A healthy chocolate coconut snack cake gluten free is an indulgent yet wholesome treat that satisfies chocolate cravings without refined flour or processed sugar. This gluten-free baked dessert combines rich dark chocolate with the subtle tropical flavor of shredded coconut to create a moist, tender crumb that rivals traditional cake recipes. The healthy chocolate coconut snack cake gluten free eliminates common allergens while delivering genuine comfort food satisfaction that works for breakfast, afternoon snacks, or dessert throughout the week. Made with naturally gluten-free ingredients like almond flour, coconut flour, and quality dark chocolate, this recipe proves that dietary restrictions do not compromise flavor or texture.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 8 to 10 servings | Easy | American |
Table of Contents
Table of Contents
Why This Healthy Chocolate Coconut Snack Cake Gluten Free Works
This healthy chocolate coconut snack cake gluten free succeeds because it balances indulgence with genuine nutrition in every bite. From my experience developing gluten-free recipes, I discovered that almond flour creates a naturally moist crumb that stays fresh longer than traditional wheat flour cakes. The combination of dark chocolate and coconut provides deep flavor complexity without requiring excessive sugar, making this snack cake genuinely satisfying in smaller portions.
The healthy chocolate coconut snack cake gluten free solves a common problem for gluten-free bakers—dry, crumbly texture. Coconut oil, natural nut butters, and whole eggs work together to lock in moisture while creating structure that does not require xanthan gum or other stabilizers. I have tested this recipe with readers who follow gluten-free, paleo, and whole-food diets, and it consistently delivers compliments.
Texture matters tremendously with gluten-free baking, and this healthy chocolate coconut snack cake gluten free achieves that delicate balance between tender crumb and structural integrity. The coconut flour adds fiber and subtle sweetness that reduces dependence on refined sugar, while dark chocolate provides antioxidants and genuine cocoa flavor. Each slice remains moist for three days without refrigeration, making it ideal for meal prep or sharing with family.
Simplicity defines this recipe—most home cooks accomplish it successfully on the first attempt because the ingredient ratio is forgiving. The healthy chocolate coconut snack cake gluten free requires standard kitchen equipment and pantry staples that many already stock. No fancy techniques, no temperamental steps, and no expensive specialty ingredients separate this snack cake from everyday success in your kitchen.
Healthy Chocolate Coconut Snack Cake Gluten Free Ingredients
The right ingredients determine whether your healthy chocolate coconut snack cake gluten free turns out moist and flavorful or dry and disappointing.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Almond flour | 1.5 cups | Blanched almond flour works best. Avoid almond meal, which contains skin and creates grittier texture. Store in freezer to maintain freshness. |
| Coconut flour | 0.25 cup | Coconut flour absorbs significant moisture. Do not substitute with almond flour alone, as it will make cake too wet. Bob’s Red Mill brand is widely available. |
| Unsweetened cocoa powder | 0.5 cup | Use Dutch-process or natural cocoa. Natural cocoa creates more pronounced chocolate flavor. Sift before measuring to eliminate lumps. |
| Dark chocolate chips | 0.75 cup | Choose 70 percent cacao or higher. Chopped dark chocolate works equally well. Melted chocolate chips create fudgier texture than cocoa powder alone. |
| Unsweetened shredded coconut | 0.75 cup | Unsweetened coconut provides cleaner flavor. Sweetened coconut increases sugar content significantly. Toast lightly for enhanced coconut flavor. |
| Large eggs | 3 | Room temperature eggs blend more smoothly. Do not substitute with applesauce or flax eggs for this recipe, as binding structure will suffer. |
| Coconut oil | 0.5 cup | Refined coconut oil keeps cake neutral. Unrefined adds coconut flavor. Butter works as alternative at same quantity, slightly altering texture. |
| Organic coconut sugar | 0.75 cup | Coconut sugar provides lower glycemic index than white sugar. Substitute with honey (reduce liquid by 2 tablespoons) or maple syrup for different flavor profile. |
| Vanilla extract | 1.5 teaspoons | Pure vanilla extract enhances chocolate flavor. Almond extract adds complement but use sparingly. |
| Baking powder | 1.5 teaspoons | Aluminum-free baking powder avoids metallic aftertaste. Essential for lift in gluten-free cake. |
| Baking soda | 0.5 teaspoon | Reacts with cocoa’s acidity to enhance browning and rise. Use aluminum-free baking soda if available. |
| Sea salt | 0.5 teaspoon | Salt balances sweetness and deepens chocolate flavor. Do not omit or reduce. |
This healthy chocolate coconut snack cake gluten free combines whole food ingredients that work synergistically to create professional texture and flavor.
