Simple Coconut Flour Cake
Wonderfully moist and fluffy, this delicious coconut flour cake is a real treat for anyone who loves coconut.
Servings 8 slices
Calories 140kcal
Ingredients
- 1 tablespoon butter unsalted, for pan
- 4 large eggs
- 1 cup coconut milk canned, unsweetened, full-fat; see notes below
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- 1 tablespoon vanilla extract or 1 teaspoon of coconut extract
- 84 grams coconut flour ¾ cup; see important notes below
- Pinch salt
- 1 tablespoon baking powder gluten-free if needed
- 1 teaspoon powdered sweetener optional, for garnish
Instructions
- Preheat the oven to 350°F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
- In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia, and vanilla.
- Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
- Using a rubber spatula, stir in the kosher salt and baking powder.
- Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.
- Bake until the edges are golden brown and pull away from the pan, and a toothpick inserted in the center comes out clean, about 20 minutes (see notes). The cake will not brown on the top.
- Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool for 15 more minutes.
- If using, dust the cake with a powdered sweetener, then slice and serve.
Video
Notes
- Coconut flour is highly absorbent - it can soak up three times more liquid than wheat flour, so even small variations can noticeably affect the texture. For the most reliable results, it’s best to weigh the flour. If a scale isn’t available, use the spoon-and-level method: fluff the flour in the bag with a spoon, gently spoon it into a measuring cup (rather than scooping directly from the bag, which can compact it), and level it off with the flat edge of a knife. This method will give you a reasonably accurate measurement, but the results of this recipe are only guaranteed if you weigh the flour.
- Make sure your cake pan is truly nonstick. This is super important when baking with coconut flour. I purchase a new nonstick pan once a year.
- Oven temperatures vary. This cake needs 20 minutes in my oven, but it might need a longer time in yours. It's ready when a toothpick inserted in the center comes out clean.
- You can replace the stevia with any granulated sweetener to equal ½ to ¾ cup of sugar. You won't be able to replace it with a liquid sweetener like maple syrup or honey.
- Some coconut milk brands contain emulsifiers and are smooth and uniform, but others have a separation of the milk and fat, with the fat layer on top. When using one of these, it's important to ensure the milk is completely smooth before adding it to the batter. So you should shake it before opening the can, but you should also stir it well once you've opened the can. It's easier to stir if you pour it into a bowl and use a hand whisk.
- For a 9-inch pan, you'll need to increase the ingredients by 25-30%:
5 large eggs, 1 ¼ cups coconut milk, granulated sweetener or stevia to equal ⅔ cup of sugar, and 105 grams of coconut flour. The vanilla, salt, baking powder, and powdered sweetener can stay the same. - You can keep the leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices in freezer bags. Defrost them overnight in the fridge or in the microwave.
Nutrition
Serving: 1slice | Calories: 140kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Sodium: 268mg | Fiber: 4g | Sugar: 3g
