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.
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 ..
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!
Hi Aysegul Sanford! Can I use brown sugar instead of maple syrup?
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.
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!
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.
Absolutely amazing! My go to chocolate cake now. I love this recipe, so quick and easy. Delicious!!
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!
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.
This is music to my ears Diana. So happy to hear that you liked it. Cheers!
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
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
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.
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!
WOW! I am about to make this for the second time in 3 days. SO good. Thank you!
Ha ha.. I made it this morning too ?
So glad you liked it Anna. Thanks for stopping by.
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!
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. ❤️
can i use oat flour i stead of almond flour?
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.
Hi! Is this cake possible without using the cocoa? Thank you!
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.
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!
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