Coconut Flour: We are not using any refined flour in this 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 coconut flour 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 prefer using 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 (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 the 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.

Bake a Loaf/Muffins Instead: If you would like to use this batter to make a chocolate loaf or muffins instead, you definitely cane! For the loaf: 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. For the muffins: 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.

Storing/Freezing: To store, wrap the cake in plastic wrap or place it an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap or place it in a freezer-safe container and freeze for up to 3 months. Let the cake fully thaw overnight in the refrigerator before serving or eating. 

Adapted from King Arthur Flour

This recipe was originally published in June 2019 but I’ve since updated it with clearer instructions and recipe notes.