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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Recipe

Coconut Flour Cake

Yield: 10 slices Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

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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

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat your oven to 350°F/180°C. Grease or line an 8 inch round cake tin. Set aside.
2. Beat the eggs in a medium sized bowl. Add the vanilla, the honey (or maple syrup), oil and vinegar to the eggs. Mix thoroughly.
3. Add in the coconut flour, tapioca flour and baking soda. Whisk to combine.
4. 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. 
5. Carefully remove the cake from the tin and transfer to cool on a wire cooling rack. 
6. 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.

• Click here for an egg free version of this cake!

• Recipe for a paleo/vegan Chocolate Frosting

Nutrition Information

Yield: 10

Serving Size:

1 slice Calories: 209Saturated Fat: 10gCholesterol: 65mgSodium: 93mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: Gluten Free