I turned 39 and this cake happened. Honestly it was so healthy, I basically ate it for breakfast for a whole week.

Because when you’re nearing 40, you need a birthday week! But keep that metabolism strong amirite.

JK, we also went out to the cheesecake factory and got a factory load of nachos and a 2K-calorie slice of full-fat full-sugar chocolate cake (of which I forgot to take a picture, a pity!).

Ooh, I also got my hair did as a self birthday present! Gav got me a home karaoke set and started baking sourdough again. I also got a MEGASTAR on Nintendo Just Dance – talk about hitting my before-40 checklist items.

one for mommy, one for dad and one for baby!

So there was a lot of chocolate to go around, but who’s complaining.

Let me know if you give this a try!

Print Recipe

5 from 3 votes

Small-batch Chocolate Coconut Cake

Prep Time10

Cook Time30

Course: Dessert, Snack

Keyword: birthday cake, breakfast cake, chocolate, chocolate cake, coconut, easy recipes, gluten-free, grain-free, small-batch

Servings: slices

Calories: 261kcal

Equipment

2 6-inch cake pans

Ingredients

Dry ingredients

1/2 cup coconut flour (60 g) you can probably sub regular/gf flour here, I was trying to use up my coconut flour
1/2 cup flour (60 g) I used gf all purpose but regular flour will also work
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Wet ingredients

1/2 cup maple syrup (168 g) sub sugar-free
1/4 cup coconut oil, melted (60 g) sub melted (plant) butter
1/2 cup cocoa powder (48 g)
2 large eggs sub egg replacer
1/2 cup (nut) milk (120 g) I used unsweetened almond milk
1 tsp vanilla extract

Frosting

1/2 cup chocolate frosting (90 g) dairy-free if desired
(optional) shredded coconut to sprinkle

Instructions

Preheat oven to 350F and line two 6-inch cake pans with parchment and spray with spray oil.
In a medium bowl, whisk together all dry ingredients.
In another bowl combine maple syrup, coconut oil and cocoa powder until well blended. Stir in one egg at a time. Stir in milk and vanilla.
Add dry to wet and fold to combine without over-mixing.
Pour batter into cake pans and bake 20-25 minutes until a knife inserted comes out mostly clean. Let these cool completely.
Slice your cakes horizontally to make 4 layers. Layer cake, frosting, cake, frosting, cake, frosting, cake and then frost all over. Optionally sprinkle with coconut.
Let your cake set in the fridge at least 1 hour, ideally overnight, which is what I did.
Slice and enjoy!

Notes

Nutrition information is based on generic store-bought frosting. You can use any frosting you like or make at home. Try chocolate avocado frosting for a nutrition bonus!