This almond flour chocolate cake is sweetened with maple syrup and topped off with maple whipped cream and fresh berries.Made with wholesome ingredients, it is a healthier alternative to satisfy all your chocolate-y cravings.
For years, when people asked me for my favorite chocolate cake recipe, I directed them to my Ultimate Chocolate Bundt Cake. To this day, it is one of the most popular recipes on this website. So many people made and shared it in the last 3 years since it was first published. It has been a reader favorite for a good reason. It is incredibly moist, rich and chocolate-y. As far as I am concerned that is exactly how a chocolate cake should be.
However, as delicious as it is, it is made with a good amount of granulated sugar. While I still think that it is a solid recipe, if you have been following along, you would know that last September I made a decision to no longer feature recipes made with processed sugars. Since then I have been on the hunt for a recipe with similar qualities. After several tries over the last couple of weeks, I am finally able to publish my new favorite chocolate cake recipe: Maple- Sweetened Almond Flour Chocolate Cake.
HOW TO MAKE ALMOND FLOUR CHOCOLATE CAKE RECIPE VIDEO (50 SECONDS):
About This Almond Flour Chocolate Cake Recipe:
Similar to the ultimate chocolate bundt cake recipe, this cake does not require you to have a mixer. Everything is done by hand in two mixing bowls. As a matter of fact, all you need is 8 ingredients to put it all together. The process takes less than 10 minutes. It is truly the easiest cake recipe that I have ever made and published on this blog.
If you scroll down and take a quick look at the recipe, you will see that there is no butter in the batter. In most cake recipes butter works together with other ingredients (like sugar, eggs and flour) to give baked goods body and texture. In this recipe, the high fat content in almond flour eliminates the need for butter while doing a double duty as both fat and flour. To sweeten the cake, I used Vermont maple syrup, but honey would work as well.
In terms of almond flours, I made this recipe both with Bob’s Red Mills and Trader Joe’s almond flours. If you compare them side by side, you would see that Bob’s Red Mills almond flour is more powdery than the Trader Joe’s brand. While I liked both cakes, I prefer Bob’s Red Mills flour for this cake. If you are living outside the US, a powder-like almond flour delivers better end results.
About The Toppings:
While you can certainly serve the cake just by itself, I took it a step further and topped it off with maple whipped cream and fresh berries. This wasn’t my initial plan, but I could not help it when I saw these freshly picked blackberries at the farmer’s market. I also added some thinly sliced fresh mint just to give it a little bit of a refreshing minty flavor.In the end, the combination of rich chocolatey cake paired with juicy and sweet blackberries and fresh mint made the perfect treat. Come winter, I will probably swap blackberries with cranberries or pomegranate seeds.
Either way, this healthier chocolate is my new favorite and will surely be making an appearance several times in the menu during our upcoming holiday entertaining.
Can I use Honey Instead of Maple Syrup to Make Almond Flour Chocolate Cake?
Yes, you can. To do so, use only 1/2 cup honey as a sweetener. I tried 3/4 cup and it was way too sweet. Other than that you do not need to make any changes to the recipe.
Also, I recommend using a light flavored honey as the taste of honey is much more recognizable than maple syrup.
Almond Flour Chocolate Cake
Imagine a chocolate cake without butter and processed sugar that is made with whole ingredients. This Almond Flour Chocolate Cake is that cake. It is made with almond flour and naturally sweetened with maple syrup.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Cake
- Method: Baking
- Cuisine: American
Ingredients
For The Cake:
- 1 tablespoon coconut oil, to grease the pan
- 1 ¼ cups (4.22 oz.) almond flour
- ½ cup (1.5 oz.) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs, at room temperature
- ¾ cup + 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
As Topping:
- 1 cup maple whipped cream
- 1 cup fresh berries and other seasonal fruits
- 3-4 leaves of fresh mint, thinly sliced (julienned)
Instructions
- Pre-heat the oven to 325 F degrees. Line an 8-inch* spring form pan with parchment paper and grease it generously with coconut oil. Set aside.
- To make the batter:
Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined. - Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
- Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
- Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.
- When ready to serve, spread the maple whipped cream over the top and decorate it with fruit and mint. Slice and serve.
Notes
- * If you do not have an 8-inch spring form pan, a 9-inch pan would work as well.
- This cake can be served without the maple whipped cream and fruit toppings.
- If you want to use honey instead of maple syrup, simply use 1/2 cup light flavored honey and follow the rest of the recipe as it is.
Nutrition
- Serving Size: 1
- Calories: 276
- Sugar: 21.3g
- Sodium: 239.4mg
- Fat: 15.3g
- Carbohydrates: 30.2g
- Fiber: 4.2g
- Protein: 8.5g
- Cholesterol: 98.7mg
The cake look delicious and simple enough. Have you made any of your almond flour cakes with with flax seed eggs instead? I have been cutting back on eggs, I usually only use them in baking on occasion now. The photography is great too, so fresh and clean.
Hey Jeff..
Thanks so much for your kind words about the photos. I really appreciate it.
Though I have not tried this recipe with flax seeds, I would assume that the results might not be ideal as this recipe has already very few ingredients and eggs are a big part of the recipe. They provide the structure, leavening and richness part of the recipe, which in my opinion makes it the way it is without using butter. Does that make sense?
Still, it is hard for me to say yay or nay without actually trying it. Kindly let me know how it turns out if you do.
Thanks again.
