I love making this almond flour chocolate cake when I want something rich, fudgy, and naturally gluten-free. It has a deep chocolate flavor and a soft, fluffy texture that makes every bite feel indulgent. Whether I’m craving a moist chocolate cake or a simple almond flour dessert, this recipe never disappoints.
Almond Flour Chocolate Cake Recipe
This almond flour recipe is made differently than my gluten-free chocolate cake recipe because it is made with almond flour, giving it a mild nutty flavor and a naturally thicker, denser texture compared to cakes made with wheat or rice-based gluten-free flour blends. Almond flour is packed with protein, healthy fats, and fiber, making this cake not only indulgent but also more nutrient-dense. It’s naturally gluten-free, grain-free, and lower in carbs, and it can easily be made dairy-free, making it a great option for a variety of diets without sacrificing rich, chocolatey flavor.
Almond Flour Chocolate Cake
Ingredients
Chocolate Cake
- 1½ cups superfine blanched almond flour, Do not use a coarse almond meal for this recipe.
- ⅔ cup unsweetened cocoa powder, Use a natural cocoa powder and not a Dutch-processed cocoa powder.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, room temp
- 5 tablespoons milk, room temp
- ½ cup pure maple syrup, You can also use honey or agave syrup
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted then cooled slightly. For a dairy-free option, use Smart Balance Butter or coconut oil.
- 1 tablespoon pure vanilla extract
Chocolate Buttercream
- 1 cup unsalted butter, softened. For a dairy-free option, use Smart Balance Butter or coconut oil.
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 cup unsweetened cocoa powder
- 1 pinch salt
- 4 cups powdered sugar
- 3 tablespoons milk, For a dairy-free option, use unsweetened almond milk.
Instructions
- Preheat the oven to 350°F. Line two 6-inch round cake pans with parchment paper and set aside.
- In a mixing bowl, beat together the eggs, milk, maple syrup, sugar, butter and vanilla until combined.
- Beat in the almond flour, cocoa, baking soda, and salt until combined and no clumps remain. Be sure to spoon and level the flour and cocoa.
- Divide among your pans (about 377g per pan).
- Bake for 33-40 minutes or until a toothpick comes out clean. All ovens are different, so keep an eye on it.
- Once done, let cool in the pans for 20 minutes, then flip onto a wire rack to finish cooling.
- While the cake cools, make the frosting: In a large bowl cream butter until smooth with a mixer. Add the pure vanilla and almond extract to the butter. Mix until fully combined. Add the cocoa powder and mix until fully combined.
- Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined. Add the milk to the frosting and beat it until smooth and spreadable.
- Once completely cool, frost with about 1 cup of frosting between each layer and the remaining on the outside. Top with fresh strawberries if desired and enjoy!
Notes
- Almond flour cakes take longer to bake than regular flour cakes. Be sure not to underbake, or the cakes will sink.
- Take care not to over-mix the batter. Mix the ingredients at each step until just combined to avoid a dense cake.
- Line the bottoms of the 6-inch cake pans with parchment paper. Trace the bottoms of the cake pans with a pencil and cut them out with scissors to have them fit perfectly!
- Use gluten-free cooking spray to grease your cake pans. I like gluten-free coconut oil cooking spray.
- Make sure to take the time to soften the butter.
- It’s best to measure the almond flour and cocoa powder with the “spoon & level” method. This keeps you from getting too much flour/cocoa powder in the recipe.
- Allow the cakes to cool completely before you frost them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Chocolate Cake Step by Step
Prep the Ingredients, Oven, and Pans: Preheat the oven to 350°F and line 2x 6-inch cake pans with parchment paper.
Combine the Wet Ingredients: Grab a mixing bowl and beat together 3 large eggs, 5 tbsp room temperature milk, ½ cup pure maple syrup, ⅓ cup granulated sugar, ¼ cup unsalted butter (melted and cooled), and 1 tbsp pure vanilla extract.
Add the Dry Ingredients: Beat 1 ½ cups superfine blanched almond flour, ⅔ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt into the egg mixture until the batter is smooth.
Bake and Cool the Cakes: Pour the cake batter evenly into 2 9” cake pans.
Bake and Cool the Cakes: Place both cakes in the oven on the middle rack and bake for 33-40 minutes. Check the doneness of the cake using a toothpick until it comes out clean. All ovens are different, so be sure to keep an eye on the cakes. Take the cakes out of the oven and cool them in the pans for 20 minutes before placing them on a wire rack to cool completely.
Make the Buttercream: While the cakes cool, cream 1 cup of softened unsalted butter using a hand or stand mixer. Add 2 tsp vanilla extract and ¼ tsp pure almond extract. Keep mixing until fully combined. Then, add 1 cup of unsweetened cocoa powder and mix until combined.
Mix in the Sugar: Gradually mix in 4 cups of powdered sugar, one cup at a time, until fully incorporated into the butter mixture. Pour in 3 tbsp of milk and beat until the frosting is smooth and spreadable.
Frost and Serve: Allow the cakes to cool completely before frosting. This can take 2-3 hours. If you frost before cooling, the frosting will slide off. Frost 1 cup of frosting on the first layer and then top with the second cake layer. Frost the top of the cake and the sides with the remaining frosting. Add your favorite toppings and designs, slice up, and enjoy!
Storage Instructions
Once baked and frosted, I like to store this almond flour chocolate cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze individual slices in a freezer-safe bag for up to 3 months. I recommend letting them thaw overnight in the refrigerator before assembling and serving.
10 stars ⭐️! I’ve been baking gluten free for a couple of decades and this is by far the best recipe for chocolate cake! It’s so moist and didn’t sink when I took it out. Absolutely delicious! I’m not sure about your calorie count as far as the sugar goes. There’s no way this is 90 grams of sugar! Maybe with the frosting but not on its own. Please explain how you came up with that. Thank you for a wonderful recipe!
That should be with the frosting included and is automatically calculated, so should only be used as an approximation.
could I use something different for the maple syrup?
Hi Sarah, honey or agave should both work.
Any suggestions for making this dairy free and gluten free? Maybe coconut/oat/almond milk and some type of oil to replace butter?
Hi Ray, any kind of nondairy milk should work. We like Smart Balance vegan butter, but coconut oil should work too!
Hi. Since you indicated this recipe will make one 9-inch layer, I assume I could double the recipe and get two 9-inch layers; is that correct?
Yes!
Good Bless You! You give us delicious recipes.
Love anything made with almond flour or oatmeal flour.
this kind cake is for Diabetic or low carb sugar freeda
I do not have 6 inch pans.Could I use a 9×13 pan,and how long would the baking time be?
Hi Donna, you could bake this cake in one single 9-inch round cake pan, an 8×8-inch square cake pan, or a 4×8-inch loaf pan. All will have different baking times, and you may have to experiment a bit to find the right timing. Unfortunately, a 9×13 pan is much too large for this recipe.