Chocolate Cake With Almond Flour
This chocolate cake with almond flour is gluten-free and topped with a delicious chocolate frosting. It is naturally sweetened with maple syrup and coconut sugar which also makes it refined sugar-free. It has such a rich and fudgy chocolate flavor!
Equipment
- 9" Cake Pan
- Electric Hand Mixer (or stand mixer)
Ingredients
Chocolate Cake
- 1 ½ cups almond flour
- ¼ cup coconut sugar
- ½ cup unsweetened cacao powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ¾ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Chocolate Frosting
- ¼ cup butter
- ½ cup unsweetened cacao powder
- ⅓ cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar
- ½ teaspoon salt
Instructions
Making the Cake
- To make the cake, preheat the oven to 325 degrees Fahrenheit and line one 9" cake pan with parchment paper.
- In a large bowl, add the almond flour, coconut sugar, cacao powder, baking soda and salt and stir to combine. Set aside.1 ½ cups almond flour, ¼ cup coconut sugar, ½ cup unsweetened cacao powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract until fully combined.4 eggs, ¾ cup pure maple syrup, 2 teaspoons pure vanilla extract
- Add the wet ingredients to the bowl of dry ingredients. Stir until no big flour clumps remain.
- Pour the cake batter into the prepared baking pan. Bake for 45-50 minutes or until a toothpick comes out with moist crumbs. Let the cake cool in the pan for 5-10 minutes before gently turning it over onto a cooling rack.
- Be sure to let the cake cool completely before frosting.
Making the Frosting
- In a large bowl, use an electric mixer to beat together the butter and cacao powder until well incorporated. It will seem dry, but that's okay. The goal is to evenly distribute the butter.¼ cup butter, ½ cup unsweetened cacao powder
- Add the almond milk, vanilla, and salt, and mix on medium-high speed until smooth and combined.⅓ cup unsweetened almond milk, 1 teaspoon pure vanilla extract, ½ teaspoon salt
- In small increments, add in the powdered sugar and mix on low-medium speed until all the powdered sugar has been added. The frosting will become thicker as you add more sugar.3 ½ cups powdered sugar
- If the frosting is too thick, add almond milk a teaspoon at a time until desired consistency is reached. If the frosting is too thin, add powdered sugar in small amounts until it becomes thick enough for your needs.
Frosting the Cake
- Once the cake has cooled, use a knife or angled spatula to spread the frosting over the top of the cake. Serve and enjoy!
Notes
Store cake in an airtight container in the fridge for 5-7 days.