Coconut Flour Chocolate Cake

By Emily Farris, Food & Wine

This dense, gluten-free cake gets its subtle sweetness from maple syrup instead of sugar, which balances out the rich chocolaty buttercream frosting.

 

 

Active Time

15 MIN

Total Time

1 HR 30 MIN

Yield

Serves : 8

 

Ingredients

Cake

• 3/4 cup sifted coconut flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup butter, softened
• 3/4 cups maple syrup
• 1 tablespoon vanilla extract
• 8 large eggs

Frosting

• 1/2 cup unsalted butter
• 3 cups confectioners’ sugar
• 1/2 cup whole milk
• 1 cup unsweetened cocoa powder
• Shredded sweetened coconut, for garnish

How to Make It

Step 1

Preheat the oven to 325º. In a bowl, whisk together the coconut flour, 1/4 cup of cocoa powder, baking soda and salt. Set aside.

Step 2

In a large mixing bowl or stand mixer, cream the butter, maple syrup and vanilla. Mix in the eggs, one at a time, until combined. Slowly add the dry ingredients until thoroughly combined. Pour the batter into a greased 9-by-9-inch baking pan, lined with parchment paper and bake for 40 minutes, or until a toothpick placed in the center comes out clean. Remove from the oven, cool for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.

Step 3

Beat together the butter, confectioners' sugar, milk and 1 cup of the cocoa powder until smooth and fluffy.

Step 4

Once cake has cooled completely, frost, sprinkle with shredded coconut and serve.