Basic Coconut Flour Cake (dairy-free & gluten-free)

This amazingly moist coconut flour cake can be as simple or complicated as you want it to be. It’s lovely just baked with a sprinkling of shredded coconut on top. However, it could also make a wonderful layered birthday cake (I recommend 1 recipe/9″ layer).

It can sometimes be annoying to be left with egg whites or yolks after a recipe calls for one and not the other. Consider using the leftover egg yolks in this recipe to make this easy homemade mayonnaise recipe.

Ingredients

Directions:

1. Preheat oven to 350°F.
2. Spray a 9″ round cake pan (or glass pie plate) with non-stick spray. Set aside.
3. Sift together coconut flour, baking soda, and salt (sifting is key to giving this cake a light texture). I find it easiest to add these ingredients to a large metal sieve and shake over a large bowl.
4. In another large bowl, add full-fat coconut milk, honey, liquified coconut oil, room-temperature eggs and egg whites, and vanilla extract. Mix until very well blended.
5. Pour the wet ingredients into the bowl of dry ingredients and whisk to combine. At first, the batter will be lumpy, but keep whisking until the lumps are very small.
6. Pour the cake into the prepared cake pan. Use a spatula to smooth the top.
7. Sprinkle the top with shredded coconut (optional).
8. Bake for 40 minutes in preheated oven (do not open the oven while this cake is baking). This cake is properly baked once a toothpick inserted into the center of the cake comes out clean and the cake springs back to a gentle touch. Place the pan on a wire rack to cool completely.
9. Slice and serve or store in the refrigerator.

Recipe Notes:

• If using this recipe for a layered cake, I recommend using parchment paper for exceptionally clean removal of cake.