Coconut Flour Chocolate Cake

This mouth watering coconut flour chocolate cake is an easy, casual dessert that calls for nutritious ingredients. It’s paleo diet friendly, gluten free, dairy free, nut free, and refined sugar free.

This loaf cake is rich and chocolaty tasting, but not overly sweet. Its sweetness level is similar to that of dark chocolate. It’s perfect for dessert, but nutritious enough to eat for breakfast or as a snack.

Ingredients in this coconut flour chocolate cake

I opted for maple syrup as the sweetener in this paleo recipe because it adds a warm, rich flavor that pairs well with the cocoa powder in this recipe. Honey works well in this recipe too so feel free to substitute some nice manuka honey or any other type of honey you prefer. 

I used melted coconut oil as the fat in this recipe because I’ve grown to love the flavor of coconut oil in baked goods and it’s a nice dairy-free option for baking. You can substitute liquid coconut oil or any other mild flavored oil you prefer.

This cake calls for coconut flour and I don’t recommend substituting any other flour in this recipe (coconut flour is particularly absorbent and I don’t think flour substitutions will work well in this cake).

Three slices of coconut flour chocolate cake next to a larger hunk against a white background.

How to make it

This cake is a one bowl dessert recipe that’s easy to throw together. Start by preheating the oven to 350 degrees Fahrenheit, then use a whisk to mix the wet ingredients together in a large mixing bowl. 

Cake batter in a large glass bowl with a whisk.

Next you’ll line a medium sized loaf pan with some parchment paper (I use a small amount of coconut oil to grease the pan first, so that the parchment paper adheres to the pan nicely). Then just pour in the batter, smooth with a spatula, and bake.

Raw batter in a pan on a white counter.

When the cake is finished baking, be sure to let it cool to room temperature before serving.

Optional additions

If you want to dress this cake up a little, you can sprinkle on some toppings before baking. A handful of chopped walnuts, pecans, a drizzle of peanut butter, or some dairy-free chocolate chips are all good options. Or slather some of this delicious almond butter chocolate frosting on top of the loaf cake once it has finished baking and cooled completely.

Storage and freezing

Store this coconut flour chocolate cake in an airtight container in the fridge for up to five days or freeze it for up to six months.

Chocolate cake on a white plate.

More coconut flour recipes to try

Coconut Flour Chocolate Cake

This mouth watering coconut flour chocolate cake is paleo diet friendly, grain free, gluten free, dairy free, and refined sugar free. It's an easy dessert recipe that's nutritious yet decadent.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings 10
Calories 208kcal

Ingredients

  • 6 eggs
  • 1 cup coconut flour
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut oil (melted) – plus a little extra to grease the pan
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the maple syrup, melted coconut oil, eggs, vanilla extract, vinegar or lemon juice, applesauce, cocoa powder, and salt to a large mixing bowl and whisk well until all the ingredients are very well mixed.
  • Add the coconut flour and baking soda and whisk again until the dry ingredients are well incorporated into the wet ingredients.
  • Use a small amount of coconut oil to grease and line a medium sized loaf pan with parchment paper (my pan is 9.25 x 5.25 x 2.75 inches)
  • Spoon the batter into the parchment paper lined loaf pan.
  • Use a spatula to smooth the batter down so the surface is flat and even.
  • Bake at 350 degrees Fahrenheit for 60 minutes or until the cake is cooked through (you can test to see if it's done by inserting a cake tester or toothpick into the center of the cake. If it comes out clean, the cake is ready).
  • Let cool completely before removing from the pan and slicing.

Notes

  • Greasing the loaf pan with a small amount of coconut oil allows the parchment paper to adhere well to the pan.
  • Optional toppings: you can sprinkle some chopped walnuts, pecans, or dairy-free chocolate chips on top of the batter before baking.
  • Store this coconut flour chocolate cake in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 208kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 233mg | Potassium: 125mg | Fiber: 5g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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