Gluten-Free Chocolate Cake

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee or tea. Dress it up with the addition of whipped cream and a few cherries and it becomes a dessert suitable for any occasion!

Coconut Flour

Coconut flour is a soft flour made from fresh coconut meat, naturally processed without heat and it is a gluten-free, low glycemic alternative to wheat and grain flours.  It is high in fiber, rich in protein, and low in carbohydrates. “Low glycemic” means a food won’t raise blood sugar as much as some other foods (containing larger amounts of glucose) will, with bread and potatoes at the high end of the scale.

Coconut flour is different from any flour I’ve ever used before.  Coconut flour soaks up liquid like a sponge so that a smaller amount of flour is needed but more liquid and eggs are needed to supply moisture in the recipe.  For every 1/2 cup of coconut flour used, 2-3 eggs and 1/2 cup liquid, such as coconut milk, are needed.  The eggs act as a binder, in place of gluten in a gluten-free recipe. Coconut flour is not equivalent to wheat flour (or other grain flours) and can’t be substituted at a 1:1 ration.  Very little coconut flour is needed to successfully produce a recipe.


When baking, substitute 1/4 – 1/3 cup coconut flour for every 1 cup of grain-based flour.  Coconut flour can get clumpy so sifting or stirring it before measuring is advised. Meat or vegetables can be dredged in coconut flour for frying.   

Coconut flour is produced by the Philippines, Sri Lanka and India.  It’s interesting that the Philippines also produces coconut oil and other products that fully make use of coconuts.  Coconut flour should be stored in an airtight container preferably in the refrigerator or freezer to preserve freshness.

The Recipe

Gluten-free Chocolate Cake may be baked in an 8″ square pan or in an 8 1/2″ x 4 1/2″ loaf pan. The pans should be greased before pouring in the batter. The oven needs to be preheated to 350°F.  The butter and cocoa are combined in a large, microwave-safe bowl and microwaved just long enough to melt the butter. (The time will vary for different microwave ovens.)

The coconut flour and baking soda are sifted together in a separate bowl. The eggs, sugar, salt and vanilla are mixed together. The mixture is added to the butter-cocoa mixture. (Make sure the butter has cooled or you may get scrambled eggs when you add the mixture!) Then the coconut and baking soda are added last, whisking everything until smooth.

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

Bake for 35-45 minutes for a loaf pan and 30-35 minutes for a square pan. Cool the cake for 30 minutes before turning it out onto a rack to cool completely.

Here’s the printable version of this recipe:

Gluten-Free Chocolate Cake
This moist, dense, gluten-free cake is the perfect snack to serve with coffee. It may be baked in an 8" square pan or a 8 1/2" x 4 1/2" loaf pan.
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Ingredients
  1. 1/2 cup Coconut Flour
  2. 1 teaspoon Baking Powder
  3. 6 tablespoons Butter
  4. 1/2 cup Dutch-process Cocoa Powder
  5. 3/4 cup Sugar
  6. 1/2 teaspoon Salt
  7. 1 teaspoon Vanilla Extract
  8. 6 large Eggs
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 1/2" x 4 1/2" loaf pan or an 8" square 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 35-45 minutes for the loaf pan, or 30-35 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.
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Coconut Flour is a great choice for people with celiac disease or other conditions that require them to avoid regular flour.  The low glycemic index of Coconut Flour makes it appealing to many others as well.

If you would like to see other gluten-free recipes made with Coconut Flour, please Click Here to see my recipes for Gluten-Free Coconut Custard Cake and Gluten-Free Coconut Pancakes.

I hope you enjoy these gluten-free recipes made with Coconut Flour.

Remember to Savor the Flavor,

Janet

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Comments

Gluten-Free Chocolate Cake with Coconut Flour — 18 Comments

  1. It looks soooooooooo GOOD !!
    My little niece is gluten-free and I really must make this fantastic-looking cake for her ?

  2. Hi Winnie, There are also recipes for gluten-free Coconut Pancakes and Coconut Custard Cake on my website that your niece might also enjoy. Thanks for stopping by! Blessings, Janet

  3. I love making sweet treats with coconut flour. This looks delicious! Thanks for sharing on “What’s for Dinner”!

  4. My mom is gluten intolerant and she loves chocolate cake, so I can’t wait to make this for her! Thanks for the recipe!
    –G
    gingerwroot.com

  5. Hi Ginger, Thanks for stopping by and I hope your Mother enjoys the gluten-free chocolate cake! You’re so nice to make it for her. Blessings, Janet

  6. Hi Helen, I appreciate the low glycemic index of coconut flour since my husband has insulin-dependent diabetes. Thanks for stopping by. Blessings, Janet

  7. I am trying to avoid flour so I just pinned your recipe and I am going to give it a try.

    Thanks for sharing at SYC.

  8. I wasn’t familiar with coconut flour. Your recipes sounds really good. Thanks for sharing with us at Merry Monday. I do love a good chocolate cake!

  9. Hi Shirley, Hope you’ll have a chance to try coconut flour. Be sure to check out my other post on Coconut flour recipes. Thanks for stopping by! Blessings, Janet

  10. Hi Carol, Coconut flour is very interesting – has a low glycemic index as well as being gluten-free. Hope you’ll try it. Thanks for your comments. Blessings, Janet

  11. What a great cake, it looks delicious! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. Hi Miz Helen, Thanks for stopping by! Thanks for hosting Full Plate Thursday – I’ll see you this week! Blessings, Janet

  13. Janet, you have taught me so many things about coconut flour today!! I have used almost all byproducts of coconut in my cooking except coconut flour! I have try your delicious-looking gluten-free chocolate cake! Saving the recipe. Thanks for bringing this to FF!

  14. Hi Suchitra, Glad you found the post helpful! Be sure to check out my other post on Gluten-Free that has a delicious Coconut Custard Cake and Coconut Pancakes. Thanks for your comments and for stopping by! Blessings, Janet

  15. Janet, I wasn’t familiar with coconut flour at all so this is great information to file away! Plus the cake looks delish! Thanks for sharing this with us on Throwback Thursday! See you next week! ?

    Mollie

  16. I have never tried coconut flour either, but this does sound delicious. Of course whipped cream and cherries take any dessert to the next level! Thanks so much for sharing at Throwback Thursday, a party needs a great cake!

  17. Hi Carlee, Thanks for stopping by and for your comments. Coconut flour is interesting – check out my other post on coconut flour. Blessings, Janet

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