Chocolate cake

Coconut Flour Chocolate Cake – The Almond Eater

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This Coconut Flour Chocolate Cake is the best gluten-free birthday cake (although you don’t have to use a special occasion as an excuse to treat yourself to a slice)! It’s soft, melting, made with simple ingredients and decorated with homemade chocolate buttercream.

If you’re looking for a moist, fudgy, gluten-free birthday cake, look no further than this Coconut Flour Chocolate Cake. Not only is it as easy and special as my Chocolate Almond Flour Cake, but it’s a chocolate lover’s dream come true! Each slice is dense, decadent and frankly, the BEST.

Coconut flour is a staple in my kitchen. I always use it to make gluten-free and grain-free baked goods, like banana coconut flour muffins. I love it because it’s low carb, high in fiber, and a great nut-free flour option.

If you are new to baking cakes with coconut flour, add eggs to your grocery list as it is a VERY absorbent flour. Even though you need less coconut flour than regular flour, you compensate by needing half a dozen eggs. That may seem like a lot for a cake layer, but coconut flour cakes need a LOT of moisture.

Recipe Features

  • There’s nothing dry about this gluten-free cake. It’s super dense, chocolatey, melty and delicious.
  • Quick and easy! This is a bakery quality chocolate cake recipe that is ready in 30 minutes.
  • Grain-free, nut-free, gluten-free and refined sugar-free. It is (almost) free of most allergens!
a slice of chocolate cake on a small plate

Ingredient Notes:

  • Coconut flour – This wouldn’t be a coconut flour chocolate cake recipe without the coconut flour, which means there’s no substitute. You may need to sift your coconut flour if it clumps in the packaging.
  • Milk – I used soy milk, but you can use any type of dairy-free milk.
  • Eggs – Eggs are essential for making a moist coconut flour cake. For best results, use eggs at room temperature.
  • Maple syrup – I love the natural sweetness that maple syrup provides without the need for refined sugar. No substitutions here.
  • Coconut oil – Your coconut oil needs to be melted and cooled before making the cake batter. You can use refined or unrefined coconut oil here (unrefined coconut oil has a more robust coconut flavor).
  • Vanilla extract – For depth and flavor. The better the vanilla, the better the cake will taste.
  • Cocoa powder – This is where all the goodness of chocolate comes in. If you are a dark chocolate lover, use dark chocolate cocoa powder.
  • Baking soda – Without it, your cake will fall flat. The goal is a plump, melt-in-the-mouth cake.
  • Chocolate Buttercream Frosting – You will need softened butter, milk, vanilla, powdered sugar and cocoa powder to make the chocolate frosting. I used soy milk, but you can use any plant-based or regular milk here.

Step by step instructions

Step 1: Whisk wet ingredients. Whisk eggs, almond milk, maple syrup, coconut oil and vanilla in a large mixing bowl.

Step 2: Mix the dry ingredients. Combine coconut flour, cocoa powder, baking soda and salt in a separate bowl.

Step 3: Combine the mixtures. Add dry mix to wet mix and stir GENTLY to combine.

chocolate cake batter in a large mixing bowl

Step 4: Bake and let cool. Pour the batter into a cake tin lined with parchment paper and bake. Let the cake rest before inverting it onto a cooling rack to finish cooling before frosting.

chocolate cake baked in a round cake pan

Step 5: Make the icing. First, whisk together the butter, milk and vanilla. Then add the sugar and cocoa, and whisk until smooth.

Step 6: Frosted cake. Once the cake has cooled, place a big dollop of frosting on it and frost your cake. Slice and enjoy!

Tips and tricks

  • It is very important to line your cake pan with parchment paper before adding the batter. Without it and the cake will stick to the bottom. If you want to go a step further, you can grease the sides of the pan with butter or coconut oil.
  • Coconut flour must be dosed precisely because it is very absorbent. Too much or too little can ruin the cake.
  • Do not overmix the batter. To keep your cake moist and tender, stir and whisk everything by hand. You run the risk of over-mixing if you use an electric mixer. Mix only until the flour is just combined (it’s okay if the dough is a little lumpy).
  • To make this a layer cake, simply double the cake and frosting recipes and bake the cake batter in two 8-inch round cake pans.

