Coconut Flour Cake (Perfectly Fluffy!)

Coconut Flour Cake (Perfectly Fluffy!)

Course: Dessert

Cuisine: gluten-free

Keyword: coconut flour cake

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 173kcal

Author: Megan Gilmore

If you want to make a cake with coconut flour, this one's my favorite. It's naturally gluten-free and Paleo-friendly, but don't worry, it still tastes delicious enough to serve to all of your guests. (Whether they have special dietary needs or not!) It's naturally sweetened with maple syrup and takes just a few minutes to stir together.

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Equipment

6-inch pans

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 information is for 1 of 8 slices, without frosting. This information is automatically calculated, and is just an estimate, not a guarantee.

Oil Note: I use olive oil for this cake because I want it to be soft, even if the room you're serving it in is air-conditioned. Using coconut oil or butter will make the cake's texture stiffer.

Substitution Note: 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!

Nutrition