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    Home / Desserts / Cakes & Cupcakes
    5 from 54 reviews

    Super Moist Chocolate Cake with Coconut Flour

    By Alanna Taylor-Tobin on Oct 2, 2022 (updated Feb 27, 2025) / 110 Comments Jump to Recipe

    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.

    This cake is a chocolate lover's dream!

    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!

    a handsome slice of chocolate cake crowned in coconut milk chocolate ganache sits on a speckled beige plate with a gold fork ready to dig in
    Dive into a slice of fudgy chocolate cake topped with coconut milk ganache. Heaven!

    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
    Add your review →
    ingredients for coconut flour chocolate cake have been arranged in sundry cute bowls and vessels
    Ingredients: coconut milk, eggs, cocoa powder, coconut flour, maple syrup, tapioca flour, salt, baking powder, baking soda, oil, water, & vanilla

    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.
    a bag of heroic-looking coconut flour sits alongside plates with slices of gooey, moist chocolate coconut flour cake
    Coconut flour gives this cake a springy, lofty crumb that's grain-free and paleo-friendly

    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.

    the eggs have been cracked into a mixing bowl with the oil
    Combine the eggs and oil in a large bowl.
    the eggs have been whisked with the oil to form an emulsion
    Whisk to combine.
    the maple syrup has been whisked in
    Whisk in the maple syrup.
    the wet in ingredients form an ombre of browns in the bowl, ready to be whisked together
    Then whisk in the coconut milk, water, and vanilla.
    the coconut flour mixture has been added to the wet ingredients
    Sift the dry ingredients together and add them to the wet ingredients.
    cake batter in a bowl with a whisk. The batter has lots of tiny bubbles on the surface.
    Whisk the batter until combined. It will be thin at first but will thicken as it sits.
    cake batter in the pan ready to bake
    Pour the batter into an 8-inch cake pan or springform pan. Bake at 350º until a tester inserted near the middle comes out with moist crumbs, 25-35 minutes.
    cake baked in the pan cooling on a wire rack
    Let the cake cool completely, then release it from the pan and place it on a serving plate.
    a pile of glossy ganache atop a dark chocolate fudge cake
    Top with swirls of vegan chocolate ganache.
    swirls of ganache sit atop a dark chocolate cake on a wire rack
    two slices of dark chocolate cake on a cute speckled plate, one slice has a forkful taken out
    Devour!

    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!
    A gold fork dives into a slice of rich, decadent chocolate cake

    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!

    a slice of coconut chocolate cake with a forkful taken out showing creamy tine marks on glossy ganache topping

    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.

    4.99 from 54 reviews

    Super Moist Chocolate Cake with Coconut Flour

    Print Recipe Pin Recipe
    Gluten- and dairy-full cakes *wish* they could be as moist and tender as this easy one-bowl coconut flour chocolate cake. This super-moist 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.
    Top it with my creamy vegan 5-minute chocolate ganache for an extra-chocolatey treat.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Cooling time: 1 hour hour
    Total: 1 hour hour 45 minutes minutes
    Servings: 8 -10 servings (one 8-inch single-layer cake)

    Ingredients

    • 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
    Prevent your screen from going dark

    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

    *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, if using. 
    Make-ahead options:
    • 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.
    Chocolate Sheet Cake:
    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!
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Coconut FlourTapioca flourDairy-FreeGluten-FreeGrain-FreePaleoRefined Sugar-FreeWinterChocolateMaple
    « 5-Minute Vegan Chocolate Ganache with Coconut Milk
    5-Minute Mascarpone Whipped Cream »

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.99 from 54 votes (19 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Gigi says

      October 17, 2022 at 6:49 pm

      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!!

      Reply
      • Alanna Taylor-Tobin says

        October 18, 2022 at 9:50 am

        Wow thank you Gigi for the incredibly kind words! I'm so glad you loved the cake and ganache – that makes me so happy!

        Reply
    2. jillian says

      October 23, 2022 at 8:31 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        October 24, 2022 at 9:14 am

        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!

        Reply
    3. Becca says

      November 03, 2022 at 9:10 am

      Can I make this yummy recipe vegan? Would you recommend trying flax eggs? This is just due to allergies:/ but this cake looks beautiful!

      Reply
      • Alanna Taylor-Tobin says

        November 03, 2022 at 5:50 pm

        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!

        Reply
    4. Valerie says

      December 01, 2022 at 8:35 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        December 04, 2022 at 12:08 pm

        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!

        Reply
    5. Kathleen says

      December 26, 2022 at 7:31 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        December 27, 2022 at 4:24 pm

        I'm so glad you love the recipe and that it was a hit. Thanks so much for the sweet note and rating!

