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.
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 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.
Want more recipes made with almond flour?
Here are a few of my favorites:
- How To Make Almond Flour At Home – Cheaper!
- Foolproof Almond Flour Recipes For Beginners
- Almond Flour Pancakes
- Quick Almond Flour Bread
- Easy Banana Nut Muffins with Almond Flour
- Flourless Chocolate Cupcakes
- Almond Flour Chocolate Chip Cookies
- Almond Flour Gingerbread Cookies
Almond Flour Chocolate Cake
Ingredients
For The Cake:
- 1 tablespoon coconut oil to grease the pan
- 1 ¼ cups 4.22 oz. almond flour, (120 gr.)
- ½ cup 1.5 oz. unsweetened cocoa powder, (43 gr.)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs at room temperature
- ¾ cup + 2 tablespoons maple syrup 207 ml
- 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.
Video
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.
Jeff stroud
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.
Aysegul Sanford
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.
Chas Shaw
Please correct the amount of maple syrup. It could be 3/4c+2tbs or 270ml but not both. I bet you meant 270gram.
Chas
P. S. I really appreciate to see gram amounts in your recipe. Thanks!
Aysegul Sanford
I just Googled it and it said that
3/4 cup liquid is 177 ml and 2 tablespoons is 29.57 ml. So it should be 207 ml.
Shouldn’t I share it in milliliters since maple syrup is liquid?
Agata
I love this recipe! It is so easy and amazingly chocolatey. Imo, it’s way too sweet as written. I only use 1/4 cup of maple syrup, a 9″ pan (cause that’s what I’ve got) and I reduce the baking time to 25 minutes. I also like slicing it into two layers and frosting it with a no added sugar very dark chocolate ganache buttercream hybrid recipe.
It is cake perfection. I have had many friends swear off flour and sugar cakes after tasting this one.
Aysegul Sanford
Hi Agata,
Thanks for sharing your experience. I am so happy to hear that you liked it.
I understand how you feel about the amount of sugar. It sounds like you are a fan of dark chocolate so I can totally see why you prefer less sugar.
I, too, avoid adding more sugar in the whipped cream. Instead, I use seasonal fruit on top to sweeten it.
Thanks for coming by and leaving a review. I appreciate it.
Cheers!
Nelly Perry
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!
Aysegul Sanford
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!
Lee
How do I appropriately substitute the maple syrup for monk fruit granular?
Aysegul Sanford
Hi Lee,
I am so sorry but I am not familiar with monk fruit granular. Is that similar to sugar?
sean germany
i used agave as well..addicted
Aysegul Sanford
Oh great. Good to know. Thanks Sean.
Rameet Gidwani
Tried baking this cake and it turned out absolutely amazing!!! Love the recipe …. thank you so much for sharing
Aysegul Sanford
It is wonderful to hear that you loved it. It is a favorite around here too. Thanks for letting me know.
Leonor
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.
Aysegul Sanford
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!
Mariposa
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.
Aysegul Sanford
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.
Rebecca
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!
Aysegul Sanford
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.
Aysegul Sanford
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.
Rebecca
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!
Aysegul Sanford
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!
Karin Hess
Can I use honey instead of maple syrup.Karin
Aysegul Sanford
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.
Aysegul Sanford
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!
Monica Sword
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.
Aysegul Sanford
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!
MJ
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
m
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.
Angela
Made this last night! It was AWESOME! Very chocolatey and not too sweet, just right. Everyone loved it. Smells great too!
Aysegul Sanford
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. ?
Leslie
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!
Aysegul Sanford
Wow! That sounds good. I have never made it in 9X11 pan. I should try it soon.
Thanks for letting me know Leslie. Cheers!
Jennifer
I have made this Cake twice now, once for friends, once for my in-laws. Delightful! Everyone has raved over the taste and thoroughly enjoyed it. I love how quickly this cake whips up. Thank you!
melody
that was so good, and easy. thank you
Margaret Martin
Maple syrup and honey are both extremely high in fructose. Can stevia or another natural sweetener be used instead? Would you need to dissolve it in water to get the liquid content?
