Description
Indulge in the deliciousness of this Coconut Flour Chocolate Chip Snack Cake that is gluten-free and perfect for satisfying your sweet cravings. Made with wholesome ingredients like coconut flour and sweetened with honey or maple syrup, this easy-to-make cake is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1/2 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 1/3 cup coconut oil, melted
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened almond milk
- 1/2 cup mini chocolate chips, plus extra for topping if desired
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Mix Dry Ingredients: In a small bowl, whisk together coconut flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk eggs until smooth. Add melted coconut oil, honey/maple syrup, vanilla extract, and almond milk. Mix well.
- Combine Dry and Wet Ingredients: Add dry ingredients to wet ingredients and stir until smooth. Fold in chocolate chips.
- Bake: Pour batter into the prepared pan, spread evenly, and top with extra chocolate chips if desired. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Coconut flour absorbs liquid, so measure carefully.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
