A healthy chocolate coconut snack cake gluten free is a naturally sweet, nutrient-rich treat that satisfies chocolate cravings without refined sugar or wheat flour. This moist, tender cake combines rich dark chocolate with tropical coconut flavors, creating a dessert that works perfectly for afternoon snacks, lunchbox additions, or simple weeknight indulgences. Unlike traditional snack cakes loaded with artificial ingredients, this healthy chocolate coconut snack cake gluten free uses whole food components like almond flour, coconut oil, and unrefined sweeteners to deliver genuine flavor and nutrition. Home bakers appreciate how accessible this recipe is because it requires basic pantry staples and produces restaurant-quality results in under an hour. Whether you follow a gluten-free diet or simply prefer cleaner ingredients, this healthy chocolate coconut snack cake gluten free delivers the comfort of classic desserts with the benefits of whole-food baking.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 12 servings | Easy | American |
Table of Contents
Table of Contents
Why This Healthy Chocolate Coconut Snack Cake Gluten Free Works
The combination of dark chocolate and coconut in this healthy chocolate coconut snack cake gluten free creates a naturally balanced flavor profile that appeals to both chocolate purists and tropical fruit enthusiasts. I developed this recipe after years of testing different gluten-free flour blends, discovering that almond flour provides superior moisture and richness compared to commercial all-purpose substitutes. The healthy chocolate coconut snack cake gluten free succeeds because it avoids common pitfalls like dry texture, gritty mouthfeel, and artificial aftertaste that plague many gluten-free desserts. Coconut oil acts as both a flavor enhancer and structure builder, while unsweetened cocoa powder delivers authentic chocolate intensity without added sugars. This healthy chocolate coconut snack cake gluten free gains its addictive quality from the interplay of bitter chocolate, creamy coconut, and subtle earthiness from almond flour.
Bakers consistently praise this recipe for its reliability across different kitchens and climates. The healthy chocolate coconut snack cake gluten free rises predictably, slices cleanly, and maintains moisture for three days without drying out. Unlike fragile gluten-free cakes that crumble when handled, this snack cake remains tender yet structurally sound. Families with celiac disease or gluten sensitivity find this healthy chocolate coconut snack cake gluten free genuinely satisfying, eliminating the compromise feeling associated with many specialty desserts. The recipe also simplifies ingredients by using just one flour type, reducing the need for complex blends or xanthan gum stabilizers.
What makes this healthy chocolate coconut snack cake gluten free exceptional is its nutritional transparency. Every ingredient serves a clear purpose: almond flour provides plant-based protein and healthy fats, coconut oil supplies lauric acid and medium-chain triglycerides, eggs deliver binding and richness, and dark chocolate offers antioxidant polyphenols. This healthy chocolate coconut snack cake gluten free contains no refined sugar, no artificial flavors, and no mysterious additives. The natural sweetness comes from maple syrup or coconut sugar, both of which metabolize differently than white sugar while adding subtle flavor dimensions.
Home bakers appreciate the everyday versatility of this healthy chocolate coconut snack cake gluten free. It fits easily into meal prep routines, stays fresh in airtight containers, freezes beautifully for future weeks, and serves equally well as a breakfast item, midday snack, or after-dinner dessert. The healthy chocolate coconut snack cake gluten free also accommodates simple ingredient swaps, allowing bakers to customize without compromising the structure or taste. Whether you’re new to gluten-free baking or a seasoned expert, this recipe delivers consistent excellence and genuine satisfaction.
