Gluten- and dairy-full cakes *wish* they could be as moist and tender as this easy one-bowl coconut flour chocolate cake. This rich, fudgy cake keeps beautifully for days. You’d never guess that it’s free of dairy, gluten, grains, nuts, and refined sugar because it tastes like the most perfectly decadent chocolate cake ever.
Whip it up with one bowl and a whisk in 10 minutes. After a 30 minute bake, top it with creamy vegan chocolate ganache for an extra-chocolate treat.
The first cake I ever baked with coconut flour while recipe testing for my cookbook on baking with flavorful flours was a disaster. It baked up like a leaden brick and went straight into the compost.
But now that I know how to harness the ultra-absorbent power of coconut flour, it's turned out some of my favorite ever cake recipes including this floofy paleo lemon cake. By popular demand, I also shared this lofty coconut flour vanilla layer cake.
But this may be my favorite coconut flour recipe yet because chocolate. Also CHOCOLATE. And MOAR CHOCOLATE!
This decadent cake has a classic box-mix chocolate birthday cake vibe, but a more sophisticated, not-too-sweet version that all palates can enjoy. Top it with luscious, glossy dairy-free chocolate ganache for an easy, impressive dessert that's equally appropriate for a weeknight baking session or special occasion.
Here's what one happy baker had to say about this recipe:
Absolutely Perfect
“This cake is so unbelievable! If you are debating whether to make it, just stop debating and go make it. It is absolutely perfect! The texture is spot on.We have very specific dietary needs and we only make this for special times. My daughter made it to surprise her Dad. Then she made it for a friend of our that retired from teaching school, and she made it for another friend, and I just made it to celebrate my husband's and my 40th anniversary. It is so easy to make and absolutely delicious!!!”
—Susan
Flour Power
The batter uses just one flour and one starch, both of which are easily found at most well-stocked grocers. See my guide to baking with gluten-free flours for more details about these and other gluten-free flours.
- Coconut flour creates an airy and tender base. I've found that coconut flour soaks up *a lot* of moisture, so only a small amount is needed here (just under 1/2 cup for an 8-inch cake). I use Bob's Red Mill coconut flour, which is finely milled in a gluten-free facility.
- Tapioca flour (aka tapioca starch) helps the cake hold together thanks to its sticky power. It helps the cake bake up with a fine and fluffy crumb that still has some chew just like a gluten-based chocolate cake.
Co-Stars
- Cocoa powder acts like another flour here while adding rich chocolate notes. I use Dutch-process cocoa which is treated with alkali to make it less acidic. It has the mellow, classic flavor of a boxed cake mix.
- Coconut milk moistens and enriches the batter. Be sure to use full-fat canned coconut milk that has been well-combined. If it's cold in your kitchen and your room-temperature coconut milk is chunky, pour the whole can into a saucepan and place over low heat. Stir until it's smooth and well-combined. Measure out what you need and proceed with the recipe. Save the remaining coconut milk to make the ganache.
- Eggs help lift and set the batter, making it floofy and keeping the texture pleasantly bouncy.
- Oil adds moisture and keeps the cake tender when chilled. I've tested this with grapeseed oil and sunflower oil which work equally well. Paleo-friendly options are avocado oil or mild olive oil.
- Maple syrup sweetens the cake. I like the flavor that darker syrup adds here, but any grade will work. As always, use 100% real maple syrup - none of the fake stuff! The consistency of the maple syrup is important for the texture of the cake since it adds liquid for the thirsty coconut flour to soak up.
Be sure to see the recipe card below for complete ingredient quantities and baking instructions!
How the Chocolate Magic Happens
This easy coconut flour chocolate cake recipe takes just 10 minutes of prep time and 30 minutes of baking, plus some inactive time for letting the cake cool.
This recipe makes a single layer 8-inch round cake that can easily be doubled for a layer cake or sheet cake. Or with a small tweak you can turn it into fudgy coconut flour chocolate cupcakes.
Tips for Baking the *Moistest* Coconut Flour Chocolate Cake
A few techniques for foolproof cake every time.
- Use weight measurements if possible. It's more accurate and so much easier, with fewer dishes to wash. This is my favorite kitchen scale.
- Use the ingredients called for here if possible. I tested this chocolate coconut flour cake recipe many times to get it just right with these ingredients, so I recommend trying it as written before making any tweaks. However I gave my best guesses for ingredient swaps above!
- Be sure to combine the coconut milk first (see note). It separates into thick cream and watery goo as it sits, and we want creamy, homogenous milk for the best results.
- Bake the cake in an 8-inch cake pan as directed. A 9-inch pan holds 25% more volume, although one reader made it in a 9-inch pan and reported that it wasn't too thin. The recipe can also be increased to serve more people – instructions below.
- Take care not to overbake the cake. When it's done, the top should spring back to the touch, the sides should be pulling away from the pan, and a toothpick inserted near the center should come out with a few moist crumbs – no wet batter and not completely clean.
- Be sure to let the cake cool completely before topping it with ganache. We don't want to melt the ganache on a warm cake! If you need to speed this up, you can pop the cake in the fridge once it's cooled down a little.
- The cake is best served at room temperature though personally, I'm not averse to eating it straight from the fridge!
