Gluten-Free Chocolate Coconut Cake

Chocolate has always been somewhat mysterious to me. Granted, it could pretty much be its own food group in my diet, but it is still an ingredient that surprises me and piques my curiosity.

There is a depth in its flavor. There is a richness about it that is hard to put into words. It is dark. It awakens the taste buds. It is full of temptation. And it makes me smile.

What I admire about chocolate is the spectrum of its taste. It can go from being extremely bitter and almost inedible, then can quickly be transformed into a sweet, decadent, indulgent treat with the simple addition of sugar (and perhaps a few other ingredients from your pantry).

While I do love using chocolate in my everyday baking, like in gluten-free chocolate chip cookies or fudgy brownies (both staples in my house), chocolate is always my go-to ingredient when I am making something special.

And to me, nothing is more special than family. I recently found out that my parents were hosting a small family party (a reunion of sorts) at our home in Vermont. I am usually in charge of making some sort of appetizer for these events, but seeing as I have a major sweet tooth, I wanted to bring a dessert along that everyone would enjoy.

Chocolate was an obvious choice.

Being that I am the only person in my extended family who is gluten-free, and we have a few picky eaters in our bunch, I wanted a recipe that didn’t “taste gluten-free.†My mind immediately jumped to a cake, since coming together is surely a reason to celebrate, but truthfully I have not had the best of luck serving cake to this crowd.

But my mind was set, so I knew this time it had to be different.

Then I remembered our recipe for Chocolate Coconut Cake. This was it. Not only are chocolate and coconut a perfect match, I have used coconut flour before and know that it makes ultra-moist, dense (but surprisingly light) cakes. Cakes that most certainly do not “taste gluten-free.”

For this occasion I opted to make it in a loaf pan, as it would make for easy slicing, easy eating, and wouldn’t necessarily need frosting. However, since this was going to be a party and all, I wanted to jazz up the loaf a bit by glazing it in chocolate and sprinkling it with toasted coconut.

The verdict (which I’m sure you’re eagerly waiting for..)? I should have made two. It was gone in minutes and I’m still getting emails asking for the recipe. My gluten-loving family seriously loved it.

So let’s dive in and bake this cake together, shall we?

To get started, you’ll want to preheat your oven to 350°F. Grease an 8 ½” x 4 ½” loaf pan and set it aside.

Sifted coconut flour for our Chocolate Coconut Cake

Sift together:

1/2 cup coconut flour
1 teaspoon baking powder

Set the flour mixture aside.

And now… it is time for your chocolate.

Melted chocolate for our Gluten-Free Chocolate Cake using Coconut Flour

In a microwave-safe bowl (or in my case a small saucepan since I don’t have a microwave), melt together:

6 tablespoons butter
1/2 cup Dutch-process cocoa powder

If you are using a saucepan, transfer the melted chocolate to a large mixing bowl once it is completely smooth.

Making a Gluten-Free Coconut Chocolate Cake

To the bowl with the melted butter-cocoa mixture, add:

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Whisk until smooth. Add the coconut flour-baking powder mixture and whisk again until completely smooth.

Baking a Gluten-Free Chocolate Coconut Cake using coconut flour

Pour the batter into the prepared loaf pan and let it rest for 10 minutes. As coconut flour is very absorbent, you will notice the batter continue to thicken as it rests. If you go too much longer than the 10-minute mark, you will want to reduce your bake time slightly, as there will be less moisture and the cake may dry out more quickly.

Bake the loaf until a cake tester (or toothpick) inserted into the middle comes out clean, about 35 to 45 minutes.

Cool the cake in the pan for 30 minutes, then turn it out onto a rack to cool completely.

Once the cake has cooled, you can top it with any glaze or frosting you would like (or not, if you are going for more of the pound-cake style).

For my loaf, I chose our chocolate water glaze, and then sprinkled the top with our toasted coconut chips.

Then simply slice, serve, and see your family’s eyes light up! It is magical.

