Coconut Flour Chocolate Cake Recipe 385 Recipes

COCONUT FLOUR CHOCOLATE CAKE

Steps:

• Preheat oven to 170°C (340°F) conventional mode
• Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
• In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
• In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn't take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
• Pour the liquid mixture onto the coconut flour/cocoa blend.
• Whisk in vanilla and full-fat coconut cream (or heavy cream).
• Stir until fully combined, and a shiny cake batter forms with no lumps.
• Transfer the cake batter to the prepared cake pan.
• Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake
• Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
• Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.

COCONUT FLOUR CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper.
• In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
• In a separate bowl, using a sifter, sift the cocoa powder, coconut flour and baking powder to remove any clumps.
• Stir in the dry ingredients with the wet ingredients.
• Pour half of the batter into each cake pan and immediately place in the oven.
• Bake for 20 minutes, until the tops are firm to the touch and a toothpick inserted in the middle of the cakes comes out clean. Place the pans on a wire rack and let the cakes cool completely in the pans.
• Store decorated or undecorated cake in the fridge or freezer. Can be refrigerated for up to 7 days. Do not store at room temperature because the cake will go mouldy fast. Coconut flour baked goods tend to go bad faster than regular baked goods.

BEST COCONUT CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®

Steps:

• 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.

COCONUT FLOUR CHOCOLATE CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 320°F or 160°C. Combine the cocoa, coconut flour, baking powder, cinnamon, and sea salt. Add the eggs, honey, vanilla, and oil. Mix well until smooth and combined. Spoon onto a small 6 to 10-inch or 15 to 20-centimeter baking tin lined with baking paper--the smaller the tin the higher the cake will rise, or alternatively spoon into 8 lined cupcake tins. Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 to 25 minutes. Remove from the oven and allow to cool in pan. Enjoy alone or with your choice of frosting.