Variants

vegan – I have never tried this recipe without eggs, but feel free to try a vegan egg substitute or flax eggs. Use your favorite plant-based butter and dairy-free milk to make vegan buttercream frosting.

Paleo – Use paleo-friendly milk (like almond milk) in the cake and replace the buttercream frosting with your favorite paleo frosting.

Keto – Replacing maple syrup with a keto-friendly sweetener, like erythritol syrup, will significantly lower the carb count.

Can you use almond flour instead of coconut flour?

No. Coconut flour is significantly more delicate and absorbent than almond flour. If you are using almond flour, you will need to vary the amount. Check out my Almond Flour Chocolate Cake if you prefer using almond flour.

What size pan should I use?

This recipe was tested with 8 inch round cake pans. You should be able to use 6″ or 9″ pans instead. Just keep an eye on the oven as cooking times may differ slightly.

a slice of chocolate cake on a plate with a bite removed

Storage room

  • Ambient temperature: The coconut flour chocolate cake will keep for 1 to 2 days at room temperature.
  • Fridge: Store the coconut flour cake in an airtight container in the refrigerator for up to 1 week.
  • Freezer: Wrap the baked, unfrosted cake (whole or individual slices) in a few layers of plastic wrap and freeze for up to 3 months. Be sure to completely thaw the cake before adding the frosting.

More Coconut Flour Baked Goods

If you made this recipe, be sure to leave a comment and rating below. Thank you!

round chocolate cake on a plate topped with chocolate frosting and chocolate chips

Coconut Flour Chocolate Cake

This Coconut Flour Chocolate Cake is the best gluten-free birthday cake (although you don’t have to use a special occasion as an excuse to treat yourself to a slice)! It’s soft, melting, made with simple ingredients and decorated with homemade chocolate buttercream.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: 8

Ingredients

  • 5 eggs
  • ¾ Chopped off soy milk or milk of your choice
  • ½ Chopped off Maple syrup
  • Chopped off coconut oil melted and cooled to room temperature
  • 2 teaspoon vanilla
  • ¾ Chopped off coconut flour
  • Chopped off cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

for the icing:

  • 2 teaspoon Butter softened
  • 1 teaspoon soy milk or more as needed; can use any type of milk
  • ¼ teaspoon vanilla
  • 1 ¼ Chopped off Granulated sugar
  • 2 teaspoon cocoa powder

Instructions

  • Preheat the oven to 350° and line an 8″ or 9″ round cake pan with parchment paper; put aside.

  • In a large mixing bowl, whisk together the eggs, milk, maple syrup, coconut oil and vanilla.

  • In another bowl, combine the coconut flour, cocoa powder, baking soda and salt. Then pour the dry ingredients into the wet mixture and stir GENTLY to combine – stir only until the flour is just incorporated (it’s ok if the batter is a bit lumpy) – over-mixing will make the cake too dense.

  • Pour the batter into the prepared cake pan, place it in the oven, and bake the cake for 30-34 minutes or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then carefully invert it onto a cooling rack. Let the cake cool before frosting it.

  • For the frosting: Using a stand mixer or hand mixer, whisk together the butter, milk and vanilla, then add the powdered sugar and cocoa powder and continue to mix until the mixture is smooth. Spoon a heaping dollop of frosting on top of the cake, then use an offset knife or the back of a spoon to smooth it out. Slice and enjoy!

Remarks

*Calories are per slice and are an estimate
*Storage room:
  • Ambient temperature: The coconut flour chocolate cake will keep for 1 to 2 days at room temperature.
  • Fridge: Store the coconut flour cake in an airtight container in the refrigerator for up to 1 week.
  • Freezer: Wrap the baked, unfrosted cake (whole or individual slices) in a few layers of plastic wrap and freeze for up to 3 months. Be sure to completely thaw the cake before adding the frosting.

Nutrition

calories: 351calories | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated fat: 13g | Polyunsaturated fats: 1g | Monounsaturated fat: 3g | Trans fat: 1g | Cholesterol: 110mg | Sodium: 318mg | Potassium: 248mg | Fiber: 7g | Sugar: 32g | Vitamin A: 330UI | Vitamin C: 2mg | Calcium: 83mg | The iron: 2mg

Did you make this recipe? Tag me today!Leave a comment below and tag @thealmondeater on Instagram!
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