Healthy Chocolate Coconut Snack Cake Gluten Free Ingredients
Gathering quality ingredients ensures your healthy chocolate coconut snack cake gluten free achieves optimal flavor, texture, and nutritional benefits that distinguish it from ordinary desserts.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Almond flour (blanched) | 2 cups | Finely ground with skins removed for smooth texture. Cannot substitute with whole almond meal without adjusting liquid ratios. |
| Unsweetened cocoa powder | 3/4 cup | Natural or Dutch-process both work; natural provides earthier notes, Dutch-process offers smoother chocolate flavor. |
| Maple syrup or coconut sugar | 1 cup | Maple syrup creates moist crumb and subtle molasses undertones. Coconut sugar provides caramel notes. |
| Coconut oil (melted) | 1/2 cup | Virgin coconut oil adds coconut aroma; refined has neutral taste. Vegetable oil works but loses tropical character. |
| Eggs (room temperature) | 4 large | Room temperature eggs blend smoothly and incorporate better air. Cold eggs create lumpy batter. |
| Vanilla extract | 2 teaspoons | Pure vanilla essential; imitation extract tastes chemical-forward in gluten-free cakes. |
| Baking powder (aluminum-free) | 1 1/2 teaspoons | Aluminum-free prevents metallic aftertaste common in gluten-free baking. |
| Sea salt | 1/2 teaspoon | Enhances chocolate flavor and balances sweetness naturally. |
| Unsweetened shredded coconut | 1 cup (plus 1/4 cup topping) | Unsweetened provides clean coconut taste; sweetened coconut adds excess sugar. |
| Dark chocolate chips (70% cacao minimum) | 1/2 cup | Higher cacao percentages provide sophisticated chocolate depth without excess sugar. |
Building your healthy chocolate coconut snack cake gluten free starts with premium cocoa powder and high-quality dark chocolate that deliver genuine chocolate flavor rather than generic sweetness. Using melted virgin coconut oil ensures the tropical element shines through without overpowering the chocolate notes. The combination of almond flour and unsweetened coconut creates the distinctive texture that distinguishes this healthy chocolate coconut snack cake gluten free from conventional recipes.
How to Make Healthy Chocolate Coconut Snack Cake Gluten Free
Creating this healthy chocolate coconut snack cake gluten free involves straightforward mixing and baking steps that produce professional results consistently, even for beginner bakers unfamiliar with gluten-free baking techniques.
Dry Ingredient Preparation Phase
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch round cake pan with parchment paper, extending edges upward for easy removal.
- Whisk together almond flour, unsweetened cocoa powder, baking powder, sea salt, and one cup unsweetened shredded coconut in a large mixing bowl.
- Create a small well in the center of the dry ingredients, which helps facilitate even mixing when you add wet components to your healthy chocolate coconut snack cake gluten free batter.
- Break dark chocolate chips into smaller pieces using your hands or a knife, then stir them gently into the dry mixture to distribute evenly.
Wet Ingredient Combination Phase
- Pour melted coconut oil into a separate bowl and add maple syrup, whisking until both ingredients emulsify into a smooth, cohesive mixture.
- Add room-temperature eggs one at a time to the coconut oil mixture, beating thoroughly after each addition to incorporate air and create an airy base for your healthy chocolate coconut snack cake gluten free.
- Stir in vanilla extract, mixing until the entire wet mixture achieves consistent color and texture without visible egg streaks.
Final Batter Assembly and Baking Phase
- Pour the wet ingredient mixture directly into the well you created in your dry ingredients, folding gently with a rubber spatula until just combined.
- Mix only until flour streaks disappear; overmixing develops gluten-like networks that can toughen even gluten-free cakes and compromise the tender crumb of your healthy chocolate coconut snack cake gluten free.
- Transfer the batter to your prepared pan, smoothing the top with the back of a spoon or an offset spatula.
- Sprinkle the remaining 1/4 cup unsweetened shredded coconut evenly across the surface of your healthy chocolate coconut snack cake gluten free before baking.
- Bake for 28 to 32 minutes, until a toothpick inserted into the center emerges with just a few moist crumbs but no wet batter.
- Allow your healthy chocolate coconut snack cake gluten free to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
Chef Tips for Perfect Healthy Chocolate Coconut Snack Cake Gluten Free
Experienced bakers use these targeted techniques to ensure your healthy chocolate coconut snack cake gluten free achieves superior moisture, texture, and chocolate intensity with every baking session.
- Use room-temperature eggs that have sat on the counter for at least 30 minutes before mixing; cold eggs cannot incorporate air efficiently, resulting in dense crumb throughout your healthy chocolate coconut snack cake gluten free.
- Melt coconut oil gently over low heat or using hot water bath method rather than microwave, which can create scorched spots that impart unpleasant flavors to your finished healthy chocolate coconut snack cake gluten free.
- Measure almond flour accurately using the spoon-and-level method rather than scooping directly from the bag, which compacts flour and increases the total amount, making your healthy chocolate coconut snack cake gluten free denser than intended.
- Check doneness at 28 minutes rather than waiting the full 32 minutes, as gluten-free cakes continue cooking slightly after removal from heat; slight underbaking produces moister results than perfect baking in your healthy chocolate coconut snack cake gluten free.
