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-chocolate treat. Thanks to Bob's Red Mill for sponsoring this post! All opinions are my own.
The first cake I ever baked with coconut flour (while recipe testing for my cookbook) 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 paleo lemon cake, coconut flour vanilla layer cake, and moist and tender banana cake. (Find all my cake recipes here!)
But this may be my favorite coconut flour recipe yet because chocolate. Also CHOCOLATE. And MOAR CHOCOLATE!
In fact, this recipe is part of my gluten-free chocolate recipes collection. Here chocophiles can find 30+ more recipes to satisfy their bittersweet tooth, including my fudgy gluten-free chocolate bundt cake.
This coconut flour chocolate cake starts with a simple cake base that's unbelievably fudgy and moist, though it's free of many common allergens including gluten, grains, dairy, nuts, and refined sugar. It takes just one bowl to whisk up and can be in and out of the oven in under an hour. It has an old-school boxed cake / chocolate birthday cake vibe, but a more sophisticated, not-too-sweet version that all palates can enjoy.
Top that with luscious, glossy dairy-free chocolate ganache and you've got yourself an easy dessert that's equally appropriate for a weeknight baking session or special occasion.
Ingredients & Substitution Suggestions
Flours
This coconut flour chocolate cake recipe 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!
- Coconut flour creates an airy and tender base. 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 from organic, fair trade-certified coconuts.
- Coconut flour is tricky to substitute, so I recommend sticking with it in this recipe.
- 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.
- Arrowroot can often stand in for tapioca flour, though I haven't tested it here.
Other Ingredients
- 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. If you only have regular cocoa powder, it *might* work, but I haven't tested it this way.
- Vanilla Extract adds lovely floral flavor that enhances and deepens the chocolate taste. Be sure to use gluten-free vanilla extract if need be.
- Coconut milk moistens and enriches the batter. Be sure to use full-fat 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 paleo ganache.
- Water adds additional moisture to the batter.
- Eggs help lift and set the batter. I don't recommend swapping them out if you can help it. But if you're allergic, you could try some combination of applesauce, flax or chia egg, aquafaba, or Just Egg.
- Oil adds moisture and keeps the cake soft when chilled unlike. 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. The consistency of the maple syrup is important for the texture of the cake, so try not to swap it for another liquid sweetener if you can help it. That said, agave syrup would be the closest in terms of moisture content and sweetness level. Or you could use honey thinned with a little hot water or coconut sugar liquified into a syrup. For a keto coconut flour chocolate cake, you could try maple-flavored monkfruit syrup.
- Baking powder and baking soda lift the batter, making it light and airy. Be sure both are fresh and perky for the best lift.
- Salt sharpens the flavors. I use fine sea salt, but kosher salt will also work. Avoid table salt, which can taste harsh.
How to Make Coconut Flour Chocolate Cake
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 see this post for coconut flour chocolate cupcakes. See notes below.
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. The cake will be too thin if baked in a 9-inch pan, which holds 25% more volume. (However, the recipe can 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 Variations
Chocolate Sheet Cake
To serve 16-20 people, 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, cut into squares, and serve.
Chocolate Layer Cake
For a 2-layer cake to serve 16-20, triple the paleo 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. (You may need to chill the ganache slightly so it's firm enough to hold its shape between the layers.) Then frost the top and sides with more ganache or frosting.
Chocolate Cupcakes
See this post for paleo chocolate cupcakes made with coconut flour!
Coconut Flour Chocolate 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 surprised when I told them, post dessert, what's in it (or rather, what's not in it). "It's healthy!" one guest exclaimed in surprise.
Here are some things I think you'll love about this cake:
- free of many common allergens including gluten, grains, dairy, refined sugar, and nuts
- quick and easy to make
- accessible – just a handful of pantry-friendly ingredients
- not too sweet
- rich enough to taste like a treat
- loaded with dark chocolate goodness
- a true crowd-pleaser
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, or Pinterest, purchase my gluten-free 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.
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