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Chocolate Cranberry Coconut Cake Yum
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.
Chocolate Cranberry Coconut Cake
Course bread, breads, dessert
Cuisine american
Prep Time
10 minutes

Cook Time
40 minutes
Passive Time 10 minutes
Servings
Loaf
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
Course bread, breads, dessert
Cuisine american
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
Loaf
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
Chocolate Cranberry Coconut Cake
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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