This super easy one bowl Almond Flour Chocolate Cake is moist and delicious. The cake is also gluten free and made with healthier ingredients!
I made this cake four times before perfecting the recipe. This makes me extra excited to share it with you!
Almond flour can be difficult to work with, but I finally achieved the ideal cake texture. Even your gluten loving friends will have no clue this cake is completely gluten free!
Why You'll Love this Cake
All you need is one bowl! No mixer required and no separating of the wet and dry ingredients. This is a fool proof cake even for those who never bake.
It's SO simple to make, but it looks very impressive! Your friends and family will think you've been baking all day. I recommend whipping this up before heading to a gathering.
It's light. Sometimes you don't want a cake covered with frosting. This recipe is perfect when you want a chocolate cake, but not the sweetness overload that comes with it.
Overview of the Ingredients
eggs at room temperature - When you bake with eggs at room temperature they create a smoother cake batter.
coconut sugar - If you don't have coconut sugar, you can use cane sugar.
cooled freshly brewed coffee - The coffee brings out the chocolate flavor.
almond flour - Do not use almond meal or any other type of flour.
cacao powder - If you don't have cacao powder, you can use natural unsweetened cocoa powder, but do not use Dutch-processed cocoa powder. If you use Dutch-processed cocoa powder, the cake might not rise properly.
For the toppings, I used a few fresh strawberries and dusted the cake with Swerve Sweetener Confectioners in place of traditional sugar. Feel free to use regular powdered sugar. You could also use fresh whipped cream or a different berry of choice.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Spoon the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
Whisk the cake batter well to ensure there are no lumps.
Use an 8-9 inch cake pan for this recipe. Make sure you line the bottom with a round piece of parchment paper as well as spraying it well with olive oil to ensure the cake doesn't stick.
You will know the cake is ready when it starts to pull away from the sides of the pan. Also, if you insert a toothpick it should come out clean, or with very little crumbs.
How to store this cake?
Store this cake covered on the kitchen counter for 2-3 days. Make sure it's covered tightly for optimal freshness.
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Almond Flour Chocolate Cake
- 8-9 inch cake pan
- 4 eggs at room temperature
- ½ cup coconut sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 2 tablespoons cooled freshly brewed coffee
- 1 teaspoon pure vanilla extract
- 1 ½ cups almond flour
- ⅓ cup cacao powder
- ½ teaspoon baking soda
- 1 pinch salt
- First, preheat your oven to 325 degrees F.
- Next, line your 8-9 inch cake pan with a round piece of parchment paper. Also, spray it well with olive oil to ensure the cake doesn't stick. Set the cake pan aside.
- In a mixing bowl whisk together the eggs, coconut sugar, maple syrup, olive oil, coffee and vanilla extract.
- Next, add in the almond flour, cacao powder, baking soda and salt. Whisk well to ensure there are no lumps.
- Pour the cake batter into the prepared cake pan.
- Bake at 325 degrees F for 20-25 minutes. You will know the cake is ready when it starts to pull away from the sides of the pan. Also, if you insert a toothpick it should come out clean, or with very little crumbs.
- Remove the cake from the oven and place it on a wire cooling rack for 10-15 minutes.
- Then, use a butter knife to gently remove the cake from the pan, peel back the parchment paper and place the cake on the wire rack to cool completely.
- For the toppings, I used a few fresh strawberries and dusted the cake with Swerve Sweetener Confectioners in place of traditional sugar. Feel free to use regular powdered sugar. You could also use fresh whipped cream or a different berry of choice.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
I would like to make this but cannot have egg whites. Can I substitute applesauce, how much? Or flax seed eggs, again how?
You can try flax eggs, but I haven't personally tested. The eggs contribute to the fluffy texture so I'm not sure the cake would rise well.
Can I use regular sugar rather then coconut sugar?
Is cane sugar same as normal white sugar?? Can it be substituted with norm white sugar??
Yes, you're good to go with white sugar.
What can I use instead of coffee? FYI there is a product called Egg-Replacer that can be used for baked goods and Just Egg
Thank you for those recommendations. I haven't tested those products with this recipe, but if you do, let us know. You can use milk of choice, but you don't taste the coffee. It just brings out the chocolate flavor.
Is there another option to bring out the flavor of the chocolate? I am allergic to coffee.
Milk will work and it will still be delish!
I just want to start with I am normally
so bad at baking. My family was shocked when I put this on the table. Everyone loved it especially me because I was so proud of myself lol. Thank you Krista. This cake made my weekend!
I'm SO glad to hear this, Jenna!
Happened to have all the ingredients. Was going to use regular sugar and then I saw coconut sugar in cabinet. Baked 20 minutes in 9" pan, perfect!
Hi! Do you think this would work as cupcakes? I have a bunch of leftover buttercream in different flavors. I would like to use them asap! And together, I think they would be awful. Thank you and have a nice weekend
Hi, Alene! I think that should work. I suggest baking at 350 degrees F for 18-22 minutes. Have a beautiful weekend and enjoy!
CYNTHIA K GREEN
Delicious & lovely! I've been using almond flour in so many things for years now. What makes this so extra nice is the coffee in it! You wouldn't really identify as coffee but it intensifies the chocolate flavor. IMO, whipped cream, VERY lightly sweetene, is the way to go with this cake. Berries also if one likes, but not necessary! Thank you!
Aw I'm so happy you loved it, Cynthia! Thank you for taking the time to leave a comment. 🙂
What can I used to replace the maple syrup? Thank w
Hi Ursula! You can use another liquid sweetener of choice.
Amazing cake - absolutely rich and delicious!! This is definitely now a go-to recipe. I’m blown away by how easy it is and how decadent AND healthy! I give it 10 stars!!!
So wonderful to read! 🙂
This cake has become the go to for my husband with his morning cup of coffee! Great recipe, cake came out perfectly! Thank you Krista!
Ahhh I love that! Thank you, Purnima!
Was a little dry so I sliced it in half and put some strawberry jam. It was perfect! Will make again:)
Try baking it for a little less next time! You will know the cake is ready when it starts to pull away from the sides of the pan. Also, if you insert a toothpick it should come out clean, or with very little crumbs.
What if I use monkfruit or special in place of coconut sugar? I'm gestational diabetic so trying to keep sugar down.
I've never tried it in this recipe, but if it bakes like sugar you should be good.
Can I use oat flour instead of almond?
No, because every flour has a different texture. You can search "oat flour" on the site and all oat flour recipes will populate to pick from.