Cake for Everyone
This coconut chocolate cake is like a sophisticated take on classic chocolate birthday cake, with rich bittersweet chocolate notes, an addictively moist and squidgy texture, and swirls of luxurious chocolate ganache.
I brought one to a family gathering and it was loved by children and adults alike. In fact my youngest niece (Nora, age 4) demanded a second slice. Granted, the kids in my family have refined tastebuds, but still. Plates were shamelessly licked cleaned. All were shocked when I told them, post dessert, what's in it (or rather, what's not in it).
Whether you bake this addictively rich, moist, fudgy coconut flour chocolate cake into a layer cake, sheet cake, or cupcakes, I hope you love it as much as we do!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this coconut flour chocolate cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Super Moist Chocolate Cake with Coconut Flour
Print Recipe Pin RecipeIngredients
- 1 recipe vegan chocolate ganache
- 1 teaspoon coconut oil, for the pan
Wet Ingredients
- 2 large eggs (about 100 grams out of the shells)
- ¼ cup + 2 tablespoons (78 g) neutral oil (grapeseed, sunflower, avocado, or mild olive oil)
- ¾ cup (240 g) maple syrup (preferably dark colored)
- ½ cup (115 g) full-fat canned coconut milk*
- 2 tablespoons (30 g) water
- 2 teaspoons vanilla extract
Dry Ingredients
- ½ cup (50 g) Dutch-process cocoa powder (such as Rodelle organic)
- ¼ cup + 3 tablespoons (46 g) Bob’s Red Mill coconut flour
- ¼ cup (30 g) Bob’s Red Mill tapioca flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
Prepare Things
- Make the ganache and let it sit at room temperature to thicken while you make the cake (at least 30 minutes and up to 24 hours in advance).
- Position a rack in the center of the oven and preheat to 350ºF.
- Rub the sides and bottom of an 8-inch round springform pan or cake pan with the coconut oil. (Note that because the top of the baked cake is a little sticky, it’s easier to remove the cake from a springform pan so that it doesn’t have to be inverted.) Line the bottom of the pan with a round of parchment paper cut to fit.
Make the Batter
- In a large bowl, combine the eggs and oil. Whisk until smooth and emulsified. Whisk in the maple syrup, then the coconut milk, water, and vanilla.
- Place a medium mesh strainer over the bowl (or over a separate bowl if it's easier) and sift in the cocoa powder, coconut flour, and tapioca flour with the baking powder, baking soda, and salt. Whisk the flours into the wet ingredients until very smooth. If there are some lumps in the batter, let it sit for a minute or two, then whisk again. The batter will start out very thin, but it will thicken up as the flours begin to absorb moisture.
- Pour the batter into the prepared cake pan and smooth the top.
Bake
- Bake the cake until the top is puffed with some cracks, the edges pull away from the sides of the pan, and a toothpick inserted near the center comes out with moist crumbs, 25-35 minutes.
- Place the cake on a wire rack and let cool completely.
Finish
- Once the cake has cooled, loosen the edges of the cake from the pan using a small, offset spatula. If you used a springform pan, release the sides of the pan. Use a small offset spatula to pry the cake away from the parchment paper and slide the cake onto a serving plate. If you used a solid cake pan, turn the cake out onto a plate and peel away the parchment, then place the cake right side-up on a large plate or serving board. The top will get funky but we’re going to cover it in ganache so no worries!
- Make sure the ganache is cool enough to hold a shape; it should mound softly when dropped from a spoon. Swirl or spread the ganache over the cooled cake. If the ganache is softer, it will pour down the sides of the cake. If it’s more thick, it will hold a soft shape when swirled over the top of the cake. Whatever happens is good!
- Serve right away, or chill for 20 minutes or so until ready to serve (it’s easier to cut when the ganache has chilled). For the cleanest slices, cut the cake into wedges using a large, sharp chef's knife dipped in hot water and wiped clean between cuts. The cake is best served at room temperature to soften the ganache.
- The cake is best within 1-2 days of baking, but leftovers keep beautifully, refrigerated airtight, for up to 5 days. Or freeze leftovers for up to 1 month. Bring to room temperature before enjoying.
Video
Notes
- The cake can be made up to 2 days ahead, wrapped tightly, and refrigerated. Or freeze airtight for several months.
- The ganache can be made 24 hours ahead and stored at cool room temperature, or refrigerated for up to 1 week. Warm the chilled ganache before using to make it spreadable again.
Double the cake and ganache recipes and bake the cake in a 9x12-inch baking pan lined on the bottom and sides with parchment paper. Increase the baking time as needed. Once the cake has cooled, invert it onto a large cutting board, peel away the parchment paper, then invert it right side up on a serving platter. Spread with ganache or other frosting of your choice and top with decorations, if using. Chocolate Layer Cake:
Triple the ganache recipe or make a double batch of my paleo frosting. Double the cake recipe and divide it between 2 (8-inch) round springform pans or cake pans. When the cakes have cooled, level the tops with a large, serrated knife. Stack the cake layers with a layer of ganache or frosting between them. Then frost the top and sides with more ganache or frosting. Chocolate Cupcakes:
See this post for coconut flour chocolate cupcakes!
