Until yesterday the only really good coconut flour recipe I had was for gluten-free chocolate cookies, but that’s changed thanks to this new chocolate coconut cake. It’s gluten free, can be mixed in minutes, and has a chocolate flavor so intense it doesn’t require any frosting. It may not win any awards for appearance right out of the pan, but plated with a little whipped cream and fresh fruit, it will rival a restaurant dessert.
Now I must have been on some kind of subconscious mission to destroy this cake because I made some risky substitutes. I used Egg Beaters and trans-fat free margarine which I’d bought at an about-to-go-out-of-business Wal*Mart Express. Despite my substitutions, this cake managed to be truly excellent. I did use high quality cocoa powder, so that helped. Also, the brand of coconut flour was “Nutiva”. Maybe different brands have different qualities? I don’t know, but don’t overbake it or let the batter sit out too long or it may come across as more dry. Mine certainly wasn’t, and reviewers over on allrecipes.com gave it 5 stars. Try it!
Coconut Flour Chocolate Cake
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 6 tablespoons butter
- 1/2 cup Dutch-process cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 large eggs at room temperature
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan. Line with a strip of parchment if desired and dust with cocoa powder.
- Thoroughly whisk together the coconut flour and baking powder.
- In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
- Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
- Pour the batter into the prepared pan and let it rest for exactly 10 minutes.
- Bake until set, and a cake tester inserted into the middle comes out clean. Mine took exactly 35 minutes.
- Let the cake cool in the pan for 30 minutes before turning it out onto a rack to cool completely. Let cake cool completely before slicing. Note: I let mine cool completely in the pan and didn't have any issues.
I want to try this!
I make a very intense chocolate coconut cake too using the coconut flour, tofu, avocado oil, espresso…..