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Super Moist Chocolate Cake with Coconut Flour

This vegan, gluten-free chocolate cake combines the richness of cocoa with coconut flour and is topped with a decadent chocolate ganache, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup full-fat canned coconut milk Adds creaminess and moisture.
  • 1/2 cup maple syrup Acts as a natural sweetener.
  • 1/3 cup coconut oil Used to grease the pan.
  • 3/4 cup Dutch-process cocoa powder Provides rich chocolate flavor.
  • 1/2 cup coconut flour Gluten-free and adds subtle sweetness.
  • 1/4 cup tapioca flour Aids in giving the cake structure.
  • 1 cup water Incorporated to achieve desired batter consistency.
  • 1 tbsp vanilla extract Enhances the overall flavor.
  • 1 tbsp baking powder Helps the cake rise.
  • 1/2 tsp baking soda Works to leaven the cake.
  • 1/4 tsp fine sea salt Enhances all the flavors.
For the Vegan Chocolate Ganache
  • 1 cup vegan chocolate chips Used to make the ganache.
  • 1/2 cup full-fat canned coconut milk Adds creaminess to the ganache.

Method
 

Preparation
  1. Make the ganache. Let it sit at room temperature to thicken while making the cake.
  2. Preheat the oven to 350°F (175°C) and prepare an 8-inch round springform pan with coconut oil and parchment paper.
  3. In a large bowl, whisk together the coconut milk, maple syrup, coconut oil, water, and vanilla until smooth.
Cooking
  1. Sift in the cocoa powder, coconut flour, tapioca flour, baking powder, baking soda, and salt. Whisk until smooth.
  2. Pour the batter into the prepared pan and smooth the top.
  3. Bake for 25-35 minutes, until the center is set and a toothpick comes out with moist crumbs.
Serving
  1. Allow the cake to cool completely on a wire rack.
  2. Once cooled, remove the cake from the pan and spread the ganache over the top.
  3. Chill for 20 minutes to make slicing easier.
  4. Serve at room temperature.

Notes

This cake can be made a day in advance. Store leftovers in an airtight container in the fridge for up to five days.