Best 2 Gluten Free Chocolate Cake With Coconut Recipes

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Indulge in a symphony of flavors with our gluten-free chocolate cake adorned with the tropical grace of coconut. This delectable treat promises a symphony of textures, from the moist and decadent chocolate sponge to the crisp and nutty coconut topping. The careful selection of gluten-free ingredients ensures that everyone can savor this delightful creation without compromise.

Embark on a culinary adventure with our diverse collection of recipes, catering to various dietary preferences and taste buds. Gluten-free chocolate cake with coconut takes center stage, complemented by a symphony of enticing variations. Discover the indulgent richness of classic chocolate cake, the zesty zing of orange-infused chocolate cake, and the harmonious blend of chocolate and beetroot in our beetroot chocolate cake.

For those seeking a vegan delight, our vegan chocolate cake with coconut beckons, offering a symphony of flavors without compromising on ethical choices. And for those with a penchant for simplicity, our classic chocolate cake stands as a testament to the timeless allure of this beloved dessert.

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

GLUTEN FREE COCONUT CAKE



Gluten Free Coconut Cake image

Gluten free dairy free coconut cake is the perfect spring dessert to share with everyone!

Provided by Living Freely Gluten Free

Categories     Dessert

Number Of Ingredients 20

2 Cups GF All Purpose Flour
1 tsp. Xanthan Gum
2 tsp. Baking Powder
2 tsp. Baking Soda
¼ tsp. Salt (Dash)
1 Cup Boiling Water
1 Cup Dairy Free Milk
1 ½ Cups Coconut Sugar
⅓ Cup Dairy Free Butter
2 TBSP. Coconut Oil
1 TBSP. Vanilla
2 Eggs
1 ½ tsp. Coconut Extract
1 Cup Cocoa Powder
½ Cup Dairy Free Butter
½ Cup Vegetable Shortening
2 ½ Cups Powdered Sugar
1 ½ tsp. Coconut Extract
1 ½ TBSP. Dairy Free Milk
1 Cup Shredded Coconut

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Remove from heat and allow to cool.
  • In your stand mixer blend the remaining cup of sugar with the butter and melted coconut oil.
  • Add the milk, and add the cooled water and sugar mixture. (The mixer should be going the entire time).
  • With the mixer on low speed add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, cocoa powder and gluten free all-purpose flour.
  • Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency.
  • Add the coconut extract and mix on low for one minute.
  • Pour into your greased pans. I use coconut oil to grease the pan. 6 inch rounds cook about 25 minutes and 8 inch rounds cook 25-30 minutes. Check after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!

Nutrition Facts : Calories 520 kcal, Carbohydrate 66 g, Protein 5 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 462 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving

GLUTEN-FREE COCONUT CAKE



Gluten-Free Coconut Cake image

I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!

Provided by Christy E.

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 12

2 cups gluten-free flour
1 ½ cups white sugar
1 cup flaked coconut
½ cup chopped walnuts
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 cup coconut milk
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g

Tips:

  • Use a good quality cocoa powder. This will make a big difference in the flavor of your cake. Look for a cocoa powder that is labeled "natural" or "unsweetened." Avoid cocoa powders that have added sugars or other ingredients.
  • Be sure to measure your ingredients accurately. This is especially important for gluten-free baking, as the proportions of ingredients are crucial for the success of the recipe.
  • Do not overmix the batter. Overmixing can make the cake tough and dense. Mix the batter just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This gluten-free chocolate cake with coconut is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich chocolate flavor. The coconut adds a light and tropical flavor that perfectly complements the chocolate. This cake is sure to be a hit with everyone, regardless of their dietary restrictions.

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