Coconut Flour Chocolate Cake

About

This Bruce Fife recipe is one of my favourites. It is grain-free, lower in sugar and has a good flavour and texture. One year I made it for my dad’s birthday and it was well received by all!

I have not yet tried any of the frosting recipes in the cookbook. I usually serve this cake with whipped vanilla yogurt topped with black cherries or raspberries.

Ingredients

Directions

1. Melt butter or coconut oil in a saucepan over medium heat. Mix in cocoa powder. Remove from heat and set aside.
2. In a bowl mix together eggs, milk (coconut or whole), sugar, salt and vanilla. Stir in cocoa mixture.
3. In a separate bowl combine coconut flour and baking powder. If using liquid stevia add to wet ingredients. If using powdered stevia add to dry ingredients.
4. Whisk dry ingredients into wet until there are no lumps. Pour batter into a greased 11x7x2-inch or 9x9x2-inch pan.
5. Bake at 350 degrees F (175 C) for 35-40 minutes or until knife inserted into the center comes out clean. Cool.
6. Frost / decorate as desired.

Helpful Hints

1. I made the reduced sugar version of this recipe. The original version calls for 2 1/4 cups of sugar recommends regular cocoa instead of the Dutch processed kind.
2. When a recipe calls for stevia, the amount should be considered a suggestion. Always check the label for your brand’s equivalency to sugar. Some brands are more potent than others. Too much stevia can create an unpleasant aftertaste.
3. I like making cakes in my springform pan. These pans make getting the cake out a LOT easier!

Source

Cooking with Coconut Flour:
A delicious low-carb, gluten-free alternative to wheat
by Bruce Fife

Available at:

🇨🇦 Amazon.ca

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Coconut Flour Chocolate Cake (reduced sugar version) topped with whipped vanilla yogurt and fresh raspberries. / Robin R. photo