My cookbook is here! 
This chocolate coconut cake is quick, uses good-for-you ingredients and is SO MOIST and delicious!
Indulging in a rich, fudgy dessert doesn’t have to mean compromising on your wellness goals. This healthy chocolate coconut cake is a game changer for anyone craving a semi-decadent treat built on nutrient dense foundations.
By swapping processed fillers for a base of protein rich almond flour and heart healthy coconut shreds, you get a moist, fiber packed crumb that is naturally gluten free.
The secret to its incredible texture lies in the addition of Greek yogurt, which replaces heavy butter or oils while adding a boost of protein and moisture. Combined with eggs for structure, the batter becomes silky and light.
Efficiency is at the heart of this recipe, making it the perfect solution for last minute cravings. Once the batter is smooth, transfer it to a small square brownie pan which helps the cake bake evenly and quickly.
If you like this recipe, you will also love my Healthy Zucchini Brownies or my Flourless Pumpkin Brownies.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Healthy Chocolate Coconut Snack Cake
Ingredients
- 2 eggs, lightly beaten
- 1/4 cup (80 g) maple syrup
- 1/2 cup (100 g) Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup (55 g) almond flour
- 1/2 cup (40 g) unsweetened shredded coconut
- 1/3 cup (30 g) cocoa powder
- 1/4 cup (55 g) brown sugar, packed
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder, (optional)
Instructions
- Preheat your oven to 350℉. Line an 7×7 inch brownie pan with parchment paper.
- In a large bowl, whisk together the eggs, syrup, yogurt and vanilla until smooth. Next, add in the almond flour, shredded coconut, cocoa powder, brown sugar, baking soda, salt, espresso powder and mix together until incorporated. Transfer the mixture to the brownie pan and spread out evenly. Bake for 25-30 minutes or until toothpick comes out clean. Allow to set in the pan for 15 minutes. Carefully transfer to a wire rack and allow to cool completely before slicing. Garnish with shredded coconut.
Notes
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- If you don’t have coconut shreds, you can use more almond flour instead.
- You can use any granulated sugar instead of brown sugar.
- You can use honey instead of maple syrup.
- You can use sour cream or pureed cottage cheese instead of Greek yogurt.
Delicious moist snack. Easy to make and quick.
Hi Sonya, thank you for the kind feedback!
Rating 5 stars because it looks amazing; however, brown sugar is keeping me from making this recipe. What can I substitute for the brown sugar that will keep the texture and be sugar free? (no artificial sweeteners as well). Thank you!
HI Alice, maybe try it with coconut sugar… I cannot recommend another sweetener since I havent tried it with an alternative
I thought this sounded like a good recipe when reading what went into it, well it certainly didn’t disappoint. A stunner. I thought the recipe was a little small so I doubled it and Im so happy I did as I can now share and still have some leftover ( if I’m lucky). I made according to recipe this first time although I didn’t have the coffee so used some Nescafe Espresso Concentrate. I also used Blooker Dutch Cocoa which is very dark chocolatey flavour. Totally recommend this recipe to chocolate addicts, it delivers!
Hi Katrina I’m so glad you tried the recipe and also came back to share your feedback – this super helpful to others!
Delicious! I had some coconut and unflavored greek yogurt to use up and this recipe worked perfectly.
I did use whole wheat flour instead of almond but I followed the rest of the recipe and it turned out moist and delicious. I had a squirt of mini chocolate chips that I threw on the top before baking. I made a quick butter, 0 calorie powdered sugar and splash of milk frosting for a piece for me and it was top notch. I will definitely remake this recipe.
Hi Kendra, THat sounds amazing! I’m so glad you loved the cake! And thank you for sharing your feedback with us!
I made this recipe dairy free using blended soft tofu instead of yogurt. I also made it even healthier by using coconut sugar in place of the other sugar.
Hi Brenda, I’m so glad you enjoyed the cake and came back to share your experience with it!
if I don’t have a 7×7 pan, can I make it in either an 8×8 or a 6-in round cake pan?
Hi Lynda, absolutely yes, for an 8×8 pan check the cake at 23 -27 minutes for being done
My daughter gifted me a tote container with Bob’s Red Mill products for Christmas. As I was looking in the pantry today I said I need to find a recipe for the hazelnut flour that was in the tote. Then as I was scrolling YouTube I came across this recipe and said today I’ll make this because I also have Almond flour. I made sure to have cocoa powder because I knew I had everything else. I doubled the recipe because I don’t own a 7×7 pan but I do have an 11×7 and it came together quick and baked in 25 min. It is absolutely delicious. I will definitely make this again in our dessert rotation. I will look for more yummy recipes from you.
Hi Kristen – I’m so glad you loved the cake! Thank you for sharing your feedback with the hazelnut flour too!
Could you use gluten free Oat flour
Hi Cherryl, I haven’t tried this recipe with all purpose or oat flour, so I cannot say for sure the outcome.
Typically, you can easily sub it in for the almond flour though!
Im eating this while leaving this review. OMG! This cake is so light and moist and yummy. So easy to make. I had all the ingredients to make it. I’ve already passed it on to two of friends.
Hi Connie – thank you for sharing! I’m so glad you love it.. that is the perfect description for this cake!
Cheryl, today I used Bob’s Red Mill 1 to 1 gluten-free flour and had very good results. I have used oat flour before for other recipes and loved it. Just remember letting any gf batter set to allow it to soak up moisture before baking.