Moist, decadent, and super easy to make, this coconut flour chocolate cake uses just a bit of low-carb coconut flour instead of refined wheat flour. Topped with crunchy coconut chips and fresh raspberries, this flourless chocolate cake makes the perfect dessert for Christmas, the holidays, Valentine’s day, Easter, or any special occasion! Gluten-free and dairy-free, but no one would care!
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- Chocolate Cake for Any Occasion
- What is Coconut Flour?
- Can I Substitute Coconut Flour with Other Flours?
- Our Favorite Coconut Flour Recipes:
- Coconut Flour Chocolate Cake
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Coconut Flour Chocolate Cake (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Coconut Recipes You’ll Enjoy!
- Chocolate Recipes You’ll Love:
- Dessert Recipes to Indulge In:
- Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)
Chocolate Cake for Any Occasion
I don’t know about you, but when I think of special occasions, I think of chocolate.
From a creamy chocolate pudding, to homemade chocolate, to chocolate truffles, as long as chocolate’s involved, it’s always a good idea.
And of course, we have chocolate cake, which is perfect for any sweet tooth.
There’s just something decadent, rich and so festive about a good chocolate cake recipe that is a great way to celebrate any thing – whether it’s Christmas, New Year’s, Valentine’s Day or birthdays.
What is Coconut Flour?
A natural by-product of coconut milk production, coconut flour is a fine powder that is made by grinding dried coconut meat into flour.
Naturally gluten-free, grain-free and low in carbohydrates, coconut flour is often used in gluten-free, Paleo or keto recipes.
Can I Substitute Coconut Flour with Other Flours?
Because coconut flour absorbs a lot of liquid, it is necessary that the recipe using coconut flour includes either plenty of eggs, a liquid (such as milk or water), or often times, both.
Since coconut flour absorbs so much more liquid compared to other gluten-free flours, it is NOT recommended that you substitute it with other flours in a 1:1 basis (this will affect the texture of the batter and the final product).
While coconut flour may be a little more expensive than other gluten-free flours, a little goes a long way and a bag will last you a pretty long time.
Our Favorite Coconut Flour Recipes:
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
Coconut Flour Chocolate Cake
Slightly adapted from the King Arthur Flour recipe, this gluten-free chocolate cake recipe is possibly one of the easiest and most delicious chocolate cakes you’ll ever make.
Incredibly moist, absolutely decadent, this flourless chocolate cake tastes so darn good topped with fresh berries and sprinkled with coconut chips. You’re definitely going to love it!
Keep this recipe handy so the next time you’re craving chocolate and cake, you can enjoy this chocolate coconut flour cake!
Why This Recipe Works:
- Flourless (Doesn’t Use Regular Flour): It’s flourless in the sense that it doesn’t use any refined flours (neither wheat flour nor refined gluten-free flours such as rice flour). Instead, it’s made with a base of high-fiber, low-carb coconut flour.
- Simple Ingredients: The ingredients needed to make this flourless chocolate cake recipe are simple and easily accessible at the grocery store.
- Easy to Make: All you need to do is mix the dry ingredients with the wet ingredients to get the batter, then pour the batter into the pan and bake! How much simpler does it get? This cake is also ready in under an hour, which means you can quickly whip it up and enjoy it by the time your guests arrive (or by the time your meal is over).
- Totally Gluten-Free and Dairy-Free: Best of all this delicious cake is both gluten-free and dairy-free, so even those who have Celiac disease or gluten or lactose intolerances can still enjoy it!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this coconut flour chocolate cake recipe.
(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Coconut Flour: We are not using any refined flour in this low-carb chocolate cake recipe, but we will use a bit of low-carb coconut flour (which is both grain-free and gluten-free) to absorb the moisture and give the cake body. I do NOT recommend you substituting coconut flour for other flours, as it works in very different ways from other flours.
- Baking Powder: In this flourless chocolate cake recipe, baking powder is the only leavening agent, and is required to help the batter rise, so make sure you add it in! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
- Coconut Oil: I used melted coconut oil (I prefer refined coconut oil in my baking because it has a neutral taste as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use another vegetable oil such as olive oil, avocado oil, or sunflower oil.
- Cacao Powder: I used unsweetened cacao powder here since the recipe includes sugar for sweetening. Alternatively, you may also use unsweetened cocoa powder.
- Sugar: I used light brown sugar in this recipe, but feel free to use normal white sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener as an alternative sweetener (it is a 1:1 sugar substitute that has zero glycemic index and will not cause your blood sugar to spike).
- Vanilla Extract: This is to add a hint of vanilla to the cake. However, if you don’t like vanilla, or don’t have vanilla extract on hand, feel free to leave it out.
- Eggs: This recipe uses a total of 6 large eggs, because we need them both as a binder for the ingredients, as well as to provide moisture since coconut flour naturally absorbs a lot of moisture. I have never tried this recipe without the eggs, so I don’t know how that would turn out (if you do make this with an egg-replacer, please let me know how it goes in the comments below, I’d love to know!)
