Chocolate Coconut Cake from King Arthur Flour

Chocolate Coconut Cake from King Arthur Flour
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    16 People
  • VIEWS
    105

Indulge in the simple pleasure of this moist, dense, and naturally gluten-free chocolate cake, crafted with the delicate sweetness of coconut flour. Equally delightful as a coffee-time treat or an elegant dessert, it's a versatile canvas for your culinary creativity.

Ingridients

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Nutrition

  • Carbohydrate
    13 g
  • Cholesterol
    81 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    164 mg
  • Sugar
    10 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan thoroughly. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, sift together the coconut flour and baking powder. This ensures a light and even texture. (5 minutes)

Image Step 03
03 Step

Recipe View In a large, microwave-safe bowl, combine the Dutch-process cocoa powder and butter. Microwave in 30-second intervals, stirring well between each, until the butter is completely melted and the mixture is smooth and homogenous. (2-3 minutes)

Image Step 04
04 Step

Recipe View Add the sugar, eggs, vanilla extract, and salt to the melted chocolate mixture. Whisk vigorously until all ingredients are fully incorporated and the batter is smooth. (3 minutes)

Image Step 05
05 Step

Recipe View Gradually whisk in the sifted coconut flour mixture until just combined. Be careful not to overmix, as this can result in a tougher cake. Allow the batter to rest for 10 minutes before baking; this gives the coconut flour time to fully absorb the moisture. (15 minutes)

Image Step 06
06 Step

Recipe View Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (30-35 minutes)

Image Step 07
07 Step

Recipe View Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Image Step 08
08 Step

Recipe View Once completely cool, cut into 16 squares and serve. (5 minutes)

For a richer flavor, try using dark chocolate cocoa powder.
A dollop of whipped cream, a drizzle of chocolate sauce, or a spoonful of raspberry jam elevates this cake to a truly decadent dessert.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Major Murray

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 35 Ratings)
Total Reviews: (3)
  • Vena Oberbrunner

    This cake is so easy to make, and it's a lifesaver when I need a gluten-free dessert!

  • Vallie Cremin

    The cake was a little dry for my liking, but it was still good with some ice cream.

  • Margarette Dietrich

    I added a pinch of cinnamon to the batter, and it was delicious!

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