This post may contain affiliate links. Please read my disclosure and privacy policy.
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!
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!
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.
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.
–
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.
–
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.
–
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!
- Date-Sweetened Vegan Frosting
- 2-Ingredient Chocolate Ganache (one of my favorites!)
- Vegan “Cream Cheese” Frosting
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.
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
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!
Ingredients
- 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)
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
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?
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.
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!
Ooh, that sounds amazing!! Let me know how it turns out!
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?
Sooo glad I stumbled across your recipes
Just made coconut pancake and hoping ykk ok make the cake next
I’m so glad you’re enjoying the coconut flour recipes! Hope you love the cake, too.
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!
Can you whip the ingredients with an electric mixer, or is it best to just lightly mix by hand?
I think you could mix it either way! You don’t have to worry about over-mixing with gluten-free ingredients.
Sarah and Megan, what I read somewhere is that by not over mixing you allow the potential for the cake to rise. It has something to do with the eggs. So even if it is not gluten free we shouldn’t over mix it. Hope that helps.
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.
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 made this for strawberry shortcake and everyone in the house absolutely loved it!! Stellar!
I followed the recipe carefully. My cake did not rise. Very thin. Tasty. Moist. But disappointed it stayed flat as a pancake!