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This rich and moist almond flour chocolate cake is made with protein-packed almond flour for a flourless take on a classic. This frosted chocolate cake is naturally gluten-free and grain-free. I love to make this delicious almond flour chocolate cake for birthdays, graduations, and all kinds of celebrations!
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. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture than those made with traditional wheat flour or gluten-free flour blends made with rice.
Almond flour is packed with protein, healthy fats, and fiber. It’s also naturally gluten-free, grain-free, and is low in carbohydrates. This delicious cake can also easily be made dairy-free!
Ingredients
- Superfine Blanched Almond Flour: Gives this cake structure and adds a nutty flavor and texture to it.
- Unsweetened Cocoa Powder: The cocoa is what gives this cake and frosting its super rich chocolatey flavor. Use a natural cocoa powder, not a Dutch-processed one.
- Baking Soda: Helps the cake rise in the oven.
- Salt: Enhances the chocolate flavor in both the cake and the frosting.
- Eggs: Add moisture and richness to the cake and help bind the batter together.
- Milk: Hydrates the cake and keeps the frosting smooth.
- Pure Maple Syrup: Helps make the cake extra moist and sweet.
- Granulated Sugar: Sweetens the cake.
- Unsalted Butter: Adds moisture and richness to the cake and helps make the frosting creamy and smooth.
- Pure Vanilla Extract: Enhances the chocolate flavor of the cake and frosting.
- Pure Almond Extract: Adds a touch of nutty flavor to further enhance the chocolate flavor of the frosting.
- Powdered Sugar: Makes the frosting sweet and firm.
Step by Step 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. (pic 1)
- 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. (pic 2)
- Divide among your pans. (pic 3)
- 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. (pic 4)
- 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! (pics 5 & 6)
Tips and Suggestions
- 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.
- You can easily make this recipe dairy-free. For the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
Can I Make My Own Almond Flour?
Sure! Follow our detailed guide for how to make almond flour for the full process, as well as tips and tricks!
Why Didn’t My Almond Flour Cake Rise?
In general, the main reason almond flour cakes don’t rise is using the wrong kind of almond flour or cocoa powder. It is important to use superfine blanched almond flour, not coarse almond meal. For the cococa powder, make sure it is natural and not Dutch-processed, as we need the acidity to react with the baking soda, and Dutch-processed cococa powder is not acidic. Keep in mind that almond flour is much denser than traditional wheat or gluten-free flour, so the cake will be naturally denser.
Why Did My Cake Sink In The Middle?
If your cake sank in the middle within a few minutes of removing it from the oven, it is likely that the cake was underbaked. Use a toothpick to check the center of the cake for doneness. The toothpick will come out clean when the cake is properly baked through.
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 enjoying.
More Almond Flour Recipes to Try!
- Almond Flour Cake
- Almond Flour Banana Muffins
- Almond Flour Blueberry Muffins
- Almond Flour Pancakes
- Almond Flour Pie Crust
- Almond Flour Waffles
- Almond Flour Biscuits
Almond Flour Chocolate Cake
Ingredients
Chocolate Cake
- 1 1/2 cups superfine blanched almond flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temp
- 5 tablespoons milk, room temp
- 1/2 cup pure maple syrup
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted then cooled slightly
- 1 tablespoon pure vanilla extract
Chocolate Buttercream
- 1 cup unsalted butter, softened
- 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
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
