Coconut Flour Chocolate Cake

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by Chris on April 22, 2012


A while back, I scooped up several gluten-free flours.  A colleague learned he was highly gluten intolerant, and the farmer’s market that has easily accessible GF ingredients is way too far for him to drive without packing a lunch and leaving a trail of breadcrumbs. So, I grabbed a variety for him ( as well as some for myself) to play with, like sorghum, chia seed, coconut, and quinoa flours.

The coconut flour was particularly interesting to me, especially since I have been using coconut oil for some time. I had heard it was an approachable flour to bake with, but did some additional googling. I learned some important need-to-know tips about the grain free flour that proves helpful in baking.  For instance, coconut flour is a very absorbent flour, so a little goes a long way.  About ¼ cup to 1/3 cup coconut flour equals 1 cup grain-based flour. And, since it is a high fiber, high protein flour, it is necessary to increase the number of eggs to the recipe.  In fact, for every one cup of flour, about six eggs are needed, plus one cup liquid (like milk).   Lastly, because of the “sweet” nature of coconut flour, less sweetener needed in the recipes.

Even with these tidbits of information, one bit of advice stuck with me.  Making established, tested recipes, rather than experiment, can limit wasted time and money. Heeding to the advice, I dove into one website I stumbled upon, and liked one chocolate cake recipe (as well as a submitted almond joy recipe).

Not able to help myself, I did tweak the recipe a little by adding coconut oil and using one less egg than called for.  But, that was because I had fewer eggs than I thought!  All worked out though.  The batter was really thick, more like a dense brownie batter than a fluid cake batter.  I was worried the cakes wouldn’t rise.  Looking in the oven half way through the cooking time and not seeing any action didn’t calm my fears.  Luckily, at the end of the baking time, the cake rose to an acceptable height.  Paired with a simple whipped cream and the cake was a slice of heaven!

Have you used coconut flour? How so? Any tips to share?

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