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.
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!