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.
Chocolate Cranberry Coconut Cake
- 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
- Preheat the oven to 350°F. Grease a 8½"x4½" loaf pan or a 8" cake pan.
- Sift coconut flour and baking powder; set aside.
- Melt the butter with cocoa powder until melted and smooth. Set aside to cool slightly.
- Stir in the sugar, salt and vanilla extract. Add eggs one at a time and whisk until smooth and combined.
- 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.
- 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.
- Let the cake cool in the pan for 30 minutes before removing from the pan. Let the cake cool completely before slicing.