A healthy chocolate coconut snack cake gluten free is a delicious, naturally sweetened dessert made with wholesome ingredients that satisfy chocolate cravings without refined sugar or gluten. This moist, fudgy snack cake combines rich cocoa powder, shredded coconut, and simple pantry staples to create a treat that’s equally perfect for weeknight desserts, lunchbox additions, or entertaining guests. The healthy chocolate coconut snack cake gluten free delivers authentic chocolate flavor while keeping calories reasonable and maintaining a soft, tender crumb structure that rivals traditional wheat-based versions. Many home bakers discover that this recipe becomes a reliable favorite because it’s straightforward to prepare, naturally nutritious, and produces consistently delicious results every single time you bake it.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 12 servings | Easy | American |
Table of Contents
Table of Contents
Why This Healthy Chocolate Coconut Snack Cake Gluten Free Works
This healthy chocolate coconut snack cake gluten free works because it combines proven baking techniques with naturally wholesome ingredients that create superior flavor and texture. The cocoa powder delivers intense chocolate richness while coconut adds subtle sweetness and moisture that keeps the crumb tender without requiring excessive oil or butter. Unlike conventional snack cakes made with white flour and refined sugar, this recipe uses almond flour and maple syrup to build a nutrient-dense foundation that feels indulgent yet genuinely nourishing. Many home bakers report that family members cannot detect that this healthy chocolate coconut snack cake gluten free lacks gluten, as the almond flour creates an equally soft and satisfying texture.
The beauty of a healthy chocolate coconut snack cake gluten free lies in its simplicity and reliability. You won’t need special equipment, exotic ingredients, or advanced baking skills to produce excellent results every time. The combination of coconut oil, shredded coconut, and cocoa powder creates a naturally moist cake that stays fresh longer than traditional recipes, making it perfect for meal prep and advance baking. This healthy chocolate coconut snack cake gluten free also accommodates various dietary preferences, as it’s naturally egg-based and contains no refined sugars or artificial additives.
Home cooks appreciate this healthy chocolate coconut snack cake gluten free because the flavor improves over time as ingredients meld together, often tasting better on day two or three. The tender crumb holds up well to frosting or glazing, yet stands alone perfectly as an unfrosted snack. Whether you’re seeking a gluten-free dessert for celiac guests, a naturally sweetened treat for health-conscious family members, or simply a delicious chocolate cake that happens to be nutritious, this recipe delivers on all fronts. The healthy chocolate coconut snack cake gluten free has earned a permanent place in countless home kitchens because it satisfies chocolate cravings while supporting wellness goals.
This healthy chocolate coconut snack cake gluten free shines at potlucks, bake sales, and casual gatherings where people expect standard desserts. Serving this cake demonstrates that gluten-free and healthy eating doesn’t require sacrifice or compromise on taste. The subtle coconut undertones complement the cocoa richness perfectly, creating depth that keeps people reaching for additional slices. Many experienced bakers confirm that this healthy chocolate coconut snack cake gluten free competes favorably against traditional wheat-based versions in blind taste tests.
Healthy Chocolate Coconut Snack Cake Gluten Free Ingredients
The ingredients for a healthy chocolate coconut snack cake gluten free are straightforward pantry staples that combine seamlessly into one exceptional dessert.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Unsweetened cocoa powder | 1/2 cup | Use Dutch-processed for deeper flavor; natural cocoa works too but will be slightly less rich. Sift to remove lumps. |
| Almond flour | 1 1/2 cups | Finely ground blanched almonds; substitute with coconut flour at 1 cup or oat flour for slightly different texture. Almond flour provides the closest result to wheat flour. |
| Shredded coconut | 3/4 cup | Unsweetened is best; sweetened coconut works but reduces added maple syrup to 1/4 cup. Choose finely shredded for smoother texture. |
| Maple syrup | 1/3 cup | Grade A or B work; honey or coconut nectar substitute 1:1. Avoid corn syrup or high fructose alternatives. |
| Coconut oil | 1/4 cup melted | Refined or virgin both work; substitute with avocado oil, ghee, or unsalted butter for different flavor profile. |
| Large eggs | 3 | Room temperature ensures better mixing and moisture distribution. Use omega-3 enriched eggs for added nutrition. |
| Vanilla extract | 2 teaspoons | Pure vanilla extract preferred; vanilla powder or almond extract offer interesting variations in flavor. |
| Baking soda | 1 teaspoon | Essential for proper rise and texture. Ensure not expired, as old baking soda won’t activate properly. |
| Sea salt | 1/2 teaspoon | Enhances chocolate flavor and balances sweetness. Fine sea salt recommended; omit if using salted coconut oil. |
| Water or brewed coffee | 1/4 cup | Coffee amplifies chocolate flavor dramatically; water produces milder chocolate taste. Use cooled brewed coffee for best results. |
This healthy chocolate coconut snack cake gluten free uses each ingredient strategically to create moisture, structure, and authentic flavor that works harmoniously in every bite.
