Description
A quick and easy Almond Flour Chocolate Cake, perfect for busy weeknights, that’s both rich in chocolate flavor and naturally moist without eggs or dairy.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened cocoa powder
- 1 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1 cup unsweetened applesauce
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- Optional: 2 tablespoons ground flaxseed
- Optional: 1/4–1/3 cup chopped nuts
- Optional: 1/4 cup pumpkin puree
- Optional: 1 teaspoon cinnamon or espresso powder
- Optional: 1/4 cup dairy-free dark chocolate chips
- Optional: 1 tablespoon chia seeds or hemp hearts
- Optional: Zest of an orange
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Mix dry ingredients in a large bowl: almond flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients in a medium bowl: melted coconut oil, maple syrup, applesauce, and vanilla.
- Bring wet and dry together by pouring the wet mixture into the dry bowl and stirring gently.
- Fold in any optional extras like nuts or chocolate chips.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 25–30 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 10–15 minutes before transferring it to a wire rack.
- Store in an airtight container or refrigerate for longer freshness.
Notes
This cake is forgiving and easy to customize. Great for busy families and can be enjoyed warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chocolate cake, almond flour, easy dessert, gluten-free cake, quick baking