Chocolate Cranberry Coconut Cake
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.
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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
Instructions
- 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.
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