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 

February 2014

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Credit: © Emily Farris

Recipe Summary test

active:
15 mins
total:
1 hr 30 mins
Yield:
8
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Ingredients

Cake
Frosting

Directions

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.

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  • 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.

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

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

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