Coconut Flour Chocolate Cake

Coconut Flour Chocolate Cake 

This coconut flour chocolate cake is so moist and tender, you won't believe it is grain free! Made with no dairy or refined sugar, it requires simple and easy ingredients

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Servings: 8–10

Ingredients

For the Cake:

• 1 cup coconut flour (sifted to remove any clumps)

• 1 cup unsweetened cocoa powder (sifted)

• 1 tsp baking soda

• 1/2 tsp salt

• 8 large eggs(room temperature, separated into whites and yolks)

• 2 tsp cream of tartar

• 1 cup coconut oil (softened or melted)

• 1 cup granulated sweetener of choice (coconut sugar, brown sugar, or allulose/monk fruit for low-carb)

• 1 tbsp vanilla extract

For the Chocolate Frosting:

• 1.5 cups dairy-free chocolate frosting (or your favorite dairy-free/sugar-free chocolate buttercream)

• Optional: A splash of dairy-free milk if needed to thin it out to a spreadable consistency.

Instructions

1. Prep the Oven and Pans

• Preheat your oven to 350°F (180°C).

• Line two 8-inch round cake pans with parchment paper and lightly grease them. Set aside.

2. Mix the Dry Ingredients

• In a large mixing bowl, combine the sifted coconut flour, cocoa powder, baking soda, and salt. Whisk well and set aside.

3. Whip the Egg Whites

• In a separate clean bowl, beat the egg whites and cream of tartar together using an electric mixer until stiff peaks form. Set this aside carefully.

4. Combine the Wet Ingredients & Batter

• In a third large bowl, whisk together the softened coconut oil, granulated sweetener, egg yolks, and vanilla extract until smooth, combined, and glossy.

• Add your dry ingredient mixture into the wet mixture and stir until combined (the batter will be quite thick).

• Gently fold the whipped egg whites into the batter in batches using a spatula, taking care not to deflate the air—this is the secret to getting a fluffy texture.

5. Bake

• Divide the batter evenly between your prepared cake pans.

• Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean.

• Remove from the oven and let the cakes cool completely in their pans before attempting to invert or frost them (coconut flour cakes are delicate while warm).

6. Assemble and Frost

• Place your first cake layer on a serving plate, spread a generous layer of chocolate frosting over it, top with the second layer, and frost the top and sides.

• Slice, serve, and enjoy!

Baker's Tips for Success

• Don't skip sifting: Coconut flour and cocoa powder are prone to clumping; sifting them ensures a smooth crumb.

• Let it cool: Because this is a grain-free bake, letting the cake cool completely allows the coconut flour to fully set and structure the slice.

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 1 week, or freeze individual slices for up to 2 months.