Chocolate Coconut Cake in a Loaf Pan

Until yesterday the only really good coconut flour recipe I had was for gluten-free chocolate cookies, but that's changed thanks to this new chocolate coconut cake. It's gluten free, can be mixed in minutes, and has a chocolate flavor so intense it doesn't require any frosting.  It may not win any awards for appearance right out of the pan, but plated with a little whipped cream and fresh fruit, it will rival a restaurant dessert.

Now I must have been on some kind of subconscious mission to destroy this cake because I made some risky substitutes. I used Egg Beaters and trans-fat free margarine which I’d bought at an about-to-go-out-of-business Wal*Mart Express. Despite my substitutions, this cake managed to be truly excellent. I did use high quality cocoa powder, so that helped. Also, the brand of coconut flour was “Nutiva”. Maybe different brands have different qualities? I don’t know, but don’t overbake it or let the batter sit out too long or it may come across as more dry.  Mine certainly wasn't, and  reviewers over on allrecipes.com gave it 5 stars.  Try it!

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Recipe

Coconut Flour Chocolate Cake

Cookie Madness

This chocolate coconut cake from Allrecipes.com and King Arthur is made with coconut flour and baked in a loaf pan. It's moist and delicious and doesn't taste like eggs despite having 6! Serve it with freshly whipped cream and fruit.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• ½ cup 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 at room temperature

Instructions

 

• Preheat the oven to 350 degrees F. Grease an 8 ½ x 4 ½-inch loaf pan. Line with a strip of parchment if desired and dust with cocoa powder.
• Thoroughly whisk together the coconut flour and baking powder.
• 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 and let it rest for exactly 10 minutes.
• Bake until set, and a cake tester inserted into the middle comes out clean. Mine took exactly 35 minutes.
• Let the cake cool in the pan for 30 minutes before turning it out onto a rack to cool completely. Let cake cool completely before slicing. Note: I let mine cool completely in the pan and didn't have any issues.

Keyword coconut flour

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