How to Make Healthy Chocolate Coconut Snack Cake Gluten Free
Creating the perfect healthy chocolate coconut snack cake gluten free requires understanding how each ingredient contributes to the final result.
Prepare Your Pan and Gather Ingredients
- Preheat your oven to 350 degrees Fahrenheit and position the rack to the middle position for even baking.
- Line an 8-inch square baking pan with parchment paper, allowing edges to overhang for easy removal after cooling.
- Measure all dry ingredients (almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt) using the spoon-and-level method to ensure accuracy.
- Bring three large eggs to room temperature for approximately fifteen minutes before combining, as this improves emulsification and cake texture.
Mix the Dry Ingredients
- Whisk together almond flour, coconut flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt in a medium mixing bowl, breaking up any cocoa powder lumps.
- Stir the dry mixture thoroughly to distribute leavening agents evenly, ensuring your healthy chocolate coconut snack cake gluten free rises uniformly.
- Add shredded coconut to the dry ingredients and toss to combine evenly, preventing coconut clumping during mixing.
Combine Wet Ingredients and Chocolate
- Melt dark chocolate chips with coconut oil together in a microwave-safe bowl, heating in thirty-second intervals while stirring between pulses for smooth texture.
- Whisk room-temperature eggs with coconut sugar until the mixture becomes pale and slightly thickened, approximately two to three minutes of continuous whisking.
- Add vanilla extract to the egg mixture, stirring until fully incorporated into the foam.
- Fold the melted chocolate and coconut oil mixture into the egg mixture using a spatula, creating a smooth chocolate base for this healthy chocolate coconut snack cake gluten free.
Combine and Bake
- Pour the chocolate mixture into the bowl with dry ingredients, folding gently until just combined, keeping airiness in the batter to ensure light crumb in your healthy chocolate coconut snack cake gluten free.
- Transfer the batter to your prepared baking pan, using a spatula to spread evenly to all corners.
- Bake for twenty-five to thirty minutes until a toothpick inserted into the center emerges with only a few moist crumbs, not completely dry.
- Cool the pan on a wire rack for ten minutes before inverting onto a cutting board to release the healthy chocolate coconut snack cake gluten free completely.
Cool and Serve
- Allow the cake to cool to room temperature for at least thirty minutes before slicing, as this lets the crumb set properly.
- Cut into eight to ten equal squares, wiping the knife between cuts for clean presentation of this healthy chocolate coconut snack cake gluten free.
- Serve immediately or store according to storage guidelines provided below.
Chef Tips for Perfect Healthy Chocolate Coconut Snack Cake Gluten Free
These techniques transform a good healthy chocolate coconut snack cake gluten free into an exceptional one that earns compliments from everyone who tastes it.
- Measure almond flour precisely using the spoon-and-level method rather than scooping directly from the bag, which compacts flour and creates dry cake. Accurate measurement is the single most important factor determining success with this healthy chocolate coconut snack cake gluten free.
- Toast unsweetened shredded coconut in a dry skillet over medium heat for three to four minutes before adding to dry ingredients, intensifying coconut flavor and reducing moisture that can affect this gluten-free cake’s texture.
- Temper eggs by mixing them gently with sugar first, creating a light foam that incorporates air and creates tender crumb structure in your healthy chocolate coconut snack cake gluten free rather than dense, heavy layers.
- Fold wet ingredients into dry ingredients gently but thoroughly, using an underhand motion with a rubber spatula to preserve air pockets while ensuring even distribution of cocoa powder and coconut throughout the healthy chocolate coconut snack cake gluten free.
