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A slice of moist chocolate cake made with almond flour on a white plate
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Best Almond Flour Chocolate Cake

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 280kcal

Ingredients

  • 1 1/2 cups superfine blanched almond flour
  • 2/3 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs , room temperature
  • 1/2 cup pure maple syrup
  • 1/3 cup granulated cane sugar
  • 1/4 cup unsalted butter, melted and cooled
  • 5 tablespoons whole milk, room temperature
  • 1 tablespoon pure vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until thoroughly combined and free of lumps.
  • In a separate medium bowl, beat the eggs until slightly frothy. Whisk in the maple syrup, granulated sugar, melted butter, milk, and vanilla extract.
  • Gradually pour the wet ingredients into the dry ingredients. Use a whisk or silicone spatula to stir until the batter is smooth and no dry streaks remain.
  • Pour the batter into the prepared cake pan, smoothing the top with an offset spatula.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and place on a wire rack to cool for 20 minutes.
  • Carefully run a thin knife around the edge of the cake and invert onto the wire rack to cool completely before slicing.