Gluten-Free Chocolate Coconut Flour cake
This Gluten-Free Chocolate Coconut Flour Cake is a rich and moist cake, made using low-carb coconut flour, a healthy alternative to regular chocolate cake.
Servings: 1 (8 inch square cake)
Ingredients
- 1/2 Cup Coconut Flour
- 3/4 Cup Dark Brown Sugar - One can use white sugar
- 1/2 Cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 6 tbsp Butter
- 1 teaspoon Vanilla Extract
- 6 Large Eggs
Instructions
- Preheat the oven to 180 Deg C.
- Grease a 8-inch square cake pan with butter and flour.
- Sift together the Coconut flour, baking powder and salt.1/2 Cup Coconut Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
- Check to make sure there are no lumps in the dark brown sugar or else just sift or break it using a fork.3/4 Cup Dark Brown Sugar
- In a separate bowl melt the butter.6 tbsp Butter
- Once melted add in the sifted cocoa powder.1/2 Cup Cocoa Powder
- Mix well until combined. Let the mixture cool slightly.
- In a separate bowl whisk in the egg6 Large Eggs
- Add in the sugar and vanilla extract and beat until light and frothy3/4 Cup Dark Brown Sugar, 1 teaspoon Vanilla Extract
- Now add in the cooled or slightly warm cocoa butter mixture. If you add it too hot, the eggs will start cooking immediately.
- Add in the sifted coconut flour, baking powder and salt mixture. Whisk until smooth.1/2 Cup Coconut Flour, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
- Pour batter into prepared pan.
- Let it rest for 10 minutes. This helps in coconut flour absorbing the liquids.
- Bake the cake into a preheated oven for 25-35 minutes or until toothpick inserted into the center comes out clean.
- Remove the cake onto a wire rack after 30 minutes.
- Let it cool completely. Enjoy with a cup of dark coffee.
Notes
- 1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- Oven time varies for baking , do keep an eye after 25 minutes.
- Be sue to use gluten free cocoa powder, if you are allergic to gluten.