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My review
Chocolate Coconut Cake from King Arthur Flour®
King Arthur Flour
"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."
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Ingredients
1 h 34 m servings 121 calsOriginal recipe yields 16 servings (16 slices)
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 121 calories; 7.3 g fat; 13.1 g carbohydrates; 3.4 g protein; 81 mg cholesterol; 164 mg sodium. Full nutrition
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Reviews
Read all reviews 2123 Ratings
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Most helpful positive review
7/23/2016
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
7/2/2017
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,...
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7/23/2016
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...
6/16/2015
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...
7/11/2015
Made this with 1/3 c. sugar and 1/3 c. stevia (dry - measures like sugar) carbs per serving - 7!!
6/18/2017
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...
7/2/2017
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,...
4/11/2016
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...
4/4/2016
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...
1/13/2016
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