Coconut Flour Chocolate Cake
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My coconut flour chocolate cake recipe proves that with the right ingredients, you can make a moist, rich cake. It’s naturally sweetened, naturally gluten-free, and rich in chocolate flavor.
Over the past few months, I’ve been experimenting with using coconut flour in my dessert recipes. Admittedly, it takes a few tries to get used to, but now, I almost prefer it over traditional flour. Many readers have fallen in love with my almond flour chocolate cake and have requested a version with coconut flour. Now, it isn’t an equal swap whatsoever, so I started from scratch and worked on balancing the wet ingredients, as coconut flour is like a sponge- it soaks everything up. It took about five solid tries to achieve what I was after- a decadent chocolate cake with a uniquely fudgy, cakey texture and a gorgeous crumb. With that said, at the end of the day, this cake uses coconut flour, so it is denser than a traditional chocolate cake.
Table of Contents
Arman’s recipe highlights
Perfect for any occasion. I’ve brought this cake to many gatherings, and even my gluten-free friends don’t believe me when I tell them it’s made with coconut flour or that it is gluten-free.
No rubbery or crumbly cake. Coconut flour is notorious for being highly absorbent, which can make cakes dry and crumbly. I made sure this recipe contains plenty of moisture so it’s still soft and rich.
Tried-and-true. I know many of you can be skeptical of baking with coconut flour, so I’ll walk you through the whole process with step-by-step photos and a video.
Key ingredients and tips
- Coconut flour. The star ingredient. Be sure to sift your coconut flour first if you notice clumps. Just a quick note- Not all brands are created equal, which can affect how the cake turns out. I’ve tested this with Bob’s Red Mill and Anthony’s Organic Coconut Flour (both available on Amazon and in mainstream grocery stores).
- Arrowroot starch. This helps stabilize the cake, adding elasticity, while also keeping it soft and fluffy. Tapioca starch is an equal swap if you can’t find arrowroot. I’d only use cornstarch as a last resort, as it will make the cake slightly firmer.
- Salt. Just a pinch to balance the other ingredients.
- Baking powder and baking soda. I used both for maximum rise and depth.
- Coconut oil. To add richness and bind the ingredients. I used melted refined coconut oil, so there’s no coconut flavor. Measured in its melted state. It adds richness and binds the ingredients. I like using refined coconut oil to mask any coconut flavor.
- Maple syrup. 1 1/4 cups of maple syrup seems like a lot, but it imparts the right amount of sweetness and helps moisten the batter. I didn’t mind it with honey, but it does take a bit more mixing, and the honey flavor is quite evident throughout.
- Cocoa powder. I used Dutch-process, unsweetened cocoa powder as I find it has a rich, mellow chocolate flavor. For a bitter, dark chocolate flavor, use dark cocoa powder (I love Hershey’s Special Dark).
- Large eggs. Room-temperature eggs are best, as they mix evenly into the batter without causing the coconut oil to solidify. I usually take them out of the fridge 20 to 30 minutes before I start prepping the cake.
- Milk. You’ll notice I list milk as 1 to 1 1/2 cups. The actual amount will depend on how thick your batter is. Start with one cup and check the batter. If it’s dry or overly thick, add more and wait.
- Vanilla extract. A must for any good chocolate cake.
- Chocolate frosting. What is a cake without frosting? I used my healthy frosting recipe.
How to make
Step 1- Prep. Preheat the oven and grease three springform pans.
Step 2- Mix. In a large mixing bowl. Combine both flours, baking powder, baking soda, and salt. In a separate bowl, whisk the maple syrup and coconut oil.
Step 3- Combine and bake. Whisk the dry ingredients into the wet and mix until cohesive.
Pour the batter evenly into the cake pans and bake until a toothpick inserted comes out mostly clean.
Step 4- Assemble. Let the cakes cool, then stack them on top of each other with sheets of frosting between layers. Spread the remaining frosting on the exterior of the cake, slice, and serve.
Pro recipe tips
- Adjust the consistency. After testing dozens of coconut flour brands, I’ve learned that not all brands are created equal. The cake batter is supposed to be thick and relatively dense, but if it’s more sandy, add 1-2 tablespoons of milk and mix until it’s thick but easy to transfer to the cake pans (i.e., not sticking to the sides). Don’t worry if you go over this amount.
- Measure accurately. Coconut flour is finecky, and even a teaspoon more can affect how the cake bakes up and how moist the batter is. I’ve included metric measurements for optimum accuracy.
