Coconut Flour Chocolate Cake

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

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  • Servings: 8

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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 this recipe

  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.

  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.

  3. Meanwhile, Make the Frosting

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

  4. Meanwhile, Make the Frosting

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

Contributed By Photo © Emily Farris Published February 2014





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