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Coconut flour cake decorated with fresh fruit
Healthy coconut flour cake slice topped with berries

Coconut flour cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Coconut flour is not simply ground coconut, but a by-product of coconut milk production that is dried and ground. It has extremely high fibre content and absorbency (like a sponge), so it behaves very differently from wheat flour. This cake has a denser, moister texture and is naturally gluten-free.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Free-from / Paleo friendly

Ingredients

Equipment Needed

  • Whisk: For lump-free mixing.

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Mix the eggs, almond milk, honey, coconut oil, and vanilla.

Tip: The wet ingredients form a homogeneous emulsion.
2 ✓

Mix the coconut flour, salt, and baking powder, then work into the wet mixture. Let stand for 5 minutes.

Tip: During resting, the coconut flour absorbs moisture and thickens.
3 ✓

Smooth the batter into a tin and bake for 25-30 minutes.

Tip: Coconut flour browns quickly, watch the colour!
4 ✓

Cool completely. Carefully cut in half.

Tip: More fragile than wheat flour cake.
5 ✓

Fill and coat with whipped cream. Decorate with fruit.

Tip: Refreshing.

Recipe FAQ

Why is the cake dry?
Coconut flour absorbs a huge amount of liquid. If it feels dry, add another egg or more liquid next time.

Ingredients

  • 100 g Coconut flour
  • 250 ml Almond milk
  • 4 Eggs
  • 50 g Honey
  • 100 ml Coconut oil (liquid)
  • 1 packet Baking powder
  • 1 tsp Vanilla extract
  • 200 ml Double cream
  • 50 g Icing sugar
  • 150 g Fresh fruit
  • 1 pinch Salt