Soft and tender egg free yellow paleo cake made with coconut flour. Only 15 minute prep and about 25 minutes to bake with only 8 ingredients! This cake is dairy, nut, and egg free! Top it off with a paleo chocolate frosting, coconut whipped cream, or enjoy it as is! 

I can’t even tell you how much of an accomplishment it feels like to FINALLY have nailed this egg free + nut free vegan coconut flour cake recipe. No joke.

I’m not even exaggerating when I say that I went through at least 10 different variations of this coconut flour cake before finally getting it right. About halfway through all my testing I had to take a couple weeks off because I was so burnt out on baking cakes.

It’s my holy grail of recipe developing and I am so PUMPED to finally be able to share it with you guys! So let’s get to it…

Baking with Coconut Flour

So here’s the thing about coconut flour: it’s notoriously difficult to work with. I go into more detail about the ins & outs of baking with coconut flour in another post, but the gist of it is that’s just an extremely absorbent flour. You really need a lot of moisture in your ingredients which is why eggs are almost always a key ingredients in many coconut flour baked goods and why it took me so long to deliver on an egg free version of the original cake.

How to Make: Egg Free Paleo Cake with Coconut Flour

The base for this recipe comes from my paleo coconut flour cake that I shared a while back. The core ingredients are the same though the amounts themselves do differ by quite a bit: coconut flour, tapioca flour, coconut oil, vanilla etc with the addition of coconut milk for added moisture to replace the eggs.

Making the cake itself is pretty easy. The prep time should really only take about 15-20 minutes. It’s mostly just a matter of whisking and combining.

A Note about the Batter/Dough

That all being said this cake making process will look and feel very different to what you would normally be used to when it comes to baking cakes. Instead of making a batter, this makes more of a dough. It’s thick and pliable and really needs to be handled differently than typical cakes.

Start out by mixing the wet and dry ingredients together separately: mix the flours and sugar in one bowl and the oil, milk and vanilla in another. To combine, pour the wet into the dry and mix together with a spoon as much as you can. Once your dough/batter resembles the clumpy dough in the picture above start using your hands to finish mixing. Clump the dough together and scrape down the sides mixing it all together.

When you’re ready to bake, transfer the dough into your greased cake tin. Since the dough is so thick you’ll need to smooth it out into the pan yourself. It should look and feel very soft at this point like in the second picture just above.

Then just pop it in the oven for about 25ish minutes and that’s it!

Tips for success

• The coconut oil should be melted in a liquid state and cooled to room temperature so that it mixes into the dough easily.
• The coconut milk should also be room temperature.
• Ideally you want to use a full fat coconut milk for the extra moisture. If your coconut milk is one that separates the cream from the water just stir it up or shake the can well before using.
• Don’t be afraid to use your hands to mix the batter/dough together.  I personally find it easier than a mixing spoon in this recipe.

The end result

Since baking soda + apple cider vinegar are the only leavening agents here, keep in mind that this isn’t going to rise up very much. That being said this paleo cake is very soft and tender.

If you’re in the need of a good birthday cake you can easily double the recipe to make a couple of layers!  This recipe is the perfect treat to make for someone with a lot of food allergies as it’s:

✔️Gluten Free
✔️Dairy Free
✔️Egg Free
✔️Nut Free
✔️Vegan

I hope you enjoy this cake as much as we do – if you try it out please let me know what you think!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Egg Free Coconut Flour Paleo Cake

Yield: 8 slices Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

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Soft and tender, egg free yellow paleo cake made with coconut flour. Only 15 minute prep and about 25 minutes to bake with only 8 ingredients! This cake is dairy, nut, and egg free! Top it off with a paleo chocolate frosting, coconut whipped cream, or enjoy it as is! 

Ingredients

• 1 1/4 cup (300g) full fat coconut milk, stirred from a can
• 1/4 cup (60 ml) coconut oil, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1 cup (112g) coconut flour, lightly packed
• 1/4 cup (28g) tapioca flour
• 3/4 cup (135 g) coconut sugar
• 1 teaspoon baking soda

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

Instructions

1. Preheat oven to 350°C/180°C. Lightly grease an 8inch round cake tin and set aside.
2. In a small bowl or mixing cup whisk together the coconut milk, coconut oil, vanilla extract and vinegar until combined. Set aside.
3. In a medium sized mixing bowl whisk together the coconut flour, tapioca flour, coconut sugar and baking soda until no lumps remain. 
4. Pour the wet mixture into the dry and stir to combine. The cake batter will be very thick and look more like dough than typical batter. This is easiest to mix using your hands. Once fully combined transfer the batter/dough to your prepared cake tin. Smooth out the dough to the sides and across the bottom in an even layer. 
5. Bake for 25-28 minutes. The top will be golden. To check for doneness insert a knife or toothpick into the centre of the cake - if it comes out clean and without any crumbs then it's done. 
6. Transfer the cake onto a wire cooling rack and let cool. Make sure it's completely cooled before frosting. 

Notes

Tips

1. Coconut milk & coconut oil should be the same temperature so that they mix together easily.
2. Ideally you want to use a full fat coconut milk for the extra moisture. If your coconut milk is one that separates the cream from the water just stir it up or shake the can well before using. 
3. Don't be afraid to use your hands to mix the batter/dough together. I personally find it easier than a mixing spoon in this recipe.

Frosting Ideas

• I used my paleo + vegan sweet potato frosting in these pictures (nut free).
• Coconut whipped cream
• Enjoy as is!

Leftovers

Unfrosted leftovers can be kept at room temperature in an airtight container. This is best eaten within 2-3 days. If frosted, store in the fridge.

Final Note: 

I have not tried this cake using any variation of flours/sweeteners so I'm afraid I don't know how to advise on substitutions.

Nutrition Information

Yield: 8

Serving Size:

slice Calories: 214Saturated Fat: 10gSodium: 95mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 2g

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: American