This coconut flour cake is light, moist, and wonderful tasting. It’s a white cake that can be baked in layers or as a sheet cake. This cake is Paleo, gluten-free, and dairy-free with keto options.
I created this coconut flour cake to be exactly like a traditional white cake. White cakes are made from egg whites instead of the whole egg. The cake is white and even has golden brown edges just like a white cake.
This coconut flour cake is moist, light, tender, and not eggy tasting. I know how important it is to have coconut flour recipes that don’t taste eggy so I increased the sugar slightly to prevent an eggy taste. If you decrease the sugar this cake might taste eggier to you.
This coconut flour white cake would be perfect for parties, birthday parties, or enjoying as a special treat. With the buttercream icing, it reminds me of a wedding cake.
I created a 3-layer cake but you can use this recipe to make any size of cake you want. I have included the recipe for 2 layers, 3 layers, and even a sheet cake size. See the FAQ section for the recipes.
This cake is extremely easy to make. You cream together the coconut oil and erythritol (or sugar) until it looks like frosting.
Then add the coconut flour, baking powder, and salt and combine.
Next, whip the egg whites until stiff peaks and gently fold them into the coconut flour mixture. Then pour into a baking pan and bake.
Coconut Flour Cake Tips:
Baking with coconut flour can be a little tricky so I want to give you a few tips before you get started.
- First, sift your flour. It’s a simple step but it makes a difference in the texture of the cake.
- Allow the eggs to come to room temperature.
- Coconut flour absorbs a lot of liquid so don’t add more than what the recipe says to. The batter will be thick!
FAQ
How can I make this keto-friendly?
You can easily make this cake keto-friendly by using erythritol instead of sugar and using powdered erythritol to make the frosting. I do not recommend using a sweetener like stevia because you need something that acts like sugar and will add bulk to this recipe.
Can I substitute almond flour for coconut flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert a coconut flour recipe to an almond flour recipe but it would also require decreasing the eggs. For this recipe, I suggest you use only coconut flour or search for a Paleo almond flour cake recipe. Why does this recipe use barely any coconut flour? Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). Coconut flour recipes soak up all of the liquid so that’s why you need a higher amount of eggs and liquid ingredients. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
Why does this cake not contain vanilla extract?
White cake doesn’t use vanilla extract unless it’s the clear vanilla extract. The dark vanilla affects the color of the cake so it is often left out. You can include it if you want. You can add a splash of vanilla per layer when mixing the dry ingredients.
What’s the best way to separate egg whites from egg yolks?
When using egg whites in a recipe that requires you to whip them it is best to work with room temperature egg whites. I personally find it easier to separate egg whites from egg yolks when the egg is still cold. Crack the egg and pour the egg white into one small bowl and the egg yolk into another small bowl. Then pour the egg white into the large bowl. Keep adding the egg white to a small bowl. If you happen to get a little egg yolk mixed into the egg white you need to discard it. Instead of discarding a whole bowl of egg whites you only need to discard one egg white. Then set the egg whites out on the counter to come up to room temperature.
I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs. The cake will taste different and will be denser.
Why does the coconut oil need to be cold or softened?
When creaming sugar and fat together you need to use fat that is solid. You would never use melted butter to cream together with sugar. This technique helps to add more air to the recipe and helps to dissolve the sugar.
How do I store this cake?
This coconut flour cake will last about 3 days if you store them in an airtight container in a cool place and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
What’s the recipe if I want to make more layers all at once? Here’s the recipe converted for 2 layers and 3 layers.
If you are making more than one layer at a time I recommend having the correct number of cake pans so you can bake them all at once. If you leave the batter out too long it will deflate and you’ll end up with a dense cake.
