Chocolate cake is one of those life luxuries that need no introduction. And if you know me well, you know I am a fan of baking with almond flour. I had originally shared this Maple-Sweetened Almond Flour Chocolate Cake recipe back in 2017, and it has been a reader favorite ever since.
Since then, I have also created other almond flour cakes like Almond Flour Carrot Cake, Strawberry Almond Flour Cake, Almond Flour Apple Cake, Lemon Almond Cake, and Almond Flour Brownies. I based all of these recipes on this cake made with almond flour with minor ingredient changes.
With this update, I am answering all the questions I have received over the years and even showing you how to turn this healthy flourless cake into a birthday cake. If you need a dark, decadent and elegant cake recipe, you are in for a treat, even if you are new to making a cake with almond flour.
Why You Should Make This Recipe
If you ever needed an excuse to make this chocolate almond cake recipe, then this one’s for you!
I love it because it’s:
- Mixed in just one bowl with a whisk in under 10 minutes using only 7 simple ingredients. No other equipment is needed.
- Can be served in several ways: Serve it by itself, spread it with frosting or whipped cream, or make two batches and make a layered cake.
- Perfect for parents who are looking for a chocolate cake recipe made without processed sugars for their children. My recipe here is mildly sweetened with less than a cup of maple syrup.
- Flourless, low carb, gluten-free, refined sugar-free, paleo-friendly.
- Super forgiving and can be made with a number of substitution swaps – keep reading to learn more!
Ingredient Notes:
The ingredient list is short and sweet, with only 7 pantry staples. Gather together coconut oil, almond flour, unsweetened cocoa powder, baking soda, kosher salt, large eggs, maple syrup, and vanilla extract. It is best if they are all at room temperature.
Below are a few helpful notes, including a few substitutions:
- Almond Flour: Almond flour and almond meal can be used interchangeably in this recipe. You can also make your own almond flour
- Make it with honey: Use ½ cup of any light-colored honey instead of maple syrup
- Make it with agave nectar: If you want to substitute maple syrup with agave, be sure to use an equal amount of it
- Cocoa Powder: This recipe uses Unsweetened Cocoa Powder, and it will not taste good if you use its Dutch Processed version.
How to Make
This low carb chocolate cake recipe comes together in minutes in one large bowl. Simply;
- Preheat the oven to 325 F degrees. Line an 8-inch* springform pan with parchment paper and grease it generously with melted coconut oil using a pastry brush. Set aside.
- To make the cake batter: Mix the almond flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add the eggs, maple syrup, and vanilla extract into the almond flour mixture and whisk until thoroughly combined. You can whisk wet ingredients and dry ingredients in separate bowls, but I have found success in mixing them in the same bowl, so I no longer bother dirtying two bowls.
- Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick or a cake tester 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.
How to Serve / Topping Ideas:
My favorite thing about this almond flour chocolate cake recipe is that it is so versatile. Here are a few ways to serve it:
- Serve it by itself: This is one of those incredible chocolate cakes that can stand on its own with a cup of coffee, tea, or even a glass of almond milk. You can lightly dust it with powdered sugar (if you must) or top it off with ice cream as well.
- Spread it with Whipped Cream: Make a batch of my Maple Whipped Cream and spread a generous amount on top. Garnish it with fresh berries or any other seasonal fruit.
- Frost it with Chocolate Frosting: If you’d rather have a dairy-free alternative as a spread, use my Healthy Chocolate Frosting recipe made with almond butter, cocoa powder, and maple syrup.
How to Turn it Into a Paleo Birthday Cake?
If you want to take it a bit further, you can turn it into a celebratory layer cake. How to do this was one of the most asked questions I received, especially from young moms (with children with strict dietary restrictions) looking for a low sugar and low carb birthday cake recipe.
To make a layered chocolate birthday cake (or a cake that would work for any celebration), simply:
- Make two batches of the same cake (aka double the recipe)
- Place them on a wire rack and let cool to room temperature.