Gluten-Free Coconut Flour Chocolate Cake topped with a Chocolate Glaze and Toasted Coconut Chips

Finally, just a quick note about this recipe: if you would prefer, you can bake this cake in an 8″ square cake pan. Follow the recipe as instructed, but increase your bake time very slightly, to 30 to 35 minutes.

And now we’d love for you to please read, bake, and review our recipe for Chocolate Coconut Cake.

Print just the recipe.

Gluten-Free Chocolate Coconut Cake

Chocolate has always been somewhat mysterious to me. Granted, it could pretty much be its own food group in my diet, but it is still an ingredient that surprises me and piques my curiosity.

There is a depth in its flavor. There is a richness about it that is hard to put into words. It is dark. It awakens the taste buds. It is full of temptation. And it makes me smile.

What I admire about chocolate is the spectrum of its taste. It can go from being extremely bitter and almost inedible, then can quickly be transformed into a sweet, decadent, indulgent treat with the simple addition of sugar (and perhaps a few other ingredients from your pantry).

While I do love using chocolate in my everyday baking, like in gluten-free chocolate chip cookies or fudgy brownies (both staples in my house), chocolate is always my go-to ingredient when I am making something special.

And to me, nothing is more special than family. I recently found out that my parents were hosting a small family party (a reunion of sorts) at our home in Vermont. I am usually in charge of making some sort of appetizer for these events, but seeing as I have a major sweet tooth, I wanted to bring a dessert along that everyone would enjoy.

Chocolate was an obvious choice.

Being that I am the only person in my extended family who is gluten-free, and we have a few picky eaters in our bunch, I wanted a recipe that didn’t “taste gluten-free.†My mind immediately jumped to a cake, since coming together is surely a reason to celebrate, but truthfully I have not had the best of luck serving cake to this crowd.

But my mind was set, so I knew this time it had to be different.

Then I remembered our recipe for Chocolate Coconut Cake. This was it. Not only are chocolate and coconut a perfect match, I have used coconut flour before and know that it makes ultra-moist, dense (but surprisingly light) cakes. Cakes that most certainly do not “taste gluten-free.”

For this occasion I opted to make it in a loaf pan, as it would make for easy slicing, easy eating, and wouldn’t necessarily need frosting. However, since this was going to be a party and all, I wanted to jazz up the loaf a bit by glazing it in chocolate and sprinkling it with toasted coconut.

The verdict (which I’m sure you’re eagerly waiting for..)? I should have made two. It was gone in minutes and I’m still getting emails asking for the recipe. My gluten-loving family seriously loved it.

So let’s dive in and bake this cake together, shall we?

To get started, you’ll want to preheat your oven to 350°F. Grease an 8 ½” x 4 ½” loaf pan and set it aside.

Sifted coconut flour for our Chocolate Coconut Cake

Sift together:

1/2 cup coconut flour
1 teaspoon baking powder

Set the flour mixture aside.

And now… it is time for your chocolate.

Melted chocolate for our Gluten-Free Chocolate Cake using Coconut Flour

In a microwave-safe bowl (or in my case a small saucepan since I don’t have a microwave), melt together:

6 tablespoons butter
1/2 cup Dutch-process cocoa powder

If you are using a saucepan, transfer the melted chocolate to a large mixing bowl once it is completely smooth.

Making a Gluten-Free Coconut Chocolate Cake

To the bowl with the melted butter-cocoa mixture, add:

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs

Whisk until smooth. Add the coconut flour-baking powder mixture and whisk again until completely smooth.

Baking a Gluten-Free Chocolate Coconut Cake using coconut flour

Pour the batter into the prepared loaf pan and let it rest for 10 minutes. As coconut flour is very absorbent, you will notice the batter continue to thicken as it rests. If you go too much longer than the 10-minute mark, you will want to reduce your bake time slightly, as there will be less moisture and the cake may dry out more quickly.

Bake the loaf until a cake tester (or toothpick) inserted into the middle comes out clean, about 35 to 45 minutes.

