Almond Flour Chocolate Cake

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!

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.

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!

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.

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!

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!!

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!!

Hi! I’m wondering if this can be made with Splenda as I have gestational diabetes and need to stay away from maple syrup…. ?

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!

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!

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 🙂

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.

Great!
What about the ¾ cup + 2 tablespoons maple syrup? How much is that in ml or grams?
Thanks again!

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!

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.

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.

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!

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 ..

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!

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!

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!