This classic vanilla coconut flour cake recipe is light, fluffy and delicately sweet. Its paleo, keto and the perfect healthy 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 book, so you can see the kind of quality recipes that she creates.
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.
Want more delicious Grain-Free Dessert Recipes?!
This coconut flour cake recipe is from the amazing ebook Indulge: 70 Grain-Free Desserts by Carol Lovett of Ditch The Wheat. I have enjoyed Carol’s healthy recipes for years, but one thing she does exceedingly well are sweets.
The recipes in this book are not only easy and exciting to bake, but are bursting with flavor and taste absolutely heavenly! This book has everything from grain-free pie crust to doughnuts to sprinkles.
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Indulge offers grain-free baking at its best! The photography is absolutely beautiful and will inspire you to get cooking in the kitchen.
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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.
How to Make this Classic Vanilla Coconut Flour Cake Recipe (Paleo & Keto):
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 Vanilla 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!
This classic vanilla coconut flour cake is light, fluffy and delicately sweet. Its paleo, keto and the perfect healthy dessert for any occasion including birthdays, holidays and more!
- 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
- 4 large pastured raw egg whites
- 1/4 cup honey
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 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
Preheat oven to 350°F. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form. Set aside.
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 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.
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.
- 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.
- 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.
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.
Put softened room temperature butter in a bowl. Whip with an electric mixer.
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.
Add in the vanilla extract and coconut cream (or heavy cream) and blend with the mixer until smooth.
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.
- 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
- 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.
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.
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Is this recipe correct – only 1/4 C of coconut flour? It just seems like there is not enough volume of ingredients to make a cake in that recipe. Granted maybe it’s because of the unique ingredients, but I am curious as it struck me as far too little dry ingredients.
Hi Cate, yes the amounts are correct. When baking with coconut flour the ratio of flour to liquid is a lot different from wheat flour because coconut flour soaks up A LOT of moisture.
Can one substitute arrowroot for cream of tartar?
No you’ll need to use cream of tartar. It will work without it, but just won’t be as fluffy.
Once I mixed the egg yolk/coconut flour mixture together, the coconut flour quickly absorbed all the moisture, which made it difficult to simply fold it into the egg whites. I basically had to whisk it for a while until the ingredients fully incorporated into whites. As a result, the cake did not rise. If I try this recipe again, I’d first pour egg yolk, etc mixture into whites, then gradually add coconut flour as I fold.
It’s normal for the egg whites to fall while you mix them in, but they will still result in a good light cake!
I had the same issue… but I still folded them in and the batter was still SUPER thick. And it has been in the oven OVER 20 minutes and it is nowhere near cooked nor has it risen at all?? Thoughts???
Did you make any changes to the original recipe?
We just made it and are ready to put it in the oven. Smells wonderful. The kids wanted to eat it before I baked it!
Think this would turn out ok as cupcakes?
I made cupcakes and they turned out great. I would add more ingredients to make it a full 12 cupcakes. For instance 5 total eggs, 5 tablespoons of coconut oil, 5 tablespoons coconut flour, etc.
wow what an easy recipe! and the result is – fluffy, light, and yummy cake! the portion is also lovely – perfect for two!:)) I made some cream cheese frosting, and layered this mini-cake and my husband was delighted, cake was gone in no time!: ) thank you for this lovely recipe!
I ran out of coconut oil and need a cake for this weekend, LOL Am not vegan or paleo. May I sub butter or melted butter for the coconut oil?
Yes, butter should work fine as a substitute.
Hello, I was wondering if you’ve ever made this into a chocolate cake? Any suggestions? I’m excited to try it 🙂
Nope, just vanilla 🙂
Hi. Can Xylitol Birch Sweetener be substituted for the honey?
Yes, that should work as a substitute for the cake, but probably not for the swiss meringue frosting.
THEY TASTE AMAZING, but, i could only make about 5 cupcakes….i know that coconut flour expands differently. But, this is my favorite sugar free coconut oil recipe yet! Next time i’ll be sure to double the recipe (:
I just made it now – added some shredded coconut. It is so moist and delicious!
Glad you enjoyed it Lise! 🙂
While making these tonight i came across an issue… the “batter” is more like cookie dough and cannot feasibly be folded into the eggwhites. I had to add liquid… in this case half and half to the “batter”. Was there supposed to be milk added? I dont see how there cant be… perhaps you forgot to mention that ingredient. They are in the oven now… will update on how they turned out.
when I added the flour/egg yolk mix into the egg whites, the whites seemed to loose stiffness.. Is that normal?
Yes, it’s normal. It deflates a little bit when you mix it up.
Does this cake freeze well?
I’m not sure. I’ve never frozen it before, but let us know how it does! 🙂
Hello I made this I didn’t have coconut milk or cream of tarter and used butter, besides that it came out to 1 1/2 inch cake that was yummy, it was nice and firm compared to other Coconut flour cake that come out wet.
Glad you liked it! Enjoy!
I am going to bookmark this because I have become very interested in Paleo recipes lately. I am making one tomorrow!! I am mainly a baking food blogger, and it’s so difficult giving up the butter, sugar, flour in my baking! But I am trying to explore new ideas, because I would love to go paleo someday, or maybe a version of paleo…
Awesome! There are so many great paleo recipes. I love paleo baking 🙂
This looks so amazing and tasty! Hard to believe it’s healthy too! Will have to give it a try.
So simple and delicious looking! Perfect dessert for keto!
What a delicious cake- and so pretty! Perfect for those who need something sweet when they are eating keto or paleo!
This cake looks so moist and delicious! Such a great dessert for any occasion or just when you want cake lol!
Just so I am understanding this correctly…If I want to make this into a 13×9″ cake I would need to quadruple this recipe? That would be 16 eggs?? Thx so much! Would like to make for my son for his birthday. 🙂
If you want it to be a larger round layer cake, I would recommend doubling the recipe and using an 8 or 9inch round cake pan. Then cut the cake as shown in the video to make the layers.
Would this recipe work for a 9x13x2 Magic Line Cake pan? Or would I need to double the recipe?
This recipe is made for a 6 inch round mini cake pan, so you would probably have to double or even triple the recipe.
Step 2 of cake instructions are for paleo version… for keto version it does not add the monkfruit sweetener…. so when do you add it? I’m about to make it ….
It’d be great if the two recipes could be separated.
Oops, must have forgotten that part. Just added it! The video also takes you through step-by-step. It’s right below the recipe.
Can you make this with an egg substitute for Vegans?
No you need the eggs for this recipe.
Just so I am understanding this correctly…If I want to make this into a 13×9″ cake I would need to quadruple this recipe? That would be 16 eggs?? Thx so much! Would like to make for my son for his birthday. 🙂
I’ve never made it that size for a sheet cake before, but I think tripling or quadrupling it would be best.
This recipe worked very well for me, but I did make a few slight changes. Instead of coconut oil, I used olive/sunflower oil. I added 1/4 cup heavy cream to the eggs, and I didn’t separate the whites and yolks since I am going to use this base for a poke cake, the density would be fine without whipping the whites. I added a whole teaspoon of baking powder, and increased the sweetness with concentrated liquid sweetener to my preference. I increased the vanilla extract slightly, to personal preference. I used butter flavored salt instead of plain salt, since butter usually lends a nice flavor to desserts.
This cake came out very tender and moist. I was afraid it may take on a cornbread texture, which tends to happen with keto flours at times, but this produced a cake with a lovely texture. This will be my go-to recipe for vanilla cakes from now on.
Thanks for sharing your substitutions! I’m sure it will be helpful to others who may want to make similar changes.