Coconut Flour Chocolate Cake Recipe

Name: Coconut Flour Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sifted coconut flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 cup butter, softened; 3/4 cups maple syrup; 1 tablespoon vanilla extract; 8 large eggs; 1/2 cup unsalted butter; 3 cups confectioners sugar; 1/2 cup whole milk; 1 cup unsweetened cocoa powder; Shredded sweetened coconut, for garnish

Servings: persons

3/4 cup sifted coconut flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup butter, softened
3/4 cups maple syrup
1 tablespoon vanilla extract
8 large eggs
1/2 cup unsalted butter
3 cups confectioners sugar
1/2 cup whole milk
1 cup unsweetened cocoa powder
Shredded sweetened coconut, for garnish

1
Make the Cake Preheat the oven to 325 degrees .
2
In a bowl, whisk together the coconut flour, 1/4 cup of cocoa powder, baking soda and salt.
3
Set aside.
4
Make the Cake In a large mixing bowl or stand mixer, cream the butter, maple syrup and vanilla.
5
Mix in the eggs, one at a time, until combined.
6
Slowly add the dry ingredients until thoroughly combined.
7
Pour the batter into a greased 9-by-9-inch baking pan, lined with parchment paper and bake for 40 minutes, or until a toothpick placed in the center comes out clean.
8
Remove from the oven, cool for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
9
Meanwhile, Make the Frosting Beat together the butter, confectioners' sugar, milk and 1 cup of the cocoa powder until smooth and fluffy.
10
Meanwhile, Make the Frosting Once cake has cooled completely, frost, sprinkle with shredded coconut and serve.

1562

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup sifted coconut flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, and more.

Yes, Coconut Flour Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Flour Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions