Best Almond Flour Chocolate Cake
This rich and moist almond flour chocolate cake recipe is topped with homemade chocolate buttercream and sweetened with maple syrup. The best gluten-free, dairy-free, and healthier dessert that doesn't sacrifice flavor!
Ingredients
Chocolate Cake:
- 1 ½ cups almond flour, spooned and leveled
- ⅔ cup unsweetened cocoa powder, spooned and leveled
- 1 tsp baking soda
- ¼ tsp salt
- 4 eggs, room temperature
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1/3 cup granulated sugar or coconut sugar
- 2 tsp vanilla extract
Homemade Chocolate Buttercream (favorite option)
- 1 cup 5 oz semi-sweet chocolate chips
- 1 cup unsalted butter, (2 sticks) room temperature
- 1 Tbsp almond milk
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder, spooned and leveled
- 1 ½ cups powdered sugar
Dairy Free Chocolate Frosting (alternative option):
- 1 batch dairy-free chocolate frosting
Instructions
- Preheat the oven to 350°F. Lightly grease and line two 6-inch cake pans by adding a piece of parchment paper to the bottom of each.
- In a medium mixing bowl, whisk almond flour, cocoa powder, baking soda, and salt together. Make sure there are NO clumps of almond flour. Set to the side.
- In a large mixing bowl, whisk eggs. Add in maple syrup, melted coconut oil, sugar, and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and stir with a spatula until fully combined.
- Evenly divide the cake batter between the two greased and lined cake tins.
- Bake for 25 - 30 minutes, or until a toothpick comes out clean. Do not overbake the cakes or they will be dry - they will continue to cook a little as they cool. Let cakes cool for 10 minutes, then carefully flip them out onto a wire cooling rack. Let them cool completely before frosting!
- Make the buttercream by adding chocolate to a microwave-safe bowl and melt in 20-second intervals. Stir between each interval until completely smooth. Let cool for 10 minutes until lukewarm before adding to the whipped butter. Alternatively, you can use the double boiler method.
- Meanwhile, in a large mixing bowl with an electric hand mixer or in a stand mixer, beat butter until creamy for 2 - 3 minutes. Add in almond milk and beat until smooth for about 30 seconds. Add in melted chocolate and vanilla extract and beat until smooth for 1 - 2 minutes. Add in cocoa powder and powdered sugar and mix on LOW speed until creamy.
- Wait until the cakes are completely cooled before frosting. Frost the top of the first cake, add the second cake on top, then frost the top and sides. Enjoy!
Notes
Almond Four: I highly reccomend using Bob's Red Mill almond flour. Do not use Trader Joe's brand it results in a weird texture. Do not use almond meal or coconut flour!!!
Cocoa Powder: I highly reccomend using Ghiradelli unsweetened cocoa powder for baking. Do not use Traer Joe's brand, it lacks flavor.
Almond Milk: Can be substituted with oat milk, cashew milk, or 2% milk.
Coconut Oil: Can be substituted with 1/4 cup melted butter.
Storing: For best results, keep the cake well covered in a cake storage container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Cake Pans: I used two 6-inch pans, but you can use one 9-inch cake pan. Make sure to keep an eye on the bake time, as you might need to add up to 4 - 6 minutes to make sure the center is cooked through.
Nutrition
Calories: 397kcal | Carbohydrates: 43g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 177mg | Potassium: 242mg | Fiber: 5g | Sugar: 32g | Vitamin A: 559IU | Calcium: 76mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!