Gigi says
I cannot believe how absolutely perfect this cake is! So simple to put together and actually had a far better taste, texture, and moistness compared to any birthday cake or celebration cake I have ever known or loved. I enjoyed this for an entire week without it’s texture being compromised, even when it bore visits to my pantry initially, freezer, and then abruptly, refrigerator, (once I knew I simply could not go without it for long). It will thrill anyone to hear that this cake does not require much time to create (neither does the luxurious ganache) and yet is better than any competing recipe that is meant to impress via endless steps. Simply the best chocolate cake I’ve ever had and the only recipe I will ever use!!
Alanna Taylor-Tobin says
Wow thank you Gigi for the incredibly kind words! I'm so glad you loved the cake and ganache – that makes me so happy!
jillian says
I would love to make this cake and wonder if the liquid is needed with the maple syrup. We are sugar free and use stevia/monkfriut blends. I could use a honey substitute if the "sugar" mix would not work...or add another liquid? Thanks.
Alanna Taylor-Tobin says
That's a great question! Yes the liquid is needed for the recipe. Lakanto (monk fruit) maple syrup seems like it would be the closest substitute. Alternatively you could use honey thinned with hot water to get it to a maple syrupy consistency. Or you could try stevia/monkfruit blend with more water added to make up for the liquid in the maple syrup. Please let me know if you experiment how it turns out – I know it will be helpful for other readers!
Becca says
Can I make this yummy recipe vegan? Would you recommend trying flax eggs? This is just due to allergies:/ but this cake looks beautiful!
Alanna Taylor-Tobin says
Aw I'm sorry, eggs are a tough one to sub! I feel like using just flax egg might make the cake gummy. Depending on what you tolerate, you might try using a combination of things, such as 1/4 cup apple sauce / mashed banana and 1 flax egg. You could also try aquafaba or (if you can find it) Just Egg. Please let me know if you experiment!
FYI I do have some recipes that are paleo and vegan (such as banana bread, zucchini bread, cookies, cobbler, crisp!) You can find them all here!
Valerie says
I can’t begin to tell you how good this cake was. I made it for thanksgiving and no one knew it was GF OR DF. Every recipe I try of yours always comes out fantastic. I can’t wait to make the cookies that were featured today.
Alanna Taylor-Tobin says
I am absolutely thrilled that this cake was a sneakily GF & DF hit! Please let me know if you give the linzer cookies a go. Happy baking!
Kathleen says
This is truly the most delicious chocolate cake! I made it for our Christmas dinner dessert, and added a dollop of coconut whipped cream in the side. Huge hit! Thank you for another winning recipe.
Alanna Taylor-Tobin says
I'm so glad you love the recipe and that it was a hit. Thanks so much for the sweet note and rating!
Sophie says
Hi Alanna
Wow !
I love love your recipes !
This chocolate cake is a hit and sooo moist.
Thankyou for providing exact measurements and being so precious with all your recipes.
Definitely looking forward to purchasing your book in the near future.
Do you only have one book at the moment ?
Are you planning to publish another one in the near future.
Thankyou for spreading your amazing work.
Love Sophie ❤️
Alanna Taylor-Tobin says
Aw thank you for the kind words Sophie! I'm so glad you love this cake. I'm obsessed with that moist texture too!
Yes Alternative Baker is my "only child" at the moment. Please let me know if you check it out or if you have any questions about it!
-Alanna
Galen says
I paired this cake with your Less Sweet Cream Cheese Frosting for my sweetie’s birthday. It was great! It’s so delicious and moist! I’ll definitely be making this again.
Alanna Taylor-Tobin says
I'm so glad you liked the cake and frosting. Thanks for trying my recipe and for the sweet note!
Tamar says
This is my "go to" recipe for all birthdays and celebrations. I am not gluten-free, but this still makes the best cake/cupcake out there! Pre-pandemic, our dance class was graced with Alanna along with her regular supply of yummy baked goods. As we are rehearsing for Carnaval this year, we are all missing Alanna's beautiful dancing and soothing spirit, so I thought I would honor her and bring in some of these cupcakes. And, as usual, they were a big hit as we all toasted to Alanna and her genius. Thank you once again, for an amazing recipe (side note: if you decide to make the cupcakes, in my oven they take about 20 mins)
Alanna Taylor-Tobin says
Tamar! You are the sweetest. I'm so honored that you made my recipe for apres-rehearsal, and so glad that the recipe worked well as cupcakes. Thanks so much for the kind note and for sharing the baking time - I'll add that to the recipe notes. Hope to dance with you soon! xoxo -A
Karen says
I made this today subbing arrowroot for tapioca because arrowroot was what I had on hand. It turned out really well. I like the simplicity of the ganache and that the entire dessert is gluten and dairy free.
Alanna Taylor-Tobin says
Hi Karen,
I'm so glad you loved the cake and ganache and that the arrowroot worked well in place of the tapioca. Thanks for the sweet note and rating!
-Alanna
Susan Cole says
This cake is so unbelievable! If you are debating whether to make it, just stop debating and go make it. It is absolutely perfect! The texture is spot on. We have very specific dietary needs and we only make this for special times. My daughter made it to surprise her Dad. Then she made it for a friend of our that retired from teaching school, and she made it for another friend, and I just made it to celebrate my husbands and my 40th anniversary. It is so easy to make and absolutely delicious!!!