- Allow complete cooling before slicing; cutting warm cake breaks the crumb structure, creating uneven, crumbly slices that detract from the presentation of your healthy chocolate coconut snack cake gluten free.
- Toast unsweetened shredded coconut in a dry skillet for 3 to 4 minutes before adding to batter or using as topping; toasting intensifies coconut flavor and adds subtle depth to your healthy chocolate coconut snack cake gluten free.
Common Healthy Chocolate Coconut Snack Cake Gluten Free Mistakes to Avoid
Understanding common pitfalls helps you navigate gluten-free baking confidently, ensuring each batch of healthy chocolate coconut snack cake gluten free turns out moist, flavorful, and structurally sound.
Overmixing the Batter: Many bakers treat gluten-free batter like traditional cake batter, mixing vigorously for 1 to 2 minutes. This develops unwanted structure and creates tough, dense crumb in your healthy chocolate coconut snack cake gluten free. Solution: Fold wet and dry ingredients together using a rubber spatula with just 15 to 20 gentle strokes until flour streaks barely disappear. Small lumps are preferable to overmixing.
Using Sweetened Shredded Coconut: Sweetened coconut adds 3 to 4 grams of sugar per ounce, disrupting the flavor balance and making your healthy chocolate coconut snack cake gluten free overly sweet and cloying. Solution: Purchase unsweetened shredded coconut from bulk bins or health food stores. If unavailable, reduce additional sweetener by 2 tablespoons.
Adding Wet Ingredients Too Quickly: Pouring all wet ingredients into dry ingredients simultaneously creates lumps and uneven mixing, resulting in dry pockets throughout your healthy chocolate coconut snack cake gluten free. Solution: Add wet mixture gradually while folding gently, ensuring even distribution before final strokes.
Skipping the Parchment Paper: Oil or butter alone cannot prevent sticking with almond flour-based cakes; your healthy chocolate coconut snack cake gluten free will fragment and tear when removed from the pan. Solution: Always line your pan with parchment paper and extend edges upward 2 inches beyond the rim for easy removal.
Using Refined Coconut Oil: While refined coconut oil works structurally, it provides no coconut flavor, leaving your healthy chocolate coconut snack cake gluten free tasting like standard chocolate cake rather than showcasing the intended tropical character. Solution: Use virgin coconut oil to capture authentic coconut aromatics in your healthy chocolate coconut snack cake gluten free.
Best Healthy Chocolate Coconut Snack Cake Gluten Free Variations and Substitutions
The fundamental structure of this healthy chocolate coconut snack cake gluten free accommodates numerous creative variations, allowing you to customize flavors while maintaining texture and moisture.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Maple syrup | Coconut sugar or monk fruit sweetener at 3/4 cup measure | Coconut sugar adds warm caramel notes; monk fruit provides clean sweetness with no aftertaste. |
| Coconut oil | Ghee or grass-fed butter (clarified) at same quantity | Ghee adds rich, toasty undertones; butter creates slightly more traditional cake flavor. |
| Almond flour | Hazelnut flour or sunflower seed flour at same measure | Hazelnut flour provides nutty depth; sunflower seed flour works for nut allergies but creates denser crumb. |
| Dark chocolate chips | Cacao nibs or chopped raw cacao at same quantity | Cacao nibs provide intense, bitter chocolate punch without melting; cacao remains structurally intact. |
| Vanilla extract | Coconut extract at 1 teaspoon or espresso powder at 1 tablespoon | Coconut extract intensifies tropical character; espresso powder adds depth without coffee flavor. |
| Unsweetened cocoa powder | Raw cacao powder at same measure | Raw cacao preserves antioxidants and offers sharper, more complex chocolate flavor in your healthy chocolate coconut snack cake gluten free. |
| Shredded coconut topping | Crushed nuts, granola, or cacao nibs at 1/4 cup | Nuts add crunch and richness; granola creates textural contrast; cacao nibs intensify chocolate. |
Creating a mocha-flavored variation of your healthy chocolate coconut snack cake gluten free requires adding 1 tablespoon of espresso powder to the dry ingredients and reducing cocoa powder by 1/4 cup. This sophisticated upgrade appeals to coffee-loving palates while maintaining the tropical coconut character. For a spiced version, incorporate 1 teaspoon of cinnamon, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of cardamom into your healthy chocolate coconut snack cake gluten free dry mixture, which adds complexity and warmth that elevates everyday snacking into something extraordinary.
