Sustainably Nourished

Living on a budget, eating healthy, sustaining it on our own and in community

Chocolate-Coconut Cake (Paleo, Gluten-free, Sugar-free, Milk-free)

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This is delightfully light and perfectly chocolatey! And with a high amount of eggs, it can even be snuck in as breakfast (or at least part of breakfast.)

Chocolate-Coconut Cake

(adapted from Detoxinista)

Preheat oven to 350 degrees. While oven is heating, oil a 11×13 inch pan. The cake is purposely thin because I prefer a more moist dense cake than a big fluffy dry one…This can probably be done in an 8×8 I imagine but with fluffier thicker results.

Mix in bowl:

1/2 C coconut flour (shredded unsweetened coconut that’s been ground to an almost powder using the mason jar method:
1/2 C cocoa powder
1/4 tsp sea salt
1 tsp baking soda

Whisk in these next ingredients until smooth:
6 eggs
1/2 cup coconut oil, melted
2/3 cup agave, maple syrup, honey
2 TBSP vanilla extract

Pour into 11×13 cake pan, place in over for about 20 minutes, until toothpick inserted in center comes out clean, and cake is firm to the touch.

Let cool for 10-15 minutes.


Prepare the glaze: Melt about a half bag of chocolate chips of choice on low in saucepan with 1-2 TBS coconut oil until completely smooth.


Spread icing on cake when cool and eat up! I like to store mine covered in the fridge, it keeps it fresher and somehow seems to bring out the flavor even more!


Author: Sustainably Nourished

I am a follower of the Most High God, the Lord Jesus Christ. I am a mommy, a wife, a wanna be homesteader;) We have 8 chickens, 12 quails, and an awesome dog, and a bunch of plants so far. We desire to be producing most of our own things and less dependent on outside systems!

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