2 layers or 1 11×7-inch baking dish:
- 16 egg whites, at room temperature
- 3/4 cup sugar
- 1/2 cup coconut oil, cold or softened but not liquid
- 1/2 cup + 3 tbsp’s coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
3 layers:
- 24 egg whites, at room temperature
- 1 cup + 2 tbsp sugar
- 3/4 cup coconut oil, cold or softened but not liquid
- 1 cup coconut flour
- 3 tsp baking powder
- 1/4 tsp salt
You may also like:
- Coconut Flour Chocolate Cake
- Keto Coconut Flour Mug Cake
- Coconut Flour Coffee Cake
- Paleo Carrot Cake Recipe
Coconut Flour Cake
This coconut flour cake is light, moist, and wonderful tasting. It’s a white cake that can be baked in layers or as a sheet cake. This cake is Paleo, gluten-free, and dairy-free with keto options.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Total Time: 57 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 egg whites, at room temperature
- ¼ cup + 2 tbsp erythritol or sugar if not keto
- ¼ cup coconut oil, cold or softened but not liquid
- ¼ cup + 1 heaping tbsp coconut flour
- 1 tsp baking powder
- ⅛ tsp salt
My favorite buttercream frosting is below:
- 1 cup unsalted butter, softened
- 1 cup powdered sweetener (I used powdered lakanto)
- 2 tbs heavy whipping cream
- 1 tsp vanilla extract
- pinch of sea salt
Whip all the ingredients up until light and fluffy! My dairy-free cream cheese frosting is a good choice as well.
Instructions
This recipe makes the 1-8inch cake. See recipe notes for directions to make 2, or 3 tier cakes or sheet cake.
- Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper and grease the sides of the cake pan with coconut oil or preferred fat.
- Place the egg whites in a large bowl and set them aside.
- Place the sugar and coconut oil in another large bowl, and using a stand mixer or hand mixer, cream the two together, until it looks like fluffy icing, about 10 minutes.
- Add coconut flour, baking powder, and salt to the creamed sugar and coconut oil, mix until combined. Set the bowl aside.
- Using a stand mixer or hand mixer, whip the egg whites until you have stiff peaks, about 6 minutes. The egg whites will look a little glossy and when you lift the whisk it will have egg whites that stay in a stiff peak.
- Pour the egg whites into the dry ingredients. Using a spatula, gently fold the egg whites with the dry ingredients until combined. Do this slowly to help the batter retain as much air as possible.
- Pour into a cake pan and bake for 25-32 minutes, until the cake is golden and a toothpick can be inserted into the baked cake and comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes and then take a knife and gently insert it along the edges to remove the cake from the pan. Then invert the pan onto the cooling rack to release the cake and allow it to fully cool before frosting.
Notes
Note: I used a general buttercream frosting to frost this 3-layer cake. Frostings that would taste great would be cream cheese frosting, whipped cream, chocolate frosting, etc.
Making more layers all at once? Here’s the recipe converted for 2 layers and 3 layers.
If you are making more than one layer at a time I recommend having the correct number of cake pans so you can bake them all at once. If you leave the batter out too long it will deflate and you’ll end up with a dense cake.
2 layers or 1 11×7-inch baking dish:
- 16 egg whites, at room temperature
- 3/4 cup sugar
- 1/2 cup coconut oil, cold or softened but not liquid
- 1/2 cup + 3 tbsp’s coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
3 layers:
- 24 egg whites, at room temperature
- 1 cup + 2 tbsp sugar
- 3/4 cup coconut oil, cold or softened but not liquid
- 1 cup coconut flour
- 3 tsp baking powder
- 1/4 tsp salt
Nutrition Facts
- Serving Size: 1 Slice (From 1 layer)
- Calories: 97
- Fat: 7.5g
- Trans Fat: 0
- Carbohydrates: 11.9g (1.3g net carb)
- Fiber: 1.5g
- Protein: 4g
I am so tempted to try this but is there a way to just bake one tin and then slice it in 2? Its what I normally do … seems. Bit thick to me and my preference is to have 2 or 3 layers instead of just one think cake, hence wondering if it crumbles when you try to slice or cut it. Thanks!
