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 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.
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:
- 1/2 cup Coconut Flour
- 1 teaspoon Baking Powder
- 6 tablespoons Butter
- 1/2 cup Dutch-process Cocoa Powder
- 3/4 cup Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 6 large Eggs
- Preheat the oven to 350 degrees F. Grease an 8 1/2" x 4 1/2" loaf pan or an 8" square pan.
- Sift together the coconut flour and baking powder, mixing to combine; set aside.
- In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
- Whisk the sugar, salt, vanilla and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
- Pour the batter into the prepared pan. Let it rest for 10 minutes.
- 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.
- 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.
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,
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