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My family raves over this coconut flour chocolate cake recipe. It’s gluten-free, rich with chocolate flavor, and yields the most tender, fudgy crumb.
If you make as many gluten-free cakes as we do, you should try my vegan gluten free cupcakes, almond flour cake, or keto chocolate cake next!
Table of Contents
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!
For this recipe, I wanted to replicate the richness of my almond flour chocolate cake but using coconut flour. The results are a decadent chocolate cake with a uniquely fudgy, cakey texture and a gorgeous crumb.
Why I love this recipe
- No one would guess it’s gluten-free. 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!
- The perfect texture. Coconut flour is notorious for being very absorbent, which means cakes can easily become dry and crumbly. I made sure this recipe contains plenty of moisture so it’s still soft and fluffy.
- Diet-friendly. It’s grain-free, gluten-free, refined sugar-free, and it’s easy to make vegan with simple swaps!
Key ingredients
- Coconut flour. The star ingredient! Be sure to sift your coconut flour first if you notice clumps. If you’re feeling especially adventurous, try making your own!
- Arrowroot flour. Also known as arrowroot powder, this helps stabilize the cake, especially when mixed with coconut flour.
- 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.
- Maple syrup. Gives the cake some sweetness and adds moisture. You can also use honey or agave nectar.
- 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.
- Large eggs. Room temperature eggs are best as they mix evenly into the batter.
- Milk. I used unsweetened almond milk, but any milk works.
- 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 coconut flour chocolate cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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, combine the remaining ingredients.
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 each cake layer. Spread the remaining frosting on the exterior of the cake, slice, and serve.
Arman’s recipe tips
- Make a single layer cake. Cut the ingredients into thirds.
- Adjust the consistency. After testing dozens of coconut flour brands, I’ve learned not all brands are created equal. The cake batter is supposed to be thick and relatively dense, but if it’s more of a bread dough consistency, add 1-2 tablespoons of milk and mix until it’s thick but pourable.
- Vegan. Use dairy-free milk, dairy-free frosting, and one of my egg substitutes.
- Low carb. Swap the arrowroot powder for ¼ teaspoon of xanthan gum, use keto frosting, and swap the maple syrup for keto maple syrup.
Frequently asked questions
The trick to baking with coconut flour is using more liquid ingredients than you think you need. This is because coconut flour is very absorbent and needs more liquid to bind and give you the proper structure.
I would not recommend substituting cake flour for coconut flour, as the ratio of dry to wet ingredients would not yield ideal results. Stick to recipes that specify they’re made with coconut flour.
More recipes using coconut flour
- Coconut flour cake
- Coconut flour muffins
- Coconut flour biscuits
- Coconut flour banana pancakes
- Or any of these recipes using coconut flour
Coconut Flour Chocolate Cake
Ingredients
- 1 1/2 cups coconut flour sifted
- 1 1/2 cups arrowroot flour
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup coconut oil melted
- 1 1/2 cups maple syrup or honey
- 1 1/2 cups cocoa powder
- 6 large eggs
- 1 1/2 cups milk I used unsweetened almond milk
- 1 tablespoon vanilla extract
- 1-2 cups chocolate frosting
Instructions
- 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.
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!
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.
Such a beautiful taste, so easy and so healthy.
Absolutely delicious! As a diabetic, this recipe is amazing. I’ll put it up against any baked item out there. DELICIOUS
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!
Can you make this cake in a 9×13-inch pan?
You are welcome to experiment and see!
This was the best gluten free chocolate cake I’ve tried yet, in taste and texture.
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!
Can oat milk be used instead of almond?
Sure thing!
Cooking time if making recipe into cupcakes?
Can I sub arrowroot for another ingredient?
Haven’t tried feel free to experiment with tapioca or cornstarch
Hi Arman! Is it possible to sub the arrowroot flour? It’s not a very common ingredient in my country. 🙁
You could try cornstarch 🙂
Where can you get coconut flour and coconut oil from
Most supermarkets stock them or online 🙂
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.
Hi there- I haven’t tried but feel free to experiment and see 🙂
Can this be made without eggs? If so what would be the best replacement?
Hi there- I haven’t tried but feel free to experiment and see 🙂
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?
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 🙂
Hi Arman What can I use instead of egg? As I am vegetarian.
Hi there- I haven’t tried but feel free to experiment and see 🙂
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.
We use American cups and tablespoons for our recipes 🙂 We hope to start including weighted measurements soon.