Chocolate Coconut Cake from 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.

• Preparation Time: 14 mins
• Cooking Time: 40 mins
• Total Time: 54 mins
• Calories: 121 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 6 tablespoons butter
• 6 large eggs
• ¾ cup sugar
• ½ cup King Arthur Coconut Flour
• ½ cup Dutch-process cocoa powder

Recipe Instructions

Step 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.

Step 2

Sift together the coconut flour and baking powder, mixing to combine; set aside.

Step 3

In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.

Step 4

Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.

Step 5

Pour the batter into the prepared pan. Let it rest for 10 minutes.

Step 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.

Step 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.