Almond Flour Chocolate Cake Easy One Bowl Recipe

Name: Almond Flour Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon coconut oil, for greasing the pan; 1¼ cups almond flour or almond meal (5.25 oz or 148 grams); ½ cup unsweetened cocoa powder (1.5 oz or 43 grams); ½ teaspoon baking soda; ½ teaspoon kosher salt; 4 large eggs, at room temperature; ¾ cup plus 2 tablespoons maple syrup (approximately 230 milliliters); 1 tablespoon vanilla extract; Optional Toppings:; 1 cup maple whipped cream or healthy chocolate frosting; 1 cup fresh berries or seasonal fruits; 3 to 4 fresh mint leaves, thinly sliced

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Hi, I’m Mary, a self-taught home baker and certified nutrition coach who believes dessert can be both wholesome and delicious. I’ve spent over 10 years developing allergy-friendly recipes that fit real-life kitchens and real-world schedules. My goal is simple: recipes that work every time, without complicated steps or hard-to-find ingredients.

Gluten free almond flour chocolate cake dusted with powdered sugar, served with fresh raspberries on a white plate

This almond flour chocolate cake was born out of necessity when I first started baking gluten free for my family. I needed something easy, chocolatey, and still indulgent enough to bring to gatherings. After dozens of test runs and a lot of crumb-covered taste testers, this version won everyone over. It’s been our go-to birthday cake ever since.

Table of Contents

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 40 minutes using just one mixing bowl.
• Amazing Texture and Taste: Rich chocolate flavor with a moist, fudgy center.
• Healthy and Diet-Friendly: Naturally gluten free, dairy free, paleo, and low in refined sugar.
• Simple Ingredients: Made with common pantry staples you probably already have.

A Flavor Boost You’ll Love

To make this the richest almond flour chocolate cake ever, add 1 teaspoon of instant espresso powder to the dry ingredients. It won’t make the cake taste like coffee. Instead, it intensifies the chocolate flavor, making every bite deeper and more decadent.

This one small addition takes the cake from great to unforgettable. It’s a trick I picked up after testing dozens of chocolate desserts, and it never fails to impress. Give it a try and taste the difference.

Ingredients Needed

Labeled ingredients for almond chocolate cake including almond flour, cocoa powder, sugar, eggs, vanilla extract, salt, and chocolate chips

For the Cake
• 1 tablespoon coconut oil, for greasing the pan
• 1¼ cups almond flour or almond meal (5.25 oz or 148 grams)
• ½ cup unsweetened cocoa powder (1.5 oz or 43 grams)
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs, at room temperature
• ¾ cup plus 2 tablespoons maple syrup (approximately 230 milliliters)
• 1 tablespoon vanilla extract

Optional Toppings
• 1 cup maple whipped cream or healthy chocolate frosting
• 1 cup fresh berries or seasonal fruits
• 3 to 4 fresh mint leaves, thinly sliced

Ingredient Notes

Blanched Almond Flour: Use finely ground, blanched almond flour for a soft, tender crumb. Almond meal tends to create a heavier, more grainy texture.

Unsweetened Cocoa Powder: Choose natural cocoa for best results with baking soda. Dutch-processed cocoa won’t react the same and could change the texture.

Maple Syrup: Adds natural sweetness and moisture. You can swap it with honey for a slightly different flavor, but the texture may change slightly.

Eggs: Provide structure and richness. Room temperature eggs mix more evenly and help the cake rise better.

Vanilla Extract: Enhances the chocolate flavor without overpowering it.

Sweetener Showdown

Choosing the right sweetener makes a big difference in both flavor and texture. Below is a comparison of maple syrup, honey, and coconut sugar, so you can pick what fits your taste and dietary needs.

Sweetener	Quantity to Use	Taste Profile	Texture Impact	Moisture Level
Maple Syrup	¾ cup plus 2 tablespoons	Mild, slightly earthy sweetness	Soft and smooth crumb	High moisture, keeps cake extra moist
Honey	¾ cup	Bolder and floral, slightly richer	Slightly denser crumb	Moderate moisture, slightly sticky
Coconut Sugar	⅔ cup	Deep caramel flavor, less sweet	Crumblier texture, mildly coarse	Lower moisture, cake may be slightly dry

Best Choice for Moisture and Balance: Maple syrup
Best Choice for Rich Flavor: Honey
Best Choice for Lower Sweetness: Coconut sugar (pair with an added tablespoon of oil or milk for extra moisture)

If you swap sweeteners, remember that texture may shift slightly. Always bake with room temperature ingredients and avoid overmixing for the best results.

Substitutions

• Honey for Maple Syrup: Yes, use the same amount, but expect a slightly stronger taste and firmer crumb.
• Oil Options: Coconut oil gives a subtle flavor. Neutral oils like canola or vegetable oil also work well.
• Almond Meal Instead of Almond Flour: Not ideal. The texture will be heavier and less smooth.