I never write comments, but this cake is amazing! It’s a chocolate addict’s dream. I altered the recipe some because I don’t like maple syrup, but I like agave. I also only had extra large eggs. So this is what I did: 1.5 cups almond flour, 1/2+1/8tsp backing soda, 1/2 cups golden light agave; the rest as per recipe. I baked it in 9″ pan 40 min. It is perfect! It is a stable cake, it can be stacked and iced with anything. Ganache comes to mind. But this time it is agave whipped cream and berries. U rock!
★★★★★
Ohhh Nelly.. This is music to my ears. I can’t agree more: This is a solid recipe. One that I make often as well.
I love that you shared your alterations. I am sure others will benefit from it.
Thanks for letting me know. This made my day.
Cheers!
Tried baking this cake and it turned out absolutely amazing!!! Love the recipe …. thank you so much for sharing
It is wonderful to hear that you loved it. It is a favorite around here too. Thanks for letting me know.
This is a fabulous cake and I highly recommend it! After being diagnosed with cancer and told to stay away from sugar and flour to name a few, I made several attempts to create a chocolate cake I could eat. All were a disaster. One was uneatable. This cake was a delicious surprise that ALL of my family liked, even the picky, suspicious eaters. Thank you for creating a moist and yummy cake that has returned birthday celebrations back to normal for me.
★★★★★
I am so glad to hear that you and your family liked this recipe Leonor. Wishing you a speedy recovery.Thanks SO much for letting me know. Cheers!
Loved. Loved. Loved this recipe. Followed it exactly & it came out just a tad dry. Any recommendations on how to make it a little more moist? 💋
Thank you for sharing your delicious recipe.
Hello there,
So glad you liked it.
In terms of being dry, I would bake it a few minutes less next time. Because this recipe should really be a very moist recipe.
I hope this helps.
Hi, I was wondering if I could substitute the maple syrup with raw honey. If so, is there a different measurement I should use?
Thanks so much! Can’t wait to try this recipe. Looks and sounds delish!
Hi Rebecca,
To be quite honest, I do not know the answer. Honey and maple syrup can usually be used interchangeably, but it is hard for me to guarantee that it will work 100% without trying.
However, I was asked the same question by 2 people on the same day so I plan on giving it a try this week. I will be sure to update the post as soon as I have an answer.
Thanks.
Hi Rebecca,
I tested the recipe using regular honey a few times and updated the recipe with instructions. I know you asked about raw honey, but I only had access to regular honey. I assume you can use raw honey as well, but one thing I recommend is to use a light flavored honey as the honey is much more recognizable compared to the version with maple syrup.
I hope this helps.
Hi,
I tried the recipe with Kirkland organic raw honey. I used btwn 1/2 and 3/4 cups. It came out fantastic! Thanks for the updated info!
Yay! This makes me so happy. Funny because we just finished the few slices we had left from my testing. So happy it worked out for you as well. Cheers!
Can I use honey instead of maple syrup.Karin
Hi Karin,
To be quite honest, I do not know the answer. Honey and maple syrup can usually be used interchangeably, but it is hard for me to guarantee that it will work 100% without trying.
Since I was asked the same question by 2 people on the same day, I plan on giving it a try this week. I will be sure to update the post as soon as I have an answer.
Please check back in a week or so. Thanks.
Hi Karin,
I tested the recipe a few times with honey and updated the recipe with the instructions to make this cake with honey.
I hope it helps.
Cheers!
Made this cake today for a celebration. I couldn’t believe how easy it was to make. It was the first time I’ve used a springform pan. Thirty-five minutes was enough time me in my oven. The taste is very balanced and the whip cream topping adds a smoothness to the mouthfeel. We used strawberries, blackberries, and blueberries for the top. Forgot to add the mint! But will tomorrow on any leftover slices. It was so nice to eat cake without triggering a sugar buzz afterward. Thanks for another great recipe.
YAY! This makes me so happy to hear Monica. I just baked one for us for Easter and I couldn’t help but eat a slice. 🙂
Thanks for letting me know. Cheers!
I made this recipe for my hisband’s bday in March 2018 but I used coconut sugar instead. It wasn’t as sweet but I liked it! Today I am making it with maple syrup to celebrate passover.THANK YOU! <3
I am feeling broke, so did not want to use honey or maple syrup. I know you can substitute agave but my prior research indicates that while agave as used by natives was healthful, the agave we can buy in the market is little better than corn syrup. So I put in 1 cup of brown sugar instead of the cup of maple syrup, with only the 2T of maple syrup. To balance liquids, I added an extra egg and 1/2 cup of 2% milk. I also reduced the vanilla to 1 tsp, on the theory that maple has more flavor than sugar, so more vanilla had been added to compensate. I cut the baking soda to 1/3 tsp because maple syrup is more acidic than sugar. But hey, I left the salt, cocoa, and almond flour alone! I cooked it 30 minutes in a 9×12 glass dish. Very moist and delish! I will definitely make it again.
Made this last night! It was AWESOME! Very chocolatey and not too sweet, just right. Everyone loved it. Smells great too!
★★★★★
Hey Angela,
This makes me SO happy. Thanks for coming back and leaving your feedback and rating the recipe.
It means the world to me.
Enjoy your cake.
PS: I have one baking in the oven as I type this. 😉
Yummy! Made this cake yesterday for a family gathering. I doubled the recipe and baked it in a 9″ x 11″ pan for 35 mins. Delicious. I didn’t have maple syrup, so I used honey. I can’t believe how moist and fluffy it is. So good!
Wow! That sounds good. I have never made it in 9X11 pan. I should try it soon.
Thanks for letting me know Leslie. Cheers!