Fluffy Coconut Flour Cake

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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!

coconut flour cake with blue background

Why You’ll Love It

Surprisingly, the “coconut” flavor in this cake isn’t overwhelming. I purposely don’t use coconut oil or coconut milk in this recipe, to help the vanilla flavor shine through.

It’s one of the best Paleo cakes I’ve ever made!

This recipe is naturally sweetened with maple syrup, so there’s also a hint of maple flavor in this cake. It reminds me slightly of eating pancakes… in the best possible way. My kids can’t stop eating it!

coconut flour cake slice on two plates

Things You Should Know About Coconut Flour

Coconut flour is a tricky ingredient, 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.

Can I substitute coconut flour?

No! If a recipe calls for coconut flour, do not be tempted to use almond flour, all-purpose flour, or ANY other flour. Coconut flour has a totally different ratio of ingredients compared to other recipes, so look for a recipe that has already tested & perfected the type of flour you have on hand.

If you need an Almond Flour Cake or Almond Flour Cupcakes, I’ve already got you covered.

How do you measure coconut flour?

I measure coconut flour by scooping the measuring cup into the bag of flour, getting a heaping scoop, and then I level off that measurement with the back of a knife. It’s important to be very precise when measuring coconut flour, because even an extra tablespoon can affect the final outcome.

Use the weights included in the recipe below if you want to be extra-accurate.

Can I leave out the eggs?

I haven’t tested this recipe without the eggs yet, but keep in mind that it’s very hard to get a good texture with coconut flour without the eggs. The results are mushy and grainy, and the result might not hold together as well. Experiment at your own risk.

Can I use a different sweetener?

This recipe calls for a liquid sweetener because coconut flour needs a LOT of moisture to bake properly. If you use a granulated sweetener, like coconut sugar, the resulting cake will be brown, and you might need a little extra moisture to compensate.

I don’t use zero-calories sweeteners (even natural ones, like stevia) so I can’t tell you how that kind of substitute might work.

Frosting Ideas

This cake 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!

How to Make Cupcakes

Want to bake this recipe in a cupcake tin instead? This recipe will make 8 cupcakes, as written, and they will need to bake for 20 minutes.

I use a 1/4 cup measure to scoop the batter into the cupcake liners, FYI. Don’t be tempted to skip the cupcake liners– they will guarantee that the cupcakes will easily release from the pan!

Coconut flour is “stickier” than most flours, so don’t rely on greasing the pan alone.

cake batter poured into lined pans

More Coconut Flour Recipes

I can’t wait to hear what you try next! If you like to share photos of what you make on social media, be sure to tag me @detoxinista so I can see!

coconut flour cake slice on two plates
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4.8 from 15 votes

Coconut Flour Cake (Perfectly Fluffy!)

This is the best Coconut Flour Cake you'll ever try! It's naturally sweetened with maple syrup, and makes the perfect gluten-free & Paleo friendly dessert.
Course Dessert
Cuisine gluten-free
Keyword coconut flour cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 173kcal



  • 1/2 cup coconut flour (53 grams; level measurement)
  • 4 large eggs (198 grams)
  • 1/4 cup extra-virgin olive oil (56 grams; see notes)
  • 2 teaspoons baking powder (6 grams)
  • 4 teaspoons vanilla extract (16 grams)
  • 1/3 cup maple syrup (106 grams)
  • 1/4 teaspoon salt (2 grams)
  • 2 tablespoons water, as needed (22 grams)


  • 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.
    small pans lined with parchment paper
  • 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.
    coconut flour cake batter mixed together
  • 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.
    cake batter poured into lined pans
  • 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.
    cooled cake decorated with frosting
  • 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.
    finished two layer coconut flour cake



Nutrition information is for 1 of 8 slices, without frosting. This information is automatically calculated, and is just an estimate, not a guarantee.
I don’t recommend making substitutions in this recipe. Coconut flour may not be swapped for any other flour, and if you use an egg substitute or different sweetener, the results may vary DRASTICALLY from what you see here. So, experiment at your own risk!


Calories: 173kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 122mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 130IU | Calcium: 71mg | Iron: 1mg

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.

Reader Feedback: What’s your favorite thing to make with coconut flour?

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Looks delicious! Just wondering what frosting recipe you used in your photos?

Shannon christensen

I’m going to make this! Perfect timing, as my daughters birthday is next weekend. I’ll let you know how it goes. Thanks!!!

ELLIE Johnson

I was wondering what frosting did you use because it looks amazing!


My family cannot get enough of your almond flour cake, so we’re excited to try rhis one. What’s your frosting? We’ve been searching for a vanla or coconut frosting.

Gina Bustos

Hi Megan! I was wondering what icing you used in the photos? The cake looks so delicious! Thank you for sharing!


What frosting did you use on your cake?


What frosting recipe do you recommend Megan?


Hi Megan…made this per the recipe above and it turned out perfect and delicious. Thanks for a cake recipe that doesn’t have refined sugars, What do you think of swapping the oil with unsweetened apple sauce? Thanks again!

Tracy Stuberg

Recipe is delicious-made cupcakes- made your chocolate vegan frosting which is DELICIOUS too!! Thank you so much for ALL your great healthy recipes – tips & videos – you are my fav!!

Tracy Stuberg

Recipe is delicious-made cupcakes- made your chocolate vegan frosting which is DELICIOUS too!!


I made this with a flax egg replacement and used a cupcake pan and they came out great! You could omit the water to make them more dense. Love these so much! Thanks for another great recipe!

