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Almond Flour Chocolate Cake

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A rich, moist, and deeply chocolaty almond‑flour cake—naturally gluten‑free and perfect for both special occasions and everyday cravings.

Ingredients

  • 2 cups finely ground almond flour
  • ⅓ cup unsweetened cocoa powder
  • 4 large eggs
  • ¼ cup maple syrup or honey
  • ¼ cup coconut sugar or light brown sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar or lemon juice
  • ⅓ cup melted coconut oil or butter
  • Optional: ½ cup chocolate chips or chopped dark chocolate

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8‑inch round cake pan (line bottom with parchment for easy removal).
  2. In a large bowl whisk together almond flour, cocoa powder, baking soda and salt.
  3. In a separate bowl mix eggs, maple syrup (or honey), coconut sugar (or brown sugar), melted oil or butter, vanilla extract and vinegar.
  4. Pour the wet ingredients into the dry and stir until smooth and thick. Fold in chocolate chips if using.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool completely in the pan before transferring to a plate or cake stand. Serve plain, dusted with cocoa, or topped with ganache or berries.

Notes

  • Add 1 tsp espresso powder to enhance the chocolate flavor.
  • Swap half the coconut sugar with erythritol for a lower‑carb version.
  • Use melted plant‑based butter or coconut oil to make it dairy‑free.
  • Turn into cupcakes by using a muffin tin and bake for 18‑20 minutes.

Nutrition

Find it online: https://cookedbymaya.com/almond-flour-chocolate-cake/