How to Make Healthy Chocolate Coconut Snack Cake Gluten Free
Making a healthy chocolate coconut snack cake gluten free involves combining wet and dry ingredients separately, then merging them gently to create the batter before baking until a toothpick emerges clean.
Preparing Ingredients and Pan
- Preheat your oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper for easy removal.
- Sift the unsweetened cocoa powder through a fine mesh strainer to remove lumps that could create bitter pockets in your healthy chocolate coconut snack cake gluten free.
- Measure all ingredients carefully using a scale when possible, as this produces more consistent results than volume measurements.
- Allow three large eggs to sit at room temperature for fifteen minutes before cracking them into your mixing bowl.
Combining Dry Ingredients
- Combine the sifted cocoa powder, almond flour, shredded coconut, baking soda, and sea salt in a large mixing bowl and whisk thoroughly for one minute.
- This step ensures even distribution of leavening and prevents dense pockets in your healthy chocolate coconut snack cake gluten free.
- Set this dry mixture aside while you prepare the wet components.
Mixing Wet Ingredients
- Whisk together three room-temperature eggs, one-third cup maple syrup, and two teaspoons vanilla extract in a separate bowl until light and fluffy, approximately two minutes of vigorous whisking.
- Add one-quarter cup melted coconut oil to the wet mixture and whisk until fully incorporated and homogeneous.
- Add one-quarter cup water or cooled brewed coffee to the wet mixture and blend until smooth throughout.
Combining All Ingredients
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
- Stop mixing as soon as you see no white streaks of dry ingredients; overmixing develops gluten-free flour toughness in your healthy chocolate coconut snack cake gluten free.
- The batter should be thick yet pourable, resembling brownie batter in consistency.
Baking the Cake
- Transfer the batter to your prepared baking pan and spread evenly with a spatula, filling all corners for uniform baking.
- Bake your healthy chocolate coconut snack cake gluten free in the preheated 350-degree oven for twenty-five to thirty minutes.
- Insert a toothpick into the center of the cake; it should emerge with a few moist crumbs clinging to it, not batter.
- Remove the pan from the oven and allow your healthy chocolate coconut snack cake gluten free to cool in the pan for ten minutes before turning out onto a wire rack.
- Cool completely at room temperature for one hour before slicing to allow the crumb structure to set.
Chef Tips for Perfect Healthy Chocolate Coconut Snack Cake Gluten Free
These professional techniques ensure your healthy chocolate coconut snack cake gluten free achieves ideal texture, moisture, and chocolate intensity every single time.
- Use Dutch-processed cocoa powder specifically for deeper chocolate flavor and darker color in your healthy chocolate coconut snack cake gluten free; natural cocoa produces a more acidic taste and lighter appearance that some bakers find less appealing.
- Incorporate cooled brewed coffee instead of water to amplify the chocolate notes dramatically; strong black coffee creates complexity that makes people ask if you added espresso powder when none was used.
- Allow all ingredients, especially eggs and coconut oil, to reach room temperature before mixing, as this promotes even hydration and superior rise throughout your healthy chocolate coconut snack cake gluten free.
- Blend wet and dry ingredients until just combined; overworking gluten-free batters develops a tough crumb structure that contrasts with the tender result you’re pursuing in this healthy chocolate coconut snack cake gluten free.
