Fluffy Coconut Flour Cake Recipe (Paleo & Keto)

This coconut flour cake recipe is light, fluffy and delicately sweet. It’s paleo, keto and the perfect classic 2-layer vanilla cake dessert for any occasion including birthdays, holidays and more!

Many people have a hard time finding good coconut flour recipes because working with it can be tough. Some coconut flour recipes don’t use it properly and as a result it can come out very dry and crumbly. You really have to take extra steps to ensure that it will hold together well.

Carol Lovett, author of Indulge: 70 Grain-Free Desserts is a whiz when it comes to grain-free baking and working with coconut flour. She has graciously allowed me to share this coconut flour cake recipe from her Grain-Free Desserts ebook (get 50% off of the ebook with code Hannah50)

This cake would be delicious with an added layer of strawberry chia jam in the middle and fresh berries on top. You could also serve it with a side of paleo coconut ice cream or 1-ingredient banana ice cream. You can also see my additional tasty keto recipes here!

Coconut Flour Cake Recipe Tweaks…

I have made a couple tweaks to Carol’s original recipe in this post. The original recipe uses honey, so I tested a sugar free keto alternative using swerve or monk fruit. I also created an additional keto buttercream frosting recipe.

A few readers mentioned that the original recipe was too small to fit into a regular sized cake pan, so I made this into a 6-inch mini cake instead and it works perfectly! If you want to make this in a regular 8 or 9-inch cake pan, you’ll need to double the recipe.

Tips for baking with coconut flour:

Is coconut flour good for baking?

Coconut flour can definitely be an excellent high fiber, paleo, low carb, keto friendly option for baking HOWEVER, you do need to know what you’re doing and know about few things like…

• • Coconut flour DOES NOT behave like regular cake flour. It soaks up a ton of moisture so any recipe primarily using coconut flour needs to have more moisture (eggs, butter/oil, milk, etc.) than flour.
  • Coconut flour can be dense and heavy, so make sure you have enough eggs and baking soda or baking powder. Beaten egg whites are an excellent way to lighten up coconut flour based recipes because it helps to make it light and fluffy—that’s why it is used in this cake recipe!
  • Learn more tips about baking with coconut flour here.

Can I substitute coconut flour for cake flour?

If you learn nothing else about coconut flour, make sure you remember this: coconut flour can NEVER be used 1:1 as a substitute for regular flour! I have heard too many stories about breads as hard as a rock, gritty dry brownies and other baking disasters from folks who tried to substitute coconut flour cup for cup.

Since coconut flour soaks up a lot of moisture, you’ll need to use much less coconut flour and much more moisture and binders (like eggs) in any coconut flour recipe. It also works well if you combine it with other grain-free flours like almond flour.

How is coconut flour measured?

With coconut flour, using a food scale to measure weight is the most accurate way to measure it. If you don’t have a food scale, just make sure to scoop the flour in a measuring cup without packing in the coconut flour in the cup (leave it loose) and use a butter knife to level off the top.

Can I make this cake vegan?

Unfortunately, the ingredient in this recipe that makes the texture of this coconut flour cake so fluffy and moist like regular cake is the egg whites; they make such a huge difference, so I wouldn’t recommend substituting them.

Now, that’s not to say that it isn’t possible to make it vegan, but it won’t be the same. It would take some testing to make it right and I haven’t done that experimenting yet.  However, if you do end up trying out some vegan substitutes, please leave a comment with your changes and I would love to include it in the notes for others to enjoy!

Why I love this recipe:

• Good coconut flour recipes can be tough to find. Sometimes recipes using only coconut flour can turn out dry and crumbly, but not this one! The beaten egg whites make this coconut flour cake light and fluffy while the egg yolks and coconut oil make it moist and rich.
• This coconut flour cake recipe is versatile and can be made with honey to make it paleo or with sugar-free sweeteners for keto diets.
• Both frosting recipe choices offer something different, but equally delicious. The Swiss merengue icing is light and fluffy while the buttercream frosting is rich and creamy. (The first picture at the top of this post shows the paleo version of this coconut flour cake made with honey and Swiss merengue icing. The rest of the photos in the post are the keto version made with swerve and buttercream frosting).