Aysegul Sanford
Hi Margaret,
Sadly, I have no experience baking with stevia as I am not big fan of its taste. Quite honestly, I have only tried using it one time and it wasn’t ideal.
I know this is not a helpful answer, but I truly do not know.
Sarah
I’ve used stevia and it worked just fine 🙂 I just added a little in with the dry ingredients. I also used a tablespoon of honey, melted in with some peanut butter, to replace the maple syrup and give a peanut buttery taste! It worked perfectly!
Aysegul Sanford
Such great tips. I am glad to hear that stevia worked well. Also the idea of adding honey is a great one too.
Thank you for sharing your learnings Sarah.
Cheers!
Karen
Tried this for the first time today and will make it again! Maple syrup is plentiful and excellent in Northern Michigan, so I was happy to use it in place of sugar. So glad I found this recipe. I felt no guilt or regret when eating this cake, as opposed to the traditional sugar, butter, white flour version. Thank you!!
Aysegul Sanford
I am so happy to hear that Karen. It is one of my favorites too.
I am working on a similar (easy and quick to make) almond flour carrot cake recipe and will be publishing it soon. If you are a fan of carrot cakes, you might like my healthier version. 🙂
Thanks for coming by and leaving a review. Cheers!
Jennifer Dearlove
Have you tried freezing the cake for a few days before serving? We are having a double birthday party and need two different cakes. I am hoping the cake will hold up in the freezer before frosting the morning of the party.
Thanks,
Jenni
Aysegul Sanford
Himmm.. I have never tried freezing it before. However, if it is just for two days or so I would recommend wrapping it tightly with stretch film and placing it in the fridge after it is fully cooled down to room temperature.
I hope this helps.
Good luck Jenni.
AmberD
I came across this site in searching for a simple chocolate cake recipe that used almond flour. I was honestly nervous to try this, I feared it would be flat and dense, that it would taste eggy and underwhelming. I have never been so thrilled to be more wrong in all my life!!!
This cake is absolutely AMAZING. It’s like a cross between a boxed cake and a bakery cake. Light and fluffy and moist and rich. It’s not too sweet and not too bitter, the chocolaty balance is just perfect. I made no changes to the recipe, I followed it to a T with my bake time being 35 minutes to perfection. Thank you sooooo much for sharing this with us!! This is a keeper and the maple whipped cream is heavenly!!
Aysegul Sanford
This makes me SO happy to hear Amber. I am so glad that you liked it. It is a favorite in our house too.
Thanks for coming back and leaving a comment.
Cheers!
Rathi
Made the cake tonight without the topping – was absolutely delicious. My partner and I ate half the cake in one sitting. Definitely will be a go to recipe for me
Aysegul Sanford
Thanks for letting me know Rathi.
So happy to hear you guys liked it. It is a family favorite around here too.
Cheers!
Nancy
Hi! I’m wondering if this can be made with Splenda as I have gestational diabetes and need to stay away from maple syrup…. ?
Aysegul Sanford
Hello Nancy,
To be honest, I have no experience with using splenda in baking so I don’t really know if it would without testing the recipe. However, this article says that you can swap sugars with splenda for baking.
I would recommend checking it out and giving a try based on your liking.
I am sorry that I wasn’t that helpful, but like I said I have no experience with baking a cake using splenda and I don’t want to steer you in the wrong direction.
Thanks.
Heather
Will this recipe work as cupcakes? Mini ones, to be precise. I’m wanting to make it for a school party, and there is a child in my daughter’s class that has multiple allergies. The goal is to make something every child in the class will be able to enjoy
Aysegul Sanford
Hi Heather,
It does work as cupcakes. I have made it in regular 12-cup (muffin cup not regular cup) muffin tin several times. However, I have never tried mini muffins. Sadly, I don’t own a mini muffin pan, but I doubt that you’d have any issues.