- Enjoy it a day later. I know this sounds like a silly tip, but hear me out. As the cake bakes, the moisture redistributes, deepening the flavor and making it a little softer.
- Don’t skip the frosting. While the cake tastes delicious on its own, visually, coconut-flour cakes tend to crack randomly and have an uneven top. If you’re serving this to guests or using it as a celebration cake, frosting really helps. If you really don’t want to, sift some powdered sugar on top.
Frequently asked questions
If your cake turns out crumbly, it’s because there wasn’t enough moisture. If your batter is dry or has a sand-like texture, add more liquid and let it sit for about 5 to 10 minutes before baking.
If your cake sinks in the middle, it means the edges are set, but the middle is still soft, which, in turn, collapses as it cools. Bake it a little longer and wait for the center to spring back slightly.
How to store leftovers
Leftover cake will keep well at room temperature, covered, for up to 3 days or in the fridge for up to 1 week. You can also freeze slices in an airtight container for up to 2 months.
More recipes using coconut flour
Coconut Flour Chocolate Cake
Video
Ingredients
- 1 cup coconut flour sifted
- 1 cups arrowroot starch
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 2/3 cup coconut oil melted
- 1 1/4 cups maple syrup or honey
- 6 large eggs room temperature
- 1-1 1/2 cups milk I used unsweetened almond milk
- 1 tablespoon vanilla extract
- 1 1/2 cups chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Grease and line 3, 8-inch springform cake pans and set aside.
- In a mixing bowl, add your coconut flour, arrowroot starch, baking powder, baking soda, cocoa powder, and salt, and mix until combined. In a separate bowl, whisk together your coconut oil and maple syrup until glossy. Add the eggs in, one at a time, until combined. Add to the dry ingredients, along with one cup of milk and vanilla. Mix well. If the batter is too thick, add another 1 to 2 tablespoons of milk and let it sit. If the batter is still dry, add another 1 to 2 tablespoons of milk.
- Distribute the batter evenly amongst the three cake pans. Bake the cakes for 27-30 minutes, or until a skewer comes out mostly clean. The center should also bounce back slightly when pressed.
- 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. Spread with more frosting before adding the final layer. Spread the remaining frosting on the top and the exterior. Let the cake sit for 20 minutes before serving.
I am flipping between your Chocolate with Almond flour and the one with coconut flour. Have you tried a combination of both?
I know coconut absorbs more liquid. What amount of more liquid would you suggest?
THANKS!
I haven’t, Marianne- I’d stick with one or the other to ensure success 🙂
I had to switch a couple things around I didn’t have the coconut flour nor the arrow starch so I replaced the coconut flour. I had extra fine ground coconut. I use that I replaced the arrowroot with fine almond flour and added a little extra coconut oil. It turned out perfect. Every time I make a keto cake from a cake mix my husband and my son find it greedy and won’t eat it and I eat it because it’s my only choice until now. This cake is fabulous. It’s moist. It’s chocolatey. It’s very good and now like it has room to wiggle with.
Hi Dante, I’m so glad you were able to adapt this recipe to work for you! Thanks for sharing. Let us know if you try any others 🙂
May I use an egg substitute in this recipe?
That won’t work, Angela. The eggs give the cake structure and balance the coconut flour, which egg substitutes just can’t replicate for this specific dessert.
Hi Arman,
Making the cake this morning. Can I swap cocoa powder for cacao? It’s what I have on hand.
Thanks for your quick response in advance 😄
Hi JB, apologies this response was a little delayed but the answer to your question is definitely a yes. The cacao may be slightly more bitter (more of a dark chocolate flavor) but you’re usually safe for a 1:1 swap in cases like this. Hope this helps!
Will be happy to make this fine looking chocolate delight
Please do!!
This looks the same as my mum prepared. But only this is so healthy.
This is the best chocolate cake I’ve ever tasted including cakes from a bakery! I’m making this for my granddaughters wedding next year!
It says there are 27 reviews, I see only one. Before I go out to buy coconut and arrow root flour I’d like to see more reviews, if there are any.
Hi Jennifer, if you click the “see more comments” button under the last comment, the list should expand for you. Hope this helps!
What should I do differently if I use only coconut flour?
Not sure, only made this cake as written. Feel free to experiment and see.
Can you use cornstarch instead of arrowroot flour?
Hi Stephanie, yes that should be fine. You’ll get a very similar result.
Such a beautiful taste, so easy and so healthy.