Why You’ll Love Almond Flour Chocolate Cake Recipe

You’ll love this recipe because:

It comes together in one bowl in under 10 minutes using only seven simple ingredients.
It’s flourless (no wheat flour), gluten‑free, paleo‑friendly and naturally sweetened with maple syrup.
It’s highly versatile — serve it plain, top it with whipped cream or frosting, or turn it into a layered celebration cake.
It uses pantry staples and still delivers a decadent, chocolate cake experience without processed sugar or butter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil, to grease the pan
1 ¼ cups almond flour or almond meal (≈ 5.25 oz or 148 g)
½ cup unsweetened cocoa powder (≈ 1.5 oz or 43 g)
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs, at room temperature
¾ cup + 2 tablespoons maple syrup (≈ 230 mL)
1 tablespoon vanilla extract
Optional topping:
1 cup maple whipped cream or healthy chocolate frosting
1 cup fresh berries and other seasonal fruit
3‑4 fresh mint leaves, julienned

Directions

Preheat the oven to 325 °F (about 163 °C). Line an 8‑inch springform pan with parchment paper and grease it generously with the melted coconut oil.
In a large mixing bowl, whisk together the almond flour (or almond meal), cocoa powder, baking soda and salt.
Add the eggs, maple syrup and vanilla extract into the almond flour mixture and whisk until the batter is thoroughly combined.
Pour the batter into the prepared pan and bake for approximately 35–40 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
Let the cake cool on the counter for about 10 minutes. Run a knife around the edges and transfer the cake to a plate or cake stand. Allow it to cool to room temperature before serving.
When ready to serve, you may top the cake with maple whipped cream or chocolate frosting, then garnish with fresh berries and mint if desired.

Servings and timing

Makes 8 slices.
Prep time: 10 minutes.
Cook time: 40 minutes.
Total time: 50 minutes.

Variations

Layered celebration cake: Double the recipe (two batches), bake two cake layers, stack them with frosting between and on top, and garnish with strawberries or seasonal fruit.
Honey‑sweetened version: Instead of maple syrup, use ½ cup light‑colored honey.
Agave alternative: Use an equal amount of agave nectar in place of maple syrup.
Extra‑dark chocolate flavor: Add 1 teaspoon espresso powder dissolved in 2 teaspoons of water to the batter for a deeper chocolate depth.
Cupcake version: Use the same batter to make cupcakes instead of a full cake.

Storage/Reheating

Storage: Store the unfrosted (and fruit‑free) cake in an airtight container in the refrigerator for up to 3 days.
Freezing: Slice the cake into 8 pieces, freeze them on a parchment‑lined baking sheet for about 1 hour, then transfer the frozen slices into an airtight container or freezer bag (with parchment between pieces). Freeze for up to 3 months. To thaw, leave on the counter for about 15 minutes.
If layered/frosted: Store in an airtight container in the fridge and consume within 2 days for best texture and flavour.

FAQs

What kind of almond flour should I use?

Use blanched almond flour or almond meal. They can be used interchangeably in this recipe.

Can I substitute coconut flour for the almond flour?

No — coconut flour behaves very differently (it’s much more absorbent) and will not work well in this recipe.

Can I use Dutch‑processed cocoa powder instead of natural unsweetened cocoa?

It’s not recommended. The baking soda relies on the acidity in natural cocoa to give lift; Dutch‑processed cocoa is neutralised and may result in a flatter cake.

Can I make this cake without eggs or with just egg whites?

The recipe calls for 4 large whole eggs. Using only egg whites or omitting eggs entirely has not been tested and may affect the structure and texture of the cake.

Can I make this cake in a different pan size?

Yes — an 8‑inch or 9‑inch round cake pan (or springform) will work. If using a larger pan, baking time may be slightly shorter — start checking around 30 minutes.

Can I reduce the sweetness?

Yes — you can reduce the maple syrup and still get a cake, though sweetness will be lower. Adjust to taste.

Can I frost this cake with regular buttercream?

Yes — you can use a regular buttercream if dietary restrictions are not a concern, though the recipe suggests a dairy‑free or maple‑whipped cream topping.

What’s the best topping choice?

You can keep it simple and serve the cake plain, or add whipped cream, frosting and fresh fruit for a more elaborate dessert.

Is this suitable for a birthday or celebration cake?

Yes — by doubling the recipe and using two layers plus frosting, you can turn it into a celebration‑worthy cake.

Can I make it ahead?

Yes — you can bake the cake ahead, store it unfrosted in the fridge for up to 3 days, or freeze slices for longer storage. Add frosting and garnishes just before serving.

Conclusion

If you’re looking for a chocolate cake that’s simple, flavourful and made with wholesome ingredients, this Almond Flour Chocolate Cake delivers. With minimal effort and no refined sugar or wheat flour, it makes for a delicious gluten‑free and paleo‑friendly dessert for everyday or special occasions.