This Almond and Coconut Flour Cake is a simple yet delicious treat that’s naturally gluten-free and refined sugar-free. Whether you enjoy it plain or dress it up with toppings, it’s sure to become a favorite.
If you’re looking for a light, naturally sweetened cake that’s both gluten-free and full of flavor, this Almond and Coconut Flour Cake is the perfect treat!
Made with wholesome ingredients like almond flour, coconut flour, and maple syrup, this cake has a delicate texture and a slightly nutty taste. It’s perfect for a simple dessert, an afternoon snack, or even a special brunch. Plus, it’s a breeze to whip up with minimal ingredients and easy steps.
Almond and Coconut Flour Cake Recipe
For this recipe, you will need almond flour, coconut flour, shredded coconut, eggs, maple syrup, cinnamon, and sea salt.
In a medium bowl, whisk together the almond flour, coconut flour, shredded coconut, cinnamon, and ¼ teaspoons of sea salt.
Next, mix the eggs, maple syrup, and vanilla extract in a medium bowl. Add in the dry ingredients and mix until combined.
Pour the batter into the prepared pan. Bake the cake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool for 15 minutes before serving.
To serve, slice the cake and top with whipped cream and fruit or your favorite cake toppings.
Substitutions & Variations
- Sweetener Swap: Substitute maple syrup with honey or coconut sugar.
- Dairy-Free Option: This cake is naturally dairy-free, but if you want a richer taste, try adding a tablespoon of melted coconut oil.
- Nut-Free Alternative: Replace almond flour with sunflower seed flour for a nut-free version.
Almond and Coconut Flour Cake FAQ
Can I make this cake ahead of time?
Yes! Store it at room temperature in an airtight container for up to 1 day or in the fridge for up to 2 days. It also freezes well for up to 3 months—cut into wedges before freezing for easy portioning.
What if I don’t have an 8-inch cake pan?
A 9-inch pan will work, but the cake will be thinner, so reduce the baking time to 20 minutes.
Can I use all coconut flour instead of almond flour?
No, coconut flour absorbs much more liquid than almond flour, so it won’t work as a direct substitute.
Do I need a baking scale?
While measuring by the cup is fine, a baking scale ensures more accuracy when working with gluten-free flour.
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Almond and Coconut Flour Cake
This Almond and Coconut Flour Cake is a simple yet delicious treat that’s naturally gluten-free and refined sugar-free.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Cuisine: American
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 4 eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F
- Grease an 8-inch cake pan with avocado oil or coconut oil.
- In a medium bowl, whisk together the almond flour, coconut flour, shredded coconut, cinnamon, and ¼ teaspoons of sea salt.
- Next, mix the eggs, maple syrup, and vanilla extract in a medium bowl. Add in the dry ingredients and mix until combined.
- Pour the batter into the prepared pan. Bake the cake for 20-25 minutes or until a toothpick inserted into the middle comes clean.
- Allow the cake to cool for 15 minutes before serving.
- To serve, slice the cake and top with whipped cream and fruit or your favorite cake toppings.
Notes
Nutrition Facts
- Serving Size: 1 slice
- Calories: 186
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