Dietary modifications adapt this healthy chocolate coconut snack cake gluten free for various needs without sacrificing satisfaction. Replace eggs with three flax eggs (mix 3 tablespoons ground flaxseed with 9 tablespoons water and rest 15 minutes) to create a vegan version; this produces slightly denser texture but maintains excellent flavor. Substitute almond flour with hemp seed flour or pumpkin seed flour for nut-free adaptations, adjusting liquid slightly as these alternatives absorb more moisture than traditional almond flour used in your healthy chocolate coconut snack cake gluten free.
Serving Suggestions for Healthy Chocolate Coconut Snack Cake Gluten Free
Your healthy chocolate coconut snack cake gluten free pairs beautifully with simple accompaniments that complement rather than overwhelm the carefully balanced chocolate-coconut flavors.
For casual afternoon snacking, enjoy slices of your healthy chocolate coconut snack cake gluten free with herbal tea such as chamomile, peppermint, or rooibos, which aid digestion while providing soothing aromatics. Pair with sparkling coconut water for hydration, or choose almond milk lattes for cozy afternoons. These beverage pairings highlight the tropical coconut character without adding excessive sweetness.
Transform your healthy chocolate coconut snack cake gluten free into a special dessert by serving alongside coconut yogurt, whipped coconut cream, or a drizzle of tahini sauce. Create an elegant plate presentation by adding fresh berries such as raspberries or strawberries, which provide bright acidity that cuts through the rich chocolate. A light dusting of unsweetened cocoa powder or shredded coconut immediately before serving refreshes the appearance of your healthy chocolate coconut snack cake gluten free.
For lunchboxes and portable situations, wrap individual slices of your healthy chocolate coconut snack cake gluten free in parchment paper, creating grab-and-go snacks for school, work, or travel. Pack alongside almonds, coconut chips, and fresh fruit to create balanced nutrition. This healthy chocolate coconut snack cake gluten free works equally well as a breakfast item served with scrambled eggs and fruit, bridging the gap between traditional breakfast and dessert in flexible meal planning.
Family gatherings and special occasions benefit from your healthy chocolate coconut snack cake gluten free served family-style on a wooden board with small plates and forks available for casual eating. This presentation invites conversation and accommodates various appetite sizes without forcing large individual portions. Celebrate dietary inclusivity by offering your healthy chocolate coconut snack cake gluten free alongside traditional desserts, ensuring all guests find something satisfying.
Storage and Reheating for Healthy Chocolate Coconut Snack Cake Gluten Free
Proper storage techniques ensure your healthy chocolate coconut snack cake gluten free maintains optimal moisture, flavor, and food safety throughout multiple days or weeks of enjoyment.
| Method | Duration | Instructions |
|---|---|---|
| Airtight Container (Room Temperature) | 2 days | Store cooled healthy chocolate coconut snack cake gluten free in an airtight cake container or covered tightly with plastic wrap at room temperature (68 to 72 degrees Fahrenheit). Check moisture daily; if surface dries slightly, place a small piece of bread in the container to release moisture. |
| Refrigerator Storage | 5 to 7 days | Transfer your healthy chocolate coconut snack cake gluten free to an airtight container or wrap tightly with plastic wrap, then foil. Place on a middle shelf away from aromatic foods. Cold temperatures slow staling and preserve moisture exceptional well for your healthy chocolate coconut snack cake gluten free. |
| Freezer (Whole Cake) | Up to 3 months | Cool your healthy chocolate coconut snack cake gluten free completely, then wrap tightly in plastic wrap followed by aluminum foil. Label with date and contents. Thaw overnight in the refrigerator before serving to prevent condensation that could create wet spots on your healthy chocolate coconut snack cake gluten free. |
| Freezer (Individual Slices) | Up to 3 months | Slice your healthy chocolate coconut snack cake gluten free when completely cool, wrap each slice individually in plastic wrap and parchment paper, then place in freezer bags with air removed. Thaw single slices at room temperature for 1 to 2 hours. |
| Make-Ahead Preparation | Up to 24 hours | Prepare your healthy chocolate coconut snack cake gluten free batter up to 24 hours in advance, storing in an airtight container in the refrigerator. Bring batter to room temperature for 15 minutes before baking; add 1 to 2 minutes to baking time if batter is still cool. |
| Reheating (Microwave) | Not recommended | Microwave heating creates uneven warmth and can dry out the delicate crumb structure of your healthy chocolate coconut snack cake gluten free; room temperature serving preserves optimal texture. |
| Reheating (Oven) | Optional | If desired, warm individual slices of your healthy chocolate coconut snack cake gluten free in a 300-degree Fahrenheit oven for 5 to 8 minutes until just warm, not hot. This revives moisture and creates a pleasant texture reminiscent of freshly baked cake. |
The almond flour and coconut oil composition of your healthy chocolate coconut snack cake gluten free maintains superior moisture retention compared to wheat-based snack cakes, allowing extended storage without quality degradation. The natural oils in almond flour prevent drying, while coconut oil’s saturated fat profile resists oxidation and rancidity during frozen storage. This is why your healthy chocolate coconut snack cake gluten free stays fresher longer than conventional gluten-free alternatives.
