Classic Vanilla Coconut Flour Cake (Paleo & Keto)

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!

Many people have a hard time working with coconut flour because it can be very dry and crumbly, so 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.

Created to give you a highly affordable (and time efficient) way to bake up a storm, cater to that sweet tooth and beat life’s health challenges using nature’s very own anti-inflammatory ingredients. Your family and guests will love you for it, and so will your health!

Indulge offers grain-free baking at its best! The photography is absolutely beautiful and will inspire you to get cooking in the kitchen.

• No longer do you have to miss out
• No longer do you need pre-made unhealthy baked goods
• No longer do you need to come up with recipes

Get 50% OFF of Indulge: 70 Grain-Free Desserts with code HANNAH50! 

Why I love this recipe:

• 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 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 (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.

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

4.43 from 26 votes

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Classic Vanilla Coconut Flour Cake (Paleo & Keto)

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

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!

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. 

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

Classic Vanilla Coconut Flour Cake (Paleo & Keto)

Amount Per Serving

Calories 229 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 15g 75%

Cholesterol 123mg 41%

Sodium 121mg 5%

Potassium 108mg 3%

Total Carbohydrates 31g 10%

Dietary Fiber 1g 4%

Protein 3g 6%

Vitamin A 9.8%

Vitamin C 0.1%

Calcium 1.7%

Iron 3.4%

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

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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