Coconut Flour Cake (Perfectly Fluffy!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8
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Calories
173 kcal
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Course
Dessert
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Cuisine
gluten-free
Coconut Flour Cake (Perfectly Fluffy!)
Description
The cake batter combines coconut flour with eggs and olive oil, which together create a structure without gluten. Baking powder leavens the mixture, while vanilla extract and maple syrup add aroma and sweetness. The water helps achieve the proper consistency. The batter is mixed smoothly to avoid clumps of flour, then baked in two 6-inch pans or one 8-inch pan, until the tops are lightly golden and centers firm to the touch.
Once cooled, the cake can be frosted or served plain. The texture is tender but slightly crumbly due to coconut flour’s nature, making it distinctly different from wheat flour cakes. This recipe provides a flavorful alternative using non-traditional flour and natural sweetener.
Store the cake tightly covered in the refrigerator to retain moisture, as it tends to dry out after several days. Avoid substituting the coconut flour or sweetener as this will impact the final texture and baking outcomes.
Ingredients
- 1/2 cup coconut flour (53 grams; level measurement)
- 4 large egg 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 22 grams, as needed
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.
Notes
- This cake should be stored tightly covered in the fridge for up to 5 days to maintain moisture.
- Do not substitute coconut flour with other flours or use different sweeteners; results will differ significantly.
- Using two 6-inch pans creates a two-layer cake; an 8-inch pan yields a single-layer cake.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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