- Insert a toothpick into the exact center of your healthy chocolate coconut snack cake gluten free approximately three minutes before the expected baking time to gauge doneness accurately and prevent overbaking.
- Allow the baked cake to cool completely before cutting to prevent the delicate crumb from crumbling apart; cooled healthy chocolate coconut snack cake gluten free slices cleanly and presents beautifully.
Common Healthy Chocolate Coconut Snack Cake Gluten Free Mistakes to Avoid
Understanding these frequent errors helps you troubleshoot issues and produce perfect results when baking a healthy chocolate coconut snack cake gluten free.
- Overbaking the cake: Gluten-free cakes dry out faster than wheat versions, so many bakers remove healthy chocolate coconut snack cake gluten free from the oven too late. To fix this, check for doneness three minutes before the recommended time, pulling the cake out while a toothpick still shows a few moist crumbs.
- Using expired baking soda: Old baking soda loses potency and fails to create proper rise in your healthy chocolate coconut snack cake gluten free. Replace baking soda every six months and test it by dropping a pinch into vinegar; it should fizz immediately if still active.
- Mixing too vigorously: Overworking the batter creates tough crumbs in your healthy chocolate coconut snack cake gluten free rather than the tender texture this recipe produces. Stir gently with a spatula and stop mixing immediately when you see no dry ingredients remaining.
- Using sweetened shredded coconut: Sweetened varieties add excessive sugar that makes your healthy chocolate coconut snack cake gluten free cloying and unbalanced. Always use unsweetened shredded coconut unless you intentionally reduce the maple syrup by one-quarter cup.
- Skipping the cooling period: Slicing your healthy chocolate coconut snack cake gluten free while warm causes crumbling and ragged edges. Allow the cake to cool completely in the pan, then cool further on a wire rack for at least one hour before cutting.
- Using cold eggs: Cold eggs don’t incorporate evenly into the batter, resulting in uneven texture throughout your healthy chocolate coconut snack cake gluten free. Remove eggs from the refrigerator fifteen minutes before baking to ensure proper binding.
Best Healthy Chocolate Coconut Snack Cake Gluten Free Variations and Substitutions
These variations allow you to customize a healthy chocolate coconut snack cake gluten free to match your preferences, dietary needs, and available ingredients.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Almond flour | Oat flour (1 cup) or coconut flour (1 cup) or rice flour | Oat flour produces earthier taste; coconut flour increases coconut intensity; rice flour creates lighter, less dense cake |
| Maple syrup | Honey, coconut nectar, or date paste at 1:1 ratio | Honey adds slight floral notes; coconut nectar emphasizes coconut flavor; date paste creates deeper molasses-like character |
| Coconut oil | Unsalted butter, ghee, or avocado oil at 1:1 ratio | Butter adds richness; ghee creates nutty undertones; avocado oil keeps coconut flavor as main note |
| Cocoa powder | Carob powder (use 2/3 cup) or raw cacao powder | Carob produces sweeter, less intense chocolate taste; raw cacao adds earthiness and nutritional benefits |
| Water | Brewed coffee, coconut milk, or almond milk | Coffee deepens chocolate intensity dramatically; coconut milk adds richness; almond milk maintains neutral profile |
| Vanilla extract | Almond extract or espresso powder | Almond extract creates nuttier profile; espresso powder amplifies chocolate notes significantly |
These substitutions allow you to create exciting variations of healthy chocolate coconut snack cake gluten free while maintaining the fundamental structure and appeal that makes this recipe so reliable. The healthy chocolate coconut snack cake gluten free adapts beautifully to your pantry contents and taste preferences.
Serving Suggestions for Healthy Chocolate Coconut Snack Cake Gluten Free
The versatility of a healthy chocolate coconut snack cake gluten free makes it ideal for countless occasions and serving presentations that range from casual to elegant.