Thank you so very much for all of your hard work coming up with recipes for all of us to enjoy!
Alanna Taylor-Tobin says
Oh I'm so glad you all love the cake! I'm honored that you're celebrating your 40th (!) wedding anniversary with it. Happy anniversary to you two! Thanks so much for trying my recipe and for the kind words – completely makes my day!
GL says
I made cupcakes with this recipe and they went down extremely well with my sweet-toothed colleagues, none of whom suspected they were gluten free - lots of “wow” comments!
I didn’t have maple syrup so made a sugar syrup from light muscovado and water which seemed to work well. I also didn’t have Dutch-process cocoa - I’m in the UK and have never seen it in the shops - so used raw cacao and, on advice from another site, swapped the baking powder for half the amount of baking soda - on top of the baking soda called for in the recipe. I panicked at the last minute and also added baking powder! So they puffed up a lot and sank a bit in the middle - but were still delicious with a beautiful soft texture, and the sunken bit was hidden by the ganache buttercream. We’re not vegan but I don’t tolerate much dairy other than butter (as well as avoiding gluten), so I was grateful for your coconut milk ganache. My kids also loved them. Best coconut flour recipe ever - I will absolutely use this recipe again. Thank you so much! Oh and by the way your vanilla and lemon cakes are also amazing 🤩. I’ll try to comment on those at some point too!
Alanna Taylor-Tobin says
Oh I'm so glad the recipe was a hit with everyong and that those modifications worked pretty well - brilliant! Also very happy to hear that you like the vanilla and lemon coconut flour cakes too. I worked so hard on these recipes, so really appreciate the great feedback. Thanks a bunch for the sweet note and rating! :)
Diana says
This just became one of my favorite chocolate cake recipes! The only thing that went wrong is the cake didn't puff in the center at all- it sunk just a little. This didn't effect anything besides aesthetics. Any tips to avoid the sunken cake look is much appreciated.
Alanna Taylor-Tobin says
I'm so glad you love the cake! One of my very favorites too.
For the sinking in the middle, I bet if you added another tablespoon of coconut flour it might prevent the sinking from happening. Please let me know if you try that and it if helps!
Jill Donaty says
Can you make this with dairy cream/milk rather than coconut milk? It's the only ingredient I don't have on hand!
Alanna Taylor-Tobin says
Hi Jill,
That should work great! I think I'd go with half heavy cream, half whole milk. Please let me know how it goes!
-Alanna
Jennifer says
What sorcery is this? I just made this cake for my daughter’s birthday and served it to a group of people who are and are not GF. And. We. All. Loved. It. The non GF people loved it almost as much as us GF people did. It’s magically moist with an unbelievable tender crumb. So go on and get your baking on!
Alanna Taylor-Tobin says
Awwww this is the best note ever. I'm so glad the cake was a hit, especially with non GF eaters - that's always the true test! Thanks so much for the sweet note, it completely made my day :D
Charles says
I've made this several times and it's so moist and delicious that it's hard to stop myself from eating it all (maybe it's the ganache, which is shockingly easy). I use half the maple syrup and compensate with a little more water.
Alanna Taylor-Tobin says
I'm so glad you like the cake! That's a great call on using less maple and more water for liquid for a less-sweet cake. Brilliant! Thanks so much for the note and feedback :D
Bonnie says
Hi! I made this for nye, and we loved it! It absolutely can be made in 9-inch cake pans; the cakes don't come out too thin at all. I doubled the recipe for a two-layer cake, baked for 27 minutes. Made a vegan frosting from white sweet potatoes. Came out perfect!
Alanna Taylor-Tobin says
Ok that sweet potato frosting sounds amazing!! So glad the cake worked well in 9-inch pans and that it was a hit - woohoo! Happy new year!
donna m says
I wish I had seen this comment sooner. Had to run to Target for an 8" pan because all of mine were 9. Oh well. I've got both now. :-)
Alanna Taylor-Tobin says
Oh shoot, sorry about that! I'll update the post with that information :)
donna says
That was my fault for not reading through completely before I started. ;-)
Alanna Taylor-Tobin says
Oh not at all, I had actually written in the post *not* to use a 9-inch pan. Just edited based on reader feedback though!
Anita says
Tasty and not too sweet. Cake was moist but pretty crumbly. Is that how it should be or is there a solution?
Alanna Taylor-Tobin says
Hi Anita,
Thank you for trying this recipe and for the feedback! I'm glad you liked the flavor of the cake and that it was moist, though it shouldn't be crumbly. Sometimes slight differences in the way the flours are ground can cause textural differences, or if the coconut flour is measured by volume and there's a little more of it than there should be, that could make it more dense and less cohesive.
If you can use Bob's Red Mill flours and measure by weight, that will be the most foolproof. If you *did* do that and the cake was still crumbly, I would recommend swapping out 1 tablespoon of the coconut flour and adding 2 more tablespoons of tapioca flour in its place. Tapioca flour is more sticky and should help the cake hold together better.
Please let me know what you try!