        Reply
    6. Sophie says

      April 17, 2023 at 9:30 pm

      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 ❤️

      Reply
      • Alanna Taylor-Tobin says

        April 18, 2023 at 7:29 am

        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

        Reply
    7. Galen says

      May 07, 2023 at 8:39 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        May 08, 2023 at 10:43 am

        I'm so glad you liked the cake and frosting. Thanks for trying my recipe and for the sweet note!

        Reply
    8. Tamar says

      May 17, 2023 at 12:27 pm

      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)

      Reply
      • Alanna Taylor-Tobin says

        May 20, 2023 at 10:13 am

        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

        Reply
    9. Karen says

      May 20, 2023 at 7:13 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        May 20, 2023 at 10:59 pm

        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

        Reply
    10. Susan Cole says

      June 10, 2023 at 9:57 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        June 11, 2023 at 7:25 am

        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!

        Reply
    11. GL says

      August 02, 2023 at 10:47 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        August 03, 2023 at 12:23 pm

        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! :)

        Reply
    12. Diana says

      August 08, 2023 at 7:30 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        October 18, 2023 at 5:11 pm

        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!

        Reply
    13. Jill Donaty says

      August 14, 2023 at 3:46 pm

      Can you make this with dairy cream/milk rather than coconut milk? It's the only ingredient I don't have on hand!

      Reply
      • Alanna Taylor-Tobin says

        August 15, 2023 at 9:28 am

        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

        Reply
    14. Jennifer says

      September 07, 2023 at 4:28 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        October 18, 2023 at 4:19 pm

        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

        Reply
    15. Charles says

      November 01, 2023 at 9:31 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        November 01, 2023 at 10:22 am

        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

        Reply
    16. Bonnie says

      January 01, 2024 at 7:35 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        January 01, 2024 at 8:08 am

        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!

        Reply
      • donna m says

        May 21, 2024 at 8:47 pm

        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. :-)

        Reply
        • Alanna Taylor-Tobin says

          May 22, 2024 at 4:40 pm

          Oh shoot, sorry about that! I'll update the post with that information :)

          Reply
          • donna says

            May 23, 2024 at 5:00 am

            That was my fault for not reading through completely before I started. ;-)

            Reply
            • Alanna Taylor-Tobin says

              May 23, 2024 at 7:38 am

              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!

    17. Anita says

      January 16, 2024 at 4:05 pm

      Tasty and not too sweet. Cake was moist but pretty crumbly. Is that how it should be or is there a solution?

      Reply
      • Alanna Taylor-Tobin says

        January 16, 2024 at 5:16 pm

        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

        Reply
    18. Claire says

      January 26, 2024 at 8:16 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        January 26, 2024 at 4:23 pm

        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!

        Reply
    19. Lily Diamond says

      January 28, 2024 at 10:28 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        January 31, 2024 at 1:32 pm

        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

        Reply
    20. Britt says

      February 06, 2024 at 7:31 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        February 06, 2024 at 8:41 pm

        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

        Reply
    21. Mau says

      February 13, 2024 at 11:46 am

      Can I substitute corn starch or potato starch for tapioca flour? Thanks!

      Reply
      • Alanna Taylor-Tobin says

        February 13, 2024 at 11:54 am

        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!

        Reply
    22. Sharon says

      February 19, 2024 at 5:10 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        February 19, 2024 at 8:46 am

        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!

        Reply
    23. September says

      February 23, 2024 at 12:26 pm

      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. :)

      Reply
      • Alanna Taylor-Tobin says

        February 23, 2024 at 3:38 pm

        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

        Reply
        • September says

          February 25, 2024 at 6:03 pm

          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! :)

          Reply
          • Alanna Taylor-Tobin says

            February 26, 2024 at 8:58 am

            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

            Reply
            • September says

              February 27, 2024 at 7:26 am

              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

              February 28, 2024 at 9:20 am

              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??

    24. Gretchen says

      February 24, 2024 at 5:17 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        February 25, 2024 at 7:52 am

        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!

        Reply
    25. Trey says

      March 17, 2024 at 7:39 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        March 17, 2024 at 11:00 pm

        I'm so glad you liked the cake, and that sounds like a perfectly dreamy accompaniment. Yum!!

        Reply
    26. Ben says

      April 26, 2024 at 5:34 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        April 26, 2024 at 6:47 pm

        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!

        Reply
        • Ben says

          April 27, 2024 at 3:10 am

          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.

          Reply
          • Alanna Taylor-Tobin says

            April 27, 2024 at 8:32 am

            Keep me posted - fingers crossed!

            Reply
          • radhaks says

            June 28, 2024 at 9:02 am

            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!

            Reply
    27. Merryl Nouri says

      May 17, 2024 at 2:59 am

      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

      Reply
      • Alanna Taylor-Tobin says

        May 17, 2024 at 6:49 am

        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!

