This super chocolatey cake tastes like a decadent fudge brownie and is the perfect size for a small family gathering. It tastes especially good the next day, after the flavors have had a chance to meld.
In fact, it’s so rich, it’s best served with a simple dollop of Homemade Whipped Cream or scoop of vanilla ice cream. However, if you’re into some serious “death by chocolate,” then you’ll definitely want to top this decadent chocolate cake with my Ultra-Chocolatey Ganache Icing (as shown in photo above). Yum!
Coconut Flour Brownie Cake (GF, DF Option)
Ingredients
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup coconut oil
- 1/4 cup butter (if DF, use ghee or palm shortening)
- 1/2 cup dairy-free mini chocolate chips
- 1 Tbsp cocoa powder
- 1/2 cup honey
- 1/2 cup pure coconut milk
- 2 large eggs
- 1 tsp pure vanilla extract
- Optional: 1 batch of Chocolate Ganache Icing
Instructions
- Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
- In a small bowl, mix together the coconut flour, baking soda, and salt; set aside.
- Place the coconut oil and butter (or ghee or palm shortening) in a small saucepan and melt over low heat. Add the chocolate chips, cocoa powder, and honey. Stir the mixture until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
- In a large bowl, add the coconut milk, eggs, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
- Sift the dry ingredients into the wet while whisking vigorously. Continue whisking until no lumps remain. Allow the batter to rest about 5 minutes so the coconut flour can absorb some of the liquid. Then pour the brownie batter into the prepared baking dish.
- Bake for approximately 25 minutes, just until a toothpick inserted into center comes out clean. Remove from oven and allow to cool until warm (not hot) to touch. Top with chocolate ganache, if desired. Allow ganache to set (firm up). Then cut and serve with a dollop of homemade whipped cream, if desired.
