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.
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.The 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.Check out the other bloggers doing this Bake-a-thon.