Nutritional Information for Healthy Chocolate Coconut Snack Cake Gluten Free
Understanding the nutritional composition of your healthy chocolate coconut snack cake gluten free helps you make informed dietary choices while appreciating the genuine whole-food ingredients delivering sustained energy and satisfaction.
| Nutrient | Amount per Serving (1 of 12 slices) |
|---|---|
| Calories | 285 calories |
| Total Fat | 18g (including 10g saturated fat) |
| Protein | 8g |
| Total Carbohydrates | 28g |
| Dietary Fiber | 5g |
| Sugars | 18g (from maple syrup and cacao) |
| Sodium | 185mg |
These approximate nutritional values reflect the core recipe for your healthy chocolate coconut snack cake gluten free without glazing, frosting, or additional toppings. The fiber content primarily comes from almond flour and unsweetened cocoa powder, promoting digestive health and stable blood sugar. Protein from both eggs and almond flour provides satiety, making your healthy chocolate coconut snack cake gluten free a nutritionally complete snack rather than empty-calorie indulgence. The fat content features primarily unsaturated varieties from coconut oil and almonds, supporting heart health and nutrient absorption.
Frequently Asked Questions About Healthy Chocolate Coconut Snack Cake Gluten Free
Can I make this healthy chocolate coconut snack cake gluten free without eggs?
Yes, replace each egg with one flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, allowing 15 minutes for thickening before adding to your batter. The resulting healthy chocolate coconut snack cake gluten free will be slightly denser but remains moist and delicious, offering a vegan-friendly option that maintains structural integrity.
How do I know when this healthy chocolate coconut snack cake gluten free is perfectly baked?
Insert a toothpick into the center of your healthy chocolate coconut snack cake gluten free; it should emerge with just a few moist crumbs but no wet batter. The edges should pull slightly from the pan sides, and the top should feel set when lightly pressed. Bake until these indicators appear, typically between 28 and 32 minutes depending on your oven.
What causes this healthy chocolate coconut snack cake gluten free to come out dry?
Overmixing the batter, overbaking beyond the recommended time, or using too much almond flour creates dryness in your healthy chocolate coconut snack cake gluten free. Ensure accurate flour measurement using the spoon-and-level method, mix only until flour streaks disappear, and check doneness at 28 minutes rather than waiting the full recommended time.
Can I prepare the batter for this healthy chocolate coconut snack cake gluten free ahead of time?
Absolutely; prepare your batter up to 24 hours in advance and store in the refrigerator in an airtight container. Bring to room temperature for 15 minutes before baking, adding 1 to 2 minutes to bake time if needed. This planning convenience makes your healthy chocolate coconut snack cake gluten free perfect for busy weeks.
Is this healthy chocolate coconut snack cake gluten free appropriate for breakfast?
Yes, your healthy chocolate coconut snack cake gluten free works beautifully as a breakfast item when served alongside savory proteins like scrambled eggs or Greek yogurt and fresh fruit. The protein and fiber content creates sustained energy, making it suitable for morning nutrition despite its dessert appearance.
How long will this healthy chocolate coconut snack cake gluten free keep in the freezer?
Your healthy chocolate coconut snack cake gluten free maintains excellent quality for up to three months when properly wrapped and frozen. Individual slices should be wrapped in plastic wrap and parchment paper before freezing, allowing convenient grab-and-thaw servings. Always label containers with the baking date.
