Flourless Chocolate Coconut Cake
Did you guys see this chocolate macaroon cake in the April issue of bon appetit? It looked so good that I had to make it immediately! I mean it’s got decadent chocolate and coconut plus more crunchy coconut almond topping!! Had my name all over it and I was amazed that it was flourless, dairy free and gluten free. My version of that cake is what I am calling flourless chocolate coconut cake. I added a little crunch to the cake itself and mixed my chocolate using both bittersweet and semisweet ghirardelli chocolate bars.
The cake is rich and decadent like a brownie. You use whole almonds and process until finely ground. I chose not to completely process my almonds so I have some crunchy bits in the cake as you can see. This adds some crunch and the almond flavor comes out in each bite.
The ganache frosting here is simple and rich. Use any chocolate you like; bittersweet, semisweet or milk chocolate. It’s melted with coconut oil and whipped into spreadable consistency. Be careful not to over beat it because you will seize up the chocolate.
The whole cake is topped with a coconut Almond crunch topping. It’s coconut flakes and sliced almonds mixed with agave and toasted to perfection. These clusters are spread on top of the ganache and finishes up the cake beautifully! And it helps that the clusters add a crunchy layer to the cake.
If you are looking for an easy, classic and amazing chocolate cake, try this flourless chocolate coconut cake. It will make everyone happy and perfect for any dietary restrictions you or your family members may have.
Flourless Chocolate Coconut Cake
This flourless chocolate coconut cake has a decadent chocolate cake topped with whipped chocolate ganache and a crunchy coconut almond topping.
Ingredients
For the Cake:
- 1 cup skin-on almonds
- 1 cup coconut oil, melted
- 8 ounces chocolate, chopped (I used a mix of bittersweet and semisweet)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ cup unsweetened shredded coconut
- 6 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons pure vanilla extract
Ganache and topping:
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon sliced almonds
- 1 teaspoon granulated sugar
- 1 tablespoon plus 1 teaspoon pure maple syrup (or agave nectar), divided
- 4 ounces chocolate, chopped (I used semisweet)
- Pinch of kosher salt
- ½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch or 10-inch round cake pan with baking spray. Line with a parchment circle and grease again. Dust lightly with cocoa powder.
- In a lined baking sheet, roast the almonds until fragrant and slightly darkened about 8-10 minutes. Let cool completely. Reduce oven to 325 degrees F.
- In a medium heatproof bowl, combine the coconut oil and chopped chocolate. Set over a simmering pot of water and melt, mixing occasionally, until smooth. Set aside.
- In the bowl of a food processor, process the toasted almonds, cocoa powder, and salt until nuts are finely ground. Add the coconut and pulse until combined.
- In the bowl of a stand mixer (or large bowl), beat the eggs on medium speed with the whisk attachment for about 30 seconds. Add the sugars and vanilla extract. Increase speed to high and mix until mixture is pale and thick, about 2-3 minutes. Switch to the paddle attachment and mix on low. With the mixer on gradually add the melted chocolate until combined. Add the almond mixture and mix until just combined. Using a rubber spatula, fold the batter a few more times making sure you scrape the bottom of the bowl. Transfer batter into prepared pan.
- Bake cake until a toothpick inserted into the center comes out clean, about 35-45 minutes. Transfer cake to a cooling rack and let the cake cool in pan for 15-20 minutes. Using a spatula, loosen the cake around the edges before turning over onto the cooling rack. Remove parchment and let cool.
- Meanwhile, work on the frosting and topping. Preheat oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- In a small bowl toss together the coconut flakes, almonds, sugar and 1 teaspoon maple syrup. Transfer to the prepared baking sheet and toast in oven until lightly golden, about 4 minutes. DO NOT BURN, so watch closely. Remove and let cool completely.
- Meanwhile in a medium bowl, combine the chocolate, 1 tablespoon maple syrup, and salt. In a small saucepan set over low heat, bring the coconut to a simmer. Pour the hot coconut milk over the chocolate and let sit about 5 minutes, until chocolate is melted. Using an electric mixture on medium speed, beat the chocolate until very soft peaks form, about 5-6 minutes.
- Work quickly from here and spread the ganache on top of the cooled cake. Spread evenly to the edges. Scatter the coconut-almond clusters on top of the ganache.
Do you think this recipe would still work if you used Honey instead of the granulated and brown sugar? I am trying to avoid refined sugars due to health issues but honey is one of the few sweeteners I can still have. This looks so tasty I want to try. Any suggestions?
Hi Jennifer, I am sorry to hear this. I have not tested this recipe with honey so unfortunately, I won’t be able to tell you how the cake will turn out. I would encourage you to either experiment and see how it turns out or maybe find another recipe that could comply? I would hate for you to be disappointed especially that you have a restricted diet due to health issues.
Can i make it without using almonds?
I haven’t tried making it without almonds and can’t speak to how it would turn out. Feel free to try it and I’d love to hear how it went!
Okay thank you
These photos look like they belong in a magazine! And that cake looks sooo delicious and chocolatey, yes yes yesss
Awww thanks girl!
HOLY FUDGE does that look good. I really need to catch up on my BA reading. And get that into my belly.
Yes!! I was impressed with this cake!!
hadn’t seen this in “bon appetit,” but it looks so good! the darker a chocolate dessert is, the better (; and that caramelized coconut almond topping sounds like the kind of thing that i’d want on everything from ice cream to yogurt (:
Oh yes, that is my favorite part. It’s crunchy and perfect topping. Good idea on yogurt for a snack.
This cake looks so rich and fudgy 🙂 Yum!
Thank you!
Oh my goodness, this cake looks delicious! I especially love the “rich and decadent like a brownie” part… 🙂
It is so so decadent!!
I didn’t see that cake so I’m glad you were on top of things for me because it looks outstanding! I think Monday is a good enough excuse to make such a decadent dessert right? Have a great week Zainab!
Our Mondays seriously need this. Have a great week.
YES I saw that cake in Bon Appetit and I ripped the page out to make it! I haven’t yet but I’m dying to try it. This cake is is calling my chocolate-coconut loving name! 🙂
I rip pages out ALL THE TIME! I don’t always get to them but this one was too tempting.
This cake looks absolutely divine!! I missed this when it was in Bon Appetit, so I’m glad you shared (and adapted) it. This is just the kind of dessert that I think we all need to make our Mondays more fun!
Mondays need this indeed!!