-Alanna
Claire says
I also loved this cake! I didn't have enough tapioca powder, used half monk fruit liquid, didn't have Dutch processed cocao, and after 20 min (I halved the recipe), I turned the oven off and let it sit in there because I was online and couldn't take it out. Didn't matter! It was fantastic. I want to make it more unusual with coffee or chocolate chips inside or something, but as a traditional chocolate cake, I've never baked anything GF/DF better.
Alanna Taylor-Tobin says
That's awesome - I'm so glad those modifications worked well! Please let me know if you try it with coffee or chocolate chips inside, that sounds delicious!
Lily Diamond says
I’m never making any other chocolate cake - this one is absolutely PERFECT. Made for a birthday and nobody could believe it was gluten free - and many people said it was the best cake they’d ever had. With the coconut milk ganache? BEYOND! Thank you, Alanna!
Alanna Taylor-Tobin says
This makes me so happy Lily!! I'm thrilled that the cake was such a big hit. Thank you for making and sharing my recipe – means so much to me! <333
Britt says
I made this cake with avocado oil because it was I had on hand and unfortunately, it was not neutral enough. I was hoping the cocoa would cover the avocado taste, but it didn’t. With that said, the cake was still perfectly moist and quite tasty. I am sensitive to tapioca so I subbed arrowroot flour with great results. Still fluffy with a perfect crumb.. I am eager to remake the cake with another oil instead of avocado oil. I also added a little Cointreau to the ganache for some depth. I highly recommend it. Thanks for the great recipe!
Alanna Taylor-Tobin says
Hi Brit,
Yikes I'm sorry to hear about the avocado oil having a strong flavor here! I'm surprised too; I would have expected the chocolate to cover it up. But I'm so glad the arrowroot worked well in place of tapioca. And Cointreau in the ganache sounds absolutely dreamy - yum!! Thanks for the great feedback!
-Alanna
Mau says
Can I substitute corn starch or potato starch for tapioca flour? Thanks!
Alanna Taylor-Tobin says
I think either of those would work! I feel like potato starch might give a better texture since it tends to be soft and pillowy. Please let me know how it goes!
Sharon says
I made this today for my mom’s birthday and used honey (I didn’t have maple syrup and was also short 23g of honey) but my dad who hates cake said it’s SOOO good. My friend came over as well and he was raving about how good and moist this cake was. My mom loved it as well. Thank you for sharing this recipe.
Alanna Taylor-Tobin says
Aw what a lucky mom you have! I'm so glad this cake was a hit and it's great to know that honey works well in place of maple syrup - brilliant. Thanks so much for the sweet note!
September says
Hey Alanna,
Thanks for the recipe. I just wondered why you don't mention about over mixing while other recipes with coconut flour warn not to over mix. I'm pretty new to gluten free baking so just looking for clarification on whether I should be careful not to over mix and if that really applies to any gluten free recipe. Really appreciate your help. :)
Alanna Taylor-Tobin says
Hi September,
That's a great question! I haven't actually seen other coconut flour recipes warning against over-mixing, so I'm curious about that too! Usually that's more of an issue with gluten, since (as you seem to know already!) working the glutens causes them to get more strong and tough, which can lead to tough, chewy cake. I whisk these coconut flour batters pretty vigorously and I've never had an issue with over-mixing, so I'm going to say no need to worry about that here.
In fact, in my cookie and scone recipes I call for working the batter and dough more than usual. Though there is no gluten, vigorous mixing seems to activate the sticky ingredients and leads to chewier cookies and sturdier scones.
Please let me know if you try this cake recipe or if any other questions arise. I'm always happy to nerd out on GF baking!
-Alanna
September says
Hey Alanna!
Thank you so much for getting back to me so quickly and for the thorough reply! It really helped. That's good to confirm because that was my logic as well. Since you said you hadn't seen anyone mention that before, I included the link of where I read that most recently though I have read it on other gluten-free recipes as well. https://thealmondeater.com/easy-coconut-flour-chocolate-cake/
Concerning your recipe, I made it last night and it was great! I did have one thing that hopefully you can help me with. After the cake cooled, I could detect the small pieces of coconut flour so it was slightly gritty or something. I tried to use a fine coconut flour, but maybe it wasn't fine enough? Should I let my batter rest and let the flour absorb the moisture before baking? Have you had anything similar when you use coconut flour in baked goods or know any tips on how I can fix it? Thanks! :)
Alanna Taylor-Tobin says
Hi September,
Thanks for sharing that link! I read through the post (her cake looks delicious too!) and I can't tell whether that note about not over-mixing came from her personal experience with over-mixing, or if it was an assumption based on other recipes. But either way, I don't think it should be an issue with my recipe!
I'm happy to hear that you liked this cake! Although I'm sorry to hear about the slightly coconutty texture. I use Bob's Red Mill coconut flour and find it to be pretty fine, although it does have a touch more texture than other flours due to the high fiber content. I would not call the cake gritty, but it does have a slightly different mouthfeel than a cake made with grain flours. Out of curiosity, which brand of flour did you use?
In any case, you could definitely try resting the batter for 15-30 minutes to see what it does – that's a great idea. Please let me know if you try it!
xo,
A
September says
So the first time I made this cake, I used Great Value coconut flour; the second time I used Bob's Red Mill. I tried resting the batter, and my second cake was better on texture which could have been due to the change of flour brand. Overall, I really like the flavor and texture! Not sure if this is how it is supposed to be, but mine came out very moist and fudgy. Will be making again very soon! Thanks so much for your help, Alanna!
