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Homemade Coconut Flour Chocolate Cake photo

Coconut Flour Chocolate Cake

This Coconut Flour Chocolate Cake is a rich and wholesome treat that satisfies your sweet tooth!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups Coconut Flour sifted
  • 1.5 cups Arrowroot Flour
  • 1 tablespoon Baking Soda
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Salt
  • 2/3 cup Coconut Oil melted
  • 1.5 cups Maple Syrup or Honey
  • 1.5 cups Cocoa Powder
  • 6 large Eggs
  • 1.5 cups Milk (unsweetened almond milk recommended)
  • 1 tablespoon Vanilla Extract
  • 1-2 cups Chocolate Frosting (store-bought or homemade)

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Cake Pans
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9-inch round cake pans with coconut oil or line them with parchment paper.
  3. Step 3: In a large mixing bowl, whisk together the coconut flour, arrowroot flour, cocoa powder, baking soda, baking powder, and salt.
  4. Step 4: In another bowl, combine the melted coconut oil, maple syrup (or honey), eggs, almond milk, and vanilla extract. Whisk until smooth.
  5. Step 5: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  6. Step 6: Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Step 8: Let the cakes cool in the pans for about 10 minutes, then transfer to a cooling rack.
  9. Step 9: Once cooled, frost with your favorite chocolate frosting.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week or freeze for up to 3 months.
  • Use flax eggs for a vegan version.