Almond Flour Chocolate Cake is gluten-free with a rich chocolate flavour, moist and tender crumb, and a dairy-free chocolate whipped cream frosting!
For the cake:
- 2 cups (208g) blanched almond flour
- 1/2 cup (50g) Dutch-processed cocoa, sifted if lumpy
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt (or table salt)
- 4 large eggs, room temperature
- 1/2 cup (90g) coconut sugar
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 cup (60ml) maple syrup
- 2 teaspoons vanilla extract
For the frosting:
- 1 small carton (473 ml) dairy-free whipping cream (almost 2 cups)
- 1/2 cup (70g) powdered sugar, sifted if lumpy
- 1/4 cup (25g) Dutch-processed cocoa, sifted if lumpy
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Grease an 8 x 2 inch round cake pan and line the bottom with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cocoa, baking soda and salt. Set aside.
- Add the eggs and coconut sugar to a large mixing bowl. Use an electric mixer set to medium-high speed (not high) to beat together for just 20-30 seconds. The mixture should be frothy with bubbles on top.
- Add the oil, maple syrup and vanilla and beat for another 15 seconds until just combined.
- Add the almond flour mixture to the wet mixture and mix on low speed until just combined. Don’t over mix.
- Pour the batter into the prepared cake pan and gently tap the bottom of the pan off a hard surface to help remove any air bubbles.
- Bake for 28-32 minutes, or until a toothpick inserted into the middle of the cake comes out with just a few crumbs on it.
- Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
- To make the frosting, place a mixing bowl and beaters in the freezer for 5 minutes.
- Add the whipping cream, cocoa, powdered sugar and vanilla to the bowl and beat on medium-low speed for 30 seconds or until the cocoa and powdered sugar start to mix in. (This will help prevent the cocoa and sugar from flying everywhere).
- Increase the speed to medium-high and beat the ingredients together until stiff peaks form, stopping to scrape down the sides as needed.
- Frost the cake and serve or place in the fridge for a few hours to allow the whipped cream to firm up before slicing.
- Make sure you’re using blanched almond flour and not almond meal, which has a coarser texture and will change the texture of the cake.
- Cup measurements are included in the recipe for convenience but, for greater accuracy, I recommend weighing your ingredients. If you’re using cup measurements, be sure to use the spoon and level method for the flour and cocoa.
- Ensure the eggs are at room temperature so they will incorporate with the sugar easily and froth quickly. If you store your almond flour in the fridge, you’ll also want to bring that to room temperature.
- Don’t over beat the wet mixture as too many air bubbles will form in the batter. Some bubbles are required for the light and fluffy texture, but too many will create small holes in the cake.
- If you don’t need this cake to be dairy-free or you can’t find dairy-free whipping cream, you can use heavy whipping cream.
- For the best flavour and texture, use Dutch-processed cocoa instead of natural cocoa.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: chocolate cake, almond flour, gluten-free, dairy-free