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Easy Paleo Gluten Free Recipes - Wellness - Truth

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Coconut Chocolate Cake

JT  45 Comments

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Coconut Chocolate Cake

Here is a blast from the past recipe.  This was one of my first recipes posted on the old website and since it didn’t transfer oh so nicely it is back on the top and will probably get remade by me now that I have my brand new Kitchen Aid Stand Mixer.   It is soooooo Pretty.

Coconut Chocolate Cake

George Bryant
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12

Ingredients
  

  • 1 1/4 cup almond flour
  • 1 cup dark chocolate chips
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • 1/2 cup slivered almonds
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • coconut oil for grease

Instructions
 

  • Preheat your oven to 350 degrees farenheit
  • Melt your chocolate and coconut milk in a small saucepan over low heat
  • Once the chocolate is melted, transfer to a mixing bowl or your stand mixer
  • Add in your eggs and mix well
  • Now add in your almond flour, shredded coconut, salt, and baking powder and mix well
  • Grease an 8x8 baking dish with coconut oil
  • Transfer your batter to your baking dish and sprinkle with your slivered almonds and some coconut if you would like
  • Bake in the oven for 25-35 minutes or until a toothpick in the center of the cake comes out clean

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Category: Desserts

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Reader Interactions

Comments

  1. Loni

    March 10, 2021 at 8:49 pm

    Could you swap Cacao chips for the dark chocolate?

    Reply
  2. Sunil Dogra

    April 18, 2019 at 1:42 am

    5 stars
    This chocolate cake is perfect. It was indeed a happy hour when I served this to my family. Thanks for sharing

    Reply
  3. Nichole

    December 14, 2016 at 7:59 am

    I don’t have Almond flour, can I substitute coconut flour? If so, would it be the same amount? Thank you! Can’t wait Tom make for my moms birthday, she has Hashimotos.

    Reply
    • George Bryant

      December 15, 2016 at 7:04 pm

      you can use 1/3 cup of coconut flour to every 1 cup of almond flour but the texture will be drastically different as coconut flour tends to be more on the dry side.

      Reply
  4. Courtney

    August 5, 2016 at 7:24 am

    Can I substitute unsweetened cocoa powder for the chocolate chips? I’m trying to avoid any sugar.

    Reply
    • George Bryant

      August 5, 2016 at 10:35 am

      I haven’t tried it, but it should work

      Reply
    • Danielle

      August 15, 2016 at 11:31 am

      Lily’s chocolate chips with Stevia are amazing. I am not eating sugar either and have been using these in my chocolate zucchini brownies. they work great.

      Reply
  5. Naomi Teeter

    February 23, 2015 at 5:16 am

    I’ve been making something similar to this for my husband the last couple of years. I can’t wait to try your recipe!! Maybe this weekend!?

    Reply
    • George Bryant

      February 23, 2015 at 5:53 pm

      Ah yes, this weekend sounds perfect :)

      Reply
  6. Sierra

    September 7, 2014 at 2:51 pm

    I entered your recipe (with credit to you) onto MyPlate on Livestrong.com and thought you might be interested in how it calculated, nutritionally:
    Calories: 218
    Calories from fat: 165 (60%)
    Total fat 18.34gm
    Cholesterol: 31mg
    Sodium 101mg
    Total carbs: 12.3gm (22%); sugars: 6.92gm
    Protein: 5.6gm (10%)

    http://www.livestrong.com/recipes/gluten-chocolate-coconut-cake/

    Reply
  7. Sharon

    January 25, 2014 at 10:25 am

    Did you use sweetened coconut or unsweetened?

    Reply
    • George Bryant

      January 26, 2014 at 11:40 am

      Unsweetened

      Reply
  8. Joyce

    December 23, 2013 at 2:57 pm

    YUM!!! This was a HUGE hit at my house. I had a few extra chocolate chips, so I just added them after I put the batter in the pan.

    Next time I’ll sort of push the almonds and coconut into the top of the batter so they stay attached better.

    Reply
    • George Bryant

      December 24, 2013 at 9:19 pm

      I am so glad you loved it

      Reply
  9. lee

    September 25, 2013 at 6:40 am

    First off, wanna say I’ve tried a few of your recipes and loved them all. So thank you!!!
    My bf wanted something sweet ln and I made this cake. I only had light coconut milk on hand so I used that and it came out really dry and nearly impossible to swallow. Does the light vs full fat make a huge difference when baking anything that calls for it? Does the fat give it the moistness ? I’ve made a few of your other desserts that were awesome, and I want to make sure I dont make this mistake again.

    Reply
    • George Bryant

      September 25, 2013 at 9:45 am

      YES you need the full fat

      Reply
  10. Lisa

    March 10, 2013 at 12:42 pm

    Just made this, smells divine. Could you please tell me the best way to store it? Bringing it to work tomorrow, should it be refrigerated? Thank you.