- Place the first layer of cake in the middle of a large plate (or a cake platter), spread half of the chocolate frosting evenly over the top. Place the second layer on top. Spread the rest of the chocolate frosting and garnish with strawberries (or any seasonal fruit would also work)
Because I like that deep chocolate flavor, I used chocolate frosting, but you can use whipped cream to layer as well.
How to Store & Freeze
- Storage Instructions: The cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: To freeze, I recommend first slicing the cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
- Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!
If you make the layered version, I recommend keeping it in an airtight container in the fridge. It should keep fresh up to 2 days.
Tips for Success:
- Cocoa Powder: Use natural cocoa powder rather than Dutch-processed cocoa. The baking soda needs the acidity in the cocoa to react and add lift while baking. Dutch-processed cocoa would result in a flat cake.
- Cake Pan: Both an 8-inch or 9-inch round cake pan or springform pan will work. The baking time remains relatively the same, but I would start checking the 30-minute mark for the best results.
- Coconut Flour? Do not replace almond flour with coconut flour. Coconut flour is super absorbent and bakes up entirely different. Stick to blanched almond flour or almond meal.
- Use different fruit depending on the season: I am a big fan of berries but come the holiday season, I use pomegranate seeds. I also love decorating it with fresh mint. If you love the combination of chocolate and mint, it works wonderfully in this almond chocolate cake recipe.
- Love dark chocolate? If you want a cake with a deeper chocolate flavor (more of an Almond Flour Dark Chocolate cake), melt a teaspoon of espresso powder in two teaspoons of water and add that in the batter.
- Want to turn this into cupcakes instead? No problem, try my Almond Flour Chocolate Cupcakes recipe instead (Hint: It’s the same recipe!)
Equipment Used:
More Chocolate Recipes:
I have heard so many of my readers refer to this as the best chocolate cake recipe that they have ever made. I hope you get to try for yourself and feel the same way. And if you cannot get enough of chocolate, here are a few more reader favorites that you might also like:
- Almond Flour Chocolate Chip Cookies
- Best Chocolate Bundt Cake
- Healthy Chocolate Smoothie
- Nut Free Chocolate Chip Cookies
- Can’t get enough? Check out all my favorite Easy Chocolate Desserts
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 Gingerbread Cookies
If you try this Chocolate Almond Flour Cake recipe or any other one of my Almond Flour Cake recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Almond Flour Chocolate Cake Recipe
Ingredients
For The Cake:
- 1 tablespoon coconut oil, to grease the pan
- 1 ¼ cups almond flour or almond meal, (5.25 oz. or 148 gr.)
- ½ cup unsweetened cocoa powder, (1.5 oz. or 43 gr.)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs, at room temperature
- ¾ cup + 2 tablespoons maple syrup, (approximately 230 ml)
- 1 tablespoon vanilla extract
As Topping (optional)
- 1 cup maple whipped cream or healthy chocolate frosting
- 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 or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.
Video
Notes
- Make sure to grease the pan well. Otherwise it might not come off easily.
- This recipe makes one 8-inch cake. You can serve it as it is or spread it with maple whipped cream or healthy chocolate frosting.
- To Make it a Layered Cake: If you want to turn it into a layered cake make two batches of this cake. Let them fully cool to room temperature. If you want to follow my footsteps (like I did in the photos), use my healthy chocolate frosting recipe in between the layers and on top. Garnish it with fresh strawberries or any other seasonal fruit.
- Cake Pan: If you do not have an 8-inch spring form pan, a 9-inch pan would work as well.
- Honey instead of Maple Syrup: 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.
- Storage Instructions: The one layer cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: To freeze, I recommend first slicing the (one layer) cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
- Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in August 2017. It has been updated with new photos and helpful information in May 2021 based on comments and questions I received throughout the years.
Hi! I’m wondering if this can be made with Splenda as I have gestational diabetes and need to stay away from maple syrup…. ?
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.
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
Thanks for letting me know Rathi.
So happy to hear you guys liked it. It is a family favorite around here too.
Cheers!
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!!
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!
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
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.
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 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!
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?
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.
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!
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!
that was so good, and easy. thank you
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!
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!
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. ?