Imagine sinking your fork into a rich, moist chocolate cake that's not only incredibly delicious but also completely gluten-free and dairy-free! This show-stopping Chocolate Coconut Cake is about to become your new favorite dessert that proves healthy eating doesn't mean sacrificing flavor. Whether you're managing dietary restrictions or simply looking for a guilt-free treat, this recipe will have you falling in love with every single bite of chocolatey, coconutty goodness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking powder, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, beat the eggs until they are frothy. Add the melted coconut oil, coconut milk, and vanilla extract to the eggs, and mix until all the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is well combined, pour it into the prepared cake pan. Use a spatula to spread the batter evenly in the pan.
- Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overbaking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- While the cake is cooling, you can prepare a simple frosting or topping if desired, using coconut cream or a dairy-free chocolate ganache.
- Once the cake is completely cool, slice it into 8 servings and enjoy your delicious gluten-free, dairy-free chocolate coconut cake!
Tips
- Ingredient Temperature Matters: Ensure your eggs and coconut milk are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, fold gently. Overmixing can lead to a dense, tough cake.
- Check for Doneness Carefully: Gluten-free cakes can be tricky. Use the toothpick test, but remember that a few moist crumbs are okay - you don't want to overbake.
- Cooling is Crucial: Allow the cake to cool completely before frosting or serving to help it set properly and develop its full flavor.
- Storage Tip: Store this cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Frosting Options: Consider a coconut cream frosting or a dairy-free chocolate ganache to complement the cake's flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 8g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 75mg