- Test doneness at twenty-five minutes using a toothpick, removing from the oven when a few moist crumbs cling to it rather than completely clean, preventing overbaking that creates dry cake in your healthy chocolate coconut snack cake gluten free.
- Cool the cake completely before cutting and storing, as this allows the crumb structure to set properly and maintain moisture content throughout the week you enjoy this healthy chocolate coconut snack cake gluten free.
Common Healthy Chocolate Coconut Snack Cake Gluten Free Mistakes to Avoid
Understanding common mistakes prevents frustration and helps you create restaurant-quality results with your healthy chocolate coconut snack cake gluten free on the first attempt.
- Overmixing the batter: Home cooks often mix gluten-free batter excessively, believing more mixing equals better structure. With gluten-free flour, excessive mixing actually toughens cake without the gluten network to distribute the action. Solution: Mix just until dry ingredients disappear into the healthy chocolate coconut snack cake gluten free batter, stopping while some streaks remain visible. The fold method takes longer but produces significantly better texture.
- Substituting almond flour with other flours: Many attempt replacing almond flour with oat flour or rice flour for budget reasons, but these create different moisture absorption and binding properties that compromise the healthy chocolate coconut snack cake gluten free entirely. Solution: Stick with almond flour specifically, as it provides the moisture and richness this recipe requires. If budget is a concern, make this cake less frequently rather than substituting key ingredients.
- Using cold eggs: Cold eggs do not emulsify properly with sugar, creating dense, heavy crumb in your healthy chocolate coconut snack cake gluten free instead of the light, tender texture intended. Solution: Remove eggs from refrigeration fifteen minutes before mixing, allowing them to reach room temperature for proper incorporation into the batter.
- Overbaking past the toothpick stage: The gluten-free crumb is delicate and continues cooking after removal from oven due to residual heat. Many bakers wait for a completely clean toothpick, resulting in dry cake that disappoints. Solution: Remove your healthy chocolate coconut snack cake gluten free when a few moist crumbs cling to the toothpick, trusting the carry-over baking to finish setting the interior.
- Skipping the cooling period: Impatient slicing while the cake remains warm causes it to fall apart and lose structural integrity. The crumb needs time to set properly. Solution: Cool the healthy chocolate coconut snack cake gluten free in the pan for ten minutes, then on a wire rack for at least thirty minutes before slicing, rewarding your patience with perfect portions.
Best Healthy Chocolate Coconut Snack Cake Gluten Free Variations and Substitutions
This adaptable recipe allows countless variations while maintaining the integrity of the healthy chocolate coconut snack cake gluten free base.
| Ingredient | Substitution | Impact on Flavor and Texture |
|---|---|---|
| Coconut oil | Unsalted grass-fed butter | Creates richer, more traditional cake flavor. Slightly less tropical character in the healthy chocolate coconut snack cake gluten free but increased depth. |
| Coconut sugar | Raw honey or pure maple syrup | Honey creates moister cake with caramel undertones. Maple syrup adds woodland notes. Reduce other liquids by two tablespoons when using liquid sweeteners in your healthy chocolate coconut snack cake gluten free. |
| Dark chocolate chips | Unsweetened chocolate or cocoa nibs | Increases chocolate intensity significantly. Use if you prefer less sweet, more sophisticated chocolate flavor in this healthy chocolate coconut snack cake gluten free. |
| Unsweetened shredded coconut | Toasted coconut flakes or dried coconut threads | Coconut flakes create chunkier texture. Threads add elegant presentation to the healthy chocolate coconut snack cake gluten free while maintaining flavor. |
| Vanilla extract | Espresso powder or almond extract | Espresso amplifies chocolate notes dramatically. Almond extract adds complementary nuttiness. Each creates distinctly different healthy chocolate coconut snack cake gluten free experience. |
| Almond flour | Sunflower seed flour or hazelnut flour | Sunflower seed flour creates denser crumb. Hazelnut flour adds nutty complexity. Both work in healthy chocolate coconut snack cake gluten free but slightly alter traditional moisture balance. |
Experimenting with these variations allows you to customize your healthy chocolate coconut snack cake gluten free to personal preferences while maintaining the core recipe’s success.
