This gluten-free chocolate cake has a subtle hint of coconut throughout each bite. Even non-coconut lovers will enjoy these dense, chocolate-y loaf! I have almost an entire week of giveaways lined up, so keep coming back each day for your chance to win some great products!
As part of this exciting milestone, I've partnered with King Arthur Flour to create this coconut chocolate cake. This gluten-free treat can be dressed up or down depending upon the occasion and could easily be made into cupcakes. Your non-gluten free friends will not miss the flour in this recipe!
King Arthur Flour makes some pretty amazing products, and you have to follow their blog if you don't already do so (the deep dish pizza recipe is my favorite). They even staff a baker's hotline in case you are baking something and need an expert's advice! I haven't had to call the line yet, but if and when I do get stuck, I know who to call (you can even email them or engage in web chat if you're not a phone type of person). They kindly sent me a bag of their newest product, their coconut flour, which I used in today's recipe.
I really, really, enjoyed this cake. I had expected the texture to be a bit grainy from the coconut flour, but it wasn't too noticeable at all. The cake was dense and held up really well, and the abundance of eggs kept it from drying out. This is a great cake that you can serve to your gluten-free friends (or non-gluten free friends... see if they can even tell the difference).
And now onto the giveaway! One lucky winner will receive a bag of King Arthur Flour's coconut flour, their popular dough whisk and a vanilla extract. Simply enter by completing the Rafflecopter widget below. You can enter once a day for a full week (no blog commenting required). Please be patient, as sometimes the widget is slow to load. No entries will be accepted via any other method.
a Rafflecopter giveaway
Coconut chocolate cake
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 6 Tablespoons unsalted butter
- 1/2 cup Dutch-process cocoa powder (I used Hershey's Dark)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 eggs
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan or an 8"x8" square baking pan. Set aside.
In a small bowl, whisk together the coconut flour and baking powder.
In a large, microwave-safe bowl, melt the butter. Stir in the cocoa and mix well to combine.
Add the sugar, salt, vanilla and eggs into the butter-cocoa mixture. Mix well. Then fold in the coconut flour mixture and mix until just incorporated - do not overmix.
Transfer to your prepared baking pan and allow the batter to sit for 10 minutes.
Bake in your preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean (if baking in the square pan, you will bake for 30-35 minutes).
Cool cake completely before serving. If desired, add powdered sugar or glaze on top.
Cake should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Disclaimer: King Arthur Flour provided me with a complimentary bag of coconut flour and is also providing the prizes for the giveaway. I did not receive any compensation for this post. As always, all opinions and thoughts are 100% my own.
Yield: One 9"x5" loaf or one 8"x8" pan (about 12-16 slices)
Source: King Arthur Flour