Coconut Flour Cake

a slice of cake topped with vanilla icing on a plate

5 from 2 votes

You're going to love this easy, delicious and moist Coconut Flour Cake! It's made with eggs, maple syrup and coconut flour, making it both gluten free and dairy free!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: coconut flour cake

Servings:

Calories: 314kcal

Author: Erin

Ingredients

5 eggs
½ cup milk *see notes
⅓ cup maple syrup
¼ cup coconut oil melted and cool to room temperature
2 teaspoon vanilla extract
¾ cup coconut flour sifted
1 tablespoon coconut sugar
½ teaspoon baking soda
½ teaspoon salt

for the icing:

2 tablespoon butter softened; regular or dairy-free
1 ½ tablespoon milk
¼ teaspoon vanilla extract
1 ½ cups powdered sugar
½ teaspoon lemon zest optional

US Customary - Metric

Instructions

Preheat the oven to 350°. Line a round 8" cake pan with parchment paper, or grease it with coconut oil and set aside. Next, melt the coconut oil and set it aside; wait for it to come to room temperature before using it.
In a large bowl, whisk the eggs, milk, syrup, and vanilla together; add the coconut oil once it has cooled.
In a separate bowl, stir the coconut flour, coconut sugar, baking soda, and salt together.
Gently fold the dry ingredients into the wet ingredients -- do NOT over-mix or the batter will be too thick. As soon as the flour is incorporated, transfer the batter to your cake pan.
Bake the cake for 30-34 minutes, or until a toothpick comes out clean. Remove the pan from the oven, then wait 10 minutes before carefully inverting it onto a cooling rack. Wait for the cake to completely cool before icing it.

for the icing:

Mix the butter, milk and vanilla together with an electric/stand mixer, then add the powdered sugar and stir until the icing is smooth. Optional: stir in the lemon zest.
Last, add a large dollop of icing on top of the cake, and use the back of a spoon to smooth it out. Slice and enjoy!

Notes

*Calories are per slice and are an estimation

*MILK: Use any kind of milk (regular or dairy-free) but do NOT use canned coconut milk; canned coconut milk is thicker in texture and will make the batter be too thick. I recommend using either almond milk, oat milk or coconut milk from a carton

*You can use maple syrup OR honey, though I preferred maple syrup

Nutrition