Almond Flour Chocolate Cake
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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.
Why you’ll love this recipe!
- 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!
Table of Contents
You know I love a good cake recipe. This almond flour chocolate cake is similar to 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.
This cake is moist, delicately sweet and so delicious. A definite repeater in our household!
– Cheryl
Gluten Free Chocolate Cake Ingredients
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.
How to Make an Almond Flour Chocolate Cake
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.
Erin’s Tips
- 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.
Almond Flour Chocolate Cake FAQs
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.
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.
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.
More almond flour desserts
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Chocolate Cake
Video
Ingredients
- 2 cups almond flour
- 1/3 cup cane sugar
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 3/4 cup maple syrup
- 2 tsp vanilla extract
for the icing:
- 3.5 oz. dark chocolate, chopped
- 1 tsp coconut oil
- 1/2 cup butter, softened
- 1 1/2 cups powdered sugar
- 2 1/2 tbsp 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!
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in January 2021.
Delicious and moist. I used golden syrup instead of maple syrup. Also split recipe in 1/2 to make one 6 inch cake, perfect amount for a small get together! I’ll be making this again ☺️
Thanks for the positive review, Nancy!
Absolutely love this cake! I’ve made it at least 5 times already and every time with a different icing/filling: forest fruits, orange, coffee and extra double chocolate.
I left out the cane sugar, and made it with just 3/4 cup maple syrup. More than enough sweetness for my taste.
Everyone loves this cake!
I was wondering if it’s possible to make this as a vanille version. Can I just leave out the cocoa powder? I’d like it to be gluten free still and with just almond flour.
Wow I’m so happy this has become a favorite! And yes I think so.. you may want to reduce the syrup to 1/2 cup, but other than that I think it should work!
Oh my! I was skeptical at yet another recipe claiming to be “the best ever” as I have tried so many, but this truly IS the absolute hands down best 🙂 I had to sub part honey as I didn’t have quite enough maple syrup but it still turned out beautifully 🙂 I made a whipped ganache frosting using coconut milk and dairy-free chocolate chips to avoid dairy and the processed sugar…they were so delicious and my gf family members were very happy. All other recipes will be tossed in favour of keeping this best ever recipe!! Thank you for sharing 🙂
I’m so happy everyone liked the cake, and truly appreciate the positive review!
I made this recipe but ground my own pecans instead of almond flour and it was so yummy. I can’t wait to make it again!
That sounds delicious, I’m so happy you liked the cake!
Hi Erin!
I’m planning to make this cake tomorrow for a gluten free friend! I was wondering if it cuts similarly to a sponge cake, if I could bake it in a 8in tin and layer some cream in between? Would it be too crumbly / fragile to risk?
Thank you for sharing this recipe!
Hmm… I haven’t made it recently, but I don’t think it’s too crumbly. I say go for it!
Hi. Thanks for the great recipe. Mine came out great & i skipped the garnishing. Good as it is. Would love to try orange cake with almond flour soon. Thanks again
Erin — made this for my son’s birthday this weekend. We just found out he’s gluten intolerant and also can’t tolerate rice or oats, so we are searching for good paleo/grain-free recipes, and he hasn’t been a fan — but this cake was a huge hit! He’s been asking for it as soon as he wakes up and everyone else at the party loved it too.
Oh Michelle that makes me SO happy — I’m glad he liked the cake 🙂 Thanks so much for the comment!
Hi Erin
Just about to try this today. Did notice when reading through the recipe that it states to use the electric mixer to mix the cake, but elsewhere you say NOT to, to use a spatula & fold in by hand.
WIll let you know how it turns out. Thanks for the recipe
Honestly, I’ve made it both ways and either way works 🙂 Let me know how it turns out!
No! Metric amounts are incorrect. I used the 473ml (grams) of almond flour and it needs to be half this (we don’t use cups in Europe). I baked using the “metric” amounts stated and the recipe wasn’t right. In fact I knew when I was at the last stage of mixing, but too late. Nevermind, but please research the ingredient amounts and post these correctly. ❤️🫶🏼
Hi Adam — I apologize for this! I use a tool that automatically converts the measurements to metric, and I didn’t realize the flour measurement was so far off. I went in and corrected it, and will slowly be going through other recipes of mine to ensure the metric conversion is accurate.
Halved the recipe and made a few substitutions (2 tbsp of AP flour, xylitol) and it came out great. Moist and not dry like many other almond cake recipes. Will make this again.
So happy you liked the cake!