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This Coconut Flour Cake is the perfect gluten-free dessert for your next birthday party or celebration. Just like my Coconut Flour Brownies, all you need is a handful of simple ingredients to make it! (And it doesn’t have an overwhelming coconut flavor.)
It’s one of the best Paleo cakes I’ve ever made.
I purposely don’t use coconut oil or coconut milk in this recipe to help the vanilla flavor shine through. This recipe is naturally sweetened with maple syrup, so it has a hint of maple flavor. It reminds me slightly of eating pancakes… in the best possible way. My kids can’t stop eating it!
⭐⭐⭐⭐⭐ Featured Review
“The recipe is wonderful! Great taste and great texture. You barely notice it’s coconut flour! Everybody loved it.” – Silvina
Ingredients You’ll Need
- Coconut Flour. This can vary by brand, so I’ve also included the weight in grams, in case you prefer to measure that way. I scoop the measuring cup into the flour, and level off the excess with the back of a knife. Most recently, I’ve tested this recipe with Bob’s Red Mill brand coconut flour, and it worked well.
- Eggs. Coconut flour requires more eggs than regular flour does, so don’t be surprised by how little flour you’ll need compared to the number of eggs. This is not the time to use an egg substitute. If you need an egg-free Paleo cake, check out my vegan gluten-free chocolate cake.
- Olive Oil. You can use any vegetable oil you prefer for this recipe, but I don’t recommend coconut oil or butter, as they will change the cake’s texture. I like to use olive oil, and I can’t taste it after the cake is baked.
- Maple Syrup. This is my favorite sweetener for Paleo baking. It adds a hint of maple flavor without being overpowering.
- Baking Powder. This helps the cake rise much more than baking soda, so don’t confuse the two.
- Vanilla Extract. I add plenty of vanilla to this recipe to help balance any hint of coconut flavor from the flour.
Note: Coconut flour can be tricky to work with, so be sure to follow this recipe closely for the best results. I had to test over 20 variations of this cake to get the texture and flavor right, so experiment at your own risk.
How to Make Coconut Flour Cake
Step 1:
Preheat the oven to 350ºF, then spray two 6-inch pans lightly with oil and line them with parchment paper. (Coconut flour is sticky, so you want to guarantee the cakes will release from the pan later.) Alternatively, you can prepare one 8-inch pan for a single-layer cake.
In a large bowl, combine the coconut flour, eggs, olive oil, maple syrup, baking powder, vanilla extract, salt, and water. Use a whisk to stir until you see no lumps.
Step 2:
Pour the cake batter evenly between the two prepared pans. They won’t be even halfway full; this makes a relatively small cake!
Bake at 350ºF for 25 minutes, or until the top of each cake is lightly golden and the center feels firm to the touch.
Step 3:
Let the cakes cool completely before attempting to remove them from the pan. Then use the parchment paper to lift the cakes out of each pan.
Assuming the cakes are totally cool, you can start adding your favorite frosting. (See suggestions below!)
Note: If you frost a warm cake, the frosting may melt off before you’re ready to serve. Make sure it’s totally cool before you decorate it!
Frosting Suggestions
This cake in these photos is topped with my Sweet Potato Frosting, made with white sweet potatoes, to keep the “vanilla” look. But here are some other naturally-sweetened frostings to try!
- Date-Sweetened Vegan Frosting
- 2-Ingredient Chocolate Ganache (one of my favorites!)
- Vegan “Cream Cheese” Frosting
Coconut Flour Cake (Perfectly Fluffy!)
Ingredients
- ½ cup coconut flour , leveled
- 4 large eggs
- ¼ cup extra-virgin olive oil (see notes)
- 2 teaspoons baking powder
- 4 teaspoons vanilla extract
- ⅓ cup maple syrup
- ¼ teaspoon salt
- 2 tablespoons water, as needed
Instructions
- Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
- In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
- Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
- Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
- This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.
Video
Notes
Nutrition
More Coconut Flour Recipes
- Best Ever Coconut Flour Banana Bread
- Perfect Coconut Flour Pancakes
- Healthy Carrot Cake
- Coconut Flour Chocolate Chip Cookies
- The Best Coconut Flour Waffles
- Coconut Flour Cupcakes
If you try this Coconut Flour Cake, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how those work out for you, too. We can all benefit from your experience.
I love the very vanilla coconut cake in your cookbook! This looks close but not the same. In terms of taste, how are they different? Trying to decide which one for a 5th birthday party! Thank you.
Can make cup cakes with this recipe?
I made this cake in silicone cupcake moulds in our airfryer they made 11… only took 12mins on 175c without preheating, lucky I checked as they were pretty dark on top ( not burnt yet) the texture was lovely, flavour just like vanilla pound cake , my mix didn’t need the water but I weighed everything else … great recipe thanks
Hello, please could you tell me how I would make this an orange flavoured cake using oranges. As opposed to lemon drizzle cake.
Many thanks
Could you use melted unsalted butter instead of oil? Thank you 🙂
Yes, butter will work! The texture will just be slightly different when the cake is cold, since butter is solid when chilled. (The cake won’t feel as moist compared to using a vegetable oil.) I hope you enjoy it!
Can you use 9×13 sheet pan, I have no round cake pans
Hi Charlene! I think you would need to double or triple the recipe to fill a 9×13 inch pan.
This recipe says it is good for 2- 6″ pans but you would need to triple the recipe for a 9×13 pan?
Can you use coconut oil instead of olive oil?
Thankyou for this easy, simple and delicious recipe. My family and also my brother’s family who were visiting loved it. I’ll try your coconut flour brownies next.
This was such an easy cake to literally throw together. I did substitute and am not exact or particular in my measuring. I had made coconut sugar water to feed the hummingbirds but found out it’s not good for them so i put it in the cake instead of plain water- about 1/2-3/4 cup. I used less maple syrup because of doing that. I also used 1/2 the vanilla it called for. It turned out mild and spongey and yummy. We ate it with homemade fresh peach banana coconut nice cream. Mmmm.
Is this a sponge type cake?
As in prefect for lamingtons?
Thank you! This is my new “go to” cake recipe. I added sugar free shredded coconut in same amount as flour (originally a mistake that turned out great). I feel better making these as cupcakes for the grandkids. Their parents appreciate the gluten free & low sugar content. Taste and texture are amazing!
My cake did not rise! Help! I have to redo it, but don’t know what to try different! I tested my baking powder and it is fine!
Should I beat the eggs or egg whites first, snd then fold in the rest?