Recipe – Coconut Flour Cake

Prep Time

15 minutes

Cooking Time

20 Minutes


8 servings


  • Coconut oil for pan
  • 4 large eggs
  • 1 cup canned coconut milk , unsweetened, full fat (mix it well before using)
  • 1/2 cup coconut sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup coconut flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder


  1. Preheat oven to 350 degrees
  2. Generously grease the bottom and sides of an 8-inch nonstick round cake pan with coconut oil.
  3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, coconut sugar and vanilla.
  4. Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps.
  5. If the batter seems very thick, add 1-2 tablespoons of water.
  6. Stir in the salt and baking powder.
  7. Transfer the batter to the prepared cake pan. Smooth the top out.
  8. Bake until the edges are golden brown and pull away from the pan and a toothpick inserted in center comes out clean, about 20 minutes. The cake will not brown on the top, so don’t wait for that!!
  9. Let the cake cool for 15 minutes, then invert it, bottom side down, onto a cooling rack and allow it to cool 15 more minutes before slicing into 8 slices.


You can keep the leftovers in the fridge in an airtight container, for 4-5 days. You can also freeze this and have it for another day!

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