Flourless Chocolate Almond and Coconut Cake

Chocolate Almond and Coconut Cake

Chocolate lovers will adore this Chocolate Almond and Coconut Cake. The edges and top develop a crisp crust while the center remains moist and fudgy. The toasted coconut and almond topping adds another layer of taste and texture.

Flourless Chocolate Almond and Coconut Cake 

Print This Recipe Total time Yield 8–10Published
Chocolate Almond and Coconut Cake


  • ¼ cup dried coconut flakes
  • ¼ cup sliced almonds
  • unsalted butter (as needed for pans)
  • ¼ cup unsweetened cocoa powder (plus more for dustiing pans)
  • ½ cup coconut oil (plus 1 tablespoon for frosting)
  • 12 ounce 60% chocolate (chopped and divided)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ⅓ cup almond flour (such as Bob’s Red Mill, or grind your own in a food processor)


Toast the toppings: Preheat oven to 350°F. Spread coconut flakes and sliced almonds on a parchment-lined baking pan in as single layer and bake in preheated oven until lightly browned; 5 to 8 minutes. After a few minutes stir the mixture and rotate the pan to help ensure even color. Watch them closely, sweetened flakes will take less time to brown than unsweetened. Remove the pan from the oven then slide the parchment onto the counter to keep the mixture from getting too dark. Set aside. Leave the oven on.

Make the cake(s): Butter one 8 or 9‑inch cake pan or two 6‑inch cake pans. Line the bottom(s) with a parchment round cut to size; butter the parchment and dust lightly but thoroughly with cocoa.

Melt ½ cup coconut oil and 8 ounces chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth. Turn off heat; whisk in sugar until well incorporated. Add the eggs one at a time, whisking after each addition until smooth. Whisk in cocoa, vanilla, and salt; gently fold in the ground almond flour. Scrape the mixture into the prepared pan(s). Tap the pans gently to spread the batter evenly and to remove any trapped air.

Bake until barely set; about 25 to 35 minutes for a 8 or 9‑inch pan or slightly less for two 6‑inch pans. The size, color, thickness and material of your cake pans play a huge role in cooking time, so watch the cake closely. I do the “clean toothpick” test about 2‑inches in from the edge on a 8 or 9‑inch cake and about 1‑inch in for a 6‑inch version. 

Once set to your liking, remove from oven and let the cake(s) cool completely (or up to overnight) in the pan(s) on a rack. Run a knife around the edge to loosen; gently remove from pan placing the cake(s) topside up onto serving plate(s).

Meanwhile make the frosting: Melt the remaining 4 ounces chocolate and 1 tablespoon coconut oil over simmering water. Stir until smooth. Spread the the frosting onto the top(s) only of the cake(s) in a thick, rustic manner. Sprinkle toasted coconut and almonds in the center(s). Cut into wedges; serve.