Serve your healthy chocolate coconut snack cake gluten free with fresh berries like raspberries or strawberries to add bright acidity that balances the rich chocolate. Top with coconut whipped cream and a sprinkle of toasted coconut flakes for enhanced flavor and textural contrast. Dust with additional cocoa powder and a pinch of sea salt immediately before serving to create restaurant-quality presentation that suggests restaurant-quality taste. Pair generous slices of healthy chocolate coconut snack cake gluten free with ice cream or yogurt for dessert, or offer smaller portions as an afternoon tea accompaniment alongside herbal tea or coffee. The healthy chocolate coconut snack cake gluten free works perfectly for potlucks, bake sales, and casual family gatherings where guests expect traditional desserts.
For special occasions, glaze your healthy chocolate coconut snack cake gluten free with dark chocolate ganache made from melted dark chocolate and coconut cream stirred together. Crumble pieces of your healthy chocolate coconut snack cake gluten free into yogurt parfaits layered with granola and fresh fruit for breakfast or brunch applications. Pack individual wrapped slices of healthy chocolate coconut snack cake gluten free into lunchboxes as homemade snacks that keep children satisfied through afternoon activities. The healthy chocolate coconut snack cake gluten free travels well, making it perfect for picnics, potlucks, and make-ahead entertaining. Serve your healthy chocolate coconut snack cake gluten free slightly warm with a scoop of vanilla ice cream to emphasize the tender crumb and complex chocolate flavor.
Storage and Reheating for Healthy Chocolate Coconut Snack Cake Gluten Free
Proper storage extends the enjoyment of your healthy chocolate coconut snack cake gluten free from fresh-baked day through several days of delicious eating without quality degradation.
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 days | Store healthy chocolate coconut snack cake gluten free covered with a cake dome or plastic wrap in a cool location away from sunlight and heat sources. |
| Refrigerator | 5 days | Wrap cooled healthy chocolate coconut snack cake gluten free tightly in plastic wrap or store in an airtight container on the middle shelf away from aromatic foods. |
| Freezer | 3 months | Wrap cooled healthy chocolate coconut snack cake gluten free in plastic wrap, then aluminum foil, then place in a freezer bag. Thaw at room temperature for two hours before serving. |
| Reheating | N/A | Healthy chocolate coconut snack cake gluten free tastes excellent at room temperature or chilled. If desired warm, wrap in foil and heat at 300 degrees for 8-10 minutes until warmed through. |
| Make-Ahead | up to 5 days ahead | Prepare your healthy chocolate coconut snack cake gluten free completely and store in the refrigerator; flavor actually improves as ingredients meld together over time. |
The healthy chocolate coconut snack cake gluten free maintains quality better than many baked goods because coconut oil and natural moistness from almond flour prevent staling. Individual slices of healthy chocolate coconut snack cake gluten free freeze beautifully, allowing you to grab single servings throughout the month for quick desserts or snacks. Thawed healthy chocolate coconut snack cake gluten free requires no reheating and maintains the same tender crumb as freshly baked versions.
Nutritional Information for Healthy Chocolate Coconut Snack Cake Gluten Free
Understanding the nutritional profile of a healthy chocolate coconut snack cake gluten free helps you incorporate this dessert into balanced eating patterns while enjoying authentic chocolate flavor.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 |
| Protein | 6 grams |
| Total Fat | 16 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 4 grams |
| Sugar | 14 grams |
| Sodium | 180 milligrams |
These are approximate values per serving of healthy chocolate coconut snack cake gluten free. The nutritional content reflects natural sweeteners and whole food ingredients that contribute to the dessert’s wholesome profile. Almond flour provides significant protein and fiber, while coconut oil offers healthy fats that support nutrient absorption. Cocoa powder delivers antioxidants and minerals including magnesium and iron. When you choose healthy chocolate coconut snack cake gluten free for dessert, you’re selecting a nutritionally balanced treat rather than empty calories.
Frequently Asked Questions About Healthy Chocolate Coconut Snack Cake Gluten Free
Can I use regular wheat flour instead of almond flour in this healthy chocolate coconut snack cake gluten free recipe?
Yes, you can substitute one-and-one-half cups all-purpose wheat flour for almond flour in this healthy chocolate coconut snack cake gluten free, though you’ll lose the gluten-free status and the recipe becomes a standard chocolate coconut snack cake instead. Wheat flour produces a denser, less moist cake because all-purpose flour contains less fat than almond flour. If making this substitution, reduce the liquid by two tablespoons since wheat flour absorbs less moisture than almond flour. The baking time may decrease slightly to twenty to twenty-three minutes.
