Chocolate Coconut CakeChocolate cranberry coconut cake is a delicious gluten free cake that is moist and is great as a snack or even breakfast. Made with coconut flour and coconut sugar, this cake is packed with coconut flavor.

I didn’t have any theme planned for this week’s bake-a-thon. For the first two days, I made dishes that worked for both blogging marathon and bake-a-thon themes. But for the third a drew a blank. Then I found a tiny container in the fridge with coconut flour and finally made this Chocolate Cranberry coconut cake.

That title is quite an alliteration, isn’t it 🙂 I have been slowly warming up to baking with coconut flour after seeing all the amazing dishes Gayathri has been baking. I’ve tried it a few times in the past like in these muffins and cookies, but I was not totally on board with it as an ingredient.Most of the recipes with coconut flour have ton of eggs and even though I eat then, I wasn’t really comfortable baking with that many eggs. But I finally gave in and made this Chocolate cranberry coconut cake. Recipe from King Arthur flour. This recipe has 6 eggs and from what little I know about baking eggless, it is almost impossible to substitute that many in any recipe.

I was truly amazed by the beauty of coconut flour – you need just 1/2 a cup to make this loaf. Compare that to 1.5 cups of regular or whole-wheat flour in similar size loaf. Eggs give volume and structure to this cake. I was worried about the eggy taste, but the cake tasted chocolaty and coconutty (is that even a word??) and no tell tale sign of 6 eggs.Chocolate Coconut CakeThe only change I made to the original recipe is to add coconut sugar instead of white sugar. Oh, I also added some dried cranberries to add some sweet-tart bits here and there. Skip them if you are not a fan of them. All in all this is a fairly simple chocolate cake that is gluten free and tastes great.BakeathonCheck out the other bloggers doing this Bake-a-thon.

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Chocolate Cranberry Coconut Cake
Chocolate Cranberry Coconut Cake
Yum
Print Recipe
Chocolate cranberry coconut cake is a delicious gluten free cake that is moist and is great as a snack or even breakfast. Made with coconut flour and coconut sugar, this cake is packed with coconut flavor.
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
40 minutes 10 minutes
Chocolate Cranberry Coconut Cake
Chocolate Cranberry Coconut Cake
Yum
Print Recipe
Chocolate cranberry coconut cake is a delicious gluten free cake that is moist and is great as a snack or even breakfast. Made with coconut flour and coconut sugar, this cake is packed with coconut flavor.
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
40 minutes 10 minutes
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
40 minutes 10 minutes
Ingredients
  • ½ cup Coconut flour
  • 1 tsp baking powder
  • 6 tbsp unsalted butter
  • ½ cup Dutch Process Cocoa powder
  • ¾ cup Coconut Sugar (or use granulated sugar or sugar alternates)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 6 Large Eggs
  • ¼ cup Dried Cranberries
Servings: Loaf
Instructions
  1. Preheat the oven to 350°F. Grease a 8½"x4½" loaf pan or a 8" cake pan.
  2. Sift coconut flour and baking powder; set aside.
  3. Melt the butter with cocoa powder until melted and smooth. Set aside to cool slightly.
  4. Stir in the sugar, salt and vanilla extract. Add eggs one at a time and whisk until smooth and combined.
  5. Add the coconut flour mixture and mix until well incorporated. Finally stir in the dried cranberries. Pour the batter into the prepared pan and set aside for 10 minutes.
  6. Bake for 35~45 minutes in the loaf pan; 30~35 minutes in the 8" square pan until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 30 minutes before removing from the pan. Let the cake cool completely before slicing.
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15 thoughts on “Chocolate Cranberry Coconut Cake Recipe”

  1. Hehe… I don’t know if you noticed but this is exactly the same cake I baked too, the only differnce being that I added stevia for the sugar and added nothing for the bite… I totally agree what a bake this was! Tasted amazing… love your addition of cranberry…

  2. I am really glad that you guys have started with coconut flour. It is such a versatile ingredient and can be adapted in any recipe. This chocolate cake is simply gorgeous and yeah, it is a surprise that you don’t smell the eggs at all.

  3. Oh while the cake looks absolutely sinful and tempting, I am so sad that I can’t bake it for myself..:(..anyway I can enjoy the pictures..very beautifully baked Pavani.

  4. After seeing Gayathri’s blog, I came to a conclusion that it is hard for me to use coconut flour in baking considering the amount of eggs used. Your cake looks delicious though.

  5. Love the texture of this cake. Resembles the rich pound cake. Hard to believe it is made with coconut flour. I too am amazed with all the bakes with that flour I have seen this month.

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