Irresistible Flourless Chocolate Coconut Cake – A Fudgy, Gluten-Free Delight

Friends, thank you for stopping by today! I’m beyond excited to share one of my family’s favorite desserts: a flourless chocolate coconut cake that’s rich, fudgy, and impossibly moist. It’s the kind of cake that feels like a hug in dessert form—deeply chocolatey, with chewy bits of coconut for a tropical twist.

If you love decadent desserts but need something naturally gluten-free (or just want to switch things up from traditional flour cakes), this one is for you. Made with almond flour, cocoa powder, and Greek yogurt, it manages to feel indulgent without being overly sweet.

And before we dive in, don’t forget—you can subscribe to my email list for more recipes like this one. Trust me, you won’t want to miss the next batch of sweet goodness coming your way!

Overview of Recipe Content

This flourless chocolate coconut cake is a perfect fit for birthdays, dinner parties, or even those cozy nights when you want something special but not too complicated.

Why You’ll Love It:

• Rich, fudgy texture that melts in your mouth.
• Naturally gluten-free and easily dairy-free with coconut yogurt.
• Balanced sweetness with honey or maple syrup.
• A lovely blend of deep chocolate and tropical coconut.

What It Tastes Like:
Imagine a chocolate brownie and a coconut macaroon had a love child. That’s this cake—dense, moist, chocolate-forward, with a delicate coconut chew.

Nutritional/Seasonal Benefits:

• Almond flour adds protein and healthy fats.
• Sweetened naturally with honey or maple syrup.
• Perfect year-round, but especially wonderful in summer when coconut feels refreshing.

Ingredients You’ll Need:

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• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• Pinch of salt
• 3 large eggs
• ½ cup Greek yogurt (or coconut yogurt for dairy-free)
• ⅓ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract

Tools Needed:

• Mixing bowls
• Whisk and spatula
• 9-inch round cake pan
• Parchment paper

Substitutions & Additions:

• Swap honey for maple syrup if vegan.
• Add chocolate chips for extra gooeyness.
• Sprinkle with powdered sugar or a dollop of whipped cream for serving.

How to Make Flourless Chocolate Coconut Cake

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1. Prep the Pan: Grease a 9-inch cake pan and line with parchment paper. Preheat oven to 350°F (175°C).
2. Mix Dry Ingredients: In a bowl, whisk together almond flour, cocoa powder, shredded coconut, baking powder, and salt.
3. Whisk Wet Ingredients: In another bowl, beat eggs, yogurt, honey (or maple syrup), melted coconut oil, and vanilla until smooth.
4. Combine: Gently fold the dry mixture into the wet mixture until just combined. The batter will be thick and fudgy-looking—don’t overmix!
5. Bake: Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
6. Cool & Serve: Let cool before slicing. Enjoy as is, or top with coconut flakes and a drizzle of melted chocolate.

(Pro tip: The smell of coconut and chocolate while this bakes? Heavenly. My kitchen smelled like a tropical brownie paradise!)

What to Serve with Flourless Chocolate Coconut Cake

This cake is indulgent on its own, but here are a few pairing ideas:

• A scoop of vanilla or coconut ice cream.
• Fresh berries (raspberries and strawberries balance the richness).
• A strong espresso or creamy cappuccino.

Tips for Making It Perfect

• Don’t overbake—slightly underdone keeps it fudgy.
• Use room-temperature eggs and yogurt for smoother mixing.
• For a beautiful presentation, dust with cocoa powder or top with toasted coconut.

Storage Instructions

• Room Temperature: Keeps for 2 days in an airtight container.
• Fridge: Up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.

General Information

This cake has roots in the beloved tradition of flourless chocolate cakes from Europe, but with an island-inspired coconut twist. Perfect for dinner parties, Passover, or anytime you want a chocolate dessert without flour.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Use coconut yogurt instead of Greek yogurt.

2. Can I make it sugar-free?
You can try monk fruit syrup instead of honey/maple syrup, but texture may vary.

3. Can I use regular flour instead of almond flour?
This is truly designed as a flourless cake, so almond flour is key for texture.

4. Can I double the recipe?
Yes, bake in a 9×13 pan and extend baking time by 10–12 minutes.

Conclusion

There you have it—a flourless chocolate coconut cake that’s fudgy, moist, and just the right balance of rich and tropical. I promise this will become one of those recipes you come back to again and again.

If you loved this, you’ll also enjoy these recipes:

• Chocolate Chip Banana Bread
• Coconut Macaroons
• Greek Yogurt Brownies

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Interactive Elements

I’d love to see your version of this cake! Leave a review or comment below, and don’t forget to share a photo on Pinterest at Poulef Recipe Pinterest or tag me on Instagram.

Nutritional Information (per slice, 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
240	7g	18g	10g	15g	6g	4g	80mg

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