- Toasted Coconut Chips: I like garnishing this moist chocolate cake with toasted coconut chips for a super crunchy texture.
- Fresh Berries: I like using fresh raspberries because they give a nice pop of color contrast against the dark brown color of the cake. Alternatively, you may also use fresh strawberries, blueberries, blackberries if you prefer.
How to Make Coconut Flour Chocolate Cake (Step by Step):
1. Preheat and Line
Preheat oven to 350F (180C) and grease and line the base of an 8-inch round metal cake pan with parchment paper.
2. Sift
In a medium bowl, sift the coconut flour and baking powder together, and mix well to combine.
3. Stir
In a large bowl, melt the coconut oil and mix in the raw cacao powder, stirring until well blended.
4. Whisk Well
In a large mixing bowl, whisk the sugar, vanilla extract, eggs, and salt into the coconut oil-cacao mixture and mix well.
5. Prepare the Batter
Add the coconut flour-baking powder mixture to the bowl with the wet ingredients and whisk very well until you get a smooth and homogeneous batter.
Let the batter rest for 10 minutes to allow the coconut flour to absorb some of the moisture.
6. Bake
Transfer the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool Completely
Allow the flourless chocolate cake to cool completely in the pan at room temperature for at least 30 minutes before removing (this is important as the cake with continuing cooking with the residual heat, and a cooled cake is also easier to slice).
8. Garnish and Enjoy
Garnish the flourless chocolate cake with coconut chips and fresh raspberries before slicing and enjoying.
Dish by Dish Tips/Tricks:
- Bake a Loaf Instead: Pour the batter into a greased and lined medium loaf pan and bake it at 350F (180C) for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
- Bake Muffins Instead: Pour the batter into a regular muffin tin and bake at 350F (180C) for 20 minutes until a toothpick inserted in the middle of a muffin comes out clean.
- Optional Toppings: You may also top this gluten-free chocolate cake with whipped coconut cream or heavy cream (if you are not lactose-intolerant).
Recipe FAQs:
To store, wrap the flourless chocolate cake in plastic wrap or place it an airtight container and store in the refrigerator for up to 5 days.
To freeze, wrap the chocolate cake in plastic wrap or place it in a freezer-safe container and freeze for up to 3 months. Let the cake fully thaw overnight in the refrigerator before serving or eating.
Coconut flour is made by grinding dried coconut meat into a fine powder, and since coconut is naturally gluten-free, this means that coconut flour is also naturally gluten-free. Hence, even those with Celiac disease or gluten intolerances can still enjoy coconut flour without issues.
Since coconut flour absorbs so much more liquid compared to other gluten-free flours, it is NOT recommended that you substitute it with other flours in a 1:1 basis (this will affect the texture of the batter and the final product).
Other Coconut Recipes You’ll Enjoy!
- Low-Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
- Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
- Toasted Coconut Chips (Gluten-Free, Vegan)
- Coconut Macaroons (Gluten-Free, Dairy-Free)
- Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Dairy-Free)
Chocolate Recipes You’ll Love:
- 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
- Easy Homemade Chocolate (Gluten-Free, Vegan)
- Fudgy Chocolate Beetroot Cake (Gluten-Free, Vegan)
- Almond Coconut Chocolate Chunk Cookies (Gluten-Free)
- Easy Chocolate Truffles
Dessert Recipes to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintCoconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
Moist, decadent, and super easy to make, this coconut flour chocolate cake uses just a bit of low-carb coconut flour instead of refined wheat flour. Topped with crunchy coconut chips and fresh raspberries, this flourless chocolate cake makes the perfect dessert for Christmas, the holidays, Valentine’s day, Easter, or any special occasion! Gluten-free and dairy-free, but no one would care!
Ingredients
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 6 tablespoons coconut oil, melted
- 1/2 cup unsweetened cacao powder
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 large eggs
- Toasted coconut chips, for garnish, optional
- Fresh raspberries for accompanying, optional
Instructions
- Preheat and Line: Preheat oven to 350F (180C) and grease and line an 8-inch round metal cake pan with parchment paper.
- Sift: In a medium bowl, sift the coconut flour and baking powder together, and mix well to combine.
- Stir: In a large bowl, melt the coconut oil and mix in the raw cacao powder, stirring until well blended.
- Whisk Well: Whisk the sugar, vanilla extract, eggs, and salt into the coconut oil-cacao mixture and mix well.
- Prepare the Batter: Add the coconut flour-baking powder mixture to the bowl with the wet ingredients and whisk very well until you get a smooth and homogeneous batter. Let the batter rest for 10 minutes to allow the coconut flour to absorb some of the moisture.
- Bake: Transfer the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool Completely: Allow the cake to cool completely in the pan for at least 30 minutes before removing (this is important as the cake with continuing cooking with the residual heat, and a cooled cake is also easier to slice).
- Garnish and Enjoy! Slice the cake into pieces and garnish with toasted coconut chips and fresh raspberries.
Notes
Coconut Flour: We are not using any refined flour in this recipe, but we will use a bit of low-carb coconut flour (which is both grain-free and gluten-free) to absorb the moisture and give the cake body. I do NOT recommend you substituting coconut flour for other flours, as it works in very different ways from other flours.
