Simple Coconut Flour Cake
User Reviews
4.9
Simple Coconut Flour Cake
Description
Simple Coconut Flour Cake is made by blending eggs, coconut milk, and stevia glycerite with coconut flour to form a smooth batter. The inclusion of baking powder and a pinch of salt helps the cake to rise gently and balance flavors. It is baked in a well-greased nonstick pan at 350°F until the edges develop a light golden color and the center passes the toothpick test, ensuring it is cooked through without overbrowning on top.
The cake offers a soft crumb with a subtle sweetness and a hint of coconut from the extract and flour. The texture depends largely on correctly measuring the coconut flour by weight and mixing until lump-free. The cake is light and can be garnished with powdered sweetener if desired.
For best results, use a reliable nonstick pan and allow the cake to cool before inverting it for serving. It slices well and can be kept in an airtight container in the refrigerator for days or frozen in portions for longer storage.
Ingredients
- 1 tablespoon butter unsalted, for pan
- 4 egg large
- 1 cup coconut milk canned, unsweetened, full fat
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- 1 tablespoon vanilla extract or 1 teaspoon of coconut extract
- 84 grams coconut flour ¾ cup; please measure by weight
- Pinch salt
- 1 tablespoon baking powder gluten-free if needed
- 1 teaspoon powdered sweetener optional, for garnish
Instructions
- Preheat the oven to 350°F. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with unsalted butter.
- In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, stevia, and vanilla.
- Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
- Using a rubber spatula, stir in the kosher salt and baking powder.
- Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.
- Bake until the edges are golden brown and pull away from the pan, and a toothpick inserted in the center comes out clean, about 20 minutes (see notes). The cake will not brown on the top.
- Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool for 15 more minutes.
- If using, dust the cake with a powdered sweetener, then slice and serve.
Notes
- Use a truly nonstick pan and grease it generously to prevent sticking.
- Measure coconut flour by weight for accuracy to achieve proper texture.
- Ensure canned coconut milk is whisked thoroughly until smooth before adding to batter.
- Oven temperatures vary; bake until a toothpick inserted in the center comes out clean, adjusting time as needed.
- This cake keeps fresh up to 5 days refrigerated and can be frozen in slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 140kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 268mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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