There's something magical about a chocolate cake that's both indulgent and made with wholesome ingredients. This Coconut Flour Chocolate Cake delivers rich, fudgy flavor while incorporating natural sweetness and healthy fats—perfect for health-conscious dessert lovers who refuse to compromise on taste.

At Green Fields Oils, we believe that the best recipes start with quality ingredients. That's why this cake features pure coconut oil—one of our signature cold-pressed oils that adds moisture, richness, and a subtle tropical note to every bite.

Why You'll Love This Recipe

Naturally Gluten-Free: Coconut flour creates a tender, moist crumb without any wheat flour.

Refined Sugar-Free: Sweetened with pure maple syrup for natural, complex sweetness.

Rich & Fudgy: Cocoa powder and coconut oil combine for an intensely chocolatey experience.

Simple Ingredients: No complicated techniques or hard-to-find items—just real, wholesome ingredients.

Perfect for Any Occasion: Whether it's a birthday celebration, weekend treat, or dinner party dessert, this cake impresses every time.

The Secret Ingredient: Cold-Pressed Coconut Oil

Our 100% pure cold-pressed coconut oil is the heart of this recipe. Unlike refined oils, cold-pressed coconut oil retains its natural nutrients, subtle aroma, and smooth texture. It keeps the cake incredibly moist while adding healthy medium-chain fatty acids that your body can easily use for energy.

When baking with coconut oil, always let it cool to room temperature after melting—this prevents the eggs from cooking when you mix them together!

Ingredients

For the Cake:

  • 5 eggs

  • 3/4 cup soy milk (or milk of choice)

  • 1/2 cup maple syrup or date syrup or raw honey

  • 1/3 cup coconut oil, melted and cooled to room temperature

  • 2 tsp vanilla extract

  • 3/4 cup coconut flour

  • 2/3 cup cocoa powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

For the Frosting:

  • 2 tbsp butter, softened

  • 1 tbsp soy milk (or more as needed)

  • 1/4 tsp vanilla extract

  • 1 1/4 cup powdered sugar

  • 2 tbsp cocoa powder

Instructions

Step 1: Prep Your Oven and Pan Preheat your oven to 350°F (175°C). Line one 8" or 9" round cake pan with parchment paper. This ensures easy removal and prevents sticking.

Step 2: Mix the Wet Ingredients In a large mixing bowl, whisk together the eggs, milk, maple syrup, coconut oil, and vanilla until smooth and well combined.

Step 3: Combine the Dry Ingredients In a separate bowl, stir together the coconut flour, cocoa powder, baking soda, and salt. Make sure there are no lumps.

Step 4: Gently Fold Together Pour the dry ingredients into the wet mixture and gently stir until just combined. Don't overmix! It's perfectly fine if the batter is slightly lumpy. Overmixing can make the cake dense instead of light and tender.

Step 5: Bake Pour the batter into your prepared pan and bake for 30-34 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes, then carefully invert it onto a cooling rack. Allow it to cool completely before frosting.

Step 6: Make the Frosting Using a stand or hand mixer, whisk together the softened butter, milk, and vanilla. Add the powdered sugar and cocoa powder, then continue mixing until smooth and creamy. If the frosting is too thick, add a little more milk, one teaspoon at a time.

Step 7: Frost and Serve Place a generous dollop of frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly. Slice, serve, and watch it disappear!

Storage Tips

Room Temperature: Keep the cake covered at room temperature for 1-2 days.

Refrigerator: Store in an airtight container in the fridge for up to 1 week.

Freezer: Wrap the unfrosted cake (whole or sliced) in plastic wrap and freeze for up to 3 months. Thaw completely before frosting.

Nutrition Information (Per Slice)

  • Calories: 351 kcal

  • Carbohydrates: 45g

  • Protein: 7g

  • Fat: 18g

  • Fiber: 7g

  • Sugar: 32g

Baking Tips for Success

Don't Skip the Cooling Step: Coconut oil needs to be melted but cooled to room temperature. If it's too hot, it can scramble the eggs.

Measure Coconut Flour Carefully: Coconut flour is highly absorbent. Too much can make the cake dry, so measure precisely.

Use Quality Cocoa Powder: The better your cocoa powder, the richer your cake will taste.

Be Gentle When Mixing: Coconut flour batters don't need vigorous mixing. Gentle folding is key to a light texture.

Make It Your Own

This recipe is wonderfully versatile! Here are a few ideas to customize it:

  • Add a pinch of espresso powder to intensify the chocolate flavor

  • Fold in dark chocolate chips for extra decadence

  • Top with fresh berries for a pop of color and freshness

  • Drizzle with melted dark chocolate instead of frosting for a sleek finish

  • Infuse the frosting with peppermint extract for a holiday twist

Why Choose Green Fields Oils?

At Green Fields Oils, we're passionate about bringing you 100% pure, cold-pressed oils that elevate your cooking and baking. Our coconut oil is:

  • Cold-pressed using German screw press technology to preserve nutrients

  • Free from chemicals and solvents

  • Sourced from trusted suppliers with full traceability

  • Certified with ISO 22000, HACCP, GMP, and Halal standards

When you bake with our oils, you're choosing quality, purity, and transparency in every drop.

Ready to Bake?

This Coconut Flour Chocolate Cake is proof that healthy ingredients can create truly indulgent desserts. Whether you're celebrating a special occasion or simply treating yourself, this recipe delivers rich chocolate flavor and satisfying texture in every slice.

Try it this weekend and share your results with us! Tag us on social media or send us a photo—we love seeing your creations come to life.

Shop our pure cold-pressed coconut oil and discover how quality ingredients transform your favorite recipes.

Happy baking from the Green Fields Oils family!