This chocolate cake is so tasty it’s hard to believe it’s grain-free. The secret ingredient is eggs . . . and lots of them! Eggs create a good volume and texture in this recipe. Additionally, the eggs provide protein while the coconut flour provides fiber. Stevia reduces the sugar content. All in all, this is a healthy and delicious cake for birthdays or other special occasions.
3/4 cup butter or coconut oil
1 cup Dutch-processed cocoa powder
1/2 cup coconut milk or whole milk
1 cup sugar
Stevia powder or liquid
— Follow pkg directions and use an
— amount of stevia equivalent to 1 1/4 cups
— sugar. If in doubt use a little bit less.
1 teaspoon salt
1 teaspoon vanilla
1 cup sifted coconut flour
1 teaspoon baking powder
Melt butter or coconut oil in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside. In a bowl mix together eggs, milk, sugar, salt, and vanilla. If using liquid stevia add to wet ingredients. If using powdered stevia add to dry mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into a greased 11x7x2-inch or 9x9x2-inch pan. Bake at 350 degrees F (175 C) for 35-40 minutes or until knife inserted into the center comes out clean. Cool. Frost / decorate as desired.
- I used coconut sugar and powdered stevia in this recipe. If you do not wish to use stevia, then use 2 1/4 cups of sugar.
- Dutch-processed cocoa powder is recommended in this reduced sugar version likely to improve flavor. If you prefer natural cocoa powder (ie: non-alkalized) that should be OK.
- I recommend using a springform pan for easy cake removal.
This recipe was tested with Wilderness Family Coconut Flour, Heartland Gold Coconut Oil, Madhava Coconut Sugar, Earth’s Choice Coconut Milk, and Purest Cocoa Powder.