Chocolate Coconut Flour Cake

Moist, deliciously decadent chocolate cake made with coconut flour. The perfect dessert that’s both grain-free and gluten-free!

This flourless chocolate cake is rich, fudgy, decadent, and bursting with chocolate flavor! 

This nut-free cake is perfect for birthdays, holidays, and any time you crave chocolate!

This cake is very similar to my Coconut Flour Cake recipe, but it’s just a chocolate version.   In that post, I have a few more process photos. 

This cake is very well received in my house by all who try it and it doesn’t last long!

Try this cake with your favorite frosting or icing.  It would be great with Dairy-Free Ganache.  For the simple chocolate frosting, I used with this cake, see the end of this post.

Ingredients:

• Eggs
• Oil or butter
• Sugar
• Salt
• Vanilla extract
• Cocoa powder
• Milk
• Coconut flour
• Baking powder

How to make chocolate coconut flour cake:

1. Gather and measure the ingredients.
2. Preheat the oven to 350 degrees F.
3. Line a 6″ round cake pan with parchment paper and grease the sides.
4. In a medium-sized mixing bowl, whisk together the dry ingredients except for the sugar.  Set aside.
5. Using an electric mixer, cream butter, and sugar together.  
6. Add the vanilla extract and eggs one at a time.  Then add the milk.  Mix well.
7. Add the dry ingredients and mix well and until the batter is smooth about one minute.
8. Pour the batter into the prepared baking pan.  Smooth the top with a spoon.
9. Bake for about 35 minutes until a toothpick comes out clean.  Let cool in the pan for about 15 minutes.
10. Let cool completely on a cooling rack.
11. Once cooled, frost and decorate the cake, although this cake is also great on its own. 
12. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Tips:

• Try to start with room temperature ingredients.
• Let the cake cool completely before frosting.  
• Do not substitute the coconut flour for any other flour including almond flour.
• Use cocoa powder or cacao powder.
• Decorate your cake with sprinkles or shaved chocolate curls as I have done.

Chocolate Frosting:

• I make a quick and easy frosting by mixing 3 cups of confectioners sugar, 1/2 cup palm shortening, 1/4 cup cocoa powder, and about 2 tablespoons of milk with an electric mixer.  It takes a few minutes to become creamy.  Just add more milk if too thick and add more confectioners sugar if too thin.

Coconut Flour Recipes:

• Coconut Flour Muffins
• Coconut Flour Cookies
• Coconut Flour Pancakes
• Coconut Flour Chocolate Chip Cookies

Print

Chocolate Coconut Flour Cake

Prep Time

10 mins

 

Moist, deliciously decadent chocolate cake made with coconut flour. The perfect dessert that's both grain-free and gluten-free! This flourless chocolate cake is rich, fudgy, decadent, and bursting with chocolate flavor! This nut-free cake is perfect for birthdays, holidays, and any time you crave chocolate!

Course: Dessert, Dessert Topping/Icing/Frosting, gluten-free, grain-free

Cuisine: American, Dessert

Servings: 8

Calories: 180 kcal

Author: Christine Galvani

Ingredients

• 4 large eggs
• 1/4 cup unsalted butter (can substitute oil)
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/8 cup milk (can substitute dairy-free milk).
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 cup cocoa powder

Instructions

1. Gather and measure the ingredients. 

2. Preheat the oven to 350 degrees F. Line a 6" round cake pan with parchment paper and grease the sides

3. In a medium-sized mixing bowl, whisk together the dry ingredients except for the sugar. Set aside.

4. Using an electric mixer, cream butter, and sugar together.  Add the vanilla extract and eggs one a time. Then add the milk. Mix well.

5. Add the dry ingredients and mix well and until the batter is smooth about one minute.

6. Pour the batter into the prepared baking pan.  Smooth the top with a spoon.

7. Bake for about 35 minutes until a toothpick comes out clean.

8. Let cool in the pan for about 15 minutes

9. Finish cooling completely on a cooling rack. Once cooled, frost and decorate the cake, although this cake is also great on its own.

10. Store in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

Recipe Tips:

• Try to start with room temperature ingredients.
• Let the cake cool completely before frosting.  
• Do not substitute the coconut flour for any other flour including almond flour.
• Use cocoa powder or cacao powder.
• Decorate your cake with sprinkles or shaved chocolate curls as I have done.

Chocolate Frosting:

• I make a quick and easy frosting by mixing 3 cups of confectioners sugar, 1/2 cup palm shortening, 1/4 cup cocoa powder, and about 2 tablespoons of milk with an electric mixer.  It takes a few minutes to become creamy.  Just add more milk if too thick and add more confectioners sugar if too thin.

Nutrition Facts

Chocolate Coconut Flour Cake

Amount Per Serving

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Cholesterol 99mg33%

Sodium 202mg8%

Potassium 148mg4%

Carbohydrates 20g7%

Fiber 4g16%

Sugar 14g16%

Protein 5g10%

Vitamin A 315IU6%

Vitamin C 1mg1%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.