Tropical Traditions - Recipe - Gluten-Free Chocolate Coconut Cake

Gluten-Free Chocolate Coconut Cake

½ cup coconut oil
¾ cup cocoa powder
¼ cup coconut milk
1¼ cups agave nectar
9 eggs
Stevia (if using powder - two of the tiny scoops that comes with it)
¾ teaspoon salt
1 teaspoon vanilla
¾ cup plus 1/8 cup coconut flour - sifted
¾ teaspoon baking powder

Preheat oven to 350 degrees.

Melt coconut oil in a saucepan over medium heat. Add cocoa powder, coconut milk and agave nectar; mix together. Remove from heat and set aside.

In a bowl, mix together eggs, optional stevia, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into a greased 9x9x2 inch pan or 2 round 9 inch pans. Bake for 45 minutes until a toothpick comes out clean. Cool and cover with frosting of your choice.

Recipe submitted by Sharla, Nampa, ID

glutenfree-chocolate-coconut-cake Untitled

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I would love to try this. I don't have that much agave. I will probably 1/2 the recipe. I would know if honey or even organic sugar could be substituted and if so, how much?

# Posted By Tammy Rodriguez | 8/11/08 6:13 AM

How much Stevia? I don't have "that little scoop" - but I do have both powder and liquid. thanks.

# Posted By John-Michael | 8/11/08 9:11 AM

I would use the stevia to taste. Maybe 1 to 2 teaspoons (remember, this is an optional ingredient).
About the honey or sugar, honey would work (you may want to adjust the amount though), but the sugar is questionable. Hopefully the author will let us know about that....
Anyway, if any of you try it, let me know how it turned out!

# Posted By Sarah | 8/11/08 5:37 PM

Why do we need soooo many eggs?

# Posted By lori | 10/20/09 8:57 PM

Lori: The eggs are a binder and are needed to make up for the gluten. The coconut flour is gluten free and therefore has no binder. Because of that, the eggs in 100% coconut flour recipes will rise to an alarming amount, but cutting back on them is the number one no-no. Even if you take away just 1 egg, the recipe will very likey not turn out.

# Posted By Sarah | 10/20/09 10:08 PM

what size eggs???? large, small, medium?

# Posted By Michele Hirsch | 10/24/09 9:18 PM

Unless the recipe states otherwise the standard egg size to use is always large.

# Posted By Sarah | 10/26/09 4:03 PM

You don't want to use 1-2 teaspoons of stevia!!! That is way too much. Too much and it will be really bitter. The scoops that come in some stevia are tiny but I'm not sure of their exact measurement. I would start out with 1/8 or 1/4 teaspoon. I can sweeten an entire batch of GF muffins with 1/4 tsp of stevia...if that gives you any idea. Also, I don't get it with agave...it is a form of sugar...with almost as much fructose as HFCS. My blood sugar reacts to it like any other sugar. I just stick with stevia. :)

# Posted By Faith | 11/19/09 9:17 AM

can use eggbeaters??

# Posted By stan | 12/26/09 11:04 PM

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