Sweet and tender Coconut Flour Cake made with a combination of coconut & tapioca flour. You only need one bowl and eight ingredients to make! Gluten Free + Paleo + Nut Free
I know this sounds like a huge exaggeration when I say that I cannot get over how much I love this coconut flour cake but….I CANNOT get over how much I am in love with this coconut flour cake. I’m talking heart eyes, watering mouth, and just-one-more teensy-slice of cake kind of obsession.
I was sad for a hot minute thinking I’d have to wait for Mike’s birthday coming up in September because I wanted an excuse to make more cake. Then I remembered that I am adult and I can make a cake on a random Tuesday night if I want because I pay my own bills and do what I want. #adultAF
Right then – let’s make a cake!
Coconut Flour Cake
For as delicious as this cake is it’s easily one of the easiest and most straight forward paleo desserts that I’ve got here on A Saucy Kitchen.
If you’re used to paleo baking then these ingredients are nothing out of the ordinary: coconut oil, coconut flour, tapioca flour, maple/honey etc.
Making the cake is really just a matter of mixing together your wet ingredients and the sifting in the dry. It’s all mixed and prepped in one bowl before transferring it to a greased/lined cake tin. Bake at 350 and then sit back and wait. If you’re anything like me it’s the waiting that’s tricky – though worth it in the end.
The end result is a cake that’s perfectly tender and moist and just the right amount of sweet. It’s good enough to enjoy a slice as is without any additional toppings. That being said it’s also great with a dollop of coconut cream slathered over the top with a load of seasonal berried piled on top.
If chocolate is more your thing then you can quickly whip up some of this paleo chocolate frosting – it’s perfect for piping and is also nut/dairy free!
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Coconut Flour Cake
Sweet and tender Coconut Flour Cake made with a combination of coconut & tapioca flour. You only need one bowl and eight ingredients to make! Gluten Free + Paleo + Nut Free
Ingredients
- 4 eggs
- 1/2 cup | 120 ml coconut oil, melted
- 1/2 cup | 170 grams honey or 160 grams maple syrup
- 1 teaspoon | 5 ml vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/2 cup | 56 grams coconut flour, sifted if lumpy
- 1/2 cup | 55 grams tapioca flour*
- 1/2 teaspoon baking soda
Optional Topping
- 1 cup coconut whipped cream
- mixed berries
Instructions
- Preheat your oven to 350°F/180°C. Grease or line an 8 inch round cake tin. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, the honey (or maple syrup), oil and vinegar to the eggs. Mix thoroughly.
- Add in the coconut flour, tapioca flour and baking soda. Whisk to combine.
- Pour the batter into your prepared cake tin. Smooth over so it's evenly spread in the pan. Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick - if it comes out clean it's done.
- Carefully remove the cake from the tin and transfer to cool on a wire cooling rack.
- Once cooled you can serve as is, drizzle with a touch of honey or frost as you like.
Notes
- You can use arrowroot starch or potato starch in place of the tapioca.
- Nutrition info is for 1 out of 10 slices before adding any frosting/toppings.
- Recipe for a paleo/vegan Chocolate Frosting
Lara says
I made this last night using the rest of my monkfruit & then xylitol (same amount as it called for in sugar). I had to bake it quite a bit longer. I wish I’d timed it, but I was more concerned with not overdoing it. It was probably 10-15 minutes longer to bake it in my oven. I didn’t make frosting, & I had it for breakfast this morning. Don’t judge–I’m on a crazy anti-Candida diet whilst also doing AIP and low histamine, so what else can I eat? Hahaha! Anyway, it was tasty & moist. I was just glad I didn’t have to toss yet another recipe made with coconut flour in the trash. That flour is NOT cheap! & I hate baking, so there you have it. Thanks so much for the recipe. So thankful. I will be making it regularly.
Sarah Nevins says
Hi Lara!
I know the struggle of trying to find recipes suitable for diet restrictions so I’m so thrilled to hear you were able to enjoy this! Thank you so much for sharing your adaptations as well! I get a lot of questions about substituting the maple/honey for things like monk fruit and xylitol so it’s really helpful to see that it can still work with a bit of tweaking. I’m sure your comment really be much appreciated by future readers/bakers looking for potential swaps 🙂
Thanks again – enjoy the rest of the cake!
Lara says
Oh heavens. I accessed the recipe on my tablet first (then went on my PC), and realize it’s the egg-free one I did, not this one. I was just looking at this one, seeing there is wet sweetening ingredients. My apologies. It’s your egg-free version that I subbed the sugar. I can’t delete my comment, so I had to reply. Thanks for the recipe, even so. It’s good.
Sarah Nevins says
No worries! Thanks for letting me know still! I’ll remember to refer back to your comment here the next time I get a question on that recipe for alternate sweeteners!
Thanks again for your comments! 🙂
Jessica says
Is there a substitution option for Tapioca flour if we can’t have that? Thanks!
Sarah Nevins says
Hi Jessica! Arrowroot flour/powder is the next best option as the results are identical to tapioca here. Potato starch is another good option if you can try that!
Elizabeth says
This was a good recipe to use up some of my coconut flour and tapioca flour. Mine turned out a little too dry. It didn’t rise much either. I didn’t add the whole 1/2 cup of honey was the only change I made. I would say I would add all the honey if I try it again.
Sarah Nevins says
Hi Elizabeth! How did you measure your flour? When it comes to coconut flour I recommend using a kitchen scale if possible because it’s easy to accidentally add more flour than intended which can lead to dry baked goods. Coconut flour is such an absorbent ingredient – any bit of moisture available it can grab on to it will.
If you did use a kitchen scale, then I think you might be on to something with the honey. As I mentioned just above, coconut flour can be very drying. It needs to have the right balance of wet/moisturising ingredients to work properly. Less honey would have meant that the coconut flour had less moisture to hold on to which would make things dry.
One last thing – this cake won’t rise too much as is because it uses baking soda and vinegar as it’s leavening ingredient. Baking powder is usually better for adding lift to muffins/cakes, but it often contains a small amount of corn starch which isn’t ideal on a paleo/grain free diet. If you’re okay with adding baking powder though you could use that instead of the baking soda to get your cake to rise up a bit more. I’d recommend using 2 teaspoons if you’re up to it.
Hope that helps!
Bogna says
Can I make this in a rectangle form? My round pan is too big.
Sarah Nevins says
Hi there! Just to make sure I give you the right advice – when you say rectangle do you mean like a loaf tin? If so, you can bake this in a loaf tine (ideally use a 8×4 inch pan) but you will need to increase the bake time to about 40-45 minutes.
If you just mean like a small/shallow rectangular or square pan then that’s also doable! Ideally your pan will be about 8inches in diameter as well and the bake time shouldn’t change too much.
Hope that helps!
Deborah says
I love this recipe and have made it many times. Thank you! This evening I tried to adapt it for muffins and the texture isn’t quite right. Any suggestions?
Sarah Nevins says
Hi Deborah! So glad you’ve enjoyed the cake 🙂
I think you might need to add baking powder (probably 1-2 teaspoons at least) if you want to try these out in muffin form. This would help create a bit more lift in the batter as the muffins bake which would ultimately make them a bit lighter in texture.
That being said, the texture of the muffins will still be a lot more dense than you might expect from a typical muffin recipe. Between the coconut flour and the number of eggs needed for this amount of coconut flour, this cake/recipe holds on to a lot of moisture which can feel a bit heavy.
Hope this helps a bit!