Coconut Flour Chocolate Cake

This chocolate cake is so tasty it’s hard to believe it’s grain-free. The secret ingredient is eggs . . . and lots of them! Eggs create the good volume and texture in this recipe. Additionally, the eggs provide protein while the coconut flour provides fibre. Stevia reduces the sugar content. All in all this is a healthy and delicious cake for birthdays or other special occasions.

Coconut Flour Chocolate Cake

I made this cake for for a family dinner celebrating my father’s birthday. Everyone loved it! The topping is whipped vanilla Greek yogurt garnished with seasonal fresh raspberries. You could also do a traditional frosting or a light chocolate glaze with fresh cherries.

Ingredients

3/4 cup butter or coconut oil
1 cup Dutch processed cocoa powder
12 eggs
1/2 cup coconut milk or whole milk
1 cup sugar
Stevia powder or liquid
Follow pkg directions and use an
— amount of stevia equivalent to 1 1/4 cups
— sugar. If in doubt use a little bit less.

1 teaspoon salt
1 teaspoon vanilla
1 cup sifted coconut flour
1 teaspoon baking powder

Directions

Melt butter or coconut oil in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, milk, sugar, salt and vanilla. If using liquid stevia add to wet ingredients. If using powdered stevia add to dry mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into a greased 11x7x2-inch or 9x9x2-inch pan. Bake at 350 degrees F (175 C) for 35-40 minutes or until knife inserted into center comes out clean. Cool. Frost / decorate as desired.

Source: Cooking with Coconut Flour by Bruce Fife N.D.

Notes

  • I used coconut sugar and powdered stevia in this recipe. If you do not wish to use stevia, then use 2 1/4 cups sugar.
  • Dutch processed cocoa powder is recommended in this reduced sugar version likely to improve flavour. If you prefer natural cocoa powder (ie: non-alkalized) that should be OK.
  • I recommend using a springform pan for easy cake removal.

This recipe was tested with Wilderness Family Coconut Flour, Heartland Gold Coconut Oil, Madhava Coconut Sugar, Earth’s Choice Coconut Milk and Purest Cocoa Powder.

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