Essential Equipment

• 8-inch or 9-inch round springform pan: Helps the cake release easily without sticking.
• Parchment paper: Prevents the cake from sticking to the bottom of the pan.
• Mixing bowls: One for dry ingredients and one for wet.
• Whisk: To combine the ingredients smoothly.
• Rubber spatula: Useful for scraping the bowl clean.
• Wire rack: Cools the cake evenly after baking.
• Measuring cups and spoons: For accuracy with both dry and liquid ingredients.
• Kitchen scale (optional): For best precision, especially with almond flour.

How to Make Almond Flour Chocolate Cake

1. Preheat the oven
Set your oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper. Grease the sides and the base thoroughly with coconut oil to prevent sticking.

2. Mix dry ingredients
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Break up any lumps so the mixture is light and smooth.

3. Mix wet ingredients
In a separate bowl, crack the eggs and whisk until blended. Add the maple syrup and vanilla extract. Stir until everything is fully combined and slightly frothy.

4. Combine wet and dry mixtures
Slowly pour the wet ingredients into the bowl with the dry mix. Use a whisk or spatula to stir until no streaks remain. The batter should be smooth and thick but pourable.

5. Bake the cake
Pour the batter into the prepared pan. Smooth the top with a spatula. Place in the oven and bake for 35 to 40 minutes. To test for doneness, insert a toothpick in the center. It should come out mostly clean with a few moist crumbs.

6. Cool before serving
Remove the cake from the oven and let it sit on the counter for 10 minutes. Carefully run a knife along the edges to loosen it, then remove the sides of the springform pan. Let the cake cool to room temperature on a wire rack before adding any toppings.

7. Decorate and serve
Spread maple whipped cream or chocolate frosting over the top. Add fresh berries and sliced mint for a fresh finish. Slice and serve.

Whole almond flour chocolate cake with one slice missing, dusted with powdered sugar and served with fresh raspberries on a wooden board

Pro Tips for Success

• Weigh your almond flour: For the most accurate results, use a kitchen scale instead of measuring cups. This prevents dry or dense texture.

• Use room temperature eggs: Cold eggs can cause the batter to separate. Let them sit out for about 30 minutes before using.

• Avoid overmixing: Stir the batter just until combined. Overmixing can lead to a dense or gummy cake.

• Grease and line the pan well: A layer of parchment paper and a generous coat of oil keep the cake from sticking.

• Do not open the oven early: Let the cake bake undisturbed. Opening the door too soon can cause it to sink in the center.

• Let the cake cool fully: Cutting too early can ruin the structure. Give it time to set for the best texture.

Recipe Variations and Topping Ideas

• Chocolate Chip Upgrade: Mix in half a cup of dark chocolate chips before baking for extra richness.

• Nutty Crunch: Sprinkle chopped walnuts or pecans on top before baking for added texture.

• Coconut Twist: Add two tablespoons of shredded coconut to the batter for a hint of tropical flavor.

• Layered Celebration Cake: Double the recipe and bake in two pans for a stunning birthday cake. Frost between layers and on top with chocolate ganache or whipped cream.

• Fresh Finish: Top with seasonal fruits like strawberries, raspberries, or figs for a colorful and refreshing touch.

• Simple and Elegant: Dust the cooled cake with powdered sugar and garnish with a few mint leaves.

Storage and Freezing Instructions

Storing at Room Temperature
Keep the unfrosted cake in an airtight container for up to two days. Choose a cool, dry spot away from direct sunlight.

Refrigerating
If frosted or topped with cream, store the cake in the refrigerator. Use a sealed container and enjoy within three days for the best texture and flavor.

Freezing
Slice the completely cooled cake and place parchment paper between each piece. Store the slices in a freezer-safe bag or container. It will stay fresh for up to three months.

Thawing
To serve, remove slices from the freezer and let them sit at room temperature for about one hour. For a quicker option, microwave each slice for ten to fifteen seconds.

Conclusion

This almond flour chocolate cake is the kind of dessert that wins everyone over. It’s soft, rich, and deeply chocolatey, yet it’s made with simple ingredients and fits a variety of diets. Whether you’re gluten free, paleo, or just love a great chocolate cake, this recipe checks every box.

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What toppings or add-ins did you try? Let us know below.

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FAQs

Can I use coconut flour instead?

No. Coconut flour absorbs much more liquid than almond flour and behaves very differently in baking. Substituting it here will result in a dry, crumbly cake that doesn’t hold together properly.

Why did my cake sink in the middle?

This usually happens when the oven door is opened too early or the cake is underbaked. Make sure to bake it fully and avoid disturbing it during the first 30 minutes. Also, use room temperature ingredients to help the batter rise evenly.

Can I use a different pan size?

Yes, but the baking time will change. A 9-inch pan will yield a thinner cake and may need less time in the oven. A smaller pan like a 6-inch will result in a taller cake and may need a few extra minutes. Always use the toothpick test to check for doneness.

Almond Flour Chocolate Cake