Grain free and delicious, this coconut flour cake is sure to be a crowd pleaser!
This vanilla coconut flour cake is light and just sweet, but not too sweet. It’s simple to make and whips up in a cinch. You can use this recipe to make cupcakes, birthday cake or just for a fun treat.
The recipe below makes one 8-inch cake. You can double the recipe to make two cakes or to make cupcakes. Top the cake with your favorite frosting or with whipped coconut cream!
If you are using Pinterest, please feel free to use the following photo:
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!
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PrintCoconut Flour Cake
This recipe makes one 8-inch cake. Double the recipe to make a tiered cake or to make a 9×13 inch sheet cake.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 8 slices 1x
Ingredients
- 1/2 Cup Coconut Flour
- 1/2 Cup Melted Coconut Oil or Butter
- 2/3 Cup Coconut Sugar
- 1/2 Teaspoon Sea Salt
- 1 Teaspoon Baking Powder
- 2 Teaspoons Vanilla Extract
- 6 Eggs
Instructions
- Preheat oven to 350 degrees.
- Mix the sugar, eggs, oil, salt and vanilla together.
- Add dry ingredients and mix until completely combined.
- Scoop the batter into a greased 8 inch baking pan.
- Bake the cake for 24 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached
- Allow the cake to cool before frosting.
Nutrition Facts
- Serving Size: 1 Slice
- Calories: 252.5
- Sugar: 10.3g
- Sodium: 12
- Fat: 16.5g
- Saturated Fat: 9.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0
- Carbohydrates: 21g
- Fiber: 2.5g
- Protein: 5.8g
- Cholesterol: 170mg
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 🙂
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,
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..
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.
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