I love chocolate cake. And I strongly believe is that anyone who wants to eat chocolate cake should be able to eat chocolate cake.
Have a gluten allergy/intolerance? You should be able to eat cake. Have a nut allergy? You should be able to eat cake.
(I’m guessing you get my drift…)
This cake is especially for YOU my dear invisible internet friend with all the food allergies: a chocolate cake made with coconut flour.
This chocolate coconut flour cake comes pretty darn close in taste and even in texture to my paleo chocolate cake. It’s moist and slightly crumbly, like all good cakes should be. And major plus: it’s super easy to make.
(Yes, I know I cut this cake so that it looks more like a brownie… but trust me, it’s cake. I just make silly decisions sometimes… like cutting a chocolate cake into small rectangles).
Try this cake while it’s warm and also after a night in the fridge – it’s surprisingly good when chilled!
- Preheat oven to 350F.
- Combine the coconut flour, cacao powder, tapioca flour, coconut sugar, and baking soda together in a bowl and mix well.
- Add the milk, maple syrup, oil and eggs to the bowl and mix well using an electronic hand-mixer.
- Fold in the chocolate chips.
- Pour the batter into an 8×8 greased/parchment-lined glass dish or greased cake pan of choice.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool, then slice and serve.