On a side note, your website is amazing! I've been hooked since I came across it. Thanks for terrific recipes and for using grams! :)
Alanna Taylor-Tobin says
Oh good, I'm so glad the texture was more to your liking the second time around! And I'm curious whether it was the resting or flour brand that did it - or both! - keep me posted if you have any more info on that front.
The cake should be moist and a little fudgy, yet springy. If it was *too* moist/fudgy, you could try adding a touch more coconut flour - just 5 grams can make a difference.
So happy to hear you're enjoying TBG! Baking by weight is so much more accurate and easier too, right??
Gretchen says
This was wonderful! And, I mean absolutely no disrespect, but the textures and flavor remined me of Hostess cupcakes. In the best possible grownup way. I hadn't used coconut flour before but this worked beautifully and wasn't a bit like chocolate cake with coconut flavor peaking through. I didn't try the frosting but enjoyed it plain. Thanks, Alana for another winner.
Alanna Taylor-Tobin says
Hahaha that makes me sooo happy to hear! I was going for a classic boxed chocolate cake vibe, so I consider that a huge compliment. :D So happy that you loved the cake even sans frosting - that's the mark of a great cake IMO!
Trey says
Just enjoyed this cake with (lightly sweetened) whipped cream and fresh raspberries. Was a hit! Chef’s kiss delicious! Fantastic recipe, Alanna, thank you for sharing!
Alanna Taylor-Tobin says
I'm so glad you liked the cake, and that sounds like a perfectly dreamy accompaniment. Yum!!
Ben says
Made this cake for my son's birthday, it was AMAZING!! We've been grain free for years and my go to recipe has 9 eggs in it! This recipe was way better, without all the eggs.
Question: do you think I could substitute the maple syrup for dates??? Thank you in advance for your time and also thank you for this new go to cake recipe... so good!
Alanna Taylor-Tobin says
I'm so glad you loved this cake and that it was a hit for your son's birthday - yay! Wow 9 is a lot of eggs haha. So glad to hear that this one was preferred!
Great question about the dates. The maple syrup adds moisture, so I think you'd either want to soak and puree the dates, adding enough water to make it similar in consistency to maple syrup. Or you could use date syrup, thinning it with some hot water to make it runny like maple. Might take some experimenting to get the liquid ratio and sweetness to your liking! Please come back and let me know how it goes if you try using a different sweetener!
Ben says
Awesome! Will soak and puree the dates and see how it goes. I'll let you know in the next couple of weeks. Thank you.
Alanna Taylor-Tobin says
Keep me posted - fingers crossed!
radhaks says
Hi there! I am so curious what you did and how it worked...want to try this cake using homemade date paste myself! Thank you!
Merryl Nouri says
This is our ultimate chocolate cake! No other beats this one at home, it's easy, tasty, chocolatey, does last more than a day :)
I bake it with agave as maple is pricy in Belgium.
Definitely worth for all festivities, thanks for the recipe
Alanna Taylor-Tobin says
I'm so happy to hear it! That's great to know that the recipe works well with agave subbed in for maple syrup; I'll add that to the recipe notes so it will be helpful to other readers!
donna m. says
I was so skeptical of this cake just thinking that it had to taste like coconut or syrup (or worse, both equally!) but I was SO wrong. Easily one of the best chocolate cakes I've ever made and I've made plenty. I followed the recipe exactly, no substitutions and the only thing that wasn't perfect was the consistency of my ganache. It was thinner than I would've liked even after i let it sit for awhile thinking it would firm up. I didn't want to reheat to add more chocolate so i just spooned the thinner ganache over the cake and hoped for the best. It honestly couldn't have been better. Following a paleo diet will be a breeze if I have treats like this to motivate me. Thank you!
Alanna Taylor-Tobin says
I'm so glad you loved this cake, despite the ganache being a little on the thin side. I agree that the coconut and maple flavors don't come through much in the final cake. Happy to hear it was a hit!
Please let me know if you try any more paleo dessert recipes!
Erin says
This cake came out absolutely delicious! I made it for my son's 10th birthday a few days ago. He requested triple chocolate cake, so I used the ganache for a filling and made a chocolate buttercream to frost the outside. I also doubled the recipe to make 2-8 inch round cakes to stack. Seriously, everybody absolutely devoured it!
I also just want to say how much I appreciate all the detail that you pour into your posts, it is such an obvious labor of love, and it makes everything infinitely easier for a home baker like myself. I come to your site over and over. Thank you so much!
I also have your book, Alternative Baker, and it is fantastic! Highly, highly recommended! I would buy another one of your books in a snap!
Alanna Taylor-Tobin says
Oh my goodness, your sweet note positively made my day. I'm *so* glad this cake was a hit! Your son sounds like a kindred spirit, hehe. Triple chocolate is my dream dessert!
I'm very happy to know that you're enjoying TBG and Alternative Baker too. I do put a lot of time, energy, and love into this space, and it's quite meaningful to know that it's helpful and appreciated. I'm very grateful that I get to do what I love for a living, thanks to readers like you. I would love to make another cookbook someday, and I really appreciate the encouragement.