I hope everyone in the class will like it.
Cheers!
Newbie
This cake was easy to make but produced spectacular results! Love love love this cake!! I used 1c Agave nectar instead of the maple syrup and it was perfect! I also didn’t have baking soda (?) and had to substitute it with baking powder.
I was trying to think of something besides *just* a chocolate cake and then it hit me: chocolate orange cake! So instead of vanilla extract I put orange flavor in until it shone through. Then I made some orange cream cheese frosting using orange marmalade and (I was worried the cake might have been a little dry) I spread a thin layer of the marmalade on the cake before frosting.
The cake was baked in 25 minutes and adding the twist of adding orange was just absolutely amazing!! I have saved this and it is The Cake To Make!
Aysegul Sanford
WoW!! So creative to add in the orange. So glad to hear that it worked out well for you.
I have to try it next time I make it.
Thanks for leaving such a helpful comment.
Cheers!
Pooja
HI,
Came across your blog when looking for almond flour cake recipes. This cake looks amazing. The recipe is simple and the fruits make it look so refreshingI have the cake ready, waiting to be frosted. I used honey cause I didn’t have enough maple syrup. Will know the taste when we use it tomorrow for a birthday.
Aysegul Sanford
Hi Pooja,
I made this cake with honey as well and it was great. I am not sure if you saw the note at the bottom of the post, but I used a little bit less honey than maple syrup.
I hope you liked the way it turned out.
Cheers!
Deena Dolgoy
I am looking forward to tying this almond chocolate cake. It sounds wonderful!!
I am curious what type of cocoa you use. Is it dutch processed or raw given you use baking soda. I was told to only use raw non dutch processed cocoa if baking soda is in the recipe. Thanks!
Aysegul Sanford
Hi Deena,
This recipe uses regular unsweetened cocoa powder. It is not Dutch processed.
Hope this helps.
Sam
Really delicious.
Is there a way to make this cake more moist? Like perhaps add yogurt?
Aysegul Sanford
Like we chatted on Instagram, I would start with the oven temperature and go from there. Let me know how it turns out. Cheers!
sushma nadella
I made this cake today and everyone at our home loved it. My 3 year old wants me to bake it again. Thanks for the delicious cake recipe. This will be stored in ,my recipe books 🙂
Aysegul Sanford
Thanks for such a nice note Sushma. I don’t have children, but this is a great cake to serve to children as it is not packed with a lot of sugar that will make them hyper. So glad to hear that you and your family enjoyed it.
Thanks for coming by and leaving a note.
Beth
I love this recipe! To make it perfect for the Ketogenic diet, I used Fiber Yum for all the maple syrup and just used two tablespoons of maple syrup. Thank you for the recipe.
Aysegul Sanford
So good to know. I am glad to hear that you liked it Beth. Thanks for coming by and letting us know. Cheers!
Kristianna
Absolutely amazing! I was a bit hesitant but followed the recipe and used honey instead of maple syrup..wow! Tastes like the boxed Betty Crocker cakes but only richer. Thank you for this recipe, will definitely be keeping it! It is quite heavy due to the almond flour so a thin slice is more than enough- I had a huge slice and i currently cannot move from the couch :D.
Aysegul Sanford
YAY! So happy to hear that Kristianna. This is a favorite in our house too.
I am thrilled to hear that you think of it as similar to Betty Crocker’s boxed cake. I used to make those all the time so I know how good boxed cake tastes 🙂
Thanks for coming by! Cheers!
Nadia
Hi there,
this recipe looks amazing.
Would it be possible to have the ingredient quantities in metric as well?
Thanks!
Aysegul Sanford
Hi Nadia,
Sure. The recipe has been updated with the metric measurements.
Nadia
Great!
What about the ¾ cup + 2 tablespoons maple syrup? How much is that in ml or grams?
Thanks again!