Coconut Flour Cake Recipe Tips:

• This coconut flour cake recipe will make a 6-inch mini layer cake. You can put all of the batter into one 6-inch round cake pan (this is the pan I used) and after is has baked, slice the cake in half lengthwise to create layers. If you prefer to make a regular sized cake with an 8 or 9-inch round cake pan, you will need to double the recipe for it to fit.
• The fluffed egg whites are critical to the success of this cake since they are responsible for the light, fluffy texture while helping the coconut flour to hold together. The recipe will not work properly with any egg substitutions.   
• The cream of tartar helps to keep the egg whites fluffy and stiff which helps the texture of the cake. If you don’t have cream of tartar, the recipe will still work but you may not have quite as fluffy of a cake. Just be sure you have fresh egg whites and beat them in a glass or metal bowl (not plastic) and be sure there is no residue from any oils in the bowl.
• Sifting the coconut flour helps with the light and airy texture of the cake.
• The paleo Swiss meringue icing uses egg whites for a light frosting. Even though the egg whites have been warmed for the recipe they are still considered raw and should not be consumed by pregnant women, children and the elderly. If you are concerned about the egg whites being undercooked, ice the outside of the cake with the meringue and then place them under the broiler and lightly toast them. You can also use pasteurized eggs to make this icing, which means they have been lightly heated to kill bacteria, but are still uncooked.
• If you prefer to make the buttercream frosting with a paleo sweetener, you can use homemade powdered coconut sugar. Just grind regular coconut sugar (or any natural granulated sweetener) in a coffee grinder to turn it into a fine powder, then use that in place of the powdered swerve. Just keep in mind that your frosting won’t be white this way. It will be more of a brownish tan color.
• I’ve found that this cake keeps well in the fridge or freezer. I’m not totally sure how long it will last, but I’ve had it stay good in the fridge for at least 5-7 days. I would imagine it would be good in the freezer for a couple weeks. Be sure to let it get to room temperature before serving.

How to Make this Recipe:

Pre-heat the oven to 350°. Put the egg whites into a glass or metal bowl and add the cream of tartar. Use an electric mixer to beat the egg whites until stiff peaks form.

In a separate bowl, cream together honey and coconut oil with the electric mixer then add in the egg yolks and mix for the paleo version. For keto version, just lightly whip the coconut oil with the mixer, then add in the egg yolks and whip together until combined then add in the monk fruit sweetener along with the flour and other dry ingredients in the next step.

Add in coconut flour, vanilla, baking soda and salt. Mix until combined.

Fold the egg whites into the batter gradually a bit at a time until it’s all combined.

Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It’s better if the mixture is a bit rough and not too smooth.

Add the batter to a mini 6-inch cake pan lined with parchment paper or oiled.

Bake for about 20 minutes or until a toothpick inserted comes out clean.

Set the cake aside to cool while you make the frosting. To make the keto buttercream frosting, add softened room temperature butter to a bowl and whip with an electric mixer. Gradually add the confectioners sweetener to the butter a little bit at a time while mixing until it is all combined.

Add the vanilla and coconut cream (or heavy cream) and mix.

The mixture should be thick and creamy.

To frost the cake, first, cut the cake in half lengthwise to create two layers.

Spread a layer of frosting in the middle part of one side of the cake.

Then place the other half of the cake on top. Then proceed to frost the whole outside of the cake.

You can keep the roughly frosted look…

Or you can smooth out the frosting by dipping a knife in hot water and running it over the frosting. Stop to clean off the knife and run it under hot water again to complete it.

Enjoy as is or decorate with fruit and flowers for a colorful whimsical cake!

Did you like Fluffy Coconut Flour Cake Recipe (Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

4.16 from 101 votes

Print

Fluffy Coconut Flour Cake (Paleo & Keto)

Prep Time

45 mins

Cook Time

20 mins

Cake Cooking Time

1 hr

Total Time

2 hrs 5 mins

 

This coconut flour cake recipe is light, fluffy and delicately sweet. It's paleo, keto and the perfect classic 2-layer vanilla cake dessert for any occasion including birthdays, holidays and more!

Course: Dessert

Cuisine: American, keto, Paleo

Keyword: coconut flour cake, Keto Cake, paleo cake

Servings: 8 Servings

Calories: 229 kcal

Author: Hannah Healy

Ingredients

For the Cake:

• 4 large pastured eggs separated
• 1 tsp cream of tartar
• 1/4 cup coconut oil
• 3 tbsp granulated swerve or monk fruit sweetener (or honey for paleo)
• 1/4 cup coconut flour sifted
• 2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/8 tsp sea salt

For the Paleo Swiss Meringue Icing:

• 4 large pastured raw egg whites
• 1/4 cup honey
• 1 tsp cream of tartar
• 1 tsp vanilla extract

For Keto Buttercream Frosting:

• 1/2 cup unsalted butter
• 1 cup powdered confectioners sweetener (swerve or monk fruit)
• 1 tsp vanilla extract
• 2 tbsp coconut cream or heavy cream

Instructions

Cake Instructions:

1. Preheat oven to 350°F. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form. Set aside. 

2. In a separate bowl, cream together honey and coconut oil with the electric mixer then add in the egg yolks and mix for the paleo version. For keto version, just lightly whip the coconut oil with the mixer, then add in the egg yolks and whip together until combined then add in the monk fruit sweetener along with the flour and other dry ingredients in the next step.

