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Rich Coconut Flour Chocolate Cake [Low Carb]

Writer's picture: Herbal HarpyHerbal Harpy

Updated: Jan 23, 2022



A chocolate cake for the carb-conscious. It’s rich and semi-sweet. Who says low-carb has to mean no desserts?


This cake utilizes coconut flour, a sugar alternative of your choice (I recommend Swerve Granulated!), heavy cream, and unsweetened chocolate baking chips (I recommend Lily's Milk Style Chocolate Chips).

 

Prep Time: 10 Minutes | Cook Time: 50 Minutes {+about 1 hour to cool} | Total Time: 60 Minutes {+about 1 hour to cool}


Special Equipment

  • One 9" Round Baking Pan

  • 1 Large Mixing Bowl

  • 1 Medium Mixing Bowl

  • 1 Whisk

  • 1 Fork

  • 1 Medium Saucepan

  • Rubber Spatula

  • Cake Stand (optional)

Ingredients (US Standard)


Cake

  • Cooking Spray

  • 1/2 cup Coconut Flour

  • 1/2 cup Unsweetened Cocoa Powder

  • 2 tsp Baking Powder

  • 4 Large Eggs, room temperature

  • 1/2 Cup Erythritol (or preferred sugar substitute)

  • 1 and 3/4 cups Heavy Cream (or 400 mL)

  • 1 tsp Vanilla Extract

  • Coconut Flakes (optional)

Ganache

  • 3/4cup (4oz) Unsweetened Chocolate Chips

  • 1/2 cup Heavy Cream

Ingredients (Metric)*

  • Cooking Spray

  • 60g Coconut Flour

  • 40g Unsweetened Cocoa Powder

  • 9.6g Baking Powder

  • 4 Large Eggs, room temperature

  • 96g Erythritol (or preferred sugar substitute)

  • 400 mL Heavy Cream

  • 5 mL Vanilla Extract

  • Coconut Flakes (optional)

Ganache

  • 113g Unsweetened Chocolate Chips

  • 118 mL Heavy Cream

*All metric units are converted and should be considered more or less.


Cake Method

  1. Bring eggs to room temperature by cracking them in a bowl and allowing them to sit on your kitchen counter for about 30 minutes.

  2. Preheat oven to 340°F (170°C). Use cooking spray to grease the 9" round baking pan. Use paper towels to wipe down the sheets well, so only small amount of grease remains.

  3. In the large mixing bowl, combine the Coconut Flour, Baking Powder, and Cocoa Powder with a whisk or fork.

  4. In a medium mixing bowl, whisk together the eggs, erythritol, heavy cream, and vanilla. Whisk for about a minute, until it is fully combined.

  5. Pour the wet mixture into the dry ingredients. Use the same whisk to fully combine until the mixture is creamy, shiny, and without lumps. (The mixture will be runny and not very thick - this is okay.)

  6. Pour the cake batter into the greased baking pan. Bake for 30 minutes.

  7. After 30 minutes, cover the baking pan with aluminum foil to keep the top of the cake from burning. Continue baking for another 20 minutes [50 minutes total], or until a fork or toothpick inserted in the middle comes out clean. (To save time, consider preparing the ganache while the cake is baking)

  8. Remove the cake from the oven and allow it to rest for 10 minutes before transferring to a cooling rack. The best way to transfer it to turn the cake over on the cooling rack and allow it to slide out with gravity.

  9. Allow the cake to fully cool for at least one hour before transferring to a cake stand and applying the ganache topping with a rubber spatula.

  10. Garnish with optional coconut flakes or cocoa powder before serving.

Ganache Method

  1. Rinse off the whisk that was used for the cake batter.

  2. Add the unsweetened chocolate chips and the heavy cream to a medium saucepan.

  3. Heat over Medium. Use the whisk to stir constantly until the chocolate chips melt into the heavy cream. Once chocolate chips are fully melted, remove from heat. This will only take a couple of minutes. (Do not allow the ganache to come to a boil, as it will cause the chocolate to burn and the ganache to separate.)

Note 1: If you prepare the ganache in advance, allow it to cool to room temperature before transferring to the refrigerator. When you are ready to apply it to the cake, simply heat the ganache in the microwave for 10 seconds before stirring, repeating in intervals until it is warm enough to easily spread.


Note 2: Because the ganache consists of cream, this cake should be stored in your refrigerator for up to 5 days. This cake tastes better when it isn’t cold, so heat a refrigerated slice in the microwave for 20 seconds before serving.

 

Nutritional Data

Servings: 12

Serving Size: 1/12th of Cake

Calories: 256 | Protein: 4 | Carbs: 7 | Fiber: 5 | Fats: 23


Note 3: Fiber is classified as a carb, but does not have an effect on blood sugar, so it is not taken into regard when following a low carb diet. Net carbs are instead observed, which is the difference of carbs and fiber. (Carbs - Fiber = Net Carbs). As a result, one serving of this cake contains only 2 Net Carbs.

 

This recipe is derived from "Keto Coconut Flour Chocolate Cake" by Sweet As Honey. Some measurements were converted from ounces to cups, and steps were re-written for clarity.

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