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Slice of coconut flour chocolate cake with vanilla frosting and sprinkles.

Easy Coconut Flour Chocolate Cake

One-bowl coconut flour chocolate cake. Easy to make. Deep chocolate flavor with a light coconut flavor and a moist, tender crumb.

Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 slices


  • ½ cup (50 grams) natural cocoa powder
  • cup (37 grams) coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup (75 grams) coconut oil, melted and cooled slightly
  • 4 large eggs (200 grams out of shell)
  • cup (113 grams) honey

For the Vanilla Frosting

  • ½ cup (113 grams) butter, traditional or dairy-free spread
  • 2 cups (226 grams) powdered sugar, see note
  • 2 tablespoons milk, traditional or dairy-free, more if needed
  • ½ teaspoon vanilla extract


  1. Prepare the Cake. Adjust oven rack to middle position and preheat oven to 350 degrees F.

  2. Spray an 8-inch round pan (see note) with nonstick cooking spray or brush lightly with melted coconut oil. Place a piece of parchment in the bottom of the pan. Spray the parchment lightly with nonstick cooking spray or brush lightly with melted coconut oil.
  3. Whisk the cocoa powder, coconut flour, baking soda, and salt together in a medium mixing bowl. Break up any large pieces of coconut flour. Add eggs,coconut oil, and honey. Mix until batter is smooth.
  4. Spread the batter into the prepared pan. Batter thickens as it sets. Be sure to spread the batter evenly into the pan.
  5. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
  6. Allow the cake to cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
  7. Prepare the frosting. Cream butter until light. Add the powdered sugar, milk, and vanilla extract. Mix until smooth and fluffy. If frosting seems thick, add additional milk.

  8. Frost when the cake is cooled completely. For a double layer cake, split the 8-inch round in half. Place one half on a cake plate. Spread frosting evenly over the top. Set the second half on top. Frost the side and top of the cake.
  9. Store the cake wrapped on the counter for three days or freeze for up to three months.

Recipe Notes

Ingredient Note

Powdered Sugar. Many brands of powdered sugar contain corn starch. If you want a grain-free version, you can either make your own or look for a corn starch-free brand.