When I first started eating grain-free, I never thought I’d stumble upon a dessert that could make me forget about the traditional cakes I used to love.
But this tropical chocolate cake? It’s like a beach vacation for your taste buds—decadent chocolate meets the sweet tang of tropical fruits, with none of the guilt.
Every time I make it, I’m reminded of my trips to farmers’ markets, hunting for the freshest produce.
It’s my way of blending indulgence with nutrition, and now, I’m excited to share it with you.
Tips & Variations
- Substitutions: Swap the banana for ¼ cup applesauce if bananas aren’t your thing. You can also use maple syrup instead of coconut sugar.
- Nut-Free: Replace almond flour with sunflower seed flour for a nut-free version.
- Extra Moist: Add 2 tbsp of avocado for extra creaminess without altering the flavor.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Serving Suggestions
Slice this cake up and serve it with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream. For extra flair, dust with cocoa powder or drizzle with additional melted chocolate.
Grain-Free Tropical Chocolate Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A luscious chocolate cake with a tropical twist, made with almond and coconut flours, fresh pineapple, and a silky ganache topping.
Ingredients
Cake:
- 1 ½ cups almond flour
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- 4 large eggs
- ½ cup coconut sugar (or honey for a sweeter option)
- ⅓ cup melted coconut oil
- ½ cup full-fat coconut milk
- 1 tsp vanilla extract
- 1 ripe banana, mashed (for natural sweetness)
- ½ cup fresh pineapple, finely diced
Topping:
- ½ cup dark chocolate chips (dairy-free if needed)
- ¼ cup coconut cream
- Toasted coconut flakes
- Sliced mango and kiwi for garnish
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, beat the eggs, then mix in the coconut sugar, coconut oil, coconut milk, vanilla extract, and mashed banana until smooth.
- Combine: Gradually mix the dry ingredients into the wet mixture. Fold in the diced pineapple.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Ganache: Heat the chocolate chips and coconut cream in a microwave-safe bowl in 20-second intervals, stirring until smooth. Let cool slightly before spreading over the cooled cake.
- Decorate: Top with toasted coconut flakes and fresh tropical fruit slices. Serve and savor!
Notes
For a stronger tropical flavor, add a few drops of coconut or pineapple extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 9g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