Baking Powder: In this coconut flour chocolate cake recipe, baking powder is the only leavening agent, and is required to help the batter rise, so make sure you add it in! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use another vegetable oil such as olive oil, avocado oil, or sunflower oil.
Cacao Powder: I used unsweetened cacao powder here since the recipe includes sugar for sweetening. Alternatively, you may also use unsweetened cocoa powder.
Sugar: I used light brown sugar in this recipe, but feel free to use normal white sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index and will not cause your blood sugar to spike).
Vanilla Extract: This is to add a hint of vanilla to the cake. However, if you don’t like vanilla, or don’t have vanilla extract on hand, feel free to leave it out.
Eggs: This recipe uses a total of 6 large eggs, because we need them both as a binder for the ingredients, as well as to provide moisture since coconut flour naturally absorbs a lot of moisture. I have never tried this recipe without the eggs, so I don’t know how that would turn out (if you do make this with an egg-replacer, please let me know how it goes in the comments below, I’d love to know!)
Toasted Coconut Chips: I like garnishing the cake with toasted coconut chips for a super crunchy texture.
Fresh Berries: I like using fresh raspberries because they give a nice pop of color contrast against the dark brown color of the cake. Alternatively, you may also use fresh strawberries, blueberries, blackberries if you prefer.
Bake a Loaf/Muffins Instead: If you would like to use this batter to make a chocolate loaf or muffins instead, you definitely cane! For the loaf: Pour the batter into a greased and lined medium loaf pan and bake it at 350F (180C) for 35 to 40 minutes until a toothpick inserted in the middle comes out clean. For the muffins: Pour the batter into a regular muffin tin and bake at 350F (180C) for 20 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Storing/Freezing: To store, wrap the cake in plastic wrap or place it an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap or place it in a freezer-safe container and freeze for up to 3 months. Let the cake fully thaw overnight in the refrigerator before serving or eating.
Adapted from King Arthur Flour
This recipe was originally published in June 2019 but I’ve since updated it with clearer instructions and recipe notes.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Tina Silverthorn says
My grandson said it was delicious! I did the coconut & raspberries and he said it looked so special. That’s all that matters. He is both gluten free & dairy free & I have appreciated your recipes so much. So far he has loved everyone.
Felicia Lim says
YAY! So happy to hear that Tina! Thanks for sharing how it went 🙂 Glad your grandson has been enjoying the recipes. Hope to see you around the blog again sometime soon!
xx,
Felicia
Victoria says
This was a great GF chocolate cake recipe, perfect to end a Mother’s Day meal. I like the hint of coconut flavour as well. This will go into my regular cake rotation. Thank you!
Felicia Lim says
Glad to hear you enjoyed it Victoria!
Grace Lim says
Hello Felicia,
Previously, I only had cocoa powder so I made mine with cocoa powder – which is yummy!
Now I know that cacao powder is a healthier choice and so I started using cacao powder instead of cocoa power for my chocolate cake. Either way the cake tastes just as great !
Thanks Felicia!
Have a blessed day ahead!
Mum
Felicia Lim says
YAY! Happy you enjoy this cake mummy 🙂 Love you lots.
Sally says
Hi Felicia. Can I use gluten free flour instead of coconut flour? Or possibly add coconut in the cake? We live miles away from shops & I need to make this cake tomorrow. Please help? What is your recommendation for substitute flour? I have rice flour, gluten free, xanthan, only a little corn meal. Thanks for your advice. I have never made it before & just going gluten free. Sally from New Zealand
Felicia Lim says
Hi Sally! Since coconut flour is super absorbant compared to normal GF flour, I would suggest that you use 1 1/2 cups of gluten-free all-purpose flour to replace that 1/2 cup of coconut flour. Make sure to add 1/4 teaspoons of xanthan gum as well. In this case, since you’re not using coconut flour, you don’t have to wait for the flour to absorb the moisture after mixing the batter. You can pour the batter into the pan and bake the batter directly. Hope that helps, and I hope you enjoy the cake dear!
Donna says
Not sure if I did something wrong but didn’t love this. Was hoping for it to be a bit decadent.
Felicia Lim says
Hi Donna, sorry to hear that you didn’t enjoy this. It’s a healthier chocolate cake, but still delicious in my opinion! perhaps it’s not as fudgy as you were hoping for. Thank you for letting me know how it went, though. Have a great week ahead!
Grace Lim says
Hello Felicia,
I have tried out this recipe previously based on your earlier post and was totally satisfied with its outcome – so moist and yummy! Thanks!
Your current update of your post with clearer instructions and recipe notes is definitely a plus for your reader. Well done Felicia!
Merry Christmas and blessings from all of us in SG
Mum
Felicia Lim says
Hi mummy! Glad you love the chocolate cake. Will definitely miss you and the rest of the family in Singapore this Christmas and New Year’s..! Love you all very much mummy!
Sherri Peterson says
This sounds fun.