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

Easy, amazing, vegan coconut flour chocolate cake made with coconut flour, coconut oil, and chickpea flour eggs (in place of regular eggs; a Paleo version with real eggs is also included). The cake is grain-free and gluten-free, too.

Coconut Flour Cake without Eggs

Coconut flour is such a delicious and versatile flour to bake with in a range of recipes. It is naturally sweet and adds a light, fluffy texture to a variety of baked goods. It is relatively inexpensive, too, which is always a boon!

But it is not easy to make coconut flour work in vegan recipes. It has no protein structure, so it requires a tremendous amount of eggs to give it structure. Without the architecture of eggs, coconut flour baked goods are porridge: gooey and flat.

The usual egg replacements –flax eggs, boxed egg replacers, chia seeds, and psyllium husk–do not work at all. Trust me, I’ve done the (failed) experimenting for you.

But one ingredient does work, beautifully: chickpea flour. The combined high protein and high fiber of chickpea flour makes coconut flour cookies, muffins, and cakes rise and hold their shape, as well create a texture akin to all-purpose flour baked goods. Also, the sweet, mellow flavor of coconut flour balances out the flavor of the chickpea flour like a charm.

How to Make Vegan Coconut Flour Chocolate Cake

I put chickpea flour to the test in my eggless coconut flour chocolate cake. Begin by whisking 3/4 cup of chickpea flour with 3/4 cup of warm water until completley smooth. The warm water helps to break up any lumps or bumps in the chickpea flour.

Net, melt 1 cup of semisweet chocolate chips with 1/2 cup coconut oil in a heavy bottomed saucepan, whisking until blended and smooth. Scrape into a large bowl and whisk in whisk in 1/2 cup  maple syrup, 1/2 cup nondairy milk, and 2 teaspoons each of vanilla and vinegar until blended. Let cool for 5 minutes and then whisk in the chickpea flour mixture until blended.

Meanwhile, in a medium bowl, whisk 1/3 cup coconut flour, 1/2 cup unsweetened cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.

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.

Invert onto a cooling rack and cool completely Then use a plate to invert right side up.

This cake is moist and tender with a deep chocolate flavor. You can frost it, sprinkle with confectioners’ sugar, or serve it plain with some berries.

Paleo Option

If you do not need the cake to be vegan, you can make the cake Paleo by replacing the chickpea and water mixture with 6 large eggs :).

Happy baking!

More Grain-Free Vegan Cakes to Try:

1. Vegan Coconut Almond Flour Cake {grain-free, oil-free}
2. Vanilla Almond Flour Cake {vegan, oil-free}
3. Vegan Chickpea Flour Chocolate Cake {Grain-Free, 1-bowl}
4. Chickpea Flour Banana Cake (Vegan, Grain-Free)

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Yield: 10 slices

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

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Easy, amazing, vegan coconut flour chocolate cake made with coconut flour, coconut oil, and chickpea flour eggs (in place of regular eggs). The cake is grain-free and gluten-free, too.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3/4 cup (90 g) chickpea flour
• 3/4 cup (175 mL) warm water
• 1 cup (6 oz/170 g) semisweet chocolate chips
• 1/2 cup (125 mL) virgin coconut oil
• 1/2 cup (125 mL) maple syrup
• 1/2 cup (125 mL) nondairy milk
• 2 teaspoons vanilla extract
• 2 teaspoons cider vinegar
• 1/3 cup (37 g) coconut flour
• 1/2 cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat oven to 350F (180C). Grease or spray a 9-inch round baking pan (optional: line the bottom of the pan with a circle of parchment paper).
2. In a medium bowl, whisk the chickpea flour and water until completely smooth.
3. 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, nondairy milk, vanilla and vinegar until blended; let cool for 5 minutes and then whisk in the chickpea flour mixture until blended.
4. 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.
5. 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. Invert onto a cooling rack and cool completely Then use a plate to invert right side up.

Notes

Storage: Store the cake in an airtight container  at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.

Paleo Version: Replace the chickpea flour and water  with 6 large eggs.

Nutrition Information

Serving Size

1/10 of cake
Amount Per Serving Calories 281Total Fat 18.6gSaturated Fat 14.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 205.9mgCarbohydrates 28.9gFiber 4.1gSugar 18.1gProtein 3g

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