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Can I substitute virgin coconut oil for butter in flourless chocolate cake?

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Hi All,

I need to make a gluten free, dairy free and nut free dessert for a dinner I'm hosting. I found a flourless chocolate cake recipe that calls for butter. Can I use virgin coconut oil instead? I'm aware it will give a coconut flavor but I'm wondering if that would even be a problem since coconut goes well with chocolate anyway.

Thanks!

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  1. I use it instead of butter or other oil when making Ghirardelli Dark Chocolate Brownie Mix. Makes it even better. I think you can do the sub, but if you have leftovers, the cake will be very hard when it comes out of the refrigerator, so allow time for it to sit at room temp before serving. I'd pre-slice the leftovers before refrigerating. Coconut oil gets VERY firm when chilled.

    1. Try this recipe. I made it and no one had any idea that it was made with tofu:

      http://www.nytimes.com/2009/05/20/din...

      1. I believe that coconut oil would be a good substitute for butter, yes, in a 1:1 ratio. Here is a thread with a number of user comments about their experience with substituting butter with coconut oil, and they all stated that it was a great subsitution! - http://www.thekitchn.com/how-do-i-sub...

        1. I make GF DF desserts and always use coconut oil because I don't like vegan margarine. Coconut oil actually gives better results than butter in baked goods because it's 100% fat, whereas butter is about 85% fat and 15% water--moister, richer, denser, and it'll stay fresh longer. You can use refined coconut oil if you want no coconut flavor, but even virgin isn't that strongly flavored. It just depends on your and your guests' preferences.

          1. It tastes utterly delicious when you make pancakes with coconut oil instead of butter. I say go for it.

            1. Yes, I do this routinely for vegans.

              1. Thanks everyone for the replies. I did go for it and the results were spectacular. My flour less chocolate cake was rich, creamy and deliciously flavorful. I am absolutely certain margarine would not have yielded the same result. I have found a new trick for dairy free desserts!