Coconut Flour Chocolate Cake

Directions

1. Preheat your oven to 180°C (350°F). Grease three 8-inch (20 cm) springform cake pans and set aside.
2. In a large mixing bowl, combine coconut flour, arrowroot flour, baking powder, baking soda, and salt. Whisk together until fully incorporated.
3. In a separate bowl, whisk together melted coconut oil, maple syrup, and cocoa powder until glossy and smooth.
4. Add the eggs one at a time to the wet mixture, whisking until fully incorporated. Stir in the milk and vanilla extract until smooth.
5. Gradually fold the dry ingredients into the wet mixture. The batter will be thick and slightly dense—this is normal with coconut flour.
6. Divide the batter evenly among the three prepared cake pans, smoothing the tops with a spatula.
7. Bake for 27–30 minutes, or until a skewer inserted into the center comes out mostly clean. Avoid overbaking, as coconut flour cakes can dry out quickly.
8. Remove the cakes from the oven and allow them to cool completely on wire racks before frosting.
9. Once cooled, assemble the cake: place the first layer on a flat surface, spread a layer of chocolate frosting, add the second layer, repeat with frosting, then top with the final cake layer. Frost the top and sides evenly with remaining frosting.
10. Let the cake sit for 20 minutes at room temperature before slicing to allow the frosting to set slightly.

Recipe Details

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Keto Option: Replace maple syrup with keto-friendly syrup to lower carbs.
• Nut-Free: Use sunflower seed oil instead of coconut oil if needed.
• Flavor Boost: Add 1 teaspoon espresso powder to the cocoa mixture for a mocha twist.
• Frosting Alternatives: Use a coconut cream frosting for a lighter, dairy-free version.

Serving Suggestions