Aysegul Sanford
Oh Sure..
1 cup liquid ounces is equal to 240 ml and 1 tablespoon is approximately 15 ml (14.78 ml).
So in total it would be 270 milliliter.
Lena
Hi! Is this cake possible without using the cocoa? Thank you!
Aysegul Sanford
I suppose you could, but it is hard to say yay or nay without trying. I have another recipe that might work for you. A similar one, but without the cocoa powder.
https://foolproofliving.com/strawberry-almond-flour-cake/
I hope this helps.
Lena
Thank you!!!! One more quick question – if I am making in a 9 inch round pan, should i increase recipe? I feel like I found answer to this within comments, but now can’t find it. Thanks again!
Aysegul Sanford
Hi Lena,
So happy to hear that you liked the recipe.
I wouldn’t increase the recipe. The cake will be a little bit thinner, but it would still be good.
I usually use 9 inch cake pan when I double the recipe and make it a layered cake. In that case, I make two batches of the exact recipe and bake each batch in a separate 9-inch pan.
Alternatively, you can use the same batter to make cupcakes. This flourless chocolate cupcakes recipe uses the same exact batter.
I hope this helps.
Best of luck,
Ice
marti brown
I am new to the healthier recipes for sweets. I spent the week experimenting and two creations ended up in the garbage can. I found your site…saw this cake and decided to try one more time. I called to my husband from the kitchen, “the batter is wonderful; I think I’m on to something!” He answered, “Well, let’s just eat the batter then and not take any chances!” What a great cake! So moist and chocolate-y! This one is for my recipe book, for sure!
Aysegul Sanford
Marti.. This is music to my ears. I am so glad you found me and this cake ended up being success.
Thanks for coming by and leaving a review. It means the world to me. ❤️
kathleen
can i use oat flour i stead of almond flour?
Aysegul Sanford
Hi Kathleen,
This recipe would only work with almond flour. Compared to oat flour almond flour has much more fat content that makes this recipe work. That is why I wouldn’t recommend using oat flour instead of oat flour in this recipe.
I hope this helps.
Anna
WOW! I am about to make this for the second time in 3 days. SO good. Thank you!
Aysegul Sanford
Ha ha.. I made it this morning too ?
So glad you liked it Anna. Thanks for stopping by.
Kim McKellar
I thought this torte was delicious. I took some risks but it all worked out in the end. I was taking it to a friends birthday party and she loves spice so I decided to add some heat to the batter. I added 1/2 tsp chipolte chili powder, 1/2 tsp cinnamon and 1/4 tsp fine black pepper as well as 1 tsp espresso powder. The result was a deeply rich and slightly spicy cake which my friend loved. I baked it in a tart pan with a removable bottom and then finished it with a thin chocolate glaze.
Aysegul Sanford
WOW! That sounds so good. I have never tried this cake with that many spices, but I can only imagine how good it must have been. I love the idea of adding espresso powder as well.
So happy to hear that you liked it Kim. Thanks so much for coming by and leaving a review.
Cheers!
Cheryl
I followed the recipe as is and was happy i did. It was perfect. I baked for 35 min in an 8 ” and found it came out perfectly for me. not overly moist, but not dry. I will try with less maple syrup next time, but this will definitely be my go-to cake. Easy to make and yummy!
thanks for sharing
Aysegul Sanford
Hi Cheryl,
This is music to my ears. So glad to hear that this will be your go-to recipe.
I have a batch of it in the oven as I type this as my husband likes to have a slice every morning throughout the week.
Thanks so much for coming back and leaving a review. I really appreciate it.
Cheers!
Aysegul
Diana
Just made this, and it was a HIT! I did use honey, instead of maple syrup as that’s what I had on hand. Even better the 2nd day, moist and very light, which I didn’t expect from an almond flour cake. Thank you for this! I follow a specific diet to help manage multiple sclerosis and this is a keeper for being gluten free, no added oil/butter and no processed sugar.
