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Chocolate Coconut Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Chocolate Coconut Cake  Recipe Chocolate Coconut Cake  Recipe

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.

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At a glance

Prep
Bake
Total
Yield
one loaf or one 8" square cake
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Grease an 8 ½" x 4 1/2" loaf pan or an 8" square cake pan.
  2. Sift together the coconut flour and baking powder, mixing to combine; set aside.
  3. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  4. Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  5. Pour the batter into the prepared pan. Let it rest for 10 minutes.
  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.
  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.
  8. Yield: one 8 1/2" x 4 1/2" loaf OR one 8" square cake.

Nutrition Information

  • Serving Size 1 slice, 41g
  • Servings Per Batch 16 servings
Amount Per Serving:
  • Calories 123
  • Calories from Fat 67
  • Total Fat 4g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 81mg
  • Sodium 150mg
  • Total Carbohydrate 13g
  • Dietary Fiber 2g
  • Sugars 10g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.