How do I know when my healthy chocolate coconut snack cake gluten free is done baking?
A toothpick inserted into the center of your healthy chocolate coconut snack cake gluten free should emerge with a few moist crumbs clinging to it, not wet batter or completely clean. The edges should pull slightly away from the pan sides, and the top should spring back when lightly pressed with your fingertip. Check for doneness starting at twenty-three minutes, as gluten-free cakes bake faster than wheat versions. The cake will continue cooking slightly as it cools, so removing it when a few crumbs remain on the toothpick ensures you achieve moist, tender results in your healthy chocolate coconut snack cake gluten free.
Why did my healthy chocolate coconut snack cake gluten free sink in the middle?
Your healthy chocolate coconut snack cake gluten free likely sank because you overbaked it, allowed it to cool too quickly in a drafty area, or opened the oven door multiple times during baking, causing temperature fluctuations. Oven door opening releases steam and cold air, which deflates the rising cake. To prevent this, check doneness only after twenty-three minutes have passed, and avoid opening the door before that point. If sinking occurs, the cake is still delicious but shows the moisture loss from overbaking. Next time, reduce baking time by two minutes and pull your healthy chocolate coconut snack cake gluten free out slightly underbaked.
Can I bake this healthy chocolate coconut snack cake gluten free ahead of time for an event?
Absolutely, you can bake your healthy chocolate coconut snack cake gluten free up to five days ahead and store it in the refrigerator wrapped tightly in plastic wrap. The flavor actually improves as ingredients meld together over time, making it even more delicious on day two or three. You can also freeze an unbaked batter for up to three months, then thaw and bake when ready. For the most convenient make-ahead option, prepare the healthy chocolate coconut snack cake gluten free completely and frost it one day before serving, storing it covered in the refrigerator.
What can I serve with this healthy chocolate coconut snack cake gluten free for an impressive dessert?
Serve your healthy chocolate coconut snack cake gluten free with fresh whipped coconut cream and fresh raspberries for tartness that contrasts beautifully with rich chocolate. A scoop of vanilla ice cream or coconut ice cream complements the healthy chocolate coconut snack cake gluten free perfectly for indulgent occasions. Drizzle melted dark chocolate ganache over slices for elegant presentation, or dust with cocoa powder and sea salt for sophisticated simplicity. Espresso or strong coffee pairs exceptionally well as a beverage alongside your healthy chocolate coconut snack cake gluten free.
Is this healthy chocolate coconut snack cake gluten free appropriate for people with nut allergies?
This recipe contains almond flour, so the standard healthy chocolate coconut snack cake gluten free is not safe for people with tree nut allergies. You can substitute oat flour or coconut flour at equal quantities to create a nut-free version, though the texture will differ slightly. Oat flour produces slightly earthier flavor and denser crumb, while coconut flour emphasizes coconut notes. Test the nut-free substitution before serving to people with allergies, as allergen preparation areas and equipment cross-contamination remain important considerations.
Can I make mini versions of this healthy chocolate coconut snack cake gluten free?
Yes, you can prepare your healthy chocolate coconut snack cake gluten free batter in mini muffin tins or small ramekins for individual servings and adorable presentations. Fill muffin cups three-quarters full and reduce baking time to twelve to fifteen minutes, checking frequently for doneness starting at ten minutes. Mini healthy chocolate coconut snack cake gluten free portions work beautifully for tea parties, lunchbox inclusions, and portion-controlled snacking. The batter typically yields approximately eighteen to twenty-four mini cakes depending on vessel size.
What’s the best way to freeze this healthy chocolate coconut snack cake gluten free for long-term storage?
Cool your healthy chocolate coconut snack cake gluten free completely, wrap individual slices tightly in plastic wrap, then place wrapped slices in freezer bags with the air removed. Label the bag with the date and contents for easy identification later. Frozen healthy chocolate coconut snack cake gluten free maintains quality for up to three months and thaws at room temperature in approximately one hour. Alternatively, wrap the entire cooled cake in plastic wrap, then aluminum foil, before freezing, allowing you to thaw as needed.
