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:
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,
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