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Almond Flour Chocolate Cake Recipe

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★★★★★

4.7 from 112 reviews

This Almond Flour Chocolate Cake is a rich, gluten-free dessert made with almond flour, cocoa powder, and sweetened naturally with maple syrup and cane sugar. It features a moist, tender crumb paired with a decadent dark chocolate buttercream frosting, perfect for any chocolate lover seeking a grain-free indulgence.

Ingredients

Scale

Cake

  • 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

Chocolate Icing

  • 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

  1. Preheat: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the cake batter.
  2. Combine Dry Ingredients: In a bowl, mix almond flour, cane sugar, cocoa powder, baking soda, and salt until well incorporated.
  3. Whisk Eggs: In a separate bowl, whisk the eggs thoroughly, then add the maple syrup and vanilla extract, combining well.
  4. Mix Wet and Dry: Pour the wet mixture into the dry ingredients and use an electric mixer to blend until smooth and evenly mixed.
  5. Prepare Pans: Line one 9-inch or two 6-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
  6. Pour Batter: Evenly divide and pour the batter into the prepared pans, smoothing the tops if needed.
  7. Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the cakes cool in the pans for 10 minutes before carefully inverting onto a cooling rack. Allow them to cool completely before applying icing.
  9. Heat Chocolate: For the icing, combine the chopped dark chocolate and coconut oil in a saucepan over medium-low heat, stirring occasionally until melted and smooth; then set aside.
  10. Mix Butter and Chocolate: Place the softened butter in a bowl, pour the melted chocolate mixture over it, and let sit for 3-5 minutes.
  11. Prepare Icing: Use an electric mixer to blend the butter and chocolate until combined, then gradually add powdered sugar and continue mixing until a thick, smooth icing forms. If too thick, add milk incrementally to reach desired consistency.
  12. Assemble: Once the cake layers are completely cooled, place a generous dollop of icing on top, then use an offset knife or spatula to spread evenly over the cake.
  13. Serve: Slice and enjoy this moist, rich almond flour chocolate cake with decadent chocolate frosting.

Notes

  • For best results, be sure to use parchment paper to prevent sticking and make cake removal easier.
  • If using two 6-inch pans, baking time may be slightly shorter—start checking at 20 minutes.
  • Allow the cake layers to cool completely before icing to prevent the frosting from melting.
  • Adjust the amount of powdered sugar and milk in the icing to achieve your preferred consistency.
  • Dark chocolate with at least 70% cocoa yields a rich chocolate flavor in the icing.

Keywords: Almond Flour Chocolate Cake, Gluten-Free Cake, Chocolate Cake, Almond Flour Dessert, Grain-Free Cake

Find it online: https://kitchenbyrita.com/almond-flour-chocolate-cake-recipe/