Classic Vanilla Coconut Flour Paleo Cake
Prep time
Cook time
Total time
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.
Serves: 8
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 raw cashews, soaked at least 4 hours, and drained
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon salt
  • shredded coconut (optional)
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)
Recipe by Our Four Forks at