Easy Coconut Flour Chocolate Cake Recipe – Gluten-Free & Keto

Last Updated on 4 months by Neha Deshmukh

Easy Coconut Flour Chocolate Cake Recipe – Gluten-Free & Keto

Hey everyone! If you’re anything like me, you love a good chocolate cake. But sometimes, you want something a little… kinder to your body. That’s where this easy coconut flour chocolate cake comes in! It’s gluten-free, keto-friendly, and seriously delicious. I first made this when I was trying to cut down on refined sugar, and honestly, I haven’t looked back. It satisfies that chocolate craving without the guilt. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. It’s wonderfully moist (yes, even with coconut flour!), intensely chocolatey, and surprisingly easy to make. Plus, it’s perfect if you’re following a gluten-free or keto lifestyle. It’s a fantastic treat for birthdays, special occasions, or just a cozy night in. And did I mention it’s ready in under an hour?

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• ½ cup coconut flour (about 60g)
• 1 tsp baking powder (5g)
• 85 gm butter
• ½ cup unsweetened cocoa powder (40g)
• ½ cup stevia (about 60-80g depending on brand)
• ½ tsp salt (2.5g)
• 1 tsp vanilla extract (5ml)
• 6 large eggs
• ¼ cup coconut milk (60ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Coconut Flour: A Guide to Baking with This Gluten-Free Grain

Coconut flour is super absorbent, so don’t try to substitute it 1:1 with other flours. It needs more liquid! We’re using ½ cup here, which works perfectly with the other ingredients.

Cocoa Powder: Choosing the Right Type for Rich Flavor

I prefer using Dutch-processed cocoa powder for this cake. It has a smoother, less acidic flavor. But natural cocoa powder will work too – just know the flavor will be a little more intense.

Stevia: Understanding Sweetness Levels & Conversions

Stevia sweetness varies between brands. I usually use powdered stevia, and ½ cup gives a lovely sweetness. You might need to adjust based on your preferred sweetness level. Erythritol or monk fruit are also great options!

Butter: Salted vs. Unsalted – Which to Use?

I usually use unsalted butter so I can control the salt level. If you’re using salted butter, you might want to reduce the added salt to ¼ tsp.

Coconut Milk: Full-Fat vs. Light – Impact on Texture

Full-fat coconut milk will give you the richest, moistest cake. Light coconut milk will work in a pinch, but the texture might be slightly drier.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 180°C (350°F). Grease and line an 8-inch baking pan. This prevents sticking and makes cleanup a breeze.
2. In a bowl, sift together the coconut flour and baking powder. Sifting helps to remove any lumps and ensures a light and fluffy cake.
3. In a separate bowl, melt the butter. Then, whisk in the cocoa powder until everything is smooth and combined. It should look like a lovely chocolate sauce!
4. Add the stevia, salt, and vanilla extract to the butter mixture. Give it a good mix.
5. Now, whisk in the eggs one at a time. Make sure the butter mixture isn’t too hot, or you might scramble the eggs!
6. Gently fold in the sifted coconut flour mixture using a spatula. Don’t overmix – we want a tender cake, not a tough one.
7. Pour in the coconut milk and mix until the batter is smooth. It will be a little thicker than traditional cake batter, that’s normal!
8. Pour the batter into your prepared pan and bake for 25 minutes, or until a skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling.

Expert Tips

• Don’t skip the sifting! It really does make a difference in the texture.
• If your oven runs hot, reduce the baking time by a few minutes.
• For an extra chocolatey kick, add a tablespoon of cocoa nibs to the batter.

Variations

This recipe is a great base for experimentation!

Vegan Coconut Flour Chocolate Cake

Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Use a plant-based butter alternative.

Gluten-Free Adaptations (Ensuring a Pure Gluten-Free Bake)

Double-check that your baking powder is certified gluten-free. Some brands contain hidden gluten.

Spice Level Variations (Adding Cinnamon or Chili)

A teaspoon of cinnamon or a pinch of chili powder adds a lovely warmth and complexity. My friend, Priya, swears by adding a tiny bit of cayenne pepper!

Festival Adaptations (Chocolate Cake for Diwali or Christmas)

Decorate with festive sprinkles or a dusting of powdered sweetener for a special occasion.

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream (keto-friendly, of course!) or a sprinkle of berries takes it to the next level. A cup of chai is the perfect accompaniment.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I substitute almond flour for coconut flour in this recipe?

You can, but the texture will be different. Almond flour is less absorbent, so you’ll need to reduce the amount and potentially add more liquid. It won’t be quite as keto-friendly either.

What if my cake is too dry? How can I fix it?

Add a tablespoon of coconut milk or melted butter to the batter next time.

Can I make this cake ahead of time?

Yes! You can bake it a day or two in advance and store it in an airtight container.

Is stevia the only sweetener I can use? What are some alternatives?

No, erythritol, monk fruit, or xylitol are all good options. Adjust the amount based on the sweetener’s sweetness level.

How can I tell if my oven temperature is accurate for baking this cake?

Use an oven thermometer! They’re inexpensive and can save you a lot of baking frustration.

Enjoy your delicious, guilt-free chocolate cake! Let me know in the comments how it turns out for you. Happy baking!