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Cocoa Cake with Coconut (Gluten-Free)
Try our delicious cocoa cake with coconut, which is not only gluten-free but also irresistibly tasty. This recipe combines the delicacy of Nomix gluten-free flour with the rich flavors of cocoa and coconut. The cake is perfect for any occasion—whether as a dessert with afternoon coffee or as a sweet finish to dinner. Prepare it easily and quickly using a kitchen mixer, and after baking, decorate it with a chocolate glaze and coconut. You can also turn this cake into delightful muffins that will impress every sweet lover.
Ingredients
- 300 g gluten-free Nomix flour
- 270 g granulated sugar
- 210 g oil
- 100 g (ml) warm water
- 6 eggs (approx. 300 g)
- 16 g baking powder
- 30 g cocoa
- Topping:
- coconut flakes
- chocolate
- a knob of butter for the glaze
For this recipe you need the following products:
Directions
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Use a mixer to blend the eggs, oil, sugar, and water. Add the flour mixed with baking powder and cocoa. Pour the finished batter into a greased and floured baking sheet with higher edges or a flat mold (the batter will be about 3 cm high).
Bake slowly at first at 150 – 155 °C and after 20 minutes, increase the temperature to 170 °C and finish baking (a total of 45-50 minutes). Use top and bottom heating.
Once cooled, spread the surface of the cake with chocolate melted in a water bath with a knob of butter. If you want a more intense flavor, you can combine cooking chocolate with high-percentage dark chocolate (70 – 85 %). Then sprinkle with coconut flakes.
The batter from 300 g of Nomix is suitable for a standard baking sheet. Adjust the amount of batter if using a smaller pan. You can also bake muffins from the batter, in which case, adjust the baking method.
