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.

Recipe Summary

prep:
14 mins
cook:
40 mins
additional:
40 mins
total:
1 hr 34 mins
Servings:
16
Yield:
16 slices
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

121 calories; protein 3.4g 7% DV; carbohydrates 13.1g 4% DV; fat 7.3g 11% DV; cholesterol 81.2mg 27% DV; sodium 164.4mg 7% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2016
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 more moist! Read More
(14)

Most helpful critical review

Rating: 3 stars
07/03/2017
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 bad decision; use Swerve instead). I made a great keto-friendly coconut pecan frosting treating it like a German's chocolate cake. Read More
(2)
28 Ratings
  • 5 star values: 23
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2016
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 more moist! Read More
(14)
Rating: 5 stars
07/11/2015
Made this with 1/3 c. sugar and 1/3 c. stevia (dry - measures like sugar) carbs per serving - 7!! Read More
(7)
Rating: 5 stars
06/16/2015
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. OMG! I struck the perfect combination! It's a good thing I have a college boy on hand to sop up the extra calories. I'd be far too tempted to finish this off all by myself if it hung around too long. Read More
(7)
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Rating: 5 stars
06/18/2017
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 powder and a pinch of baking soda because I had organic cocoa (not Dutch process). It's really delicious. I baked it 42 mins per the comments but it could probably be a little less like 35 or so. It's not too sweet and is really chocolaty. Big recommend. Only thing I don't know is how to make the powder sugar stay on top as it sinks into the cake. Read More
(5)
Rating: 5 stars
01/13/2016
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 Read More
(4)
Rating: 4 stars
04/04/2016
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 outside burns a little but the inside is fairly good. I would recommend adding a little extra sugar and oil... maybe 1/3 cup of oil and make it 1 cup of sugar instead of 3/4. Other than these few things it is a great cake especially for being gluten free and I will probably make this again!:) Read More
(4)
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Rating: 5 stars
06/16/2015
This is yummy and gluten free which is good because I am allergic. Read More
(3)
Rating: 5 stars
04/11/2016
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 of cocoa powder that the recipe calls for you may want to increase the sugar content to offset the bitterness from the cocoa. Read More
(2)
Rating: 3 stars
07/03/2017
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 bad decision; use Swerve instead). I made a great keto-friendly coconut pecan frosting treating it like a German's chocolate cake. Read More
(2)