This sugar-free coconut chocolate cake is soft, moist and deeply chocolatey, with a light, creamy coconut filling that makes every slice feel indulgent without a sugar rush. The tender rice-flour sponge soaks up coconut milk overnight, so it stays luscious and delicate from the first bite to the last. If you love lighter chocolate bakes, you will also enjoy our Cherry Banana Chocolate Cake (Light) and Chocolate Cake with Cottage Cheese Swirl.
Ingredients
For the sponge
- 150 g (1 1/4 cups) rice flour
- 80 ml (1/3 cup) coconut milk (2%)
- 3 eggs
- 20 g (2.5 tbsp) cocoa
- Baking powder
- Vanilla
- Sweetener
For the cream
- 180 g (6 oz) 0% cottage cheese
- 160 g (2/3 cup) Greek yogurt
- 10 g (1 tbsp) coconut flakes
- Sweetener
- 120 ml (1/2 cup) coconut milk, for soaking
Instructions
- Sponge: whisk all sponge ingredients until smooth.
- Spread on a parchment-lined sheet and bake at 180°C (350°F) for about 20 minutes. Cool.
- Cream: combine all cream ingredients.
- Cut the cooled sponge into equal layers. Prick with a fork, soak with milk, spread each layer with cream and stack.
- Refrigerate overnight to soak. For more chocolate baking ideas, see Allrecipes and Serious Eats.
Tips
- Do not skip the overnight soak — it is what makes the sponge tender and evenly moist.
- Use a fine sweetener that dissolves easily so the cream stays silky.
- Chill the cake well before slicing for neat, clean layers.
Nutrition: per 100 g: 142 kcal, protein 9 g, fat 3.7 g, carbs 18 g.