Imagine a chocolate cake without butter and processed sugar that is made with whole ingredients. This Almond Flour Chocolate Cake is that cake. It is made with almond flour and naturally sweetened with maple syrup. Gluten-free & Paleo Friendly
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.
Make sure to grease the pan well. Otherwise it might not come off easily.
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!