This coconut flour chocolate cake is an easy, casual dessert that calls for simple, 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.
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).
This coconut flour chocolate cake is a one bowl dessert recipe that’s easy to throw together. Start by using a whisk to mix the wet ingredients together in a large mixing bowl.
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. It’s so easy.
If you want to dress this loaf cake up a little you could sprinkle some optional toppings on top of the batter before baking. Walnuts, pecans, a drizzle of peanut butter, or a handful of paleo diet friendly chocolate chips are all good optional toppings that would take this simple cake to the next level. Or slather some of this delicious tahini chocolate frosting on top of the loaf cake. It’s refined sugar-free, paleo, and vegan.
Storage and freezing
Store this coconut flour chocolate cake in an airtight container in the fridge for up to three days or freezer for up to six months.
More paleo coconut flour recipes
- These coconut flour crepes are tasty and easy to make.
- This chocolate cake made with black beans is intensely chocolaty, rich, and delicious.
- These coconut flour banana pancakes are perfect for breakfast or brunch on the weekends.
- These paleo coconut oil cookies are melt-in-your-mouth good.
Coconut Flour Chocolate Cake
- 1/2 cup maple syrup
- 1/3 cup coconut oil (melted) – plus a little extra to grease the pan
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or lemon juice
- 1/2 cup unsweetened applesauce
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup coconut flour
- 1 teaspoon baking soda
- 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.
- 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 paleo diet friendly chocolate chips on top of the batter before baking for an extra layer of texture and richness.
- Store this coconut flour chocolate cake in an airtight container in the fridge for up to three days or freezer for up to six months.