Best 2 Coconut Flour Chocolate Cake Recipes

Indulge in a delightful culinary journey with our exquisite Coconut Flour Chocolate Cake recipe, a symphony of flavors that will tantalize your taste buds and leave you craving more. This gluten-free and grain-free cake is a testament to the versatility of coconut flour, transforming it into a rich and decadent dessert that rivals its traditional counterparts. With a moist and tender crumb, this cake boasts a deep chocolate flavor that harmonizes perfectly with the subtle sweetness of coconut. Experience the magic of this extraordinary cake, crafted with wholesome ingredients and a touch of culinary artistry.

In addition to our Coconut Flour Chocolate Cake, this article also features a collection of tantalizing recipes that showcase the diverse culinary possibilities of coconut flour. Discover the secrets of creating light and fluffy Coconut Flour Pancakes, perfect for a wholesome breakfast or brunch. Treat your sweet tooth with the irresistible Coconut Flour Chocolate Chip Cookies, a classic indulgence with a healthy twist. For a guilt-free snack, whip up a batch of Coconut Flour Crackers, perfect for pairing with your favorite dips and spreads. And if you're in the mood for a tropical delight, the Coconut Flour Mango Bread will transport you to paradise with its vibrant flavors and moist texture. Embark on a culinary adventure with our comprehensive guide to coconut flour recipes, where every bite promises a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use almond milk or coconut milk instead of regular milk: This will make the cake dairy-free and give it a richer flavor.
Add a tablespoon of chia seeds or flaxseed meal to the batter: This will help to bind the ingredients together and make the cake more moist.
Use a combination of granulated sugar and coconut sugar: This will give the cake a slightly caramelized flavor.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This coconut flour chocolate cake is a delicious and healthy alternative to traditional chocolate cake. It is made with simple ingredients and is easy to make. The cake is moist and fluffy, with a rich chocolate flavor. It is also gluten-free, grain-free, and dairy-free, making it a great option for people with dietary restrictions.