Serving Suggestions for Healthy Chocolate Coconut Snack Cake Gluten Free
The versatility of this healthy chocolate coconut snack cake gluten free shines through in countless serving applications that work for breakfast, afternoon snacks, and elegant desserts.
Enjoy this healthy chocolate coconut snack cake gluten free straight from the cake plate with nothing more than a hot cup of coffee or herbal tea for simple weekday treats. The subtle sweetness and rich chocolate satisfy afternoon cravings without heaviness, making this snack cake ideal for meal prep portions stored in individual containers throughout the week. Pair with sparkling water, fresh-pressed green juice, or calming chamomile tea to balance the chocolate intensity.
Transform your healthy chocolate coconut snack cake gluten free into an elegant dessert by serving alongside whipped coconut cream, fresh berries, or a light coconut yogurt. Dust individual slices with cocoa powder or toasted coconut flakes for visual appeal at family gatherings. Layer small pieces with coconut mousse to create a dessert parfait that impresses dinner guests while remaining naturally gluten-free and whole-food focused.
Include this healthy chocolate coconut snack cake gluten free in children’s lunchboxes as a homemade treat that nourishes rather than crashes energy like typical processed snacks. Pack single squares in reusable containers for grab-and-go breakfasts or post-workout recovery snacks that provide sustained energy from healthy fats and whole grains. Offer at book clubs, potlucks, and holiday gatherings where dietary restrictions require bringing certified safe options—the healthy chocolate coconut snack cake gluten free solves this challenge beautifully.
Breakfast transforms when you serve this healthy chocolate coconut snack cake gluten free slightly warmed with a dollop of Greek yogurt or coconut yogurt on top, creating a satisfying morning that tastes like dessert but provides substantial nutrition. Special occasions warrant frosting this cake with dark chocolate ganache or coconut-based frosting, elevating the healthy chocolate coconut snack cake gluten free into impressive presentation.
Storage and Reheating for Healthy Chocolate Coconut Snack Cake Gluten Free
Proper storage extends this healthy chocolate coconut snack cake gluten free’s shelf life while maintaining optimal texture and flavor throughout the week.
| Method | Duration | Instructions |
|---|---|---|
| Room temperature storage | Up to 3 days | Store your healthy chocolate coconut snack cake gluten free in an airtight container on the counter away from direct sunlight. The dense crumb actually improves slightly as flavors meld over the first day. |
| Refrigerator storage | Up to 5 days | Place the healthy chocolate coconut snack cake gluten free in an airtight container on a middle shelf, not the door where temperature fluctuates. Remove thirty minutes before serving to restore room temperature flavor and texture. |
| Freezer storage | Up to 3 months | Wrap individual slices of your healthy chocolate coconut snack cake gluten free in parchment paper, then place in freezer-safe containers with labels including date. Thaw at room temperature for two hours before serving. |
| Freezer whole cake | Up to 2 months | Cool the healthy chocolate coconut snack cake gluten free completely, wrap tightly in plastic wrap then aluminum foil, and freeze on a flat surface. Thaw overnight in refrigerator, then bring to room temperature. |
| Reheating method | 5-10 minutes | Wrap individual slices of your healthy chocolate coconut snack cake gluten free in damp paper towels and microwave at 50 percent power for fifteen to thirty seconds, or warm in a 300-degree oven for five minutes wrapped in foil. |
This healthy chocolate coconut snack cake gluten free’s moisture content actually improves during storage, making it an excellent make-ahead option for busy weeks. The almond flour and coconut oil naturally preserve moisture that prevents the drying out common with traditional gluten-free cakes.
Nutritional Information for Healthy Chocolate Coconut Snack Cake Gluten Free
Understanding the nutrition profile of this healthy chocolate coconut snack cake gluten free helps you incorporate it thoughtfully into balanced eating patterns.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 calories |
| Total Fat | 22 grams |
| Saturated Fat | 12 grams |
| Protein | 8 grams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Sugar | 11 grams |
| Sodium | 220 milligrams |
These values are approximate and represent one serving of the healthy chocolate coconut snack cake gluten free divided into eight equal portions. Individual nutrition varies based on specific ingredient brands and measurement precision.