I hate it when a blogger shows a recipe and then doesn’t give the whole recipe shown; you show an iced cake, but don’t give the icing recipe. NOR can I find that recipe in your recipes on your web site. Could you provide the “general buttercream” icing that you used for the photo? Otherwise, you should show just the ONE cake LAYER, with no added icing in the picture. Very frustrating. To your credit, you do give the adjustments for a 2-3 layer cake, which is which most people will want to make after seeing the picture for the post. Thanks.
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I’m sorry Joyce, you’re right! I should have included the icing recipe. I have added my buttercream frosting recipe and also linked a dairy-free frosting recipe as well. Thanks for the feedback 😊
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Does this recipe make one layer of the cake in the picture or did you make one and sliced it into 3 layers…?
The recipe makes 1 8-inch cake. The recipe card has instructions for making this cake a 2-layer cake, 3-layer cake, as well as a sheet cake. Hope this helps!
Hi Coconut Mama,
Can I use monkfruit sweetener or erythritol instead of coconut sugar? I am on low carb diet.
Thanks,
Jannah
I usually sub sugar with honey in most recipes but as coconut flour is a bit tricky to work with I’m wondering if you have any recommendations if honey would work with this texture? Thank you 🙂
How many slices per layer to make 97 calories per slice. Thanks!
8 Slices
The instructions say:
Preheat oven to 350 degrees.
Mix the sugar, oil, salt and vanilla together.
Add dry ingredients and mix until completely combined.
Scoop the batter into a greased 8 inch baking pan.
The instructions do not mention adding eggs but they are in the ingredients list. Do I beat them in with sugar, oil, salt etc or beat them separately, then add?
Oops! I forgot to add that step. I just updated it. Thank you for pointing it out! 🙂
~ Tiffany
Your Nutrition Facts info is not complete [weight units]
Could make it easy and say:
In a large mixing bowl, mix wet ingredients together.
Add and mix dry ingredients until completely combined.
I like how easy this cake is to make. Since I’m eating low carb, will sub the sugar with 1/3 cup Pyure sweetener (2:1)
★★★★
Do you know the nutrition facts per serving? I try to count calories…. I made this and it’s amazing!
Do I have to add the 1/2 cup coconut to it or can I leave it out?
I’ve made this cake twice! Coconut cake is my husbands favorite! I used Erythritol for the sweetener as I a medium diabetic and he watches his carbs. I made a cream cheese frosting and sprinkle unsweetened coconut flakes over the top. This is a HUGE win in our book!
Hi. If I were to add frozen blueberries, would it weigh the cake down and prevent it to rise? Has anyone tried it?
Hi,
What is another measurement for 2 sticks of butter in the frosting?
In Australia we don’t use this measurement.
Thanks for your clarification.
8 ounces of butter 🙂
I wish it was egg free!
Hi,
Can I use ricotta cheese instead of butter?
Thanks
I haven’t tried this recipe with ricotta so I can’t say for sure! Please let me know how it turns out if you do!
Hi, Tiffany!
Just wanted to stop by and say thank you, because I used this recipe for my daughter’s birthday cake and it turned out soft and delicious! Was able to decorate it with fondant and everything!
I think the brand of coconut flour you use has a lot to do with the result, I used King’s Arthur and it’s super fine.
★★★★★
Has anyone tried this using whole eggs in place of the egg whites? Just curious if it would work, but don’t want to waste a bunch of ingredients if it doesn’t turn out..
if you do not separate the yolk from the white you will not get stiff whipped egg whites. its like a chemical combo thing. You can save the eggs to add into a larger omelet or for lots of things!
This is the absolute best coconut flour cake I have had. I made it for a birthday cake and it was delicious. Everyone at the party raved over it. On the top I used toasted coconut chips from Costco. It looked beautiful too. My only problem was that I couldn’t get it out of the pan. I tried and it started to crumble so I just left them in the pan. Still just as delicious.
This looks way too delicious to be healthy but it is healthy!!! Yum!!! i’ve got one question: is there a good diy recipe on how to make coconut extract??
Hi!