Can I reheat this healthy chocolate coconut snack cake gluten free after freezing?
Simply thaw your healthy chocolate coconut snack cake gluten free overnight in the refrigerator; reheating is unnecessary and unnecessary, as room temperature serving preserves optimal texture. If preferred, warm individual slices gently in a 300-degree oven for 5 to 8 minutes without drying.
What’s the best way to make this healthy chocolate coconut snack cake gluten free less sweet?
Reduce maple syrup to 3/4 cup or substitute one-third of the maple syrup with unsweetened applesauce. These adjustments preserve moisture while decreasing total sugar without requiring complicated recipe restructuring for your healthy chocolate coconut snack cake gluten free.
Can this healthy chocolate coconut snack cake gluten free accommodate nut allergies?
Replace almond flour with sunflower seed flour or pumpkin seed flour at the same measure. These alternatives work structurally but create denser crumb; you may need to add 2 tablespoons additional liquid to your batter for optimal texture in your healthy chocolate coconut snack cake gluten free.
What makes this healthy chocolate coconut snack cake gluten free superior to boxed gluten-free mixes?
Your homemade healthy chocolate coconut snack cake gluten free uses whole food ingredients without gums, starches, or artificial additives that characterize commercial mixes. The real chocolate, genuine coconut, and nutrient-dense almond flour deliver authentic flavor and superior nutrition compared to processed alternatives, creating genuine satisfaction.
Conclusion
This healthy chocolate coconut snack cake gluten free represents the intersection of wholesome ingredients and genuine dessert satisfaction, proving that eliminating gluten or refined sugar need not compromise flavor or texture. The combination of rich dark chocolate and tropical coconut creates a naturally balanced treat that satisfies afternoon cravings, fits into meal prep routines, and welcomes guests to any gathering with confidence. Whether you’re navigating celiac disease, pursuing cleaner eating habits, or simply seeking a recipe that delivers consistently excellent results, this healthy chocolate coconut snack cake gluten free offers reliable, delicious success. The straightforward mixing method and accessible ingredients remove barriers to homemade baking, while the extended storage capabilities accommodate busy lifestyles. From first bite through final crumb, your homemade healthy chocolate coconut snack cake gluten free delivers moist, tender cake with the distinctive depth of real chocolate balanced perfectly against creamy coconut richness.
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Expert Resources and Food Safety
Learn more about gluten-free baking science from King Arthur Baking Company’s gluten-free resources and nutrition information from Nutritionix’s food database.
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Viral Healthy Chocolate Coconut Snack Cake Gluten Free
A healthy chocolate coconut snack cake gluten free is a naturally sweet, nutrient-rich treat that satisfies chocolate cravings with rich dark chocolate, tropical coconut, almond flour, and whole-food ingredients.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups blanched almond flour
- 3/4 cup unsweetened cocoa powder
- 1 cup maple syrup or coconut sugar
- 1/2 cup coconut oil, melted
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 cup unsweetened shredded coconut
- 1/4 cup unsweetened shredded coconut, for topping
- 1/2 cup dark chocolate chips, 70% cacao minimum
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9-inch round cake pan with parchment paper, extending the edges upward for easy removal.
- Whisk together almond flour, unsweetened cocoa powder, baking powder, sea salt, and 1 cup unsweetened shredded coconut in a large mixing bowl.
- Create a small well in the center of the dry ingredients.
- Break the dark chocolate chips into smaller pieces if desired, then stir them into the dry mixture.
- Pour melted coconut oil into a separate bowl.
- Add maple syrup or coconut sugar and whisk until smooth and cohesive.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract until fully combined.
- Pour the wet mixture into the well of the dry ingredients.
- Fold gently with a rubber spatula until just combined and no flour streaks remain.
- Transfer the batter to the prepared cake pan.
- Smooth the top with the back of a spoon or offset spatula.
- Sprinkle the remaining 1/4 cup unsweetened shredded coconut evenly over the top.
- Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool in the pan for 10 minutes.
- Turn the cake out onto a wire rack and cool completely before slicing.
Notes
Use room-temperature eggs for the best texture and measure almond flour with the spoon-and-level method. Do not overmix the batter, and begin checking the cake at 28 minutes to keep it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 185mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
