Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)

Moist, decadent, and super easy to make, this coconut flour chocolate cake uses just a bit of low-carb coconut flour instead of refined wheat flour. Topped with crunchy coconut chips and fresh raspberries, this flourless chocolate cake makes the perfect dessert for Christmas, the holidays, Valentine’s day, Easter, or any special occasion! Gluten-free and dairy-free, but no one would care!

Jump to:

• Chocolate Cake for Any Occasion
• What is Coconut Flour?
• Can I Substitute Coconut Flour with Other Flours?
• Our Favorite Coconut Flour Recipes:
• Coconut Flour Chocolate Cake
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Coconut Flour Chocolate Cake (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Coconut Recipes You’ll Enjoy!
• Chocolate Recipes You’ll Love:
• Dessert Recipes to Indulge In:
• Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)

Chocolate Cake for Any Occasion

I don’t know about you, but when I think of special occasions, I think of chocolate.

From a creamy chocolate pudding, to homemade chocolate, to chocolate truffles, as long as chocolate’s involved, it’s always a good idea.

And of course, we have chocolate cake, which is perfect for any sweet tooth.

There’s just something decadent, rich and so festive about a good chocolate cake recipe that is a great way to celebrate any thing – whether it’s Christmas, New Year’s, Valentine’s Day or birthdays.

What is Coconut Flour?

A natural by-product of coconut milk production, coconut flour is a fine powder that is made by grinding dried coconut meat into flour.

Naturally gluten-free, grain-free and low in carbohydrates, coconut flour is often used in gluten-free, Paleo or keto recipes.

Can I Substitute Coconut Flour with Other Flours?

Because coconut flour absorbs a lot of liquid, it is necessary that the recipe using coconut flour includes either plenty of eggs, a liquid (such as milk or water), or often times, both.

Since coconut flour absorbs so much more liquid compared to other gluten-free flours, it is NOT recommended that you substitute it with other flours in a 1:1 basis (this will affect the texture of the batter and the final product).

While coconut flour may be a little more expensive than other gluten-free flours, a little goes a long way and a bag will last you a pretty long time.

Our Favorite Coconut Flour Recipes:

• Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)

Coconut Flour Chocolate Cake

Slightly adapted from the King Arthur Flour recipe, this gluten-free chocolate cake recipe is possibly one of the easiest and most delicious chocolate cakes you’ll ever make.

Incredibly moist, absolutely decadent, this flourless chocolate cake tastes so darn good topped with fresh berries and sprinkled with coconut chips. You’re definitely going to love it!

Keep this recipe handy so the next time you’re craving chocolate and cake, you can enjoy this chocolate coconut flour cake!

Why This Recipe Works:

• Flourless (Doesn’t Use Regular Flour): It’s flourless in the sense that it doesn’t use any refined flours (neither wheat flour nor refined gluten-free flours such as rice flour). Instead, it’s made with a base of high-fiber, low-carb coconut flour.

• Simple Ingredients: The ingredients needed to make this flourless chocolate cake recipe are simple and easily accessible at the grocery store.

• Easy to Make: All you need to do is mix the dry ingredients with the wet ingredients to get the batter, then pour the batter into the pan and bake! How much simpler does it get? This cake is also ready in under an hour, which means you can quickly whip it up and enjoy it by the time your guests arrive (or by the time your meal is over).

• Totally Gluten-Free and Dairy-Free: Best of all this delicious cake is both gluten-free and dairy-free, so even those who have Celiac disease or gluten or lactose intolerances can still enjoy it!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this coconut flour chocolate cake recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Coconut Flour: We are not using any refined flour in this low-carb chocolate cake recipe, but we will use a bit of low-carb coconut flour (which is both grain-free and gluten-free) to absorb the moisture and give the cake body. I do NOT recommend you substituting coconut flour for other flours, as it works in very different ways from other flours.

