2-Ingredient Chocolate Coconut Breakfast Cakes
(Gluten-Free, Sugar-Free, Egg-Free)
These chocolate coconut breakfast cakes are simple, rich, and surprisingly satisfying for something made with only two ingredients. They’re naturally gluten-free, egg-free, and sugar-free as long as you use high-quality dark chocolate. The texture is chewy and firm, almost like a cross between a macaroon and a brownie bite. They take just a few minutes to prepare and don’t require baking. They’re great for breakfast on busy mornings, a mid-day snack, or a little treat with coffee or tea.
Prep Time: 10 minutes
Setting Time: 30 minutes
Total Time: 40 minutes
Servings: 8–10 small cakes
Ingredients
100 g (1 cup) unsweetened shredded coconut
100 g (3.5 oz) dark chocolate, minimum 70% cocoa
Instructions
Toast the coconut (optional):
Warm the shredded coconut in a dry pan over low heat. Stir constantly for 3–4 minutes until lightly golden. This adds a deeper nutty flavor but isn’t required.
Melt the chocolate:
Break the chocolate into small pieces and place it in a heatproof bowl. Add a few drops of water to help it melt smoothly. Set the bowl over gently simmering water and stir until fully melted.
Combine ingredients:
Pour the melted chocolate over the coconut. Mix well until the coconut is evenly coated.
Shape the cakes:
Scoop spoonfuls of the mixture and press them into small cake shapes using your hands or a spoon. Compact the mixture well so they hold together.
Set the cakes:
Place them on a plate or parchment paper and let them air-dry for about 30 minutes. They’ll firm up as they cool.
Tips
Toast lightly: A light golden color is enough. Toasting too long can make the coconut bitter.
Use good chocolate: Since this recipe only has two ingredients, the chocolate flavor really stands out. Choose something you enjoy eating on its own.
Compact well: Pressing the mixture firmly helps prevent the cakes from crumbling.
Adjust texture: If the mixture feels too dry, add a little more melted chocolate. If it feels too wet, mix in an extra spoonful of coconut.
Chill if needed: For faster setting, place the cakes in the fridge for 10–15 minutes.
Storage: Keep them in an airtight container. They last up to a week in the fridge.
Variations
Cocoa Boost: Dust the finished cakes with cocoa powder for a deeper chocolate flavor.
Nutty Version: Add a handful of chopped almonds, pistachios, or walnuts to the mixture.
Coconut-Dark Mix: Use half shredded coconut and half coconut flakes for extra texture.
Orange Chocolate Cakes: Add a bit of orange zest to the melted chocolate.
Spiced Option: Mix in a pinch of cinnamon or cardamom for a warm, aromatic twist.
Coffee Infused: Stir a teaspoon of instant espresso into the melted chocolate for a mocha flavor.
Protein Upgrade: Add 1–2 tablespoons of unsweetened protein powder.
Keto-Friendly: Use sugar-free dark chocolate or stevia-sweetened chocolate.
Q&A Section
Q: Can I make these without melting chocolate over heat?
Yes. You can microwave the chocolate in short 20-second bursts, stirring in between until smooth.
Q: Can I use sweetened coconut?
You can, but the cakes will be sweeter and a bit stickier.
Q: Can I freeze them?
Yes. Freeze in a sealed container for up to 2 months. Let them thaw for a few minutes before eating.
Q: Can I shape them into bars instead of cakes?
Sure. Press the mixture into a small tray, let it set, and slice into bars.
Q: What if the mixture doesn’t hold together?
Add a little extra melted chocolate to help bind the coconut.
Nutrition (Per Cake, approx.)
Calories: 95
Protein: 1 g
Fat: 8 g
Carbohydrates: 5 g
Fiber: 2 g
Sugar: depends on chocolate used
Sodium: minimal
Conclusion
These chocolate coconut breakfast cakes prove that simple recipes can still taste great. With only two ingredients, they come together quickly and offer a naturally sweet, wholesome bite. They’re perfect for meal prep, easy to customize, and work for almost any diet. Keep a batch in the fridge and enjoy a quick, chocolatey treat whenever you need it.