This dense, gluten-free cake gets its subtle sweetness from maple syrup instead of sugar, which balances out the rich chocolaty buttercream frosting.
Slideshow: Gluten-Free Dessert Recipes
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
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 Make the Cake
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 Make the Cake
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 Meanwhile, Make the Frosting
Beat together the butter, confectioners' sugar, milk and 1 cup of the cocoa powder until smooth and fluffy.
Step 4 Meanwhile, Make the Frosting
Once cake has cooled completely, frost, sprinkle with shredded coconut and serve.
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