Super Moist Chocolate Cake with Coconut Flour Recipe
This Super Moist Chocolate Cake with Coconut Flour is a delectable vegan-friendly dessert featuring a rich, fudgy texture achieved without traditional wheat flour. Made with coconut flour, tapioca flour, and a luscious vegan chocolate ganache, this cake is sweetened naturally with maple syrup and enriched with full-fat coconut milk for ultimate moistness. Perfect for special occasions or an indulgent treat, it’s easy to make and delivers a wonderfully soft, flavorful chocolate experience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cake Batter
- 2 large eggs (about 100 grams out of the shells)
- ¼ cup + 2 tablespoons (78 g) neutral oil (grapeseed, sunflower, avocado, or mild olive oil)
- ¾ cup (240 g) maple syrup (preferably dark colored)
- ½ cup (115 g) well-combined full-fat canned coconut milk
- 2 tablespoons (30 g) water
- 2 teaspoons vanilla bean paste
- ½ cup (50 g) Dutch-process cocoa powder (such as Rodelle organic)
- ¼ cup + 3 tablespoons (46 g) Bob’s Red Mill coconut flour
- ¼ cup (30 g) Bob’s Red Mill tapioca flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
For Baking
- 1 teaspoon coconut oil, for the pan
Chocolate Ganache
- 1 recipe vegan chocolate ganache (prepare ahead as per recipe instructions)
Instructions
- Prepare Things: Make the vegan chocolate ganache and let it sit at room temperature to thicken for at least 30 minutes or up to 24 hours ahead of time. Position a rack in the center of the oven and preheat to 350ºF. Grease an 8-inch round springform or cake pan with coconut oil and line the bottom with parchment paper.
- Make the Batter: In a large bowl, whisk together the eggs and neutral oil until smooth and emulsified. Add the maple syrup, coconut milk, water, and vanilla bean paste and whisk to combine. Using a medium mesh strainer, sift the cocoa powder, coconut flour, tapioca flour, baking powder, baking soda, and sea salt into the wet ingredients. Whisk until the batter is very smooth; let it rest briefly if there are lumps and whisk again as the mixture thickens.
- Pour and Bake: Pour the smooth batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 25-35 minutes, until the cake is puffed with some cracks on top, edges pull away from the pan, and a toothpick inserted near the center comes out with moist crumbs.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack. Allow it to cool completely in the pan before removing.
- Finish and Decorate: Once cooled, loosen the edges with a small offset spatula; release the springform sides if used. Carefully pry the cake from the parchment paper and transfer it to a serving plate. Ensure the ganache is cool enough to hold shape—softly mound or swirl it over the cake, allowing it to pour slightly down the sides or remain thickly swirled, depending on consistency.
- Serve: Serve immediately, or chill for 20 minutes for easier slicing. Use a large sharp knife dipped in hot water and wiped clean between cuts for clean slices. Best served at room temperature to soften the ganache.
- Storage: Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to one month. Bring to room temperature before serving to soften the ganache again.
Notes
- Use a springform pan for easier cake removal without inverting, as the top is sticky.
- Ensure canned coconut milk is well combined before measuring to get the right fat content.
- The batter starts very thin but will thicken as the coconut flour absorbs moisture—do not be alarmed.
- The vegan ganache recipe should be prepared in advance to allow thickening at room temperature.
- For neat slices, warm the knife between cuts and wipe clean.