Happy baking to you and happy belated birthday to your son!
xoxo,
A
Erin says
He's definitely a kindred spirit, as am I, chocolate was part of my daily pregnancy diet with him, and all my children, and they all love it! I passed on the birthday wishes to my son and he thought that was pretty cool that you would do that. Thank you!
Noreen Ward says
My husband, a massive cake fan, said this recipe was amazing and he never would have known it was made with coconut flour. I have many food intolerances so he ends up having to eat what I eat and this dessert was not second to regular cake ingredients, he said it was at the top. Will most definitely make this recipe again.
Alanna Taylor-Tobin says
Aw that's such amazing feedback - I'm so glad the cake was a big hit with you and your husband, yay! Thanks a bunch for the kind note.
Ale says
I made this cake for my mom’s birthday and she loved it!
It was so moist and lovely. I did 2 layers and only 2X the ganache since I didn’t want a thick coat.
(Sorry for my English it isn’t my native language)
I feel like it would’ve tasted better with grapeseed oil instead of avocado, so I’ll do that next time.
Thanks so much!!
Alanna Taylor-Tobin says
I'm so glad the cake was a hit. Happy belated birthday to your mom! She's a lucky lady, getting homemade chocolate cake on her bday. :D
Selina says
Could I use cassava flour instead of tapioca flour, as that is what we get here in my country?
Alanna Taylor-Tobin says
Great question! Cassava flour is more fibrous and less sticky and starchy than tapioca flour. So using here might make the cake more dense and less light and springy, but it would probably still be delicious! Another option would be to use another starch such as arrowroot, potato, or corn starch. Please let me know what you try!
Lyndsi says
I made this cake for my husband's birthday in July. The entire family loved it and my husband has been asking for me to make it again ever since. I just made it again yesterday for my son's birthday and again, it did not disappoint. One of the best cakes I've ever had. Thank you for the recipe! Your videos are just beautiful, too.
Alanna Taylor-Tobin says
Hi Lyndsi,
I'm so happy to hear that this cake is a hit with you and your family! And thank you so much for the kind words about the video, too. Happy baking to you!
-Alanna
Fatimah says
Hi,
Any idea why my cake turned out flat? Yours looks spongy and voluminous in the picture and mine is half that size. I followed the recipe and measurements to the T and have never had this issue with any of your other recipes. Thanks
Alanna Taylor-Tobin says
Hi Fatimah,
Oh no, I'm sorry to hear that the cake turned out flat! It should definitely be springy and airy like in the photos. I'm happy to help troubleshoot!
Could you tell me if you used grams or cups to measure the flours? Since coconut flour is so absorbent, just adding a little too much of it can make the cake too dense and dry, so it's ideal to measure it by weight for accuracy. And it's best to use grams for the liquids too, since sometimes measuring cups can be inaccurate, and adding too little liquid could cause the batter to be too dense.
Sometimes different brands of flour can be ground differently, so if you can get ahold of Bob's Red Mill flours, that would set you up for success the best too.
Also double checking that you used a darker grade of maple syrup and dutch-process (rather than regular) cocoa powder?
Another thought is that if the baking powder and/or baking soda are less fresh and active, this could cause the cake to not rise well also.
Let me know if these produce any insights and we'll get to the bottom of it!
xo,
A
Fatimah says
Thanks so much for taking the time to reply. I measured everything by grams but after reading your comments I would say the discrepancy may be due to using different branded flours not Bob’s Red Mill and the biggest culprit may be my baking soda is not as fresh as it could be. Great food for thought, I will make these adjustments and try again as I love all of your recipes and always have great success!
Alanna Taylor-Tobin says
Totally my pleasure! I hope those small changes help. Please keep me posted! And I'm so glad you're enjoying the recipes!!
Jenn says
Last night's guests, who are not at all into gluten-free or keto anything, went out of their way to say that it was one of the best chocolate cakes they'd ever tried. Not too sweet, wonderfully moist. I substituted Arrowroot for Tapioca, no problemo.
Alanna Taylor-Tobin says
Aw I'm so glad the cake was a hit, especially with the non-GF crowd. That's the best compliment, isn't it?! That's great to know that arrowroot worked seamlessly in place of tapioca too. Thanks so much for the great feedback!
g dav says
Excited to make this for a friend’s birthday! I’m looking to make a 6” layer cake (2 or 3 layers would be fine). How would you recommend adjusting the volume of the recipe? Thank you
Alanna Taylor-Tobin says
Great question! I think if you make the cake as written, it should be just right for two 6-inch layers. If you want a third layer, I would increase the recipe by 50%. It's always ideal to increase by weight (grams) if you can. Please let me know how it goes!
G Dav says
I ended up making the cake as written for 2-6" layers! It was super cute and delicious. I topped it with an espresso chocolate buttercream and some crushed sour cherries for color. She loved it. Thanks for the response!
Alanna Taylor-Tobin says
That sounds soooo dreamy and I'm glad it was a hit - yay!!
Audrey says
Do you think adding chocolate chips and baking in a bundt pan would work ok for this recipe?
Alanna Taylor-Tobin says
Great questions!
For adding chocolate chips, the batter is on the thin side, so chocolate chips might sink to the bottom. You could try letting the batter sit for five or ten minutes to thicken before stirring them in.