The protein content in this healthy chocolate coconut snack cake gluten free comes primarily from eggs and almond flour, making it more substantial than typical cake recipes. The fiber content from almond flour, coconut flour, and whole food ingredients supports digestive health while slowing sugar absorption. Healthy fats from coconut oil and nuts provide satiety that prevents overeating, distinguishing this snack cake from processed desserts that leave you seeking more food shortly after.
Frequently Asked Questions About Healthy Chocolate Coconut Snack Cake Gluten Free
Can I make a dairy-free version of this healthy chocolate coconut snack cake gluten free?
Yes, this recipe is already dairy-free when made with coconut oil instead of butter. All eggs, chocolate, and coconut products are naturally dairy-free, making the healthy chocolate coconut snack cake gluten free suitable for vegan adaptation. For vegan versions, replace three eggs with two cups aquafaba or three tablespoons ground flaxseed mixed with nine tablespoons water, though texture will differ slightly from this original healthy chocolate coconut snack cake gluten free.
Why did my healthy chocolate coconut snack cake gluten free turn out dense and heavy?
Dense cake typically results from overmixing the batter, which breaks down air pockets essential for light crumb in gluten-free baking. Additionally, using coconut flour measured incorrectly by scooping directly from the bag can add excessive flour to your healthy chocolate coconut snack cake gluten free. Solution: Use the spoon-and-level method for all flour measurements, and mix your batter until dry ingredients barely disappear, stopping while small streaks remain visible in the healthy chocolate coconut snack cake gluten free base.
Can I make this healthy chocolate coconut snack cake gluten free in a different-sized pan?
Yes, you can adapt this recipe to different pans by understanding thickness changes affect baking time. A 9-inch round pan will bake faster (check at twenty minutes), while a loaf pan requires longer baking (thirty to thirty-five minutes). The healthy chocolate coconut snack cake gluten free recipe quantity works best in 8-inch square or 9-inch round pans for optimal baking time and texture development.
How do I know when this healthy chocolate coconut snack cake gluten free is fully baked?
Insert a toothpick into the center of your healthy chocolate coconut snack cake gluten free and remove it. The cake is done when a few moist crumbs cling to the pick, not completely clean and not wet. A completely clean toothpick means overbaking has begun, creating dryness in the finished healthy chocolate coconut snack cake gluten free despite proper ingredients.
What is the best way to freeze individual slices of healthy chocolate coconut snack cake gluten free?
Cool the healthy chocolate coconut snack cake gluten free completely before slicing. Wrap individual slices in parchment paper, then place them in freezer-safe containers or resealable bags with the air pressed out, adding labels with the baking date. This method preserves moisture and prevents freezer burn on your healthy chocolate coconut snack cake gluten free for up to three months.
Can I use coconut flour to replace part of the almond flour in this healthy chocolate coconut snack cake gluten free?
No, coconut flour cannot replace almond flour in equal quantities because it absorbs significantly more liquid and creates completely different texture. Using too much coconut flour will produce dry, dense cake regardless of other adjustments. The specific ratio of almond flour to coconut flour in this healthy chocolate coconut snack cake gluten free recipe has been carefully tested for optimal results.
Is this healthy chocolate coconut snack cake gluten free suitable for meal prep?
Absolutely—this recipe is ideal for meal prep because individual slices store well in the refrigerator for five days or frozen for three months. Pack single slices in reusable containers for grab-and-go breakfasts or snacks throughout the week. The healthy chocolate coconut snack cake gluten free provides sustained energy from healthy fats and protein, making it more satisfying than typical snack options.
What should I do if my healthy chocolate coconut snack cake gluten free sinks in the middle?
Sinking in the middle indicates either underbaking or oven temperature inaccuracy. Gluten-free batter requires accurate oven temperature—verify your oven with an internal thermometer because many run five to ten degrees off. Additionally, check that baking powder and baking soda remain fresh, as expired leavening agents cannot provide lift for your healthy chocolate coconut snack cake gluten free.
Can I add mix-ins like nuts or dried fruit to this healthy chocolate coconut snack cake gluten free recipe?
