Dessert

Almond Flour Chocolate Cake Recipe

ByRita Bennet January 30, 2026January 30, 2026

Introduction

This Almond Flour Chocolate Cake is a rich, moist dessert that’s naturally gluten-free and packed with deep chocolate flavor. It’s perfect for home bakers seeking a delicious, slightly healthier alternative to traditional chocolate cake.

A single slice of chocolate cake is shown on a white plate with a slightly raised edge. The cake has two layers: a dense, moist dark brown base with a rough texture, and a thick layer of smooth, creamy chocolate frosting on top. The frosting is shiny and spread unevenly with visible soft ridges. The white marbled surface beneath the plate adds a clean and simple backdrop. In the blurred background, there is a glass with a white liquid, likely milk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
1/3 cup cane sugar

1/4 cup cocoa powder
1/2 tsp baking soda

1/2 tsp salt
4 eggs

3/4 cup maple syrup
2 tsp vanilla extract
3.5 oz dark chocolate, chopped

1 tsp coconut oil
1/2 cup butter, softened
1 1/2 cups powdered sugar

2 1/2 tbsp milk (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, combine the almond flour, cane sugar, cocoa powder, baking soda, and salt. Set this dry mixture aside.

Step 3: In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract until well blended.
Step 4: Gradually combine the wet ingredients with the dry ingredients and mix with an electric mixer until smooth.
Step 5: Line either one 9-inch or two 6-inch round cake pans with parchment paper. Pour the batter evenly into the prepared pan(s).

Step 6: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Step 7: To make the icing, combine the chopped dark chocolate and coconut oil in a saucepan over medium-low heat. Stir occasionally until the chocolate melts, then remove from heat and set aside.
Step 8: In a bowl, add the softened butter, then pour over the melted chocolate. Let this sit for 3 to 5 minutes.

Step 9: Using an electric mixer, blend the butter and chocolate together, then gradually add the powdered sugar. Continue mixing until you achieve a thick icing. If it is too thick, stir in the milk a little at a time until you reach the desired consistency.
Step 10: Once the cake has completely cooled, place a generous amount of icing on top. Use an offset knife or spatula to smooth the icing evenly over the cake. Slice and enjoy!

Tips & Variations

For extra moistness, add a tablespoon of sour cream or yogurt to the batter.

Use semi-sweet chocolate instead of dark chocolate if you prefer a milder flavor.
To make the cake nut-free, substitute almond flour with oat flour, but note the texture will differ.
If you want a more intense chocolate taste, add a teaspoon of instant espresso powder to the dry ingredients.

Make cupcakes by dividing the batter into muffin tins and reduce baking time to 18-20 minutes.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature or gently warm slices in the microwave to soften the icing.

How to Serve

A single slice of chocolate cake is shown resting on a white plate with brown speckles. The cake has two visible layers: the bottom layer is a rich, dark brown chocolate sponge with a moist and slightly crumbly texture, while the top layer is a thick, smooth, and creamy chocolate frosting spread evenly with soft, curved swirls. The background is blurred and features a white marbled texture surface with a glass of milk softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but it will change the texture and flavor of the cake. Almond flour gives this cake its moist crumb and nutty taste, so the result may be less tender with wheat flour.

Is this cake dairy-free?

This recipe contains butter in the icing, so it is not dairy-free as written. You can substitute dairy-free butter or coconut oil to make it suitable for dairy-free diets.