Sweet (but not too sweet), fluffy and fragrant, this coconut flour cake is a real treat for anyone who loves coconut. It can be keto, too!
This coconut flour cake is wonderful. It is sweet, but not too sweet. It’s fluffy and fragrant.
The challenges of baking with coconut flour
I’ve been baking quite a lot with almond flour (this almond flour cake is excellent). But readers with nut allergies have emailed me, asking for alternatives. So I started experimenting with coconut flour.
Baking with coconut flour is challenging, because it’s extremely absorbent. It’s not easy to come up with the correct ratio of coconut flour, eggs and liquids. So you can’t just substitute coconut flour for another flour in a recipe.
I had to experiment several times, but the result – this delicious coconut flour cake – is well worth the trouble. I love that it’s so low in calories too. Almond flour baked goods tend to be calorie dense.
Is this coconut flour cake healthy?
It’s still a sweet tasting food, and the non-keto version is high in carbs. But it’s a simple homemade cake, made with just a few whole-food ingredients. It’s gluten free, and even with honey it’s lower in carbs than wheat flour cakes. Coconut flour is certainly an improvement over wheat flour.
So although it should not displace more nutritious foods in your diet, if you’re going to have cake, then this coconut flour cake is an excellent option.
How to store leftovers?
You can keep this coconut flour cake in the fridge, wrapped in plastic wrap, for 3-4 days. You can also slice it, and freeze the slices in freezer bags. Defrost slices overnight, or in the microwave.
More coconut flour recipes you might enjoy
Coconut Flour Cake
- 1 tablespoon coconut oil for pan
- 4 large eggs
- 1 cup canned coconut milk, full-fat, unsweetened
- 1/3 cup honey (or a low carb alternative)*
- 1 tablespoon vanilla extract
- ¾ cup coconut flour (84 grams)
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Grease a 9-inch glass pie plate with coconut oil.
- In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one. Remember to shake the coconut milk can well before opening, and stir it after opening.
- Transfer the batter to the prepared pan.
- Bake 30-40 minutes, or until browned and set and a toothpick inserted in center comes out clean. Loosely cover with foil after the first 30 minutes to prevent over-browning.
- Cool 15 minutes in pan on a cooling rack, then slice and serve.