Classic Vanilla Coconut Flour Paleo Cake

Gluten-Free   /   Paleo   /   Vegetarian

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

During my winter running hiatus, I developed a new little breakfast obsession: mug-cake. I have to admit, I don’t really like the idea of these things. You mix a bunch of different ingredients in a mug, microwave it, and get this weird insta-cake. It seems very 1980s. Without running, I needed less carbs in the morning so I ditched the oatmeal for these mug-cakes, which I made with a new favorite ingredient: coconut flour. Not only do I like the subtly sweet taste, but it’s gluten-free, low in carbs and high in protein and fiber. Since I’m back to running, I’m back on the oatmeal, but I leave the winter with a place in my heart for baking with coconut flour.

 

Most paleo or gluten-free cakes use a ton of nut flour, usually almond flour, which can be a bit harsh on the stomach (not to mention extremely high in calories) in such quantities. This classic vanilla coconut flour paleo cake is fluffy, moist, and light. Although it goes perfectly with cashew coconut glaze, it would be great with any sort of icing, jam or spread (I’m thinking definitely healthy nutella).

 

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.comWHY IT’S HEALTHY// Coconut flour, made from the meat of dried coconut, is high in protein and high in fiber. It is also high in manganese, which promotes a healthy immune system and thyroid health, and lauric acid, a healthy saturated fat that is essential for immune health. This coconut flour cake is also made with honey (or maple syrup), a natural sweetener with many health benefits, which you can read about in our post 5 Health Benefits of Honey. Pastured or organic eggs add protein and healthy fats, including omega-3 fatty acids. Overall, classic vanilla coconut flour paleo cake is a relatively low-calorie,  low sugar, fiber and protein-packed cake that is healthy enough to eat any time day.//

 

Please note that baking with coconut flour is a unique experience. Because of the remarkable absorbency of coconut flour, the ratio of eggs/liquid to coconut flour may seemed skewed at first but the coconut flour absorbs much of the liquid. Subbing another flour 1:1 in this recipe won’t work; it was specifically written for coconut flour.

 

Vegans: I have not experimented using egg substitutes with this recipe, so if you try please share your results. However, I’ve read that the eggs give coconut flour baked goods the structure they need in the absence of gluten.

 

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.comClassic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.comClassic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.comClassic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.comClassic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

Classic Vanilla Coconut Flour Paleo Cake
 
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Cook time
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A classic vanilla coconut flour paleo cake, gluten-free and sweetened only with honey or maple syrup. Great with all types of frosting or made into cupcakes.
Author:
Serves: 8
Ingredients
For the cake:
  • 2 whole organic eggs
  • 3 organic egg whites
  • 1 cup non-dairy milk (I used semi-homemade coconut milk)
  • ⅓ cup honey or maple syrup
  • 1 tablespoon pure vanilla extract
  • ¾ cups organic coconut flour (I used this brand)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
For the glaze:
  • ¼ cup coconut oil, melted
  • ¼ cup coconut cream (I used the thick, unmixed coconut cream from a can of full fat coconut milk), melted
  • ¼ cup cashews, soaked at least 4 hours, and drained
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon salt
  • shredded coconut (optional)
Instructions
For the cake:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix the eggs, egg whites, non-dairy milk, liquid sweetener and vanilla extract in a large bowl with a hand blender until frothy.
  3. In a separate bowl, mix together the remaining ingredients.
  4. Add the dry ingredients to the wet and mix until well combined, being careful not to over mix.
  5. Pour the mixture into a greased pan of your choice (I used a bundt pan) and bake for 40-45 minutes, until golden brown.
  6. Allow to fully cool in the pan before removing.
For the glaze:
  1. Add all ingredients to a high speed blender (I used a Vitamix) and blend until very smooth.
  2. Put in the freezer for 5-10 minutes to thicken before glazing cake.
  3. Top with shredded coconut (optional)

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Comments

      • dashan says

        Thanks! I’m not experienced with baking, but I left it in there anyhow. Unfortunately, I also left it atop the warm stove, so it sweated. When I turned it over, it broke in two…it was really moist. I simply reassembled it and put it in the oven for 15 minutes or so. Once the topping/glaze was on, no one knew the difference. I wasn’t going for perfection on this one anyway and my 2 year old bday girl ( who doesn’t do dairy) loved it. I’ll be trying it a few more times to see if I can perfect it.

  1. Valerie says

    I made this glaze for a friend’s birthday cake and it was delicious! Finding a paleo glaze was harder than expected so thank you for this! My only issue was that the cashew flavor was very pronounced, but maybe raw cashews would make a difference? Not a problem really as it was great nonetheless.

    • says

      Hi Valerie! So glad you enjoyed it! Thanks for asking about the cashews – I used raw, which I meant to specify in the ingredients. Raw cashews have a much more subtle flavor, so I would try using those next time. I updated the recipe to reflect this – thanks for the catch!

  2. says

    I made this and it was delicious however there is a mistake in the recipe – it says 3/4 cups of coconut flour and even this is too little for coconut flour! I think you meant 1 + 3/4 cups – this amount worked perfectly for me. Thanks for a change to the usual dense paleo cakes! Yum :)

    • says

      Hi Tiger – thanks for making these! This recipe has worked for me with 3/4ths cups of coconut flour. I’m wondering if we’re using a different type or brand? 1 + 3/4ths would certainly make the batter too dry with my coconut flour! What brand do you use? Thanks.

    • says

      Hi Lou – An 8 or 9 inch pan should work. You may have to adjust the baking time. Make sure it’s golden brown and a toothpick comes out clean before removing from the oven (and let cool completely!).

    • says

      Hi Jolie – thanks for your question! Grease the pan or line the bottom of the pan with parchment paper. Also make sure your cake cools completely (really important) before removing from the pan.

  3. sarah says

    I’m hoping to make this as a layer cake for my baby’s first birthday! Any thoughts of why that wouldn’t work? (texturally, baking or otherwise?) thanks!

    • says

      Hi Sarah – Awesome! I’ve never made this as a layer cake but here is my advice: bake the layers in two separate greased pans (I think dividing the batter between two 8 inch pans would work) rather than cutting one cake into layers since it’s a bit delicate. It is also extremely important to bake until fully cooked through (otherwise it will be too moist and fall apart) AND let cool completely! I can’t stress that enough. Coconut flour is a bit odd, so cooling completely really helps it hold together. Like I said, I’ve never made it into a layer cake, so I can’t guarantee the results but let me know how it works! Enjoy!

      • Sarah says

        So I made this as a 14.5″ round layer cake (two layers) for my little ones first birthday. It was a strawberry layer cake with whipped cream! YUM!! I doubled the recipe for each 14.5″ layer and baked it for about 40 minutes. It came out so so SO amazingly moist, delicious and right on target. This is my new favorite vanilla cake recipe (cupcakes, layer cakes, endless possibilities. Perfection. I have a picture if you’d like to see!

  4. Nicole says

    Can I replace the baking powder with more baking soda ? My daughter is on scd and she cannot have baking powder. Thank u

  5. says

    Made this yesterday for a tea party. It turned out delightful. I had to add more coconut milk for the right consistency – I used canned, so maybe that’s why. I also added a few drops of orange essential oil and made a chocolate ganache with coconut cream, honey and cocoa powder for the frosting. It was a hit! Thanks for a great recipe!

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