Description
Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
Ingredients
- ½ cup King Arthur Coconut Flour
- 1 teaspoon baking powder
- 6 tablespoons butter
- ½ cup Dutch-process cocoa powder
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 6 large eggs
Instructions
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
- Sift together the coconut flour and baking powder
- mixing to combine; set aside.
- In a large
- microwave-safe bowl
- melt the butter with the cocoa
- stirring until well blended.
- Whisk the sugar
- salt
- vanilla
- and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder
- whisking until smooth.
- Pour the batter into the prepared pan. Let it rest for 10 minutes.
- Bake the loaf or cake until set
- and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan
- or 30 to 35 minutes for the square pan.
- Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it’s completely cool.
Prep Time: 14 mins
Cook Time: 40 mins
Total Time: 1 hr 34 mins
Servings: 16