Description
A rich, fudgy, flourless chocolate coconut cake made with almond flour, cocoa, and shredded coconut. Gluten-free, moist, and naturally sweetened with honey or maple syrup.
Ingredients
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)
⅓ cup honey or maple syrup
¼ cup melted coconut oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan with parchment paper.
2. Mix almond flour, cocoa powder, coconut, baking powder, and salt.
3. Whisk eggs, yogurt, honey/maple syrup, coconut oil, and vanilla.
4. Combine wet and dry mixtures until thick and fudgy.
5. Bake for 25–30 minutes, until a toothpick comes out with moist crumbs.
6. Cool before slicing. Serve plain or with toppings.
Notes
For dairy-free, use coconut yogurt. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg