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round chocolate cake on a plate topped with chocolate frosting and chocolate sprinkles
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5 from 7 votes

Coconut Flour Chocolate Cake

This Coconut Flour Chocolate Cake is the best gluten free birthday cake (although you don’t need to use a special occasion as an excuse to treat yourself to a slice)! It’s moist, fudgy, made with simple ingredients, and decorated with a homemade chocolate buttercream. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: coconut flour cake, coconut flour chocolate cake
Servings: 8
Calories: 351kcal
Author: Erin

Ingredients

for the frosting:

Instructions

  • Preheat oven to 350° and line one 8" or 9" round cake pan with parchment paper; set aside.
  • In a large mixing bowl, whisk the eggs, milk, maple syrup, coconut oil, and vanilla together.
  • In a separate bowl, stir the coconut flour, cocoa powder, baking soda, and salt together. Then, pour the dry ingredients into the wet and GENTLY stir to combine -- only stir until the flour is just incorporated (it's ok if the batter is a little lumpy) -- over-mixing will cause the cake to be too dense.
  • Pour the batter into the prepared cake pan, place it into the oven and bake the cake for 30-34 minutes, or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then carefully invert it onto a cooling rack. Allow the cake to cool before icing it.
  • 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 continue mixing until it's smooth. Place a large dollop of icing on top of the cake, then use an offset knife or the back of a spoon to smooth it out. Slice and enjoy!

Video

Notes

*Calories are per slice and are an estimation
*Storage:
  • Room temperature: Coconut flour chocolate cake can be kept at room temperature for 1 to 2 days
  • Refrigerator: Store 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 up to 3 months. Make sure to thaw the cake completely before adding the icing.

Nutrition

Calories: 351kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 318mg | Potassium: 248mg | Fiber: 7g | Sugar: 32g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg