Double Chocolate Cake – a delicious recipe with virgin coconut oil, sugar, eggs, light coconut milk, cocoa, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Beat together coconut oil and sugar until well blended.
3
(You may need to warm oil slightly, depending on the kitchen temperature.
4
It should be a soft solid.
5
).
6
Beat in eggs.
7
Heat coconut milk until hot, but not boiling.
8
It's easiest to do this in the microwave.
9
Pour hot coconut milk slowly into the cocoa while mixing.
10
Mix salt, baking powder, baking soda and half of flour into the batter.
11
Mix in half of the cocoa liquid, the remaining flour and then the rest of the cocoa liquid.
12
Mix in vanilla and chocolate chips.
13
Pour into 9 inch greased or Pam'd square pan.
14
Bake at 350 for 40 min or until center bounces back slightly when pressed.
1034
kcal
Calories
52
g
Fat
133
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: ½ cup virgin coconut oil, 1 ¼ cups sugar, 2 eggs, beaten, 1 cup light coconut milk, and more.
Yes, Double 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.
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