Aysegul Sanford
This is music to my ears Diana. So happy to hear that you liked it. Cheers!
Amy
Absolutely amazing! My go to chocolate cake now. I love this recipe, so quick and easy. Delicious!!
Aysegul Sanford
I am thrilled to hear that you liked this recipe Amy. It is my go-to chocolate cake too.
Thanks so much for coming by and leaving a comment. I truly appreciate it.
Cheers!
Sharon
I made this cake for my mother-in-law’s 93rd birthday. I made 2 cakes as I wanted to layer the cakes. I made a mousse for the middle and iced the sides and top with the mousse. I used 1/2 cup of maple syrup and only baked it for 25 minutes. I have been using maple syrup for the last few years in baking(we are Canadian and maple syrup is readily available)
The cake was very moist, chocolatey and not too sweet. The guests at the party were impressed with the not too sweet taste of the cake. The first burst of flavour of the cake was the rich chocolatey taste and not the too sweetness of a dessert. I definitely will be using this recipe again!
Thanks!
Aysegul Sanford
This is such a wonderful review. I am so glad to hear that your guests loved the cake Sharon.
I loved the idea of turning it into a layered cake with the mousse in the middle.
Thanks for coming back and leaving such a helpful review. Thank you.
Ingrid
Hi Aysegul Sanford! Can I use brown sugar instead of maple syrup?
Aysegul Sanford
Hi Ingrid,
Quite honestly I have never made this recipe using brown sugar, but I don’t see why not. It is hard to be sure 100% without trying but I think it would work.
I hope this helps.
Madhavi
Couldn’t stop myself and my son to finish the cake in one sitting .. it came out so moist and yummmm .. followed the recipe exactly the same except that I have used 2 tb spoons of baking powder instead of baking soda as I’m out of it .. Thanks a lot ..
Aysegul Sanford
YAY! This is music to my ears Madhavi. That is exactly what happens when I make it in our house as well.
Thanks for coming by. Cheers!
Mahitha
My 5 year old loved this cake and it was a hit in our potluck, Thanks for the recipe. I am not feeling guilty either when allowing my kiddo to eat his cake , even the extra piece.
Aysegul Sanford
YAY! So happy to hear that. This is music to my ears.
Wendy Cooke
Wow this is an awesome recipe – I made the same quality but used 2 smaller pans it rose so well and was super moist and chocolatey. I made a kind of chocolate frosting using cocoa paste and powder , coconut oil, maple syrup and a bit of almond flour to thicken a little. Super super impressed!
Aysegul Sanford
Ohh this is music to my ears Wendy. Thanks so much for coming back and leaving a review.
Cheers!
Wendy Cooke
Ps must tell you I have now made these cake three times the compliments keep coming but the best part is the cake literally gets better over time I made it on fri and just had the final piece now and it was even moister!!!
Aysegul Sanford
Ah that is so great to hear. My husband just asked me to make it again so I have mine in the oven as I type this.
So happy to hear that you are loving this recipe Wendy.
Sending you all the good vibes from the snow mountains of Vermont.
Jay
Hi, could you use raw cacao powder or Dutch process in place of regular cocoa powder?
Aysegul Sanford
Hello Jay,
I think raw cacao powder would work. I would not try it with Dutch processed though.
I hope this helps. Feel free to reach out if you have any more questions.
Cheers!
Jay
Definitely helps! I was about to use Droste but will opt for the raw cacao instead. Wish me luck. Thanks so much for such a prompt reply!
Aysegul Sanford
All the best of luck Jay! 🙂
olivia rosenberg
This cake is fantastic! Thank you so much for sharing, Aysegul!
It’s easier for me to find all purpose flour than it is almond flour at times. Would all purpose flour work as a substitution here, or do I need to adjust the recipe? Thank you in advance for your time, help, and amazing recipes!
Aysegul Sanford
Hi Olivia,
I am so glad to hear that you liked this recipe.
I feel you about finding flour. Sadly, it is not a good idea to substitute all-purpose flour for almond flour. I wrote extensively about this in this How to make almond flour at home post, if you want to learn more about it.
And to answer your question, this recipe would not work with all-purpose flour. However, I have a fantastic chocolate bundt cake recipe you can make using all-purpose flour. That recipe is a reader fan that has a lot of good reviews. It is also my go-to recipe when I want to splurge on a very chocolate-y chocolate cake. ?
I hope this helps. Please let me know if I can answer any other questions. Cheers!
Helen
Oh. My. Absolutely Delicious? I kept peering through the oven glass, as I couldn’t understand how this recipe could possibly work. Suffice it to say more than half the cake was gone before lunch was served… it was meant for dessert! Deliciously moist- even without sour cream! Thanks, Ice.
Aysegul Sanford
Oh this is music to my ears Helen.
I am so happy to hear that you liked it. I have a new almond flour cake recipe coming up (currently in the oven). I cannot wait for you to try it.
Cheers!
Maria
Hello! I was going to make this cake today, but I realized that I only have 3 eggs left in the fridge and groceries won’t arrive until the end of the week. Do you think I could still make the cake? Would it work with only 3 eggs?
Thanks!
Aysegul Sanford
Hi Maria,
Honestly, I have never tried making this almond flour cake with 3 eggs, but I would assume that it would work. It might be a little drier than the version with 4 eggs but I believe it would work.
Perhaps, you can add in a splash (3 tablespoons or so) milk? It is hard to tell exactly without actually trying but I believe it would work.
I hope this helps.
Maria
Thank you very much for your prompt reply! I’ll try and let you know!
Maria
Excellent!!! It did work, I added 4 tablespoons of milk and it is delicious!
Thank you for the recipe and the advice!
Aysegul Sanford
This is music to my ears. So happy to hear that it worked.
Thanks for coming by Maria.
Micarl Hill
Ayce
I am making the Almond Flour chocolate cake later today as you inspired me! AGAIN! Thank you for making cooking much more achievable by your videos and your sweet personality. You are amazing! Mica
Aysegul Sanford
Hello Mica,
It is so nice to see you here. I can never thank you enough for all your support. Both in my previous and current careers.
Hope you enjoy your chocolate cake. Sending you the warmest hugs from VT.
Cheers!
Heta
What alternative for egg?
Aysegul Sanford
Hi Heta,
Sadly this cake wouldn’t work without eggs. I am working on a vegan almond flour cake recipe and plan to publish it once I nail it so stay tuned 🙂
Hope this helps.
Shae
This is my go to recipe for chocolate cake. I’ve made it several times since discovering it in 2018. I am so glad that I found this recipe. I am going to try another one of her recipes. Everyone, even those who don’t like chocolate, enjoy this cake. It is a must try. Just follow the recipe (ingredient list and directions) and don’t tweak anything. You can’t go wrong.
Aysegul Sanford
Hi Shae,
This is music to my ears. This cake is one of my go-to cakes as well and never had anyone not like it.
Thanks for taking the time to leave a review.
Have you tried any of the other almond flour cake recipes I have on the blog yet?
Cheers!
Lucia
This is out family’s new favorite cake!!! So wonderful and not too sweet….my daughter has named it the “Fabulicious Chocolate Cake”
Aysegul Sanford
Ha ha.. That is so cute. Thanks for letting me know Lucia.
PS: I am working on a birthday cake recipe using this chocolate cake as a base and will publish it soon. 😉
Tarangini
Thank you for this amazing fool proof recipe!!
My 5 yr old loves chocolate cake and
I have been baking this wonderful cake whenever he asks for a cake.
One happy mama !!
Iam making one right now for tomorrow’s valentines day.
Thank you again !
Happy valentines Day to you!
Aysegul Sanford
Hello Tarangini,
This makes me so SO happy. I am thrilled to hear that you and your son liked it.
Cheers,
Aysegul