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Chocolate Coconut Flour Cake with Chocolate Mousse Frosting


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Rate this recipe 4.4/5 (16 Votes)


  • 3/4 – 1 cup vanilla almond milk
  • 4 organic egg whites
  • 1 organic egg, whole
  • 1/4 cup raw cocoa powder
  • 1/4 cup almond flour
  • 1/4 cup of coconut flour
  • 2 tablespoon cold espresso (or cold coffee from the morning)
  • 6 pitted dates, soaked and chopped (Sugar free version- see note)
  • 1 tablespoon flax seed, ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract


Servings 4
Adapted from


Step 1

Preheat oven to 350 degrees F.
Grease a round baking pan (8-9in)
If using dates, soak until softened and puree with almond milk so you don’t have large chunks. If not using dates, skip this step.

Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla, coffee, dates). Whisk until combined or using a mixer.
Pour in dry ingredients (all remaining ingredients), and stir until well combined.

NOTE: with coconut flour, the batter may initial look and feel like it’s very thin and watery. This will change as the coconut flour starts to absorb the moisture. The overall batter will be thinner than a standard cake batter, this is desired. When baking it will come together.

Bake for 30-40 minutes (depending on your oven settings), or until you can stick a knife/toothpick into the center and it comes out clean.
Let sit and cool for about 10-20 minutes.
Garnish with Chocolate Mousse Frosting.

Nutrition Information includes dates.
Sugar free version // dates are full of natural sugars, which is why I use them in this recipe. If you don’t want to use dates, you can try adding stevia to taste (in the batter), but this will not guarantee the same subtle sweetness as the dates.

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