3. Add in coconut flour, vanilla, baking soda and salt. Mix until combined. 

4. Fold the egg whites into the batter starting with a little bit at a time. Combine until the batter is completely mixed. Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It's ok if there are a few small lumps. It’s better if the mixture is a bit rough and not too smooth.

5. Line a 6-inch mini cake pan with parchment paper or oil the pan with additional coconut oil. Pour the mixture into the cake pan. Bake for about 20 minutes. The cake is done when a toothpick is inserted and comes out clean.

Paleo Swiss Meringue Icing Instructions:

1. Using a double boiler, fill a pot with about 2 inches of water and bring to a boil. In the bowl part of the double boiler, mix all of the ingredients.
2. Place the bowl over the pot with the heated water. Using a handheld blender, whisk the egg whites continuously until they are warm to the touch. This takes a few minutes. Your egg whites should be light & puffy.

3. Immediately use as an icing. Even though the egg whites have been warmed they are still considered raw and should not be consumed by pregnant women, children and the elderly. If you are concerned about the egg whites being undercooked, ice the outside of the cake with the meringue and then place them under the broiler and lightly toast them. You can also use pasteurized eggs to make this icing, which means they have been lightly heated to kill bacteria, but are still uncooked.

Keto Buttercream Frosting Instructions:

1. Put softened room temperature butter in a bowl. Whip with an electric mixer.

2. Add in the confectioners sweetener gradually a little bit at a time while whipping with the electric mixer until all of the sweetener is mixed in.

3. Add in the vanilla extract and coconut cream (or heavy cream) and blend with the mixer until smooth. 

4. Wait for the cake to cool before icing. To make a layer cake, cut the cake in half lengthwise then put frosting in the middle and stack the layers. Then frost the whole outside of the cake. To smooth the frosting, dip a knife in hot water then run it over the frosting until smooth. 

5. Don't forget to check out Indulge: 70 Grain-Free Desserts to get even more delicious grain-free dessert recipes like this one and use discount code HANNAH50 for 50% Off. 

Recipe Video

Recipe Notes

• This coconut flour cake recipe will make a 6-inch mini layer cake (this is the pan I used). If you prefer to make a regular sized cake with an 8 or 9-inch cake pan, you will need to double the recipe for it to fit.
• The fluffed egg whites are critical to the success of this cake since they are responsible for the light, fluffy texture while helping the coconut flour to hold together. The recipe will not work properly with any egg substitutions.   
• The cream of tartar helps to keep the egg whites fluffy and stiff which helps the texture of the cake. If you don't have cream of tartar, the recipe will still work but you may not have quiet as fluffy of a cake. Just be sure you have fresh egg whites and beat them in a glass or metal bowl (not plastic) and be sure there is no residue from any oils in the bowl.
• When you add the egg whites to the dough mixture, gently fold it in. Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It's ok if there are a few small lumps. It’s better if the mixture is a bit rough and not too smooth.
• If you prefer to make the buttercream frosting with a paleo sweetener, you can use homemade powdered coconut sugar. Just grind regular coconut sugar in a coffee grinder to turn it into a fine powder, then use that in place of the powdered swerve. Just keep in mind that your frosting won't be white this way. It will be more of a brownish tan color.
• Nutrition Facts below are for one serving of keto coconut flour cake using swerve sweeteners. Subtract 28 grams of sugar alcohols per serving to achieve net carbs. There are 2 grams net carbs per slice of cake.

Nutrition Facts

Fluffy Coconut Flour Cake (Paleo & Keto)

Amount Per Serving

Calories 229 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g94%

Cholesterol 123mg41%

Sodium 121mg5%

Potassium 108mg3%

Carbohydrates 31g10%

Fiber 1g4%

Protein 3g6%

Vitamin A 490IU10%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here are some additional coconut flour recipes you might enjoy!…

• Coconut Flour Chocolate Muffin Recipe
• Coconut Flour Donut Holes
• Coconut Flour Chocolate Whoopie Pie Recipe
• Coconut Flour Cupcakes

This post was originally published in January of 2013, but has been republished in August of 2018 to include new and improved recipe notes, a new recipe video and additional photos.