Healthy Chocolate Coconut Snack Cake Gluten Free is a moist, balanced dessert made with almond flour, Greek yogurt, cocoa powder, and shredded coconut. This simple one-pan cake delivers rich chocolate flavor with natural sweetness and a tender crumb, perfect for everyday baking.
Servings 9slices
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Total Time 35 minutesmins
Equipment
mixing bowl
whisk
7x7-inch baking pan
parchment paper
wire rack
Ingredients
2eggs, lightly beaten
1/4cupmaple syrup
1/2cupGreek yogurt
1tspvanilla extract
1/2cupalmond flour
1/2cupunsweetened shredded coconut
1/3cupcocoa powder
1/4cupbrown sugar, packed
3/4tspbaking soda
1/4tspsalt
1/4tspespresso powder (optional)
Extra shredded coconut for garnish
Instructions
Preheat oven to 350°F and line a 7×7-inch brownie pan with parchment paper.
Whisk the eggs, maple syrup, Greek yogurt, and vanilla extract in a mixing bowl until smooth.
Add almond flour, shredded coconut, cocoa powder, brown sugar, baking soda, salt, and espresso powder. Stir until fully combined.
Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to set in the pan for 15 minutes.
Transfer to a wire rack and cool completely before slicing.
Slice into 9 squares and garnish with extra shredded coconut before serving.
Notes
Replace Greek yogurt with sour cream if needed. Substitute oat flour for almond flour for a nut-free version. Store covered in the refrigerator for 4 to 5 days. For deeper chocolate flavor, keep the espresso powder in the recipe.