Coconut Flour Chocolate Cake (Moist & Rich)

My coconut flour chocolate cake recipe proves that with the right ingredients, you can make a moist, rich cake. It’s naturally sweetened, naturally gluten-free, and rich in chocolate flavor.

Over the past few months, I’ve been experimenting with using coconut flour in my dessert recipes. Admittedly, it takes a few tries to get used to, but now, I almost prefer it over traditional flour. Many readers have fallen in love with my almond flour chocolate cake and have requested a version with coconut flour. Now, it isn’t an equal swap whatsoever, so I started from scratch and worked on balancing the wet ingredients, as coconut flour is like a sponge- it soaks everything up. It took about five solid tries to achieve what I was after- a decadent chocolate cake with a uniquely fudgy, cakey texture and a gorgeous crumb. With that said, at the end of the day, this cake uses coconut flour, so it is denser than a traditional chocolate cake.

Arman’s recipe highlights

Perfect for any occasion. I’ve brought this cake to many gatherings, and even my gluten-free friends don’t believe me when I tell them it’s made with coconut flour or that it is gluten-free.

No rubbery or crumbly cake. Coconut flour is notorious for being highly absorbent, which can make cakes dry and crumbly. I made sure this recipe contains plenty of moisture so it’s still soft and rich. 

Tried-and-true. I know many of you can be skeptical of baking with coconut flour, so I’ll walk you through the whole process with step-by-step photos and a video.

Key ingredients and tips

• Coconut flour. The star ingredient. Be sure to sift your coconut flour first if you notice clumps. Just a quick note- Not all brands are created equal, which can affect how the cake turns out. I’ve tested this with Bob’s Red Mill and Anthony’s Organic Coconut Flour (both available on Amazon and in mainstream grocery stores).
• Arrowroot starch. This helps stabilize the cake, adding elasticity, while also keeping it soft and fluffy. Tapioca starch is an equal swap if you can’t find arrowroot. I’d only use cornstarch as a last resort, as it will make the cake slightly firmer.
• Salt. Just a pinch to balance the other ingredients. 
• Baking powder and baking soda. I used both for maximum rise and depth. 
• Coconut oil. To add richness and bind the ingredients. I used melted refined coconut oil, so there’s no coconut flavor. Measured in its melted state. It adds richness and binds the ingredients. I like using refined coconut oil to mask any coconut flavor.
• Maple syrup. 1 1/4 cups of maple syrup seems like a lot, but it imparts the right amount of sweetness and helps moisten the batter. I didn’t mind it with honey, but it does take a bit more mixing, and the honey flavor is quite evident throughout.
• Cocoa powder. I used Dutch-process, unsweetened cocoa powder as I find it has a rich, mellow chocolate flavor. For a bitter, dark chocolate flavor, use dark cocoa powder (I love Hershey’s Special Dark).
• Large eggs. Room-temperature eggs are best, as they mix evenly into the batter without causing the coconut oil to solidify. I usually take them out of the fridge 20 to 30 minutes before I start prepping the cake.
• Milk. You’ll notice I list milk as 1 to 1 1/2 cups. The actual amount will depend on how thick your batter is. Start with one cup and check the batter. If it’s dry or overly thick, add more and wait.
• Vanilla extract. A must for any good chocolate cake.
• Chocolate frosting. What is a cake without frosting? I used my healthy frosting recipe. 

How to make

Step 1- Prep. Preheat the oven and grease three springform pans. 

Step 2- Mix. In a large mixing bowl. Combine both flours, baking powder, baking soda, and salt. In a separate bowl, whisk the maple syrup and coconut oil. 

Step 3- Combine and bake. Whisk the dry ingredients into the wet and mix until cohesive.

Pour the batter evenly into the cake pans and bake until a toothpick inserted comes out mostly clean. 

Step 4- Assemble. Let the cakes cool, then stack them on top of each other with sheets of frosting between layers. Spread the remaining frosting on the exterior of the cake, slice, and serve. 

Pro recipe tips

• Adjust the consistency. After testing dozens of coconut flour brands, I’ve learned that not all brands are created equal. The cake batter is supposed to be thick and relatively dense, but if it’s more sandy, add 1-2 tablespoons of milk and mix until it’s thick but easy to transfer to the cake pans (i.e., not sticking to the sides). Don’t worry if you go over this amount.
• Measure accurately. Coconut flour is finecky, and even a teaspoon more can affect how the cake bakes up and how moist the batter is. I’ve included metric measurements for optimum accuracy.
• Enjoy it a day later. I know this sounds like a silly tip, but hear me out. As the cake bakes, the moisture redistributes, deepening the flavor and making it a little softer.
• Don’t skip the frosting. While the cake tastes delicious on its own, visually, coconut-flour cakes tend to crack randomly and have an uneven top. If you’re serving this to guests or using it as a celebration cake, frosting really helps. If you really don’t want to, sift some powdered sugar on top.

Frequently asked questions