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.
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
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
- 1 cup maple whipped cream
- 1 cup fresh berries and other seasonal fruits
- 3-4 leaves of fresh mint thinly sliced (julienned)
- 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.
- * 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.