What is this ‘homemade grain free baking powder’ you are talking about?? I’m curious. I’m on the Specific Carbohydrate Diet for Chrohn’s and baking powder is out (which makes it difficult in baking fluffy/risen goods.
Thanks for you time!
The cake looks great and I will be sure to try it out 🙂
Is there a way to sweeten this cake with stevia extract or possibly fruit instead of rapadura?
I would have to test that out. I’m not sure. I haven’t had a lot of luck with stevia in recipes which is one of the reasons I don’t use it much. Fruit could work. Maybe use soaked and pureed dates? Let me know if you try it out! 🙂
This cake looks so yummy….but there is a lot of sugar going into this and at 4G for 1tsp of Rapadura Unbleached Unrefined Organic Sugar, the total sugar amount for this cake at 288G…yikes!! Correct me if I’m wrong…but that’s a lot of sugar!
Hi Becca! Yes, If you’re making this with the frosting there will be more sugar. Whipped coconut cream with a few drops of stevia or monk fruit and vanilla will work well too! https://thecoconutmama.com/coconut-whipped-cream/
I used Erythritol. Worked perfectly.
Thanks, Kay!
I made your cake with a few adjustments I used olive oil instead of coconut oil and I used sugar free vanilla syrup for sweetener and a bit of sugar free maple syrup – it’s been 30 mins in at 350 degrees but it’s still really runny 😳 I will keep watching it hoping it thickens up – yikes! I will post an update with the results – p.s it smells amazing tho 😍
I think you are mistaken with the “dairy free” label. 5 large eggs is not dairy free.
Dairy refers to dairy products from cows/goat milk, cream, butter, yogurt…. Eggs are not a form of dairy. 🙂
Very tasty, I used 1 cup of sugar and still found it too sweet…will try half cup next time…I found the batter was the consistency of cookies, very dry, certainly not what my experience of a cake batter is..so I added the juice of soaked dried fruit…it looked great in the tin, but came out in a soft crumble so I moulded it into a volcano for my sons birthday cake…wonderful! I will try beating the egg whites seperately as well to get more fluff…I look forward to another try!
I made this cake tonight and it is one of the moistest coconut flour cakes I’ve encountered. However, I would recommend cutting down the sugar to 1 cup as I found it a tad bit too sweet. Otherwise, great recipe!
Thanks for the feedback, Sierra! I will test the recipe out with 1 cup of sweetener and see how it works. It has been a while since I have made this cake 🙂
Can I make this with coconut sugar instead?
Holy cake eating mecca!
THis looks DIVINE! cake of the gluten free gods kind of goodness!
Cannot wait to have time to make it!
BLessings
http://bit.ly/odzYCI
Thanks for linking your great post to FAT TUESDAY. I just love all your recipes! Hope to see you next week! Be sure to visit RealFoodForager.com on Sunday for
Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/
Hi,
This post is so informative. I would love for you to come
share it at FAT TUESDAY. I hope you will
put FAT TUESDAY on your list of carnivals to visit
and link to each week!
http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/
I love the sound of this wonderful cake, Tiffany. It has so many wholesome ingredients and sounds SO good! It also looks very pretty – it would make a perfect birthday cake, especially as it is suitable for virtually everyone regardless of their dietary restrictions. I'd love it if you would share it at The Gallery of Favorites this weekend if you have time. Have a lovely weekend.
My dad LOVES coconut cake and I'm trying to get him to change his diet with us! Thanks for this, he's gonna LOVE it!
@ Melissa – The only dairy in the cake is butter, which I wrote can be substituted for coconut oil =)
And then there is a dairy free option for the frosting below too!
Thanks for stopping by and have a great day!
I am looking forward to trying the Chocolate Coconut Clusters – and the Winter Squash Soup – and- and- and – probably all the recipes!! They ALL sound delicious!
Am I missing the dairy free option on the cake? I see the frosting dairy free option. My son has a dairy allergy, would love to try this. Thanks.
looking2him@ymail.com