Since then, I have also created other almond flour cakes like Almond Flour Carrot Cake, Strawberry Almond Flour Cake, Almond Flour Apple Cake, Lemon Almond Cake, and Almond Flour Brownies. I based all of these recipes on this cake made with almond flour with minor ingredient changes. With this update, I am answering all the questions I have received over the years and even showing you how to turn this healthy flourless cake into a birthday cake. If you need a dark, decadent and elegant cake recipe, you are in for a treat, even if you are new to making a cake with almond flour.
Why You Should Make This Recipe
If you ever needed an excuse to make this chocolate almond cake recipe, then this one’s for you! I love it because it’s:
Mixed in just one bowl with a whisk in under 10 minutes using only 7 simple ingredients. No other equipment is needed.Can be served in several ways: Serve it by itself, spread it with frosting or whipped cream, or make two batches and make a layered cake.Perfect for parents who are looking for a chocolate cake recipe made without processed sugars for their children. My recipe here is mildly sweetened with less than a cup of maple syrup.Flourless, low carb, gluten-free, refined sugar-free, paleo-friendly.Super forgiving and can be made with a number of substitution swaps – keep reading to learn more!
Ingredient Notes:
The ingredient list is short and sweet, with only 7 pantry staples. Gather together coconut oil, almond flour, unsweetened cocoa powder, baking soda, kosher salt, large eggs, maple syrup, and vanilla extract. It is best if they are all at room temperature. Below are a few helpful notes, including a few substitutions:
Almond Flour: Almond flour and almond meal can be used interchangeably in this recipe. You can also make your own almond flour Make it with honey: Use ½ cup of any light-colored honey instead of maple syrup Make it with agave nectar: If you want to substitute maple syrup with agave, be sure to use an equal amount of itCocoa Powder: This recipe uses Unsweetened Cocoa Powder, and it will not taste good if you use its Dutch Processed version.
How to Make
This low carb chocolate cake recipe comes together in minutes in one large bowl. Simply;
How to Serve / Topping Ideas:
My favorite thing about this almond flour chocolate cake recipe is that it is so versatile. Here are a few ways to serve it:
Serve it by itself: This is one of those incredible chocolate cakes that can stand on its own with a cup of coffee, tea, or even a glass of almond milk. You can lightly dust it with powdered sugar (if you must) or top it off with ice cream as well.
Spread it with Whipped Cream: Make a batch of my Maple Whipped Cream and spread a generous amount on top. Garnish it with fresh berries or any other seasonal fruit.
Frost it with Chocolate Frosting: If you’d rather have a dairy-free alternative as a spread, use my Healthy Chocolate Frosting recipe made with almond butter, cocoa powder, and maple syrup.
How to Turn it Into a Paleo Birthday Cake?
If you want to take it a bit further, you can turn it into a celebratory layer cake. How to do this was one of the most asked questions I received, especially from young moms (with children with strict dietary restrictions) looking for a low sugar and low carb birthday cake recipe. To make a layered chocolate birthday cake (or a cake that would work for any celebration), simply: Because I like that deep chocolate flavor, I used chocolate frosting, but you can use whipped cream to layer as well.
How to Store & Freeze
Storage Instructions: The cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.Freezing Instructions: To freeze, I recommend first slicing the cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!
If you make the layered version, I recommend keeping it in an airtight container in the fridge. It should keep fresh up to 2 days.
Equipment Used:
8-inch Springform Cake Pan My favorite cocoa powder
More Chocolate Recipes:
I have heard so many of my readers refer to this as the best chocolate cake recipe that they have ever made. I hope you get to try for yourself and feel the same way. And if you cannot get enough of chocolate, here are a few more reader favorites that you might also like:
Almond Flour Chocolate Chip CookiesBest Chocolate Bundt CakeHealthy Chocolate SmoothieNut Free Chocolate Chip CookiesCan’t get enough? Check out all my favorite Easy Chocolate Desserts
Want more recipes made with almond flour?
Here are a few of my favorites:
How To Make Almond Flour At Home – Cheaper!Foolproof Almond Flour Recipes For BeginnersAlmond Flour PancakesQuick Almond Flour BreadEasy Banana Nut Muffins with Almond FlourFlourless Chocolate CupcakesAlmond Flour Gingerbread Cookies
This recipe was originally published in August 2017. It has been updated with new photos and helpful information in May 2021 based on comments and questions I received throughout the years.
