This Coconut Flour Cake is the perfect gluten-free dessert for your next birthday party or celebration. Just like my Coconut Flour Brownies, all you need is a handful of simple ingredients to make it!
Why You’ll Love It
Surprisingly, the “coconut” flavor in this cake isn’t overwhelming. I purposely don’t use coconut oil or coconut milk in this recipe, to help the vanilla flavor shine through.
It’s one of the best Paleo cakes I’ve ever made!
This recipe is naturally sweetened with maple syrup, so there’s also a hint of maple flavor in this cake. It reminds me slightly of eating pancakes… in the best possible way. My kids can’t stop eating it!
Things You Should Know About Coconut Flour
Coconut flour is a tricky ingredient, so be sure to follow this recipe closely for the best results. I had to test over 20 variations of this cake to get the texture and flavor right, so experiment at your own risk.
No! If a recipe calls for coconut flour, do not be tempted to use almond flour, all-purpose flour, or ANY other flour. Coconut flour has a totally different ratio of ingredients compared to other recipes, so look for a recipe that has already tested & perfected the type of flour you have on hand.
If you need an Almond Flour Cake or Almond Flour Cupcakes, I’ve already got you covered.
I measure coconut flour by scooping the measuring cup into the bag of flour, getting a heaping scoop, and then I level off that measurement with the back of a knife. It’s important to be very precise when measuring coconut flour, because even an extra tablespoon can affect the final outcome.
Use the weights included in the recipe below if you want to be extra-accurate.
I haven’t tested this recipe without the eggs yet, but keep in mind that it’s very hard to get a good texture with coconut flour without the eggs. The results are mushy and grainy, and the result might not hold together as well. Experiment at your own risk.
This recipe calls for a liquid sweetener because coconut flour needs a LOT of moisture to bake properly. If you use a granulated sweetener, like coconut sugar, the resulting cake will be brown, and you might need a little extra moisture to compensate.
I don’t use zero-calories sweeteners (even natural ones, like stevia) so I can’t tell you how that kind of substitute might work.
How to Make Cupcakes
Want to bake this recipe in a cupcake tin instead? This recipe will make 8 cupcakes, as written, and they will need to bake for 20 minutes.
I use a 1/4 cup measure to scoop the batter into the cupcake liners, FYI. Don’t be tempted to skip the cupcake liners– they will guarantee that the cupcakes will easily release from the pan!
Coconut flour is “stickier” than most flours, so don’t rely on greasing the pan alone.
More Coconut Flour Recipes
I can’t wait to hear what you try next! If you like to share photos of what you make on social media, be sure to tag me @detoxinista so I can see!
Coconut Flour Cake (Perfectly Fluffy!)
This is the best Coconut Flour Cake you’ll ever try! It’s naturally sweetened with maple syrup, and makes the perfect gluten-free & Paleo friendly dessert.
- 1/2 cup coconut flour (53 grams; level measurement)
- 4 large eggs (198 grams)
- 1/4 cup extra-virgin olive oil (56 grams; see notes)
- 2 teaspoons baking powder (6 grams)
- 4 teaspoons vanilla extract (16 grams)
- 1/3 cup maple syrup (106 grams)
- 1/4 teaspoon salt (2 grams)
- 2 tablespoons water, as needed (22 grams)
Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
Once the cake is cool, you can frost it with your favorite topping. You’ll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.
I don’t recommend making substitutions in this recipe. Coconut flour may not be swapped for any other flour, and if you use an egg substitute or different sweetener, the results may vary DRASTICALLY from what you see here. So, experiment at your own risk!
Calories: 173kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 122mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 130IU | Calcium: 71mg | Iron: 1mg
If you try this Coconut Flour Cake, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear how those work out for you, too. We can all benefit from your experience.
Reader Feedback: What’s your favorite thing to make with coconut flour?
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