Can You Bake A Cake With Coconut Flour?
This Coconut Flour Chocolate Cake is the best gluten complimentary birthday cake (although you don't need to use a special occasion as an alibi to care for yourself to a slice)! It'due south moist, fudgy, made with simple ingredients, and decorated with a homemade chocolate buttercream.
If yous're looking for a moist and fudgy gluten gratis birthday cake, look no farther than this Coconut Flour Chocolate Block. Not only is it merely as easy and special every bit my almond flour chocolate cake, merely information technology's a chocolate lover's dream come true! Each slice is dense, decadent, and quite bluntly, the BEST.
Coconut flour is a staple in my kitchen. I'm e'er using it to brand gluten free and grain gratis broiled goods, similar coconut flour banana muffins. I love information technology because it's depression carb, high in fiber, and a smashing nut-gratuitous flour option.
If you're new to baking cakes with kokosnoot flour, add eggs to your grocery list because it's a VERY absorbent flour. Fifty-fifty though you demand less coconut flour than you would regular flour, you lot make upward for information technology by needing half a dozen eggs. That may seem like a lot for 1 cake layer, but kokosnoot flour cakes need A LOT of moisture.
Recipe features
- In that location's nothing dry about this gluten free cake. It'southward super dumbo, chocolatey, fudgy, and delicious.
- Quick and easy! It's a bakery-quality chocolate block recipe that's ready in 30 minutes.
- Grain free, nut free, gluten free, and refined carbohydrate free. It'south (almost) free of almost allergens!
Ingredient notes:
- Kokosnoot flour - It wouldn't be a coconut flour chocolate cake recipe without the coconut flour, which means at that place's no substituting it. You might need to sift your coconut flour if information technology clumps upwards in the packaging.
- Milk - I used soy milk, just you tin use any kind of dairy free milk.
- Eggs - Eggs are vital to making a moist coconut flour cake. For the best results, use room temperature eggs.
- Maple syrup - I love the natural sugariness maple syrup provides without needing refined sugar. No substitutions here.
- Kokosnoot oil - Your kokosnoot oil needs to be melted and cooled off before making the cake batter. You lot can utilise refined or unrefined kokosnoot oil here (unrefined coconut oil has a more robust coconut flavor).
- Vanilla excerpt - For depth and flavor. The better quality the vanilla, the better the cake will taste.
- Cocoa powder - This is where all of the chocolatey goodness comes in. If y'all're a dark chocolate lover, use nighttime chocolate cocoa powder.
- Blistering soda - Without information technology, your cake volition autumn apartment. The goal is a plump, fudgy cake.
- Chocolate buttercream frosting - You'll demand softened butter, milk, vanilla, powdered carbohydrate, and cocoa pulverization to brand the chocolate frosting. I used soy milk, merely you can use any establish based or regular milk here.
Step-by-pace instructions
Pace i: Whisk wet ingredients. Whisk the eggs, almond milk, maple syrup, coconut oil, and vanilla in a large mixing bowl.
Step 2: Mix dry ingredients. Stir the kokosnoot flour, cocoa pulverisation, baking soda, and salt together in a separate basin.
Footstep 3: Combine mixtures. Add the dry mixture to the wet mix and GENTLY stir to combine.
Step 4: Bake and cool. Pour the batter into a parchment newspaper-lined cake pan and bake. Let the cake residuum earlier turning information technology onto a cooling rack to finish cooling before icing.
Step 5: Make the icing. First, whisk the butter, milk, and vanilla together. So add the sugar and cocoa, and whisk until smooth.
Step 6: Water ice block. Once the cake is cool, identify a large dollop of icing on top and water ice your cake. Slice and savor!
Tips and tricks
- It's so important that you line your cake pan with parchment paper before adding the batter. Without it and the block will stick to the lesser. If you desire to go a footstep farther, you can grease the sides of the pan with butter or coconut oil.
- Coconut flour needs to be measured precisely considering it's so absorptive. Too much or too picayune tin ruin the cake.
- Don't overmix the concoction. To go along your cake soft and tender, stir and whisk everything by mitt. Yous run the chance of overmixing if you use an electric mixer. Only mix until the flour is just combined (it's ok if the batter is a petty lumpy).
