This chocolate ginger cake with coconut and pecans is a spin on my fresh ginger cake that is made with olive oil instead of butter. And if it weren’t for the chocolate, this cake would also be dairy-free!

Two pieces of chocolate cake with coconut and nuts stacked on top of each other.

🌟Why you’ll love this recipe

  • This is an indulgent everything-but-the-kitchen-sink take on the classic fresh ginger cake! If you’re looking for a moist, indulgent cake with incredible flavor, this is the cake for you.
  • There are two tricks I use to keep this ginger cake moist: Use fresh ginger, and dissolve the leavener for this recipe, baking soda, in hot water before adding it to the batter.
  • Cocoa powder in the cake mix adds a subtle chocolate flavor to the ginger cake, and the topping of coconut and pecans adds a complementary crunch with every bite. It’s the perfect cake to serve with tea and coffee, or just as an afternoon treat.

🧾Ingredients in this recipe

Labeled ingredients for chocolate ginger cake on a white countertop.
  • chocolate – you can use bar chocolate or chocolate chips in this recipe. I prefer chopping up bar chocolate to a size smaller than chocolate chips. I find it melts into the dough better in this recipe.
  • coconut & pecans – I use unsweetened coconut and large, chopped chunks of pecans for the topping of the cake. You can also make the cake without either of these toppings, or by substituting your favorite nut.

See the recipe card for full information on ingredients and quantities.

Fresh Ginger Tips

Fresh ginger has varying levels of wetness, which makes it a tricky ingredient to keep consistent in your bakes. Here are some things to look out for:

Dryness: Old ginger can be quite dry. Make sure you are buying fresh ginger at the store. If it is wrinkled and shriveled up, it probably isn’t good anymore.
Woodiness: Old ginger is also woody. Snap a small piece of the ginger off at the store. If it easily snaps and you see a clean, yellow, wet center, then you have found some good ginger.
Stringiness: Bad ginger can also be stringy. If your ginger is stringy, make sure you chop it up very well or you will experience a stringy cake.

I tend to find better, fresh ginger (and at a better price) at the local Asian market.
I grate the ginger on a coarse cheese grater (link opens in new tab) and yield the best results this way. Grating on a smaller grater separates the ginger and liquid leaving the ginger dry and adds too much water directly into the batter.

👩‍🍳How to Make This Recipe

Lightly oil a glass or ceramic baking dish with olive oil. I prefer to use 8×8″ square pan, but this recipe also works with 9×9.

Dry cake ingredients in a strainer over a glass bowl.
  • Start with the dry ingredients. Sift your flour, spices, and salt into a medium bowl. Set aside. Next, mix the wet ingredients. Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
Wet cake batter in a glass bowl with a metal spoon.
  • Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients. Then, stir the dry ingredients into the wet ingredients until just mixed. Finally, gently fold in the chopped chocolate.
Cake in a white baking dish covered in pecans and coconut before and after baking.
  • Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar. Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9×9 pan, and at 32 minutes for 8×8.
  • Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.

🫚 More ginger recipes

I love using ginger in my recipes, and this chocolate ginger cake is a variation on my fresh ginger cake, that uses even more fresh ginger! Here are some other recipes and ideas I love that use fresh ginger:

A slice of chocolate ginger cake with nuts and whipped cream on top.

🧁 More Chocolate & Cake

Here are my favorite holiday treats and other similar recipes… or check out all my sweets recipes to find what you are looking for.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Two pieces of chocolate cake with coconut and nuts stacked on top of each other.
Author: Candice Walker

Chocolate Ginger Cake with Coconut & Pecans

5 from 13 votes
Print Recipe Save
This chocolate ginger cake with coconut and pecans is a spin on my fresh ginger cake that is made with olive oil instead of butter.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Diet: Kosher, Vegetarian
Servings: 9
Calories: 377kcal

Equipment

Ingredients

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup dark molasses
  • 1 egg room temperature
  • 1/2 cup fresh ginger grated with a cheese grater
  • 1/2 cup olive oil
  • 1 tsp baking soda
  • 1/2 cup hot water
  • 1/2 cup dark chocolate finely chopped

Toppings

  • 1/2 cup pecans chopped
  • 1/4 cup coconut I use unsweetened, but also delicious with sweetened
  • Raw brown sugar for sprinkling

Instructions

  • Lightly oil an 8×8 or 9×9 baking dish with and preheat the oven to 350F.
  • Sift your flour, cocoa powder, spices, and salt into a medium bowl. Set aside.
  • Mix your brown sugar, molasses, egg, olive oil and ginger in a large bowl.
  • Pour hot water over the baking soda and mix until the baking soda is dissolved. Stir into the wet ingredients.
  • Stir the dry ingredients into the wet ingredients until just mixed.
  • Fold in the chopped chocolate.
  • Add the batter to your prepared baking dish. Top with chopped pecans and coconut. Sprinkle on raw brown sugar.
  • Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9×9 pan, and at 32 minutes for 8×8.
  • Let cool on a rack. Best if cooled overnight. Delicious when served with whipped cream.

Notes

Start checking if the cake is ready at 28 minutes for a 9×9 pan, and at 32 minutes for 8×8.
I grate the ginger on a coarse cheese grater (affiliate link opens in new tab) and yield the best results this way. Grating on a smaller grater separates the ginger and liquid leaving the ginger dry and adds too much water directly into the batter.

Nutrition

Calories: 377kcal | Carbohydrates: 47g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 226mg | Potassium: 396mg | Fiber: 2g | Sugar: 31g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

22 Comments

5 from 13 votes (2 ratings without comment)

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