Coconut Flour Cake (Perfectly Fluffy!)

Name: Coconut Flour Cake (Perfectly Fluffy!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving
Ingredients: 1/2 cup coconut flour; 4 large eggs; 1/4 cup extra-virgin olive oil; 2 teaspoons baking powder; 4 teaspoons vanilla extract; 1/3 cup maple syrup; 1/4 teaspoon salt; 2 tablespoons water, as needed

User Reviews

4.9

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8
Calories
173 kcal
Course
Dessert
Cuisine
gluten-free

Coconut Flour Cake (Perfectly Fluffy!)

Dana Benson

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This is the best Coconut Flour Cake you'll ever try! It's naturally sweetened with maple syrup, and makes the perfect gluten-free & Paleo friendly dessert.

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Ingredients

Servings

1/2 cup coconut flour (53 grams; level measurement)
4 large eggs (198 grams)
1/4 cup extra-virgin olive oil (56 grams; see notes)
2 teaspoons baking powder (6 grams)
4 teaspoons vanilla extract (16 grams)
1/3 cup maple syrup (106 grams)
1/4 teaspoon salt (2 grams)
2 tablespoons water, as needed (22 grams)

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Instructions

Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.

Equipments used:

Notes

Nutrition information is for 1 of 8 slices, without frosting. This information is automatically calculated, and is just an estimate, not a guarantee.
I don't recommend making substitutions in this recipe. Coconut flour may not be swapped for any other flour, and if you use an egg substitute or different sweetener, the results may vary DRASTICALLY from what you see here. So, experiment at your own risk!

Nutrition Information

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Calories 173kcal (9%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 93mg (31%) Sodium 122mg (5%) Potassium 166mg (5%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 130IU (3%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 173 kcal

% Daily Value*

Calories	173kcal	9%
Carbohydrates	14g	5%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	93mg	31%
Sodium	122mg	5%
Potassium	166mg	4%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	130IU	3%
Calcium	71mg	7%
Iron	1mg	6%