Description
This Almond Flour Chocolate Cake is a rich, moist, and gluten-free dessert made with wholesome ingredients. It’s perfect for those following a gluten-free, low-carb, or paleo diet, and comes together easily in one bowl.
Ingredients
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs
- ½ cup maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- Add eggs, maple syrup, coconut oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use honey instead of maple syrup for a different flavor profile.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- This cake can also be frozen for up to a month; thaw before serving.
- Top with fresh berries or whipped coconut cream for added flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 263
- Sugar: 16g
- Sodium: 147mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 47mg
