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This paleo coconut flour cake is perfect for a birthday or any celebration! The only flour used in this recipe is coconut flour. The cake and frosting are paleo, gluten free, and dairy free.
My birthday is just around the corner and for the past few years I’ve been eating either chocolate paleo cake ( I use the same recipe as my brownie recipe just put it in a cake pan) or paleo banana bread. Since you can’t buy a coconut flour cake anywhere at a store, I decided to try out making my own vanilla paleo coconut flour cake. I knew it would be a difficult task to make it and have it taste good without too much sugar or chocolate. I’ve found it’s easy to make any paleo recipe taste good when you add in chocolate. But I guess that’s because chocolate always makes things taste better!
This paleo coconut flour cake is delicious. It is one of the healthiest birthday cakes you can make!
It is also gluten free, dairy free and nut free, which makes it a great option for anyone with food sensitivities or allergies.
Why I Love Baking Desserts with Coconut Flour
As you may know, I bake a lot of my desserts and breads with coconut flour and sometimes almond flour. The only flour included in this paleo coconut flour cake recipe is coconut flour.
Coconut flour is made from pure coconut. It is one of the healthiest flours to bake with. Coconut flour is high in fiber and healthy fats.
Coconut flour contains many nutrients while being low in calories. Coconut flour is also non-inflammatory and does not cause digestive issues as conventional flour. Additionally, eating this type of flour will not spike your blood sugar levels because it is rated as low on the glycemic index, which is great for anyone who is trying to maintain a healthy lifestyle, has diabetes or skin conditions such as acne. For me, I always notice that my skin breaks out more when I eat foods that spike my blood sugar levels.
Making this Paleo Coconut Flour Cake Recipe
When you compare baked goods to conventionally baked goods, you’ll notice right away that coconut flour based breads and cakes do not rise nearly as much. I always add a mixture of apple cider vinegar and baking soda to my recipes to help the cake to rise more. The reaction between apple cider vinegar and baking soda cause the cake to rise a little more than without it. You can leave the apple cider vinegar and baking soda out of the recipe though and it will still turn out great.
One of my favorite things about birthday cakes is making cakes with multiple layers and some delicious frosting in between each layer. So, for this paleo coconut flour cake recipe, I decided to make it a double layer cake.
You can make this cake with just one layer too! I just love to have a very thick birthday cake with the frosting in the middle.
Paleo Coconut Flour Cake Recipe
Ingredients for cake:
- ½ cup coconut flour
- ¼ cup coconut milk (I use this one in the can without BPA)
- 1/3 cup honey
- ½ cup coconut oil melted
- 3 eggs
- 3 egg whites
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- 1 to 2 teaspoon vanilla extract (optional)
(Please note ingredients are for a one layer 8 or 9 inch cake. You’ll need to make two for a double layer cake.)
Ingredients for Frosting:
- 1 cup coconut butter
- ¼ to ½ cup honey or maple syrup
1. Combine all dry ingredients in one bowl and all wet ingredients in another bowl.
2. Add the dry ingredients to the wet ingredients slowly while stirring.
3. Grease cake pan with coconut oil or butter.
4. Pour the batter into the cake pan. I use a 8 or 9 inch round pan (either will work).
5. Bake at 350 degrees for 25 to 30 minutes or when lightly browned.
6. For frosting: In a dish, mix coconut butter and honey. Let cake cool before frosting it.
For a Two Layer Coconut Flour Cake
1. Make two 8 or 9 inch round cakes using instructions listed above and put frosting between layers.
This recipe is incredibly wet with all the liquid and doesn’t appear to be “setting” in the oven.
I’m hoping it will set more once cooled, but I don’t know if I should leave in in the oven longer?
The batter should be the consistency of mashed potatoes. Did you measure the coconut oil when liquid?
Yes I did measure as liquid, and the batter was very much like mashed potato.
Should the batter cook hard in the oven, or should it still have movement when it’s taken out, and then harden as is cools?
Can you use just regular liquid coconut oil instead? If so, would there be a difference in amount you add? Thanks!
Sorry – one more questions. Usually a recipe says 3 eggs separated. Are the 3 eggs whole eggs than plus egg whites or do you separate the 3 eggs. Right now how I read the recipe is 3 whole eggs and than another 3 eggs whites.
I’m doubling the recipe so I’m guessing 6 eggs and 6 egg whites. Do I whip the egg whites?
Hi, how do I work out ingredient measures if I want to make a 6in cake? Many thanks
You may just need to adjust the baking time. I would check it more regularly to see when it browns.
Can coconut cream be used in place of coconut milK?
I haven’t tried it, but I think that would work.
do you use the liquid part or the cream on the top? can i use boxed coconut milk?
You can use boxed coconut milk. I just shake and stir it before using it.
Can the coconut milk be substituted with applesauce ??
That might work. Let us know how it turns out if you try it.
I would like to use this recipe for cupcakes. What would the baking time be?
I would check it every few minutes after 10 minutes and see when they turn lightly brown.
If I double the cake, should I double the frosting as well?
Hi Heather, yes, I usually double it and have a little leftover.
One more question…how would you modify cooking time for a six inch cake? Making this for the second time because it got such rave reviews the first time!!
I would add 10 minutes to the baking time and keep checking it every 10 minutes until its golden brown.
Can this be frozen and thawed out when ready to eat? I know it’s an odd question..
Yes, it can! That’s the best way to make it last a long time 🙂
With the honey, is it safe to say that this would not be good following a Ketogenic diet?
Hi Alan, I don’t think honey is allowed on the Ketogenic diet. You can leave the honey out of the recipe.
This cake looks amazing. I will be trying this cake very soon. Thank you!
Try mixing the baking soda with lemon juice. It gives the same effect as the ACV, and also a great taste to your baked goods!
Stari Seal Benedict
Have you found any good egg substitutes for baking? We have a severely egg allergic child ad are trying to modify recipes. This one looks great if we can find egg substitute that works.
Hi Stari, I usually use coconut oil or applesauce in place of eggs. I’ve heard of using chia seeds and flaxseeds, but haven’t tried it myself yet. A lot of people say it works great 🙂
Yes. Chia or flax seeds make a great egg substitute. Think it’s
1 table spoon seeds to 2 tbls hot water and the consistency is like egg whites. Google it to be sure
How much applesauce would you sub for one egg ?
You can substituent 1/4 cup of applesauce.
Hello, the frosting did not turn out. The cake did, even though a bit greasy but yummy otherwise. As for frosting, I mixed home made coconut butter with maple syrup but it was not spreading and tasted like shredded coconut.
Greek yogurt works very well.
If allergic to chicken eggs, try duck eggs. For some reason those allergic to chicken eggs can actually eat duck eggs.