Almond Flour Chocolate Cake

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5 from 3 votes

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This Almond Flour Chocolate Cake is a fudgy and gluten-free version of my date chocolate cake, instead made with almond flour, but still with no eggs and no dairy. It's a healthy cake rich in fiber and natural protein.

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Prep Time15

Cook Time1

cool down2

Total Time3 15

Servings: slices

Calories: 257.2kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Medjool Dates (note 1)
⅓ cup Maple Syrup (note 2)
¼ cup Peanut Butter (note 3)
1 ¼ cups Almond Milk (note 4)
2 ½ cups Almond Flour (note 5)
½ cup Unsweetened Cocoa Powder
2 tablespoons Flaxmeal (note 6)
1 teaspoon Baking Soda
1 teaspoon Baking Powder

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch springform round cake pan with parchment paper, on the bottom and on the sides of the pan. Oil the bottom and sides with cooking oil spray. Set aside.
In a bowl, add dates, cover with boiled water, and set them aside for 5 minutes to soften.
Drain the dates over a sieve to discard the water.
Place the soaked dates in a food processor with maple syrup, peanut butter, and almond milk.
Process on medium-high speed until smooth.
Add remaining dry ingredients and blend again until a thick, smooth chocolate cake batter forms. Remove the food processor blade, scrape down any batter that sticks to it into the food processor bowl.
Use a rubber spatula to transfer the batter from the food processor to the cake pan.
Sprinkle a few sliced almonds on top of the cake.
Bake the cake for 55-65 minutes at 350°F (180°C) - foiling the top of the pan after 30 minutes to prevent the cake from darkening or burning on top.
Insert a toothpick in the middle of the cake to check the baking time. If the toothpick comes out clean or with a little crumb, it's ok. If it's wet, it needs a longer baking time.
Cool down 10 minutes in the pan at room temperature, then run a knife around the cake pan to loosen the cake. Then, open the springform carefully to release the cake on a cooling rack.
Let the cake cool down for 2 hours at room temperature before slicing.
Slice and serve with melted dark chocolate on top, or using my vegan ganache recipe.

Notes

Note 1: I don't recommend other date varieties. They won't bind the almond flour as much, and the cake will be fragile. 1 1/2 cup Medjool dates equivalent to 220g.

Note 2: Or agave syrup, or coconut nectar. You need the added sweetener for taste and texture.

Note 3: Or almond butter, sunflower seed butter, or cashew butter.

Note 4: Or any milk you want, like oat milk or soy milk.

Note 5: Scoop, fill, and sweep off the excess. Don't over-pack by pressing the flour in the cup. Almond meal works as well, but the cake will be a bit more grainy.

Note 6: Or ground chia seeds.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in an airtight container for up to 4 days or freeze it sliced for up to 1 month and thaw in the fridge the day before.

Nutrition