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a slice of chocolate cake on a small plate
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4.94 from 44 votes

Almond Flour Chocolate Cake

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: almond flour cake, almond flour chocolate cake, chocolate cake, gluten free chocolate cake
Servings: 8
Calories: 579kcal
Author: Erin


  • 2 cups almond flour
  • 1/3 cup cane sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 teaspoon vanilla extract

for the icing:

  • 3.5 oz. dark chocolate chopped
  • 1 teaspoon coconut oil
  • 1/2 cup butter softened
  • 1 1/2 cups powdered sugar
  • 2 1/2 tablespoon milk optional


  • 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!



*Calories are per slice and are an estimation 
To make your own parchment rounds: place your cake pans on top of parchment paper, then trace them with a pencil and use scissors to cut them out. 
Cake pan sizes: use either one 9" cake pan (which is what I did here), two 6" cake pans or make cupcakes instead! If you make cupcakes, bake for 20 minutes then check for doneness. 


Calories: 579kcal | Carbohydrates: 65g | Protein: 10g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 365mg | Potassium: 234mg | Fiber: 5g | Sugar: 53g | Vitamin A: 481IU | Calcium: 125mg | Iron: 3mg