Coconut Flour Chocolate Cake {gluten-free, grain-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 9 1x


Easy, amazing, chocolate cake made with coconut flour, coconut oil, and a bit of coconut milk. Grain-free and Paleo-friendly.



  • 6 oz dairy-free bittersweet chocolate, chopped
  • 1/2 cup virgin coconut oil
  • 6 large eggs
  • 1/2 cup pure maple syrup
  • 1/3 cup well-stirred, full-fat coconut milk
  • 2 teaspoons vanilla extract (use paste is strictly paleo)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup coconut flour
  • 1/3 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt


  1. Preheat oven to 350F (180C). Grease a 9-inch square baking pan (or 9-inch round, or 11×7 rectangular pan) with coconut oil.
  2. In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in maple syrup, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.
  3. In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.
  4. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.


Tip: You can use 1 cup semisweet or bittersweet chocolate chips in place of the 6 oz chopped chocolate.

  • Category: Dessert, Cake
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