Yes, add up to one-half cup of chopped pecans, walnuts, or dried cranberries folded into your healthy chocolate coconut snack cake gluten free batter just before pouring into the pan. These additions complement the chocolate and coconut base while adding texture variation. Keep total mix-in quantity under one-half cup to avoid disrupting the moisture balance of this gluten-free cake.
What makes this healthy chocolate coconut snack cake gluten free better than standard gluten-free cake mixes?
This homemade healthy chocolate coconut snack cake gluten free uses whole food ingredients without additives, preservatives, or stabilizers common in commercial gluten-free products. The flavor is noticeably richer because quality chocolate and real coconut provide genuine taste, and the crumb maintains moisture naturally through almond flour and coconut oil rather than chemical binders. Your healthy chocolate coconut snack cake gluten free will taste fresher and stay moist longer than boxed alternatives.
Conclusion
This healthy chocolate coconut snack cake gluten free proves that dietary restrictions never require sacrificing indulgence or flavor. The combination of almond flour, coconut flour, dark chocolate, and whole eggs creates genuinely moist cake that improves over the first day as flavors meld together beautifully. Whether you follow a gluten-free lifestyle by necessity or choice, this recipe delivers reliable success that tastes homemade and thoughtfully prepared every time you slice it. I encourage you to make this healthy chocolate coconut snack cake gluten free this week—the simple ingredient list and straightforward technique mean you will have beautiful cake cooling on your rack within forty-five minutes. The rich chocolate melded with tropical coconut, balanced by the tender crumb and gentle sweetness, creates a snack cake that satisfies both cravings and nutritional goals throughout your week.
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Expert Resources and Food Safety
Discover science-backed nutrition information through USDA nutrition resources and food safety guidance at FoodSafety.gov.
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Viral Healthy Chocolate Coconut Snack Cake Gluten Free
A healthy chocolate coconut snack cake gluten free is an indulgent yet wholesome treat that satisfies chocolate cravings without refined flour or processed sugar. This gluten-free baked dessert combines rich dark chocolate with the subtle tropical flavor of shredded coconut to create a moist, tender crumb that rivals traditional cake recipes.
- Total Time: 40 minutes
- Yield: 8 to 10 servings 1x
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup dark chocolate chips
- 3/4 cup unsweetened shredded coconut
- 3 large eggs, room temperature
- 1/2 cup coconut oil
- 3/4 cup organic coconut sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and position the rack to the middle position.
- Line an 8-inch square baking pan with parchment paper, allowing edges to overhang for easy removal.
- Measure almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt using the spoon-and-level method.
- Bring 3 large eggs to room temperature for approximately 15 minutes before combining.
- Whisk together almond flour, coconut flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt in a medium mixing bowl.
- Break up any cocoa powder lumps while whisking.
- Stir the dry mixture thoroughly to distribute leavening agents evenly.
- Add shredded coconut to the dry ingredients and toss to combine evenly.
- Melt dark chocolate chips with coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring between pulses until smooth.
- Whisk room-temperature eggs with coconut sugar until the mixture becomes pale and slightly thickened, about 2 to 3 minutes.
- Add vanilla extract to the egg mixture and stir until fully incorporated.
- Fold the melted chocolate and coconut oil mixture into the egg mixture using a spatula.
- Pour the chocolate mixture into the bowl with dry ingredients.
- Fold gently until just combined, keeping airiness in the batter.
- Transfer the batter to the prepared baking pan.
- Use a spatula to spread the batter evenly to all corners.
- Bake for 25 to 30 minutes until a toothpick inserted into the center emerges with only a few moist crumbs.
- Cool the pan on a wire rack for 10 minutes.
- Invert onto a cutting board to release the cake completely.
- Allow the cake to cool to room temperature for at least 30 minutes before slicing.
- Cut into 8 to 10 equal squares, wiping the knife between cuts for clean presentation.
- Serve immediately or store according to preference.
Notes
Measure almond flour carefully using the spoon-and-level method to avoid a dry cake. Do not overbake; remove the cake when a toothpick has a few moist crumbs. Cool completely before slicing so the crumb sets properly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack Cake
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 11g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