I think the cake should bake well in a bundt pan. But you might want to increase the quantity by 50% or double so that it will fill out the pan more. If you want to compare quantities, see my GF chocolate bundt cake recipe here.
Please let me know what you try!
Ben says
Hey there. Left a comment before but worth saying again how amazing this cake is. It's the only cake we make! I'm wondering if there's any way to make this as a vanilla cake? I suck at baking so have no clue... any ideas or suggestions? This cake fits all our dietary requirements and us so good, just would like a "non-chocolate " option!
Alanna Taylor-Tobin says
Yay, I'm so glad you love this cake! You're in luck because I already developed a vanilla coconut flour cake made with similar ingredients. Please let me know if you try that one!
Ben says
Ok, you are officially awesome! Yes, the ingredients in that cake are 💯 👌. We don't do dairy but I have lots of other frosting recipes. Would prefer less eggs... do you think I could sub two of them out for an egg replacer like flax egg or cream of tartar? If not, no big deal... recipe is fantastic!
On behalf of all divorced men who have kids obsessed with cake but also have food sensitivities I thank you for your service 😉. Kid + cake = 🤟
Alanna Taylor-Tobin says
Aw I'm so happy to hear that your kiddos like the cake and that the recipe is doable! Please let me know if you try the vanilla version! And there's also a lemon version that I've linked to in both posts.
Great question about the eggs. They are so tricky to sub out in gluten-free and paleo cake recipes! The protein and moisture in the eggs help fluff up and set the batter. If it's ok to keep the recipe the same I would recommend sticking with it since the batter is pretty sensitive to changes in wet ingredients. I believe someone tried using gelatin eggs and was not happy with the results! I'm afraid flax would make the cake gummy. I'm not sure about cream of tartar but you'd need to add more liquid to make up for the egg. But do feel free to experiment and please report back if you do!
Happy baking to you and the fam!
Steph says
Simply this best chocolate cake I’ve ever made or eaten! This was divine and now I want to make it every week!
Alanna Taylor-Tobin says
That makes me so happy to hear! And I know the feeling haha!
Mica Coffin says
There is an asterisk after the coconut milk that I can’t find a reference for.
Alanna Taylor-Tobin says
Nice catch – updated! Let me know if you try the cake!
Mica Coffin says
Thank you!! I'm wondering if I could substitute almond milk or chocolate almond milk for the coconut milk.
Alanna Taylor-Tobin says
That's a great question. Coconut milk is thicker and richer than almond milk, so that swap might change the texture a bit. You could try using 1-2 tablespoons less almond milk and 1-2 tablespoons more oil to make it a little closer to coconut milk. Please let me know how it works if you try it!
Dora says
The BEST chocolate cake!!! We put only a third of the amount of maple syrup because we like less sweet, baked it for 25 minutes and it was amazing!
Alanna Taylor-Tobin says
Yay, so glad you loved it! Great to know that the maple can be reduced too!
Dora says
I forgot to add - we also didn't have tapioca flour so we swapped it with just a little bit of Psyllium husk and it seems to have worked!
Alanna Taylor-Tobin says
So smart to use psyllium in place of tapioca - it's awesome that it worked well!
Anita says
Forgive me but I found the required quantities of some of your ingredients difficult to interpret - most specifically the oil and the coconut flour. What am I missing? What does a 1/4 cup plus 3 tablespoons mean?
I'd appreciate an answer before I attempt what looks like a delicious cake 🙂
Alanna Taylor-Tobin says
Great question! That's just a faster way to measure 7 tablespoons. Just measure 1/4 cup, then 3 tablespoons of the ingredients. Or you can measure half a cup and remove 1 tablespoon. Please let me know how you like the cake or if you have any other questions!
Anita says
Can you kindly clarify your oil measurements? Normally when amounts are split in a recipe it's because they are used twice, at different points of the Method. Maybe I've missed something?
Thank you
Alanna Taylor-Tobin says
Great question! In this case, the oil is all added at once. It's just easier to measure this way instead of measuring out 7 individual tablespoons.
Mary E says
Hello Alanna. I just now discovered your blog and recipes and am excited to learn more. I saw this chocolate cake recipe and want to start here. I read your suggestions for subs, but what about for the oil and sweeteners? Can I use coconut oil or melted butter? And can I sub organic brown or organic white cane sugar instead of the syrup? (Maybe melt the sugar to make it syrupy?) I know I will never have on hand any maple syrup or honey or those other oils. I just would love not to have to buy special items. :) Thanks for your help.
Alanna Taylor-Tobin says
Welcome, I'm so glad you found your way here! These are great questions about ingredient subs. I do think it would work to make a syrup with brown or white sugar and water to use in place of maple syrup. I would try a rich simple syrup using 2 parts brown sugar to 1 part water, but you can thin it down if it seems thicker than maple syrup. This cake is a bit sensitive to changes in moisture content because of the coconut flour, so keep an eye on it as it bakes since it may need a little less or a little more oven time.
For the oil, I think melted coconut oil should work, but since both butter and coconut oil are solid at room temperature, the cake may have a firmer texture when it's cooled. If you have any other liquid oils on hand, like a mild olive oil, that would work too.
Please let me know what you try or if any other questions come up!