Chocolate Coconut Cake from King Arthur Flour

Recipe View Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan thoroughly. (5 minutes)

Recipe View In a medium bowl, sift together the coconut flour and baking powder. This ensures a light and even texture. (5 minutes)

Recipe View In a large, microwave-safe bowl, combine the Dutch-process cocoa powder and butter. Microwave in 30-second intervals, stirring well between each, until the butter is completely melted and the mixture is smooth and homogenous. (2-3 minutes)

Recipe View Add the sugar, eggs, vanilla extract, and salt to the melted chocolate mixture. Whisk vigorously until all ingredients are fully incorporated and the batter is smooth. (3 minutes)

Recipe View Gradually whisk in the sifted coconut flour mixture until just combined. Be careful not to overmix, as this can result in a tougher cake. Allow the batter to rest for 10 minutes before baking; this gives the coconut flour time to fully absorb the moisture. (15 minutes)

Recipe View Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (30-35 minutes)

Recipe View Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Once completely cool, cut into 16 squares and serve. (5 minutes)