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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; a Paleo version with real eggs is also included). The cake is grain-free and gluten-free, too.

vegan coconut flour chocolate cake on a white plate

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 flourThe 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.

chocolate cake batter being poured into a metal cake tin

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.

inverted chocolate coconut flour cake on a cooling rack

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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vegan coconut flour chocolate cake on a white plate

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


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 10 slices 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale

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.

  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of cake
  • Calories: 281
  • Sugar: 18.1 g
  • Sodium: 205.9 mg
  • Fat: 18.6 g
  • Saturated Fat: 14.3 g
  • Carbohydrates: 28.9 g
  • Fiber: 4.1 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: coconut flour cake without eggs, coconut flour, coconut flour cake, vegan coconut flour cake, chocolate cake, vegan, egg-free, dairy-free, nut-free, grain-free, gluten-free, chickpea flour

 
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Recipe rating

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Nishuji Jain

Monday 15th of February 2021

can i use neutral oil in place of coconut pol ?

William Marshall

Tuesday 8th of November 2016

Really good. Bit of a buggers muddle as I used golden syrup instead of maple syrup, and a different tin size, but still very good indeed.

n.b. the blog, as with most American blogs, leaves unit conversions left to the user. Guessing on the different egg sizing Europe to US I used medium and it came out fine.

Renee

Tuesday 12th of April 2016

I love this recipe! I had it at a children's party and have since made it twice. I even made it into mini muffins for my son's class. Yummy, simple, and healthier than most sweets. Thank you for sharing!

Camilla

Wednesday 20th of April 2016

Wonderful, Renee! :)

Laurie Rathsam

Tuesday 5th of April 2016

Hi Camilla, I made this wonderful cake, never made it before, for a friend's 65th birthday. I made it into a two layer 9" x 12" cake, and changed the amounts just slightly. For the sizes you give, 9" square, 9" round or 11" x 7" rectangular I just made the recipe as is and added 1/2 again as much of the ingredients.. 6 eggs became 9, 1/2 cup became 3/4 cup, etc. I added a cacao powder/avocado/maple syrup frosting and decorated with toy jungle animals (my friend is an animal communicator/wild animal activist/writer.) She and the 24 other women who attended the party were CRAZY over the results. Thank you so much for offering a gluten-free/dairy-free absolutely comforting dessert! Keep up the creative, healthful ideas.

:Laurie

Camilla

Wednesday 20th of April 2016

Yippee whahoo! Thansk so much for sharing, Laurie! :)

Holly

Monday 21st of March 2016

Can I use vinegar instead of lemon juice on this recipe?

Camilla

Wednesday 20th of April 2016

yes!

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