Coconut Flour Chocolate Cake Recipes

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COCONUT FLOUR CHOCOLATE CAKE



Coconut Flour Chocolate Cake image

This coconut flour chocolate cake is perfectly moist with a rich chocolate flavor covered in a chocolate peanut butter icing.

Provided by Tiffany - The Coconut Mama

Categories     Dessert

Time 30m

Number Of Ingredients 12

8 large eggs, room temp
3/4 cup sugar (coconut sugar and erythritol work well)
1/2 cup coconut oil, melted
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/2 cup cocoa powder
1/4 cup coconut flour
1 teaspoon baking powder
1 cup peanut butter/almond butter/cashew butter/sunbutter
6 tablespoon cocoa powder
6 tablespoon powdered sugar/maple syrup/raw honey
1/2 cup water (more if needed)

Steps:

  • Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper.
  • In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
  • In a separate bowl, using a sifter, sift the cocoa powder, coconut flour and baking powder to remove any clumps.
  • Stir in the dry ingredients with the wet ingredients.
  • Pour half of the batter into each cake pan and immediately place in the oven.
  • Bake for 20 minutes, until the tops are firm to the touch and a toothpick inserted in the middle of the cakes comes out clean. Place the pans on a wire rack and let the cakes cool completely in the pans.
  • Store decorated or undecorated cake in the fridge or freezer. Can be refrigerated for up to 7 days. Do not store at room temperature because the cake will go mouldy fast. Coconut flour baked goods tend to go bad faster than regular baked goods.

Nutrition Facts : ServingSize 1 slice, Calories 191 calories, Sugar 12.5g, Fat 13g, Carbohydrate 15.5g, Fiber 2.3g, Protein 5g

COCONUT FLOUR CHOCOLATE CAKE RECIPE - (3.8/5)



Coconut Flour Chocolate Cake Recipe - (3.8/5) image

Provided by tinathorn

Number Of Ingredients 9

1/4 cup Naked Chocolate or a quality cocoa, about 30-grams or 1-ounce
1/4 cup coconut flour, see notes, about 35-grams or 1.25-ounces
1 1/2 teaspoons gluten-free baking powder, about 7-grams
1/2 teaspoon ground cinnamon
1 pinch of sea salt
4 eggs
1/4 cup honey or organic maple syrup, about 3 tablespoons
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup macadamia nut oil or melted coconut oil or melted butter, about 60-milliliters or 2-ounces

Steps:

  • Preheat oven to 320°F or 160°C. Combine the cocoa, coconut flour, baking powder, cinnamon, and sea salt. Add the eggs, honey, vanilla, and oil. Mix well until smooth and combined. Spoon onto a small 6 to 10-inch or 15 to 20-centimeter baking tin lined with baking paper--the smaller the tin the higher the cake will rise, or alternatively spoon into 8 lined cupcake tins. Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 to 25 minutes. Remove from the oven and allow to cool in pan. Enjoy alone or with your choice of frosting.

BEST COCONUT CHOCOLATE CAKE



Best Coconut Chocolate Cake image

I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 35 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 can (12 ounces) evaporated milk, divided
1-1/4 cups sugar, divided
20 large marshmallows
1 package (14 ounces) sweetened shredded coconut
2 cups slivered almonds, toasted, divided
1/2 cup butter, cubed
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®



Chocolate Coconut Cake from King Arthur Flour® image

Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h34m

Yield 16

Number Of Ingredients 8

½ cup King Arthur Coconut Flour
1 teaspoon baking powder
6 tablespoons butter
½ cup Dutch-process cocoa powder
¾ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
  • Sift together the coconut flour and baking powder, mixing to combine; set aside.
  • In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  • Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  • Pour the batter into the prepared pan. Let it rest for 10 minutes.
  • Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
  • Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g

COCONUT FLOUR CHOCOLATE BROWNIES



Coconut Flour Chocolate Brownies image

I love chocolate brownies! These brownies are not only dark, rich, and delicious, but they are also gluten-free, dairy-free and healthier for you, using coconut flour and coconut oil. I can't decide whether I like these better warm out of the oven, or cooled the next day. Both ways are so indulgent!

Provided by walbome

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 12

Number Of Ingredients 8

½ cup cocoa powder
⅓ cup virgin coconut oil
6 eggs
1 cup white sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ cup coconut flour, sifted
1 tablespoon semisweet chocolate chips, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
  • Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
  • Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 19.3 g, Cholesterol 81.8 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 128.5 mg, Sugar 17.3 g

CHOCOLATE, HAZELNUT AND COCONUT CAKE



Chocolate, Hazelnut and Coconut Cake image

Make and share this Chocolate, Hazelnut and Coconut Cake recipe from Food.com.

Provided by Tichiba

Categories     Dessert

Time 1h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 20

2 eggs
1 cup sugar
2 tablespoons butter, melted
1 cup oil
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup boiling water
1/2 cup coffee, cold
1 1/2 cups light cream or 1 1/2 cups whipping cream
1 cup sugar
5 egg yolks
1 1/2 cups coconut, flaked
3/4 cup hazelnuts, chopped
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 cup cocoa

Steps:

  • In a mixer (or bowl) combine the eggs, sugar, butter and oil. Beat until fluffy and pale yellow. Add the buttermilk and vanilla and beat well to mix.
  • In another bowl, sift the flour, cocoa, baking powder and soda. Add to the wet ingredients in three batches on low speed. Beat each time until the mix just comes together. With the mixer running, add the boiling water and coffee and beat until a smooth batter is formed.
  • Butter and flour (or line with baking paper) two 8" round cake pans. Divide the batter evenly between the pans and place in a preheated 375°F oven for 30 minutes or until a toothpick comes clean from the center. Cool on a wire rack for 5 minutes and turn out on to the wire rack and allow to cool.
  • For the filling: in a large saucepan over medium-high meat, bring the cream to a boil watching carefully. Cream will boil over easily. Remove from heat immediately when it comes to a boil.
  • In a large mixing bowl, combine the egg yolks and sugar and whisk until pale and light. Add a little of the hot mixture to the eggs and whisk smooth. Pour the eggs into the hot cream. Using a spatula, mix until smooth. Return to low heat and stir until the mixture begins to thicken (about 1-2 minutes). Be very careful not to boil the egg mixture or it will separate. Strain through a sieve back into the mixing bowl and add the coconut and hazelnuts. Stir well, cover with plastic film and chill until needed.
  • For the icing: In a mixer, combine the butter, powdered sugar, and cocoa. Whip on low speed until well blended. Beat on high speed until fluffy.
  • To assemble the cake, cut each cake in half. Place a bottom layer on a serving plate, spread some of the chilled coconut mixture over the surface. Top with a second cake half and continue with the rest of the cake layers and filling. Using a spatula, spread the icing evenly over the surface of the cake.
  • For decoration, you can press toasted coconut or nuts onto the side of the cake.

Nutrition Facts : Calories 1514.4, Fat 99.1, SaturatedFat 41, Cholesterol 319.1, Sodium 629.8, Carbohydrate 153.4, Fiber 11.9, Sugar 100.1, Protein 18.7

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From thebigmansworld.com


GLUTEN-FREE CHOCOLATE COCONUT FLOUR CAKE - COOK WITH RENU
2019-07-01 Instructions. Preheat the oven to 180 Deg C. Grease a 8-inch square cake pan with butter and flour. Sift together the Coconut flour, baking powder and salt. 1/2 Cup Coconut Flour, 1 tsp Baking Powder, 1/2 tsp Salt. Check to make sure there are no lumps in the dark brown sugar or else just sift or break it using a fork.
From cookwithrenu.com


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