This coconut flour cake is sweet, delicious, nut-free, gluten-free, and grain-free.
It's got an amazing texture and when topped with frosting it becomes the perfect sweet treat.
Ingredients:
- Eggs
- Coconut flour
- Sugar
- Butter or oil
- Salt
- Vanilla extract
- Milk
- Baking powder
How to make coconut flour cake:
- Gather and measure the ingredients.
- Preheat the oven to 350 degrees F.
- Line a 6" round cake pan with parchment paper and grease the sides.
- In a medium-sized mixing bowl, add the dry ingredients except for the sugar. Whisk together to get out all the lumps and set aside.
- Using an electric mixer, beat the sugar and butter for a few minutes until creamy.
- Add the eggs, one at a time to the mixer, then add the vanilla and milk. Mix until combined.
- Add the dry ingredients to the mixer and mix for a minute or two until combined. (See batter photo below).
- Pour the batter into the prepared cake pan and bake for about 30-35 minutes until a toothpick comes out clean.
- Cool the cake in the pan for about 15 minutes before trying to release the cake from the pan.
- Place the cake on a cooling rack and wait to frost until completely cool. Better - place the cake in the refrigerator for several hours or up to a day before frosting. It's easier to frost this way.
- Use your favorite frosting and decorations for this cake.
- Store the cake in an airtight container in the refrigerator for up to 4 days.
See below for step-by-step photos.
Add all the dry ingredients to a medium-sized mixing bowl. Whisk together and set aside.
In another mixing bowl (that you will use with an electric mixer), add the wet ingredients and whisk together.
Add the dry ingredients to the wet and using an electric mixer, blend to combine well.
Pour the batter into a greased baking pan. I line my cake pans with parchment paper for easy release.
The baking time will depend on the size of your pans. See the recipe card for the baking time for a 6" round cake pan, which is what I use most often.
Let the cake completely cool and then remove it from the pan. Now it decorating time! You've got lots of options. I often keep it simple with whipped cream and berries.
For the photos, I've made two layers (double the recipe) and it's such a delicious, festive cake!
This cake will keep well in an airtight container in the refrigerator for several days. Although, I have to say, try to get it to last that long!
Recipe Tips:
- Try to start with all ingredients at room temperature
- Whisk the dry ingredients together well to remove any lumps. Coconut flour has a tendency to be lumpy.
- Substitute dairy-free milk for regular milk.
- I have tried this recipe with monk fruit as a substitute for sugar and it turned out well.
- Substitute oil for butter if desired.
- Double this recipe to make a layer of cake.
Is coconut flour good to bake with?
- I find it great to work with if you have the right recipe. It does not work in all recipes and cannot be swapped 1:1 for all-purpose flour.
- Almond flour cannot be substituted for coconut flour in recipes without some adjustments.
How long does coconut flour last once opened?
- It should last about 18-24 months stored in an airtight container. However, I always store mine in the refrigerator and make sure to use it up in a much shorter timeframe.
What can I replace coconut flour with?
- In this recipe, I do not recommend replacing the coconut flour with any substitutes.
Does this cake have a coconut taste?
- In my opinion, this cake does not have a coconut taste. It tastes like a regular vanilla cake.
Frosting:
There are lots of options for frosting this cake. You can use your favorite. I used a quick homemade frosting that consisted of 3 cups of confectioners sugar, 1/2 cup of palm shortening, 1/2 teaspoon of vanilla extract, and a few tablespoons of milk. Using an electric mixer, it only took a few minutes for a creamy delicious frosting.
Below are a few more ideas.
Dessert Recipes:
- Chocolate Coconut Flour Cake
- Coconut Flour Muffins
- Coconut Flour Cupcakes
- Coconut
This coconut flour cake is sweet, delicious, nut-free, gluten-free, and grain-free. It's got an amazing texture and when topped with frosting it becomes the perfect sweet treat.
- 4 large eggs
- 1/4 cup unsalted butter (or substitute oil)
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/8 cup milk (for dairy-free substitute dairy-free milk. I like to use coconut milk).
- 1/2 cup coconut flour (whisk to get out lumps).
- 1 teaspoon baking powder (there is an easy gluten-free baking powder recipe on this site).
-
Gather and measure the ingredients.
-
Preheat oven to 350 degrees F. Line a 6" round cake pan with parchment paper and grease the sides.
-
In a medium-sized mixing bowl, add the dry ingredients except for the sugar. Whisk together paying particular attention to getting out any lumps and creating a smooth flour.
-
Using an electric mixer, beat the sugar and butter for a few minutes until creamy.
-
.Add the eggs, one at a time to the mixer, then add the vanilla and milk. Mix until combined.
-
Add the dry ingredients to the mixer and mix for a minute or two until combined.
-
Pour the batter into the prepared cake pan and bake for about 30-35 minutes until a toothpick comes out clean.
-
Cool the cake in the pan for about 15 minutes before trying to release the cake from the pan.
-
Place the cake on a cooling rack and wait to frost until completely cool. Better - place the cake in the refrigerator for several hours or up to a day before frosting. It's easier to frost this way.
-
Use your favorite frosting and decorations for this cake.
-
Store the cake in an airtight container in the refrigerator for up to 4 days.
Recipe Tips:
- Try to start with all ingredients at room temperature
- Whisk the dry ingredients together well to remove any lumps. Coconut flour has a tendency to be lumpy.
- Substitute dairy-free milk for regular milk.
- I have tried this recipe with monk fruit as a substitute for sugar and it turned out well.
- Substitute oil for butter if desired.
- Double this recipe to make a layer cake.
Is coconut flour good to bake with?
- I find it great to work with if you have the right recipe. It does not work in all recipes and cannot be swapped 1:1 for all-purpose flour.
- Almond flour cannot be substituted for coconut flour in recipes without some adjustments.
How long does coconut flour last once opened?
- It should last about 18-24 months stored in an airtight container. However, I always store mine in the refrigerator and make sure to use it up in a much shorter timeframe.
What can I replace coconut flour with?
- In this recipe, I do not recommend replacing the coconut flour with any substitutes.
Does this cake have a coconut taste?
- In my opinion, this cake does not have a coconut taste. It tastes like a regular vanilla cake.
Frosting:
There are lots of options for frosting this cake. You can use your favorite. I used a quick homemade frosting that consisted of 3 cups of confectioners sugar, 1/2 cup of palm shortening, 1/2 teaspoon of vanilla extract, and a few tablespoons of milk. Using an electric mixer, it only took a few minutes for a creamy delicious frosting.
Below are a few more ideas.
This recipe was published on January 13, 2021, and was updated with new photos and directions in August 2021.
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