    Megan Gilmore

    Thank you for letting me know! I’m so glad to hear the flax egg worked out for you!


This is the best vanilla coconut flour cake I have ever made! Other recipes had too much of an egg flavor. Also, this cake has the right amount of moistness. I think this cake would great with your chocolate sweet potato frosting or with homemade whipped cream topped with blue
blue berries and strawberries. Megan, thank you for another delicious recipe!


I made this with your chocolate vegan frosting for my son’s 3rd birthday. Both were very good! I only had an 8 in pan, but I had to make 2 layers because one was too thin to stand alone. I baked the first layer for 30 min as instructed, but it seemed over done, so I baked the 2nd layer for only 27 min and it came out much better. Overall, we were very happy with how it turned out! Thank you for your recipes!

Mya Chu

Couldn’t believe how easy it was and even with the little amount of coconut flour, it does make fluffy cakes! I make them into muffins, use half the maple syrup and sometimes even add lemon zest, perfect! (Also, tempted to ask what frosting you used as everyone else has haha)!


So easy! I used a 9″ pan so it came out a little flat and was done in about 18 minutes. The texture was nice and light and the taste was simple and (not too) sweet. I topped it with a thin layer of classic ganache made of cream and dark chocolate. Was a lovely quick dessert and the kids ate it up.


Very easy to make!! The result…. VERY DELICIOUS! Thank you so much o sharing this recipe. Frosting: simple melted white-chocolate.

Btw, i am a beginner and was succesfully baking thhis cake.


Moist and delicious despite substituting maple syrup by molasses and honey (50:50). I have just started my gluten free journey and this recipe is a “god-sent”, thank you! Will bake this again and again!


thank you for sharing! loved it 💜


Would you be able to make this into a sheet cake by increasing the ingredients by 3 or 4 times?


    Thank you…i added some coconit flakes and some lemon zest. Result is auwsome.


I doubled the recipe with no issues and a sprinkling of crushed walnuts on top made it top notch! I love this recipe, thank you!


I followed the recipe carefully. My cake did not rise. Very thin. Tasty. Moist. But disappointed it stayed flat as a pancake!


I made this for strawberry shortcake and everyone in the house absolutely loved it!! Stellar!


So I read your coconut cupcakes recipe…what if u sub’d the syrup for coconut sugar AND the oil for zucchini?! Would that work?


I’ve made this recipe twice and both times I’ve made cupcakes. This is easily the best low carb cupcakes I’ve ever made! This recipe is a definite keeper.


Can you whip the ingredients with an electric mixer, or is it best to just lightly mix by hand?

    Megan Gilmore

    I think you could mix it either way! You don’t have to worry about over-mixing with gluten-free ingredients.

Baking scientist

Hi Megan, I made these into 8 cupcakes today, and frosted them with your 2 ingredients ganache. They were delicious. Glad to find a recipe that is tasty without flour and sugar. Hope to see more healthier recipes like this. Thank you for sharing!


Sooo glad I stumbled across your recipes
Just made coconut pancake and hoping ykk ok make the cake next

    Megan Gilmore

    I’m so glad you’re enjoying the coconut flour recipes! Hope you love the cake, too.


Hi there, the consistency was very very different than the picture you have. I kept adding water to try to make it look like the picture but it always looked very different. Why is this?

nancy brown

I loved this cake! The texture was perfect and not too “dry” as I sometimes find baked goods made with coconut flour. I am planning on using this recipe to make a keto style trifle at Christmas time. I will use this cake, a low sugar custard, blueberries (probably lightly sautéed first)and whipped cream. Then I can have my cake and eat it too!

Laurie Hoffman

Spur of the moment sweet craving drew me to this. I love the subtle taste of coconut with maple syrup… mmmm fluffy texture, easy prep.


This recipe is so good and fuss free- def would recommend!

Although I personally only baked it for 20-22 minutes, i also used a different sweetener so that might have made a difference

Anyways, thanks for the recipe from the UK


I made this recipe just as written and using your directions for cupcakes. You said they make 8, using 1/4 cup of batter for each cupcake liner. In my experience, by doing so, I only got 5 cupcakes. It would have been better advised to use 1/8 cup of batter per cupcake. Also, I am glad I only went with 2 tsp of vanilla instead of the 4, because that would have been an excessive amount of vanilla for only 5 cupcakes. They rise very nicely during baking, so making the change of 1/8 cup batter per liner and also reducing the vanilla extract, works out well and this recipe is pretty good for cupcakes.


I used this as a base to make a coffe cake the batter came out a lot dryer than in the pictures so it’s not exactly all that great it has good taste but it is dry I followed the recipe to a tea so I’m not sure what went wrong this always happens with coconut flower recipes

Michele Nalley

I made this cake for my granddaughter’s birthday. I had previously had two disasters, then I found your recipe. I had to substitute avocado oil for the olive oil (she’s allergic to olives) and I used date syrup in place of the maple syrup. It turned out better than I dated to hope! It mixed, baked, cut and looks like a cake! And it has a nice texture and taste. This is now our go-to recipe.


Love this easy recipe! My slight modifications were 57 grams of coconut flour (vs 53), only 2 tsp vanilla, 2 tablespoons of 10% cream (vs water), a little less maple syrup. Baked in an 8″ round pan for 25 minutes. Served with warm blueberry pie filling from a can and ice cream for guests. Everyone loved it.

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