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!

Course Dessert
Cuisine American, keto, Paleo
Keyword coconut flour cake, Keto Cake, paleo cake
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 229 kcal
Author Hannah Healy


For the Cake:

For the Paleo Swiss Meringue Icing:

For Keto Buttercream Frosting:


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

Nutrition Facts
Classic Vanilla 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.