Can I add mix-ins like chocolate chips to this healthy chocolate coconut snack cake gluten free recipe?
Yes, you can fold one-half cup dairy-free chocolate chips, chopped nuts, or additional shredded coconut into the batter just before baking to customize your healthy chocolate coconut snack cake gluten free. These additions don’t significantly affect baking time or results. For healthier options, use unrefined dark chocolate chips or seed-based alternatives. Add mix-ins after combining wet and dry ingredients but before transferring batter to the baking pan to ensure even distribution throughout your healthy chocolate coconut snack cake gluten free.
What flour works best if I’m substituting for almond flour in healthy chocolate coconut snack cake gluten free?
Oat flour produces the closest result to almond flour’s texture and moisture level in this healthy chocolate coconut snack cake gluten free, maintaining a tender crumb and requiring no liquid adjustments. Coconut flour works but creates denser results because it absorbs significantly more liquid, requiring you to increase water by two tablespoons. Brown rice flour produces lighter, slightly less moist cake compared to the original healthy chocolate coconut snack cake gluten free. Tapioca starch combines best with other gluten-free flours rather than as a single substitute for almond flour.
Conclusion
A healthy chocolate coconut snack cake gluten free represents the ideal convergence of indulgence and wellness, proving that you don’t sacrifice flavor or texture when choosing naturally wholesome desserts. This recipe demonstrates that gluten-free and refined-sugar-free baking produces genuinely delicious results that rival traditional versions in every meaningful way. Whether you’re accommodating celiac disease, exploring paleo eating patterns, or simply seeking nutritious chocolate desserts that satisfy cravings authentically, this healthy chocolate coconut snack cake gluten free delivers exceptional results every time. The combination of rich cocoa powder, tender almond flour, and aromatic coconut creates complexity that evolves as you eat, with each bite revealing subtle flavors that demand additional slices. Make this healthy chocolate coconut snack cake gluten free for your family this week and discover why home bakers continue returning to this recipe as their trusted favorite for years to come.
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Expert Resources and Food Safety
For nutritional information about cocoa powder benefits, consult Healthline’s comprehensive guide to cocoa powder nutrition. For food safety guidelines regarding gluten cross-contamination, review Mayo Clinic’s information on celiac disease and gluten-free living.
Print
Healthy Chocolate Coconut Snack Cake Gluten Free
A healthy chocolate coconut snack cake gluten free is a delicious, naturally sweetened dessert made with wholesome ingredients that satisfy chocolate cravings without refined sugar or gluten. This moist, fudgy snack cake combines rich cocoa powder, shredded coconut, and simple pantry staples to create a treat that’s equally perfect for weeknight desserts, lunchbox additions, or entertaining guests.
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups almond flour
- 3/4 cup unsweetened shredded coconut
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup water or cooled brewed coffee
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line an 8-inch square baking pan with parchment paper for easy removal.
- Sift the unsweetened cocoa powder through a fine mesh strainer to remove lumps.
- Allow the eggs to sit at room temperature for 15 minutes before mixing.
- Combine sifted cocoa powder, almond flour, shredded coconut, baking soda, and sea salt in a large mixing bowl.
- Whisk the dry ingredients thoroughly for 1 minute to distribute the leavening evenly.
- In a separate bowl, whisk together eggs, maple syrup, and vanilla extract until light and fluffy, about 2 minutes.
- Add melted coconut oil to the wet mixture and whisk until fully incorporated.
- Add water or cooled brewed coffee to the wet mixture and blend until smooth.
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula until just combined, stopping as soon as no white streaks remain.
- Transfer the batter to the prepared baking pan.
- Spread the batter evenly with a spatula, filling all corners for uniform baking.
- Bake for 25 to 30 minutes.
- Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.
- Remove the pan from the oven and cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and cool completely at room temperature for 1 hour before slicing.
Notes
Use Dutch-processed cocoa powder and cooled brewed coffee for deeper chocolate flavor. Do not overmix the batter, and let the cake cool completely before slicing so the gluten-free crumb sets cleanly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
