Sweet and tender Coconut Flour Cake made with a combination of coconut & tapioca flour. You only need one bowl and eight ingredients to make! Gluten Free + Paleo + Nut Free
I know this sounds like a huge exaggeration when I say that I cannot get over how much I love this coconut flour cake but….I CANNOT get over how much I am in love with this coconut flour cake. I’m talking heart eyes, watering mouth, and just-one-more teensy-slice of cake kind of obsession.
I was sad for a hot minute thinking I’d have to wait for Mike’s birthday coming up in September because I wanted an excuse to make more cake. Then I remembered that I am adult and I can make a cake on a random Tuesday night if I want because I pay my own bills and do what I want. #adultAF
Right then – let’s make a cake!
Coconut Flour Cake
For as delicious as this cake is it’s easily one of the easiest and most straight forward paleo desserts that I’ve got here on A Saucy Kitchen.
If you’re used to paleo baking then these ingredients are nothing out of the ordinary: coconut oil, coconut flour, tapioca flour, maple/honey etc.
Making the cake is really just a matter of mixing together your wet ingredients and the sifting in the dry. It’s all mixed and prepped in one bowl before transferring it to a greased/lined cake tin. Bake at 350 and then sit back and wait. If you’re anything like me it’s the waiting that’s tricky – though worth it in the end.
The end result is a cake that’s perfectly tender and moist and just the right amount of sweet. It’s good enough to enjoy a slice as is without any additional toppings. That being said it’s also great with a dollop of coconut cream slathered over the top with a load of seasonal berried piled on top.
If chocolate is more your thing then you can quickly whip up some of this paleo chocolate frosting – it’s perfect for piping and is also nut/dairy free!
Don’t forget to #asaucykitchen on instagram if you try this Coconut Flour Cake. I love seeing what you make! You can also post your pictures to my facebook page!
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- 4 eggs
- 1/2 cup | 120 ml coconut oil, melted
- 1/2 cup | 170 grams honey or 160 grams maple syrup
- 1 teaspoon | 5 ml vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/2 cup | 56 grams coconut flour, sifted if lumpy
- 1/2 cup | 55 grams tapioca flour
- 1/2 teaspoon baking soda
- 1 cup coconut whipped cream
- mixed berries
- Preheat your oven to 350°F/180°C. Grease or line an 8 inch round cake tin. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, the honey (or maple syrup), oil and vinegar to the eggs. Mix thoroughly.
- Add in the coconut flour, tapioca flour and baking soda. Whisk to combine.
- Pour the batter into your prepared cake tin. Smooth over so it's evenly spread in the pan. Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick - if it comes out clean it's done.
- Carefully remove the cake from the tin and transfer to cool on a wire cooling rack.
- Once cooled you can serve as is, drizzle with a touch of honey or frost as you like.
Serving Size:1 slice
Amount Per Serving: Calories: 209 Saturated Fat: 10g Cholesterol: 65mg Sodium: 93mg Carbohydrates: 19g Fiber: 2g Sugar: 10g Protein: 3g