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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!
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.
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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.
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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.
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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.
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Reader Feedback: What’s your favorite thing to make with coconut flour?
Another excellent recipe. My batter turned out a lot dryer than in the pictures, but the cake was still light and fluffy and, most importantly, delicious!
I love this. Instead of maple syrup I made a coconut sugar simple syrup. I also made a coconut glaze with coconut vodka and vanilla caviar. Instead of salt I took a risk and used coconut aminos instead of salt (putting as much coconut in this cake as I can). Fortunately it doesn’t taste like soy sauce in the cake lol. It turned out dry so I think 30 minutes was too long as my cake didn’t rise. The baking soda must’ve been bad. But it didn’t ruin the cake so this still gets 5 stars. Thank you!
This cake works for me every time! I always measure by weight and I almost always need 2lbs water added to get it the right consistency. I recently made an orange version with orange zest and fresh squeezed orange juice in place of the 2 tbsp water and it was amazing!
Made these for a gluten free friend, hope she likes them
Can this recipe be made into a chocolate cake by adding cocoa powder and if so how much? Thank you?
Can I make this cake using a 9×13 baking dish. I’m making a sheet cake for my nephew
This recipe amount will fill just one 8-inch cake pan, so you may want to at least double the recipe to get enough to fill a 9×13-inch dish. I hope it’s a hit!
I love this recipe. I don’t actually add the water as the mixture seems rather runny and it still makes good cakes! I make it into little fairy cakes. They go down a real treat.
Omg, this is the first time I made something successfully resembling cake! I am not on gluten-free diet and have always failed at making flour cake. Found this recipe to try because my kid tried some cake she liked that is made with coconut flour. I can’t believe how simple the ingredients are and how it turned out so well! Thank you Megan!
Loved the recipe.
I used 30m Erythritol and 10 ml (2 t) honey as substitute for the Maple Syrup and it worked perfectly fine. Best cake ever. Did an 8 inch one layer cake. Added about 200gr of blueberries to the batter (half in and half on top) and it was delicious.
My children and husband said it was the best!
Just made it and it turned out well. I used 2 6-inch pans and only needed to bake it for 20 mins with my oven. It’s a nice sponge cake.