Small-batch Chocolate Coconut Cake

5 from 3 votes

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

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

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!

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!