Chocolate Almond Flour Cake

Name: Chocolate Almond Flour Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups almond flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup maple syrup; 4 large eggs; 1/2 cup melted coconut oil; 1 teaspoon vanilla extract; Powdered sugar for dusting; Fresh berries for garnish

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Almond Flour Cake, especially when I crave something rich yet gluten-free. The combination of almond flour and cocoa powder creates a wonderfully moist texture that’s hard to resist. Each bite delivers a deep chocolate flavor that’s perfectly balanced. I enjoy serving this cake at special gatherings or simply indulging myself after a long week. It’s quick to whip up, and I always end up with a delightful treat that impresses friends and family alike.

Created by

Imogen Price

Last updated on 2026-01-13T00:22:06.918Z

When I first experimented with almond flour, I was surprised by how well it paired with chocolate. This Chocolate Almond Flour Cake has become a favorite of mine because it retains moisture beautifully while providing a nutty undertone that adds depth to the flavor. The first time I made it, my guests couldn’t believe it was gluten-free!

One tip I can share is to ensure that your ingredients are at room temperature. This helps the batter come together smoothly and results in a cake that rises beautifully. I also love to top it with fresh berries or a light dusting of powdered sugar to enhance its visual appeal.

        Why You Will Love This Recipe
        Rich chocolate flavor combined with the nutty essence of almonds
Moist texture that delights with every bite
Easy to make and perfect for sharing at gatherings

      

The Importance of Almond Flour

Almond flour is not just a gluten-free alternative; it imparts a unique flavor and moistness to baked goods like this cake. Its fine texture allows for a lighter crumb compared to traditional flour, making it ideal for rich desserts. When baking, be sure to choose blanched almond flour for the best results, as it has a more neutral taste and a finer consistency. This choice enhances the chocolate flavor without overpowering it.

Another benefit of almond flour is its high fat content, which contributes to the cake’s tender crumb. This fat also helps the cake retain moisture longer, allowing it to stay fresh even after a couple of days. However, be mindful that almond flour can sometimes lead to a denser texture if overmixed during preparation. To avoid this, gently fold the ingredients together and stop mixing as soon as you see no dry flour.

Mastering the Baking Process

When it comes to baking this Chocolate Almond Flour Cake, monitoring the baking time is crucial. Each oven is different, so while 30 minutes is the baseline, I recommend starting to check for doneness a few minutes earlier. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, the cake is done. Undercooked cakes can sink and lead to an unpleasant texture, so trust your instincts on timing.

Once the cake is out of the oven, it’s vital to allow it to cool before attempting to remove it from the pan. Cooling for 10 minutes helps the structure set, making it easier to turn out without breaking. A wire rack is best for cooling, as it allows air circulation around the cake, preventing condensation and sogginess on the bottom—an important step for maintaining that delightful moistness from the almond flour.

Ingredients

For the Cake

2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maple syrup
4 large eggs
1/2 cup melted coconut oil
1 teaspoon vanilla extract

For the Topping (optional)

Powdered sugar for dusting
Fresh berries for garnish

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

Mix Dry Ingredients

In a medium bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk together until well combined.

Combine Wet Ingredients

In a large mixing bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar and garnish with fresh berries if desired.

Pro Tips

For an added flavor twist, consider adding a teaspoon of espresso powder to enhance the chocolate notes. It can also be served with a scoop of vanilla ice cream for a decadent dessert.

Serving Suggestions

This Chocolate Almond Flour Cake can be dressed up or down for any occasion. Whether enjoyed plain, dusted with powdered sugar, or topped with fresh berries, it can suit a casual gathering or a more formal affair. For an extra layer of indulgence, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side; the creaminess complements the rich chocolate flavor beautifully.

For a fun twist, try pairing the cake with citrus fruits like orange or a tart raspberry coulis. The acidity from these fruits cuts through the richness of the chocolate and almond, creating a delightful balance. Additionally, serving it with a warm chocolate sauce can elevate the experience, offering an extra indulgence to chocolate lovers.

Storage and Make-Ahead Tips

If you're planning to bake this cake ahead of time, it stores beautifully in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and then in aluminum foil to avoid freezer burn. They can last in the freezer for up to three months; just thaw overnight in the refrigerator before enjoying.

Reheating frozen slices is simple. Preheat your oven to 350°F (175°C), place the cake slice on a baking sheet, and heat for about 10 to 15 minutes, or until warmed through. Avoid microwaving if you can; it can change the cake's texture, making it less enjoyable to eat. Proper storage and reheating techniques will ensure your cake tastes as delicious as the day it was baked.

Questions About Recipes

→ Can I substitute almond flour with regular flour?

No, almond flour is gluten-free, while regular flour contains gluten. This recipe is designed specifically for almond flour.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container. It can be frozen for up to 2 months.

→ What can I use instead of maple syrup?

You can use honey or agave syrup as a substitute, but keep in mind that it may slightly alter the flavor.