Coconut Flour Cake
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
- 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).
Instructions
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Gather and measure the ingredients.
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Preheat oven to 350 degrees F. Line a 6" round cake pan with parchment paper and grease the sides.
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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.
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Using an electric mixer, beat the sugar and butter for a few minutes until creamy.
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.Add the eggs, one at a time to the mixer, then add the vanilla and milk. Mix until combined.
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Add the dry ingredients to the mixer and mix for a minute or two until combined.
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Pour the batter into the prepared cake pan and bake for about 30-35 minutes until a toothpick comes out clean.
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Cool the cake in the pan for about 15 minutes before trying to release the cake from the pan.
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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.
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Use your favorite frosting and decorations for this cake.
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Store the cake in an airtight container in the refrigerator for up to 4 days.
Recipe Notes
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.