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

vegan coconut flour chocolate cake on a white plate

5 from 1 vote

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). The cake is grain-free and gluten-free, too.

Prep Time10

Cook Time30

Total Time40

Course: Cake

Cuisine: American

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

Servings: slices

Author: Camilla

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

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).
In a medium bowl, whisk the chickpea flour and water until completely smooth.
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.
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.
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