Best 2 Coconut Flour Chocolate Cake Recipes

Coconut flour chocolate cake is a delectable treat that offers a delightful blend of rich chocolate flavor and a light, fluffy texture. Made with coconut flour, this cake is not only gluten-free but also boasts a unique nutty flavor that perfectly complements the chocolate. Whether you're a seasoned baker or just starting, this article presents a compilation of the best coconut flour chocolate cake recipes that cater to diverse preferences and skill levels. From classic, moist chocolate cakes to decadent layer cakes and even healthier options, we've got you covered. Get ready to embark on a culinary journey that will tantalize your taste buds and satisfy your sweet cravings

Here are our top 2 tried and tested recipes!

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®

Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories Trusted Brands: Recipes and Tips King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

Ingredients

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
Sift together the coconut flour and baking powder, mixing to combine; set aside.
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. Let it rest for 10 minutes.
Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

COCONUT FLOUR CHOCOLATE CAKE RECIPE - (3.8/5)

Coconut Flour Chocolate Cake Recipe - (3.8/5) image

Provided by tinathorn

Number Of Ingredients 9

Ingredients

1/4 cup Naked Chocolate or a quality cocoa, about 30-grams or 1-ounce
1/4 cup coconut flour, see notes, about 35-grams or 1.25-ounces
1 1/2 teaspoons gluten-free baking powder, about 7-grams
1/2 teaspoon ground cinnamon
1 pinch of sea salt
4 eggs
1/4 cup honey or organic maple syrup, about 3 tablespoons
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup macadamia nut oil or melted coconut oil or melted butter, about 60-milliliters or 2-ounces

Steps:

Preheat oven to 320°F or 160°C. Combine the cocoa, coconut flour, baking powder, cinnamon, and sea salt. Add the eggs, honey, vanilla, and oil. Mix well until smooth and combined. Spoon onto a small 6 to 10-inch or 15 to 20-centimeter baking tin lined with baking paper--the smaller the tin the higher the cake will rise, or alternatively spoon into 8 lined cupcake tins. Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 to 25 minutes. Remove from the oven and allow to cool in pan. Enjoy alone or with your choice of frosting.

Tips:

Double-check the measurements of the ingredients. Precision is essential for gluten-free baking.
Use high-quality, unsweetened chocolate for a rich, decadent flavor.
If you don't have coconut flour, you can make your own by grinding unsweetened coconut flakes in a high-powered blender or food processor.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This gluten-free coconut flour chocolate cake is a delicious and decadent dessert that is perfect for any occasion. With its moist, fluffy texture and rich chocolate flavor, this cake is sure to be a hit with everyone who tries it. Whether you're a fan of gluten-free baking or just looking for a new chocolate cake recipe to try, this cake is definitely worth a try.