It’s keto, gluten-free, and as long as you don’t frost it, it’s also very low in calories - just 140 calories per slice. Incredibly moist and fluffy, this is one of my husband’s favorite cakes (another good one is this keto pound cake). I make it often because we both feel it’s quite appropriate as the occasional breakfast. And who doesn’t want cake for breakfast! 🍰 That’s also why I don’t frost this cake, although you certainly could if you wish. See my comments below about the types of frosting you could use. There are several tasty options.
Ingredients
You’ll only need a few simple ingredients to make this coconut flour cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Unsalted butter: Used to grease the pan. Eggs: I use large eggs in most of my recipes, this one included. Canned coconut milk: Remember to mix it well before using it. And please use full-fat coconut milk. Sweetener: I use stevia. You can probably use a granulated sweetener instead. Vanilla extract: Try to use pure vanilla extract, not the artificially flavored stuff. Coconut flour: Try to measure it by weight. It’s very absorbent, so each extra gram can make a difference. Kosher salt: If using fine salt, you should use just a pinch. Baking powder: Make sure it’s fresh, and (needless to say) use gluten-free if needed.
Instructions
Making this coconut flour cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Mix the ingredients. Simply whisk all the ingredients in one bowl, in the order listed. Add water. If the batter seems too thick, add a little water. Bake the cake in a greased nonstick cake pan, for about 20 minutes in a 350°F oven. Cool it before slicing.
Expert tip
When working with canned coconut milk, it’s very important to make it completely smooth before adding it to the batter. So shake it, but then you should also stir it well once you’ve opened the can.
Frequently asked questions
Variations
The best way to vary this recipe is by using different flavor extracts. So instead of vanilla extract, you could use coconut extract, almond extract, or orange extract. If you opt for one of these extracts, use just one teaspoon, not a whole tablespoon.
Serving suggestions
This cake is wonderful all on its own. You can dust it with a powdered sweetener if you wish and serve it with berries. You can also frost this cake. Here are a few options:
Keto cream cheese frosting - you can use coconut extract instead of vanilla if you wishGreek yogurt frostingThe chocolate frosting used in this keto chocolate cake recipeChocolate whipped cream
If you plan on frosting the cake, do cool it completely before doing so.
Storing leftovers
You can keep the leftovers in the fridge, wrapped in plastic wrap or in an airtight container, for 4-5 days. You can also freeze individual slices in freezer bags. Defrost them overnight, or in the microwave on 50% power.
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Recipe card
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