This coconut flour chocolate cake is perfectly moist with a rich chocolate flavor.
This is the best coconut flour chocolate cake recipe ever! With one bite, you will be convinced. My friend kept requesting I make her that chocolate cake with that tasty icing. She has discerning tastes and doesn’t eat gluten-free. It felt like the biggest compliment.
Coconut flour has a reputation for creating baked goods that are dense and taste like sawdust. Even if you overmeasure your coconut flour, creating a thicker cake, it will just taste like a brownie. No sawdust taste, I promise!
Coconut Flour Chocolate Cake Tips & Tools
For this recipe, you will need:
- Two 8-inch Cake Pans
- Parchment paper
- Three medium to large mixing bowls
- Whisk
- Measuring spoons & cups
When measuring your coconut flour, scoop the coconut flour and then take a knife and run it over the measuring cup to remove any excess. Never add a “heaping” cup of coconut flour to your recipe. Coconut flour is very absorbent and can cause your batter to become too thick.
What brand of coconut flour should I use?
I prefer to do all of my baking with Bob’s Red Mill coconut flour, but you can use any other brand of coconut flour.
Can I use almond flour instead?
I only tested this recipe with coconut flour, and I do not recommend you use almond meal instead. The two flours aren’t easily interchangeable.
Can I make this recipe egg-free?
I tested this recipe with eggs, but you could try using these egg replacement ideas to replace the eggs. You can try replacing the eggs with a “chia egg,” bananas, applesauce, or whatever you usually use in place of eggs. Beware the cake will be denser if you use an egg replacement.
Egg replacement options:
- chia egg: 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
- 1/4 cup ripe mashed banana replaces one large egg
- 1/4 cup of applesauce replaces one large egg
How can I make this recipe sugar-free?
You can easily make this chocolate cake sugar free by using erythritol instead of coconut sugar. But you must use a sugar replacement that is measured cup for cup. Stevia does not work as a sugar replacement in this recipe. For the icing, you would need to use powdered erythritol.
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Coconut Flour Chocolate Cake
This coconut flour chocolate cake is perfectly moist with a rich chocolate flavor covered in a chocolate peanut butter icing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 cake layers, 12 slices 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake Ingredients:
- 8 large eggs, room temp
- 3/4 cup sugar (coconut sugar and erythritol work well)
- 1/2 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup cocoa powder
- 1/4 cup coconut flour
- 1 teaspoon baking powder
Frosting Ingredients:
- 1 cup peanut butter/almond butter/cashew butter/sunbutter
- 6 tablespoon cocoa powder
- 6 tablespoon powdered sugar/maple syrup/raw honey
- 1/2 cup water (more if needed)
Instructions
- Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper.
- In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
- In a separate bowl, using a sifter, sift the cocoa powder, coconut flour and baking powder to remove any clumps.
- Stir in the dry ingredients with the wet ingredients.
- Pour half of the batter into each cake pan and immediately place in the oven.
- Bake for 20 minutes, until the tops are firm to the touch and a toothpick inserted in the middle of the cakes comes out clean. Place the pans on a wire rack and let the cakes cool completely in the pans.
- Store decorated or undecorated cake in the fridge or freezer. Can be refrigerated for up to 7 days. Do not store at room temperature because the cake will go mouldy fast. Coconut flour baked goods tend to go bad faster than regular baked goods.
For the frosting:
- In a large-sized mixing bowl, add the peanut butter, cocoa powder, and powdered sugar and start whisking or use a hand mixer.
- Add tiny amounts of water until the icing is at your desired thickness but still spreadable.
- Can be stored in the fridge for 7 days.
Notes
Nutrition is based on cake made with coconut sugar, without frosting.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 191
- Sugar: 12.5g
- Fat: 13g
- Carbohydrates: 15.5g
- Fiber: 2.3g
- Protein: 5g
Learn the basics of baking with coconut flour with these coconut flour recipes!
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