂
Nitza says
Divine! Beyond easy and really delicious.
Erin says
Thank you -- so happy you liked it!
Dardanella says
Hello!
Can Stevia be substituted for sugar? If so, how much?
Erin says
That should work. I haven't tested it, so here's an article explaining how to substitute stevia in baking: https://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html -- let me know how it turns out!
Terra Stephenson says
I came back here to comment because this cake was SO GOOD. I made the cake as the recipe called for (perfection) and then topped with a peanut butter buttercream. I don’t know what wizardry happens when you mix the ingredients, but you would never know thus isn’t flour based, and it has the cakey texture that makes cake so satisfying but better somehow. I’m not making another one for a while, because I stood over this one with a fork!
Erin says
Thanks for the comment, Terra! I'm so happy you liked it 🙂
Daniel Z says
Delicious!!
John says
Adding Popcorn on top sounds intriguing, but I don't see it in the recipe???
Erin says
Hi John! You're right -- I ended up taking it out of the recipe because I thought it might be a little too "out there" -- but it IS delicious. If you want to add popcorn, just use your favorite store-bought brand and place a handful on top of the cake once you're done icing it, then add a drizzle of peanut butter (or melted chocolate), which will help hold it in place. Let me know if you try it!
Holly says
Hey Erin,
Looks Amazing!
Can you use Almondmeal or does it need to be actual Almond Flour?
☺️
Erin says
Hi Holly! I believe you can typically substitute almond meal 1:1, but I haven't tried it in this recipe. Let me know if you do!
CakenGifts.in says
This is fantastic! Not only tasty but so quick and easy to make.
Ashley @ The Naked Food Life says
I love that this cake is oil-free and grain-free! Gotta love when chocolate is health food 😉
Erin says
Haha right?!
Lindsay | With Salt and Pepper says
I'm loving the salty sweet of this cake!! And those photos are stunning!
Erin says
Thank you Lindsay!!
Catering Den Haag says
This looks incredible! Yum!
Erin says
Thank you!
Marianne says
It really is amazing. I added a large pinch of instant expresso. Thank you!!
Erin says
Thanks for the comment, Marianne -- so happy you enjoyed it!
Ceri says
We have a good friend who's gluten and dairy intolerant. This is the best cake I've found yet! To make up for not using milk in the frosting i added a little more vegan butter as well as more chocolate. I'll be making it again in a couple weeks and then I'll try adding peanut butter to the frosting as well. Thank you so much!
Erin says
Thanks so much for your comment, and I LOVE the idea of adding peanut butter to the frosting!
Sarah @ Making Thyme for Health says
It looks like all of your hard work testing paid off. This cake looks amazing! And with popcorn on top? Hello sweet & salty chocolatey DREAM.
Erin says
Exactly--sweet and salty dream is right! Thanks Sarah 🙂
Bethany @ athletic avocado says
Oh Erin! You totally proved the myth that gluten-free baking is boring with this beautiful cake! I'm a big fan of almond flour personally, and I like when there is only one type of flour in a recipe. The addition of popcorn makes it even better!
Erin says
Yesssss I'm getting more comfortable with almond flour lately (woohoo)! Thanks Bethany!