    Reply
    • George Bryant

      March 10, 2013 at 1:22 pm

      It lasts longer in the refrigerator so toss it is in there :)

      Reply
  11. sharon

    September 14, 2012 at 4:32 pm

    edit the recipe to say “1/2 CUP slivered almonds”

    Reply
    • CivilizedCaveman

      September 14, 2012 at 5:01 pm

      Thank you, all fixed

      Reply
  12. Carol

    May 9, 2012 at 11:07 am

    Featuring recipe this week on CrossFit Blacksburg’s blog on Friday – going to make this for my hubby’s bday! Thanks for the recipe!

    Reply
    • Civilized Caveman

      May 9, 2012 at 11:13 am

      Oh awesome, you are so welcome, can’t wait to see the link :)

      Reply
  13. Laureen Foxinthekitchen

    April 16, 2012 at 11:47 pm

    Hi there, 
    I mentioned your recipe on my Fox in the Kitchen MMM (Must Make Monday) Series.
    Be Well!

    Reply
    • Civilized Caveman

      April 17, 2012 at 5:15 am

      I saw that. Thank you so much :)

      Reply
  14. Debbie

    February 27, 2012 at 2:54 pm

    Yummy! Satisfied my sweet tooth AND my kids even liked it! I can’t wait to try some of your other recipes! Thank you!

    Reply
    • Civilized Caveman

      February 27, 2012 at 3:00 pm

      Your welcome so glad you enjoyed

      Reply
  15. Nissa Madrigal

    January 29, 2012 at 7:27 pm

    These are amazing. We love your recipes!

    Reply
    • Civilized Caveman

      January 29, 2012 at 7:31 pm

      THank you so much Nissa :)

      Reply
  16. Shauna

    January 24, 2012 at 6:30 pm

    YUM!!! My 2 Yr old son and I made this as a treat tonight… I couldn’t get him (or my husband) to stop exchanges bites out of the pan! Thanks for (re)posting the recipe!
    Oh and your blog is sweet!
    Shauna

    Reply
    • Civilized Caveman

      January 24, 2012 at 6:56 pm

      Thank you so much. Glad you enjoyed

      Reply
  17. Carissa Baker

    January 14, 2012 at 3:08 pm

    is it a 1/2 cup of slivered almonds?

    Reply
    • Civilized Caveman

      January 14, 2012 at 3:10 pm

      Yes it is a 1/2 cup or however many you would like.

      Reply
  18. Pgroner

    December 28, 2011 at 11:06 am

    One of my first recipes from your old site also. Being novice I used coconut water instead of coconut milk. It was ok, but this time it will be great!

    Reply
    • Civilized Caveman

      December 28, 2011 at 8:52 pm

      Can’t wait to hear how you like it

      Reply
  19. Deb Emerich Stahl

    December 28, 2011 at 10:37 am

    Looks delish! I am alergic to almonds, tho. How would you adjust with coconut flour?

    Reply
    • Civilized Caveman

      December 28, 2011 at 9:08 pm

      I would just make a different recipe. Look up my pumpkin brownies and make as a cake and change flavors

      Reply
    • Missy

      September 21, 2012 at 7:18 am

      I actually am new to paleo so only had coconut flour in my pantry. Tried a few variations of this and here’s what I found:

      1/3 cup coconut flour instead of almond flour
      1 1/4 cup of coconut milk (I mixed in half almond milk for good measure)
      1 tblsp of honey (since I was out of shredded coconut too)
      all other ingredients the same

      And for frosting this was the best part:
      more chips melted in coconut milk with a splash of vanilla, chilled to be fairly firm
      coconut milk from a can : this has a nice thick layer of fluffy stuff on the top layer of the can that works like a not-to-sweet whipped cream when dolloped on top of the cake

      I baked mine as cupcakes and they were moist and yummy!

      Reply
      • CivilizedCaveman

        September 21, 2012 at 8:11 am

        That sounds amazing :)

        Reply
      • Lori

        January 17, 2015 at 9:11 pm

        Thanks although you probably won’t see this, thanks, also I’ve read for any of those who may want to use 1/2 almond and 1/2 coconut since almond is so expensive, is that if the recipe calls for 2 cups of almond flour use 1 cup almond and 1/4 coconut, and increase by one egg, for any others who want an option to just almond flour and this recipe just came out as one of the paleo best I hope this helps

        Reply
        • George Bryant

          January 19, 2015 at 9:14 pm

          Thanks for giving everyone the tips. I did read it and appreciate it :)

          Reply
  20. Tasha

    December 28, 2011 at 10:34 am

    I got the same mixer for Christmas! Yay! Have been searching for paleo recipe ideas to use it with. I’m not too much into the sweet stuff. Have any savory ideas?
    Thanks!

    Reply
    • CivilizedCaveman

      December 28, 2011 at 7:31 pm

      Do bacon brownies with dark chocolate

      Reply
    • Civilized Caveman

      December 28, 2011 at 8:52 pm

      Do bacon brownies with a dark chocolate no sweetness added

      Reply

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