- To brand this a layer cake, simply double the cake and frosting recipes and bake the cake batter in 2 8" circular cake pans.
Variations
Vegan - I've never tested this recipe without eggs, only feel free to effort a vegan egg replacement or flax eggs. Utilise your favorite plant based butter and dairy free milk to make vegan buttercream frosting.
Paleo - Use paleo-friendly milk (like almond milk) in the cake and swap the buttercream frosting for your favorite paleo frosting.
Keto - Replacing the maple syrup with a keto-friendly sweetener, like erythritol syrup, will significantly slash the carb count.
Can you use almond flour instead of coconut flour?
No. Kokosnoot flour is significantly more delicate and absorptive than almond flour. If you use almond flour, you'll demand to change the amount. Check out my almond flour chocolate cake if you lot'd rather use almond flour.
What size tin can pan should I use?
This recipe was tested using 8" round cake pans. You should exist able to apply 6" or ix" pans instead. Merely keep an eye on the oven as the blistering times may differ slightly.
Storage
- Room temperature: Kokosnoot flour chocolate block can be kept at room temperature for 1 to two days
- Fridge: Shop the coconut flour cake in an airtight container in the refrigerator for up to 1 week.
- Freezer: Wrap the baked, unfrosted cake (whole or individual slices) in a couple of layers of plastic wrap and freeze for upwardly to 3 months. Make sure to thaw the block completely before adding the icing.
More than coconut flour baked goods
- Coconut Flour Assistant Muffins
- Coconut Flour Block
- Paleo Brownies
- Gluten Free Zucchini Bread
If yous made this recipe, be sure to go out a comment and star rating below. Thank you!
- five eggs
- ¾ cup soy milk or milk of selection
- ½ loving cup maple syrup
- ⅓ cup coconut oil melted and cooled to room temperature
- 2 teaspoon vanilla
- ¾ cup coconut flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon common salt
for the frosting:
- 2 tablespoon butter softened
- one tablespoon soy milk or more every bit needed; tin utilise any kind of milk
- ¼ teaspoon vanilla
- 1 ¼ cup powdered sugar
- 2 tablespoon cocoa powder
-
Preheat oven to 350° and line ane 8" or 9" round cake pan with parchment paper; set aside.
-
In a big mixing bowl, whisk the eggs, milk, maple syrup, coconut oil, and vanilla together.
-
In a split bowl, stir the kokosnoot flour, cocoa powder, baking soda, and salt together. Then, pour the dry ingredients into the wet and GENTLY stir to combine -- but stir until the flour is just incorporated (it'southward ok if the batter is a picayune lumpy) -- over-mixing volition cause the cake to exist also dense.
-
Pour the batter into the prepared cake pan, place information technology into the oven and bake the cake for 30-34 minutes, or until a toothpick comes out clean. Go out the cake in the pan for ten minutes, then carefully invert it onto a cooling rack. Allow the cake to cool before icing information technology.
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For the frosting: with a stand or hand mixer, whisk the butter, milk and vanilla together, then add the powdered sugar and cocoa powder and keep mixing until it'south smooth. Identify a big dollop of icing on top of the cake, and then use an offset knife or the back of a spoon to smooth it out. Piece and enjoy!
*Calories are per piece and are an estimation
*Storage:
- Room temperature: Coconut flour chocolate block can be kept at room temperature for i to ii days
- Fridge: Shop the coconut flour block in an closed container in the fridge for up to i calendar week.
- Freezer: Wrap the baked, unfrosted block (whole or private slices) in a couple of layers of plastic wrap and freeze for up to 3 months. Make sure to thaw the cake completely earlier adding the icing.
Calories: 351 kcal | Carbohydrates: 45 g | Protein: seven g | Fat: xviii g | Saturated Fat: 13 m | Polyunsaturated Fat: 1 one thousand | Monounsaturated Fat: 3 g | Trans Fatty: one m | Cholesterol: 110 mg | Sodium: 318 mg | Potassium: 248 mg | Cobweb: 7 k | Sugar: 32 g | Vitamin A: 330 IU | Vitamin C: 2 mg | Calcium: 83 mg | Iron: 2 mg
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