Coconut Flour Chocolate Cake


Coconut Flour Chocolate Cake is the gluten-free, chocolate indulgence, rich, and moist cake made from coconut flour, good-quality chocolate, and real vanilla. This recipe is perfect for any celebratory dessert, birthday cake, or just when you’re craving a good-quality chocolate cake. Serve this recipe with the ice cream of your choice, freshly whipped cream, and rich, fudgy chocolate icing.

PREP TIME; 20 minutes
TOTAL TIME: 60 minutes
SERVINGS; 8 servings


1/4 C. Naked Chocolate or a quality cocoa, about 30-grams or 1-ounce
1/4 C. coconut flour, see notes, about 35-grams or 1.25-ounces
1 1/2 Tsp. gluten-free baking powder, about 7-grams
1/2 Tsp .ground cinnamon
1 Pinch of sea salt
4 Eggs
1/4 C. honey or organic maple syrup, about 3 tablespoons
1 Tsp. vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 C. macadamia nut oil or melted coconut oil or melted butter, about 60-milliliters or 2-ounces


1-Preheat oven to 320°F or 160°C.
2-Combine the cocoa, coconut flour,
3-baking powder, cinnamon, and sea salt.
4-Add the eggs, honey, vanilla, and oil.
5-Mix well until smooth and combined.
6-Spoon onto a small 6 to 10-inch or 15 to 20-centimeter baking tin lined with baking paper–the smaller the tin the higher the cake will rise, or alternatively spoon into 8 lined cupcake tins.
7-Bake the cake for 40 minutes or until cooked through.
8-Bake smaller cupcakes for about 20 to 25 minutes.
9Remove from the oven and allow to cool in pan.
10-Enjoy alone or with your choice of frosting.