• Baking Powder: In this flourless chocolate cake recipe, baking powder is the only leavening agent, and is required to help the batter rise, so make sure you add it in! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

• Coconut Oil: I used melted coconut oil (I prefer refined coconut oil in my baking because it has a neutral taste as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use another vegetable oil such as olive oil, avocado oil, or sunflower oil.

• Cacao Powder: I used unsweetened cacao powder here since the recipe includes sugar for sweetening. Alternatively, you may also use unsweetened cocoa powder.

• Sugar: I used light brown sugar in this recipe, but feel free to use normal white sugar, dark brown sugar, or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener as an alternative sweetener (it is a 1:1 sugar substitute that has zero glycemic index and will not cause your blood sugar to spike).

• Vanilla Extract: This is to add a hint of vanilla to the cake. However, if you don’t like vanilla, or don’t have vanilla extract on hand, feel free to leave it out.

• Eggs: This recipe uses a total of 6 large eggs, because we need them both as a binder for the ingredients, as well as to provide moisture since coconut flour naturally absorbs a lot of moisture. I have never tried this recipe without the eggs, so I don’t know how that would turn out (if you do make this with an egg-replacer, please let me know how it goes in the comments below, I’d love to know!)

• Toasted Coconut Chips: I like garnishing this moist chocolate cake with toasted coconut chips for a super crunchy texture.

• Fresh Berries: I like using fresh raspberries because they give a nice pop of color contrast against the dark brown color of the cake. Alternatively, you may also use fresh strawberries, blueberries, blackberries if you prefer.

How to Make Coconut Flour Chocolate Cake (Step by Step):

1. Preheat and Line

Preheat oven to 350F (180C) and grease and line the base of an 8-inch round metal cake pan with parchment paper.

2. Sift

In a medium bowl, sift the coconut flour and baking powder together, and mix well to combine.

3. Stir

In a large bowl, melt the coconut oil and mix in the raw cacao powder, stirring until well blended.

4. Whisk Well

In a large mixing bowl, whisk the sugar, vanilla extract, eggs, and salt into the coconut oil-cacao mixture and mix well.

5. Prepare the Batter

Add the coconut flour-baking powder mixture to the bowl with the wet ingredients and whisk very well until you get a smooth and homogeneous batter.

Let the batter rest for 10 minutes to allow the coconut flour to absorb some of the moisture.

6. Bake

Transfer the batter into the prepared cake pan and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.

7. Cool Completely

Allow the flourless chocolate cake to cool completely in the pan at room temperature for at least 30 minutes before removing (this is important as the cake with continuing cooking with the residual heat, and a cooled cake is also easier to slice).

8. Garnish and Enjoy

Garnish the flourless chocolate cake with coconut chips and fresh raspberries before slicing and enjoying.

Dish by Dish Tips/Tricks:

• Bake a Loaf Instead: Pour the batter into a greased and lined medium loaf pan and bake it at 350F (180C) for 35 to 40 minutes until a toothpick inserted in the middle comes out clean. 

• Bake Muffins Instead: Pour the batter into a regular muffin tin and bake at 350F (180C) for 20 minutes until a toothpick inserted in the middle of a muffin comes out clean.

• Optional Toppings: You may also top this gluten-free chocolate cake with whipped coconut cream or heavy cream (if you are not lactose-intolerant).

Recipe FAQs:

Other Coconut Recipes You’ll Enjoy!

• Low-Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
• Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
• Toasted Coconut Chips (Gluten-Free, Vegan)
• Coconut Macaroons (Gluten-Free, Dairy-Free)
• Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Dairy-Free)

Chocolate Recipes You’ll Love:

• 5-Minute Chocolate Pudding (Gluten-Free, Vegan)
• Easy Homemade Chocolate (Gluten-Free, Vegan)
• Fudgy Chocolate Beetroot Cake (Gluten-Free, Vegan)
• Almond Coconut Chocolate Chunk Cookies (Gluten-Free)
• Easy Chocolate Truffles

Dessert Recipes to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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