Cool the cake in the pan for 30 minutes, then turn it out onto a rack to cool completely.

Once the cake has cooled, you can top it with any glaze or frosting you would like (or not, if you are going for more of the pound-cake style).

For my loaf, I chose our chocolate water glaze, and then sprinkled the top with our toasted coconut chips.

Then simply slice, serve, and see your family’s eyes light up! It is magical.

Gluten-Free Coconut Flour Chocolate Cake topped with a Chocolate Glaze and Toasted Coconut Chips

Finally, just a quick note about this recipe: if you would prefer, you can bake this cake in an 8″ square cake pan. Follow the recipe as instructed, but increase your bake time very slightly, to 30 to 35 minutes.

And now we’d love for you to please read, bake, and review our recipe for Chocolate Coconut Cake.

Print just the recipe.

Pistachio and Dark Chocolate Krispie Treats

Pistachio and Dark Chocolate Krispie Treats

You know my tricks.  You know the games I play around here.  The more browned butter, sea salt, and chopped pistachios, the better! It’s just that… pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry.  I’m not wrong.

We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats.  Fancy rice krispie treats are totally my go-to party trick.  They never disappoint.  Also consider Salty and Malty Rice Krispie Treats.  So much win.

I’m traveling these next few weeks to meet you and celebrate the release of my cookbook Homemade Decadence.  I’m in Philadelphia Tuesday 10/21 and you should totally come say hi!  Keep in mind that for some reason I’ve been listening to the Once soundtrack nonstop for the past week, so… just so you know where I’m at and that I’m weird.  Ps. Do you know how easy it is to cry to the Once soundtrack?  Like crazy easy.  I don’t know what’s going on with me.  I really am in a happy place, I promise.

I’ve said too much.

Pistachio and Dark Chocolate Krispie Treats

This is how rice krispie treats go:  mega marshmallows + butter + salt + the krispie element + fancy nuts and chocolate.

Pistachio and Dark Chocolate Krispie Treats

Marshmallows are melted with the butter.  Pistachios are coarsely chopped and added to the rice cereal along with the gooey melted marshmallow situation.

Pistachio and Dark Chocolate Krispie Treats

Pressed into a 9×13-inch pan.  I always make a double batch for of the treats for a pan.  I like the treats thick.  (I almost made that a joke about how I like my men… aren’t you glad I didn’t?)

Pistachio and Dark Chocolate Krispie Treats

Dipped in chocolate because that’s just how we do things.  Let’s enjoy this indulgent simplicity (while we cry a little bit to the Once soundtrack… I’m sorry.)

Pistachio and Dark Chocolate Krispie Treats

makes 16 treats

Ingredients

  • 12 ounces (1 box) rice krispie cold cereal
  • 16 ounce bag large marshmallows
  • 6 tablespoons unsalted butter
  • heaping 1/2 tablespoon coarse sea salt
  • 1/2 cup coarsely chopped shelled pistachios
  • 2 cups semi sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions

  1. Place the rice krispies in a very large bowl. Set aside.
  2. Butter a 9×13-inch pan. Set aside.
  3. In a medium saucepan, melt together the marshmallows and butter. Stir as the mixture melts until thoroughly combined.
  4. Pour the melted marshmallow mixture over the rice krispies. Sprinkle in most of the salt. Stir until all of the cereal is coated in marshmallow. Add most of the chopped pistachios.
  5. To make pressing the mixture into the prepared pan easier, grease your wooden spoon (even if it’s covered in sticky rice krispie treats) with butter.
  6. Press into the pan. Sprinkle with remaining salt and pistachios and use your fingers to press them into the treats.
  7. Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
  8. Melt together chocolate and coconut oil. Dip the corner of each treat into the chocolate and allow to rest on a parchment lined baking sheet until set. Speed the process up by chilling the treats in the refrigerator until set.
  9. Wrap individually, share, and enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://joythebaker.com/2014/10/pistachio-dark-chocolate-krispie-treats/