I created this gluten free chocolate cake recipe with coconut flour when I received a sample of CooKoo for Coconut Organic Flour. My first thought was that one sure way to think healthy and skinny is to increase the fiber in your diet and consume healthier fats. Coconut flour is the perfect way to do both. A matter of fact, when you bake with coconut flour it is so packed with fiber, it acts like a sponge and absorbs much of the liquid. Therefore, you cannot substitute it cup for cup with gluten free all-purpose flour, but you can definitely replace up to 50% with little adjustments, and less with no adjustments at all.
In this recipe, to make it even healthier, I omitted egg yolk, cow’s milk, and butter. In addition, I chose to make a single layer cake to further reduce calories. It calls for brown sugar rather than refined table sugar, though you can use coconut sugar, if desired. Then you can go healthy on the frosting or since the cake is already on the healthy side, go for the gold! Use one of the suggested frosting recipes or your favorite. Enjoy!
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For a healthier choice, without egg yolks or butter, make this one-layer, gluten free chocolate cake with coconut flour cake. It is moist and delicious.
Ingredients:
- 3 large egg whites
- 1/4 cup hot, melted shortening or coconut oil (I used organic palm oil)
- 3/4 cup dark brown sugar (or muscovado sugar)
- 1/4 cup + 2 Tbsp. (6 Tablespoons) gluten free cocoa powder (Hershey, Ghirardelli)
- 1/4 cup + 2 Tbsp. (6 Tablespoons) hot milk of choice (I used [unsweetened almond milk)
- 1/4 cup unsweetened applesauce
- 1 teaspoon gluten free/pure vanilla extract
- 1/2 cup + 2 Tablespoons Carla's Gluten Free All-Purpose Flour Blend, plus more for dusting
- 1/4 cup + 2 Tbsp. (6 Tablespoons) CooKoo for Coconut Organic Coconut Flour
- 1 teaspoon gluten free baking powder (Rumford's)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Gluten free cooking oil spray
- Coconut Whipped Cream OR
- The Perfect Homemade Whipped Cream
- Unsweetened coconut flakes (optional)
Instructions:
- Preheat oven to 325ºF. Line the bottom of an 8-inch cake pan with parchment paper and spray it with olive oil spray or other gluten free cooking oil spray.
- Beat the egg whites in a mixing bowl on high speed until they reach stiff peaks; and set aside.
- Add hot, melted shortening into the bowl of your mixer fitted with the paddle attachment. Add the brown sugar, cocoa powder and hot milk. Beat on medium speed until smooth.
- Add applesauce and beat until thoroughly.
- In a separate bowl whisk together the flour blend, coconut flour, baking powder, baking soda, and salt; and add to the mixing bowl a little at a time while beating on medium speed.
- Add vanilla and mix on low speed until distributed.
- Using a silicone or rubber spatula, fold in one-third of the beaten egg whites until each disapears into the batter. (Always start in the center of the bowl, folding down and up towards you. Rotate the bowl as you fold.)
- Pour the batter into the prepared pan and distribute the batter evenly.
- Bake for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean. (If the cake begins to crack on top, remove it from the oven, this is not an indication that it is done or dry.)
- Allow the cake to cool in the pan on a wire rack for about 5 minutes. Then place the rack on top of the pan and invert it removing the pan. Allow the cake to cool on the rack.
- Once the cake reaches room temperature, wrap it in plastic wrap and chill it. (This prevents tons of crumbs from forming when you frost it.)
- Make your desired frosting. (My husband enjoys this cake with mint extract in the frosting.) Spread the frosting on top of the cake.
- If using coconut flakes, immediately sprinkle and pat them into the edges of the frosting before it sets. Top with your favorite fruit.
- Slice and serve. To freeze leftovers, slice the cake into individual servings, place on a baking sheet lined with parchment paper and freeze solid. Once frozen, place in individual ziplock bags.
Tips
CooKoo for Coconut Flour is lab tested to contain under 5 parts per million (ppm) gluten. The FDA's standard is less than 20 ppm.
This recipe is sponsored by CooKoo for Coconut.