        Reply
    28. donna m. says

      May 21, 2024 at 8:40 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        May 22, 2024 at 4:39 pm

        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!

        Reply
    29. Erin says

      June 11, 2024 at 9:18 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        June 11, 2024 at 9:35 pm

        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

        Reply
        • Erin says

          June 14, 2024 at 1:02 pm

          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!

          Reply
    30. Noreen Ward says

      July 06, 2024 at 2:33 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        July 10, 2024 at 3:14 pm

        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.

        Reply
    31. Ale says

      July 06, 2024 at 2:58 pm

      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!!

      Reply
      • Alanna Taylor-Tobin says

        July 10, 2024 at 12:53 pm

        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

        Reply
    32. Selina says

      October 11, 2024 at 6:21 am

      Could I use cassava flour instead of tapioca flour, as that is what we get here in my country?

      Reply
      • Alanna Taylor-Tobin says

        October 11, 2024 at 8:56 am

        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!

        Reply
    33. Lyndsi says

      November 10, 2024 at 2:00 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        November 11, 2024 at 12:40 pm

        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

        Reply
    34. Fatimah says

      November 20, 2024 at 5:30 am

      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

      Reply
      • Alanna Taylor-Tobin says

        November 20, 2024 at 3:37 pm

        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

        Reply
        • Fatimah says

          November 20, 2024 at 3:42 pm

          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!

          Reply
          • Alanna Taylor-Tobin says

            November 20, 2024 at 5:55 pm

            Totally my pleasure! I hope those small changes help. Please keep me posted! And I'm so glad you're enjoying the recipes!!

            Reply
    35. Jenn says

      November 23, 2024 at 7:51 am

      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.

      Reply
      • Alanna Taylor-Tobin says

        November 26, 2024 at 9:37 pm

        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!

        Reply
    36. g dav says

      December 13, 2024 at 7:17 am

      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

      Reply
      • Alanna Taylor-Tobin says

        December 20, 2024 at 7:34 am

        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!

        Reply
        • G Dav says

          December 29, 2024 at 10:41 am

          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!

          Reply
          • Alanna Taylor-Tobin says

            January 06, 2025 at 1:15 pm

            That sounds soooo dreamy and I'm glad it was a hit - yay!!

            Reply
    37. Audrey says

      December 20, 2024 at 12:32 pm

      Do you think adding chocolate chips and baking in a bundt pan would work ok for this recipe?

      Reply
      • Alanna Taylor-Tobin says

        December 20, 2024 at 9:30 pm

        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!

        Reply
    38. Ben says

      January 11, 2025 at 12:15 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        January 11, 2025 at 2:13 pm

        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!

        Reply
        • Ben says

          January 11, 2025 at 2:56 pm

          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 = 🤟

          Reply
          • Alanna Taylor-Tobin says

            January 11, 2025 at 4:54 pm

            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!

            Reply
    39. Steph says

      March 24, 2025 at 3:23 am

      Simply this best chocolate cake I’ve ever made or eaten! This was divine and now I want to make it every week!

      Reply
      • Alanna Taylor-Tobin says

        March 25, 2025 at 10:52 am

        That makes me so happy to hear! And I know the feeling haha!

        Reply
    40. Mica Coffin says

      March 25, 2025 at 8:50 pm

      There is an asterisk after the coconut milk that I can’t find a reference for.

      Reply
      • Alanna Taylor-Tobin says

        March 25, 2025 at 8:55 pm

        Nice catch – updated! Let me know if you try the cake!

        Reply
        • Mica Coffin says

          March 25, 2025 at 10:21 pm

          Thank you!! I'm wondering if I could substitute almond milk or chocolate almond milk for the coconut milk.

          Reply
          • Alanna Taylor-Tobin says

            March 26, 2025 at 9:25 am

            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!

            Reply
    41. Dora says

      May 04, 2025 at 11:51 am

      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!

      Reply
      • Alanna Taylor-Tobin says

        May 06, 2025 at 11:54 am

        Yay, so glad you loved it! Great to know that the maple can be reduced too!

        Reply
        • Dora says

          May 07, 2025 at 12:34 am

          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!

          Reply
          • Alanna Taylor-Tobin says

            May 08, 2025 at 2:36 pm

            So smart to use psyllium in place of tapioca - it's awesome that it worked well!

            Reply
    42. Anita says

      May 26, 2025 at 10:45 pm

      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 🙂

      Reply
      • Alanna Taylor-Tobin says

        May 30, 2025 at 10:24 am

        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!

        Reply
    43. Anita says

      June 15, 2025 at 2:17 am

      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

      Reply
      • Alanna Taylor-Tobin says

        June 15, 2025 at 11:17 am

        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.

        Reply
    44. Mary E says

      June 20, 2025 at 1:47 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        June 20, 2025 at 3:39 pm

        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!

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

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