Coconut Flour Chocolate Cake


5 from 263 votes
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This coconut flour chocolate cake is so moist and fluffy, you won’t believe it has no grains! Made without dairy or refined sugar, it uses simple ingredients and takes minutes to prep! 

coconut flour chocolate cake

Coconut Flour Chocolate Cake

When it comes to simple chocolate cakes, my favorite recipes to make are almond flour chocolate cake, flourless chocolate cake, and this coconut flour chocolate cake. 

Over the past few months, I’ve been experimenting more with coconut flour in my dessert recipes. I feel like there is an art when baking with coconut flour and when done correctly, it can take your average treat to another level. Through plenty of experimentation and lots of mistakes, I think I’ve found the magic formula. While I have a slew of desserts using this amazing flour, my favorite thing to make is a classic chocolate cake. 

I’ve been meaning to share a coconut flour chocolate cake recipe for quite some time. This is living proof that you CAN create an incredible cake with coconut flour! It uses simple ingredients and requires minimal prep. 

Now, this cake may look incredibly fancy but I promise you, it is so simple to whip up. No dairy and no grains are needed, but you’d never tell. The texture is moist, fluffy, and with a gorgeous tender crumb. The cake is sweet and full of chocolate flavor, without any taste of coconut at all. 

I had some friends over for dinner the other night and served them this cake for dessert and NO ONE believed me when I said it was made with coconut flour- They thought it was like a traditional chocolate cake!

How do you make a chocolate cake with coconut flour? 

The Ingredients

  • Coconut flour– The star ingredient! Be sure to sift your coconut flour first if you notice there are clumps throughout the package. 
  • Arrowroot flour– Also known as arrowroot powder or starch, this helps stabilize the cake, especially when mixed with coconut flour.
  • Salt– Just a pinch to balance the other ingredients and bring out the sweetness of the syrup. 
  • Baking powder and baking soda– Leavening agent to give a little rise and depth.
  • Coconut oil– Melted refined coconut oil. Do not use unrefined coconut oil, unless you don’t mind a slight coconut flavor. 
  • Maple syrup– Gives the cake some sweetness and adds moisture. You can also use honey or agave nectar. 
  • Cocoa powder– 100% unsweetened cocoa powder. For a richer flavor, use dark cocoa powder. 
  • Eggs– Room temperature eggs. 
  • Milk of choice– I used unsweetened almond milk, but any milk can be used. 
  • Vanilla extract– A must for any good chocolate cake.
  • Chocolate frosting– What is a cake without frosting? I love using either healthy frosting or keto frosting

The Instructions

Start by mixing together your dry ingredients until combined. Next, add the coconut oil, maple syrup, and cocoa powder into a bowl and whisk together, until glossy and smooth. Add the eggs in, one at a time, before pouring in the milk and whisking everything together, until combined. Gently add in the dry ingredients and mix together until a thick and dense batter remains.

Now, distribute the cake batter amongst three 8-inch cake pans. Bake the cakes for 27-30 minutes, or until a skewer comes out mostly clean. Let the cakes cool in the pan completely, before layering and frosting them.

To layer and frost, place the first cooled cake on a flat surface. Spread a generous amount of frosting on top, before adding the second cake. Repeat the process and add the final cake on top. Cover the top and the exterior of the cake in frosting and let it sit for 20 minutes, before serving. 

coconut flour cake

Tips to make the best coconut flour cake

  • Use a springform cake pan for easy removal. If you use a traditional cake pan, cut out parchment paper to fill out the exact size of the base of the pan so you don’t risk the cake sticking to it. 
  • Avoid overbaking the cake, as it continues to cook as it is cooling down.
  • Frost and layer the cake once it has cooled completely. We don’t want the frosting seeping off each layer. 
  • The cake batter is supposed to be thick and relatively dense. It will rise and bake beautifully. 

Storing and freezing coconut flour chocolate cake

  • To store: To ensure the cake remains moist, store it in the refrigerator, covered, for up to 1 week.
  • To freeze: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months. 

chocolate cake with coconut flour

More recipes using coconut flour to try

coconut flour chocolate cake

Coconut Flour Chocolate Cake

5 from 263 votes
This coconut flour chocolate cake is so moist and tender, you won't believe it is grain free! Made with no dairy or refined sugar, it requires simple and easy ingredients!
Servings: 12 servings
Prep: 5 minutes
Cook: 27 minutes
Total: 32 minutes



  • Preheat the oven to 180C/350F. Grease 3, 8-inch springform cake pans and set aside.
  • In a mixing bowl, add your coconut flour, arrowroot flour, baking powder, baking soda, and salt, and mix until combined. In a separate bowl, combine your coconut oil, maple syrup, and cocoa powder and whisk together until glossy. Add the eggs in, one at a time, until combined. Add the milk and vanilla extract and whisk together, until combined.
  • Gently fold through the dry ingredients and mix until thick and dense. Distribute the batter evenly amongst the three cake pans. Bake the cakes for 27-30 minutes, or until a skewer comes out mostly clean.
  • Remove the cakes from the oven and let them cool completely. Once cool, layer the cake. Place the first cake on a flat surface. Spread it with frosting before adding the second cake on top. Spread with more frosting, before adding the final layer. Spread the top with the remaining frosting, along with the exterior of it. Let the cake sit for 20 minutes, before serving.


* For a keto coconut flour cake, use keto maple syrup
TO STORE: To ensure the cake remains moist, store it in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 274kcalCarbohydrates: 27gProtein: 8gFat: 22gSodium: 591mgPotassium: 292mgFiber: 9gVitamin A: 135IUCalcium: 174mgIron: 3mgNET CARBS: 18g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. First time visitor to you site. Would love to try some of recipes.
    Could please you give measurements in grams or ounces because cup measurements vary in size.

    1. We use American cups and tablespoons for our recipes 🙂 We hope to start including weighted measurements soon.

  2. I only have 1 – 8″ springform pan. How about baking just the one and splitting into 2 layers when it’s done?
    Baking time for just the one layer?

    1. Yes for sure- Cook it the same time, but let the cake cool completely then refrigerate it for around an hour to firm up. Once firm, use a slightly wet knife to carefully cut it down the middle 🙂

  3. This looks delish! Can’t wait to try! One question- is it possible to sub the eggs? I’ve used yogurt, bananas, or applesauce in cake or cookie recipes and they’ve turned out well.

  4. Hi Arman! Is it possible to sub the arrowroot flour? It’s not a very common ingredient in my country. 🙁

  5. Hello! I made one of your amazing choc zucchini cakes a few times but can’t seem to find the recipe now. It included eggs, coconut flour and a granulated sweetener. I thought it was called ‘chocolate zucchini cake’ but this is a different recipe. is there any chance you could point me to this original one please? LOVE your recipes, thank you!

  6. I sub’d arrowroot for tapioca and split the recipe in two instead of three and you just have to bake it a little longer. 35 minutes did the trick! Excellent recipe!

  7. 5 stars
    Absolutely delicious! As a diabetic, this recipe is amazing. I’ll put it up against any baked item out there. DELICIOUS