Chocolate Coconut Cake from King Arthur Flour®

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.



Step: 1

Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.

Step: 2

Sift together the coconut flour and baking powder, mixing to combine; set aside.

Step: 3

In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.

Step: 4

Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.

Step: 5

Pour the batter into the prepared pan. Let it rest for 10 minutes.

Step: 6

Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.

Step: 7

Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it’s completely cool.


Per Serving: 121 calories; protein 3.4g; carbohydrates 13.1g; fat 7.3g; cholesterol 81.2mg; sodium 164.4mg.

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