Skip to main content New this month
Get the Allrecipes magazine

Chocolate Coconut Cake from King Arthur Flour®

Rated as 4.78 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 34 m servings 121 cals
Original recipe yields 16 servings (16 slices)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Sift together the coconut flour and baking powder, mixing to combine; set aside.
  3. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
  4. Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
  5. Pour the batter into the prepared pan. Let it rest for 10 minutes.
  6. 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.
  7. 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


Per Serving: 121 calories; 7.3 g fat; 13.1 g carbohydrates; 3.4 g protein; 81 mg cholesterol; 164 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 21
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I make this regularly now as I have to eat on an anti-inflammatory and gluten free diet. I use coconut sugar instead of refined sugar and I add 1 whole mashed banana to the cake to make it even...

Most helpful critical review

A great portion/size recipe (I did 8x8 square pan), but it definitely needs more moisture (maybe some more oil? and would be better slightly underbaked). I made it with stevia (sugar substitute,...

Most helpful
Most positive
Least positive
Newest

I make this regularly now as I have to eat on an anti-inflammatory and gluten free diet. I use coconut sugar instead of refined sugar and I add 1 whole mashed banana to the cake to make it even...

The batter was rather bitter (probably because I used dark cocoa) so I added about 1/3 c more sugar. The cake is incredibly moist and delicious. I decided to top it with coconut pecan frosting...

Made this with 1/3 c. sugar and 1/3 c. stevia (dry - measures like sugar) carbs per serving - 7!!

I made this yesterday for a dinner party where there were strict dietary restrictions. The comments were very useful and so I used 1/2 cup of honey instead of sugar, one teaspoon of espresso po...

This is yummy,and gluten free which is good because I am allergic.

A great portion/size recipe (I did 8x8 square pan), but it definitely needs more moisture (maybe some more oil? and would be better slightly underbaked). I made it with stevia (sugar substitute,...

I used 1/3 cup of cocoa powder & as 1/4 cup sugar + 1/2 cup erythritol for sweetening. Baked perfectly and was very tasty. Based on some comments on the King Arthur website, if you use 1/2 cup o...

This is a good, healthy, and tasty cake. However, there are a few changes that would further enhance and compliment this treat. As some of the reviews said, it needs some extra sugar. The out...

No fail. Just don't over bake. Best if slightly underbaked. I can always count on this as a "healthier" treat for office parties and they all love it