The amazing coconut-flour chocolate cake (gluten-free)

The choclatey chocolatedness of this cake has to be tasted to be believed. It’s amazing. Its rich, just-crumbly-yet-muddy texture has knocked another long-term family favourite chocolate cake off its perch. That’s how good this is. Have a look here:

Icing sugar dusts the top of a chocolatey chocolate cake made with coconut flour and lots and lots of eggs

Icing sugar dusts the top of a chocolatey chocolate cake made with coconut flour and lots and lots of eggs

We stumbled across this cake only because I saw a packet of coconut flour in the local health food shop and thought it looked like something that could be fun to try. And the recipes on the back of the packet looked really good. This is one of them, slightly modified to suit our tastes, of course.

You could easily make this a dairy-milk-free cake by following the original recipe: use coconut oil instead of butter and coconut milk instead of dairy milk, and the full nine eggs (instead of 6 eggs and yoghurt), but we like it just the way we’ve made it here.

The amazing coconut-flour chocolate cake (gluten-free)

  • Servings: 1 20-cm round cake
  • Time: 1 hour
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup of butter
  • ¼ cup of milk
  • ¾ cup of cocoa
  • 1 cup of sugar
  • 6 eggs
  • ½ cup of natural yoghurt
  • ¾ cup of sifted flour
  • ¾ teaspoon of baking powder
  • 1 teaspoon of vanilla essence
  • pinch of salt

Directions

  1. In a small saucepan, melt the butter and milk. Gradually add the cocoa flour, stirring well to avoid lumps. you should end up with a thick but runny paste. Set it aside.
  2. In a large bowl, mix together the eggs, sugar, yoghurt, salt and vanilla.
  3. Mix in the cocoa mixture in well.
  4. Sift in the the coconut flour and baking powder and use a whisk to mix it well (you don’t want any lumps). Watch it thicken as you mix it: this is normal for coconut flour. You should still have a tick but still runny batter by the end.
  5. Pour the batter into a 20 centimetre cake tin and bake in a 175ºC (just under 350F) oven for 35 minutes.

Notes

We changed the recipe a bit. The original recipe had 1½ cups of sugar. We just cut out that ½ cup of sugar without any rebalancing. It gave us a dark-chocolate tasting cake. Just add more sugar if you really need the extra sweetness. The original also had 9 eggs and no yoghurt; coconut oil instead of butter; and coconut milk instead of dairy milk.

Source: Adapted from the back of the coconut flour packet.

Coconut-flour chocolate cake

Coconut-flour chocolate cake

 

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8 thoughts on “The amazing coconut-flour chocolate cake (gluten-free)

  1. Hi All, i have been attempting to use coconut flour and the consequences have been utterly depressing. I thought to remove the eggs and well….disaster struck – is there any way of working around the eggs? I am looking forward to a positive result soon…with less waste…. so far my attempts have been costly and futile…. i am often left with what appears to be a mass of uncooked (almost dry) dough….

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    • Coconut flour absorbs moisture like you wouldn’t believe. Sadly, you do seem to need eggs, and I find I need to add much more liquid stuff (eggs, oil, milk) than usual. This recipe comes off the back of the coconut flour packet – it’s worth trying it as is because recipes off the back of packets have usually been well tested. After all, they are there to promote the product.

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