Coconut Flour Chocolate Cake

My coconut flour chocolate cake is moist, rich, and naturally gluten-free. It uses simple ingredients and never turns out crumbly or dry. Watch me make it below.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 27

Total Time 32

Servings servings

Calories 444kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

TO STORE: Store the leftover cake in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week.

TO FREEZE: Freeze individual cake slices in a freezer-safe container for up to 2 months. Let the cake thaw overnight in the fridge.

Nutrition