This is the best keto coconut flour cake I've ever tasted! Moist, light and incredibly fluffy, this easy sugar free dessert comes in at just 0.8g net carbs per slice. Plenty of ideas for toppings and frostings in the post!
It is no secret that I am crazy about baking. In the Keto Desserts cookbook I just published are tons of cake recipes, from carrot cake to Black Forest cake.
This keto cake with coconut flour definitely would have deserved to be in the book. It is perfect for celebrations and would make a wonderful birthday cake.
It is actually quite healthy, too.
Healthy enough that we have been eating it for breakfast!
Coconut flour can be tricky to bake with, because it behaves so differently from almond flour and other low carb flours.
It absorbs around 3 times as much liquid as other flours. It also likes more eggs and more fat, otherwise the end result can be brittle or dense.
With this recipe you'll be able to enjoy a perfectly moist and fluffy cake. I have done all the recipe testing so you don't have to!
🌟 Why You'll Love This Recipe
- Light, moist and fluffy texture
- Delicious vanilla flavor
- Tastes great with and without frosting
- Only 124 calories and 0.8g net carbs per slice
- Sugar free and keto friendly
- Naturally gluten-free
- Eggs. These should be large and separated. It is really important that your eggs are room temperature. This helps you achieve a light, fluffy batter.
- Butter - I use unsalted butter, which I melt in the microwave for 1 minute and then cool. The goal is that all ingredients have a similar temperature. This prevents the eggs cooking or the butter going lumpy.
- Coconut flour - sifted. If possible, weigh the coconut flour instead of using cups. It is more exact and will give the best result.
- Powdered sweetener - I used an erythritol monk fruit sweetener that is a 1:1 sugar substitute.
- Baking powder
- Vanilla extract - choose one that is suspended in alcohol or water and not in glucose syrup. The vanilla also lessens the coconut taste.
- Almond milk - make sure it is unsweetened.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Time to make a light & fluffy coconut flour cake! Line a 18 cm / 7 inch round cake pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
Step 1: Separate the eggs and beat the egg whites in a large mixing bowl until stiff.
Step 2: In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and beat.
Step 3: Mix together the dry ingredients and add to the egg yolk mix. Option to also add a pinch of salt. Blend until combined.
Step 4: Fold in the egg whites in batches using a spatula. Carefully stir and fold until well-combined, ensuring you’re keeping the air bubbles intact...
...until it looks like the image above.
Step 5: Pour the batter into the springform and bake until golden.
It is done when a skewer or toothpick inserted comes out clean and the top is raised and feels springy to the touch.
Stiff egg whites. Take your time with beating the egg whites. It creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
Check during baking. Check the cake after 20 minutes to make sure it does not over-brown. If necessary, place aluminium foil over the top to avoid burning.
Let it cool fully. Coconut flour cakes are very fragile when hot and firm up as they cool. Let it cool fully before you remove it from the cake pan.
Yes, coconut flour is perfect for a keto diet! It is rich in healthy fats, high in fibre and low in carbs. Read more about its benefits here.
It is made from dried and ground coconut flesh. Coconut flour is not only gluten-free, but also safe for most people with a tree nut allergy who cannot tolerate almond flour.
Yes. You could use a loaf pan to make a coconut flour pound cake.
Add 4 tablespoons cocoa powder and 2 additional tablespoons of almond milk. For a single serve version, try my keto chocolate mug cake.
You can serve this cake without any toppings. But if you like, choose one of the following:
Sugar free vanilla icing (as seen in the images): Mix ⅓ cup powdered sweetener with about 2 tablespoon almond milk or 3-4 tablespoon heavy cream (plus ½ teaspoon vanilla extract until you have a spreadable consistency.
Keto cream cheese frosting: Chop 2.2 oz / 65 g room temperature butter into chunks. Whip the butter and 4.4 oz / 125g cream cheese together using an electric whisk until thick. Whisk in ⅓ cup / 53g powdered sweetener and 1 teaspoon vanilla extract. Place in fridge for 10 - 15 minutes for the frosting to stiffen up.
Lemon glaze: Mix 4 tablespoons each melted butter, cream and powdered sweetener plus the juice of 1 lemon. Let the glaze cool and thicken, then spoon over the coconut flour cake.
... or simply dust with powdered sweetener. Wait until it is fully cooled to prevent the sweetener from melting.
Dairy-free: Replace the butter with coconut oil and the cream in the frosting with full fat coconut milk (use only the firm coconut cream part).
Layer cake: Slicing the cake in half and fill with whipped cream and sugar free strawberry jam. Or use two cake pans to make 2 sponge layers. Reduce the baking time to about 30 minutes.
Make it fruity: Add a handful of blueberries or raspberries into the batter. Or, add lemon zest.
Change the flavor: Try other extracts such as almond, orange or coconut extract.
Refrigerator: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezer: Freeze individual slices in freezer bags for up to 3 months. Defrost overnight.
Reheating: If the cake is not frosted, reheat single slices in the microwave for 15 seconds.
More coconut flour desserts
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Keto Coconut Flour Cake (Vanilla)from Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Line a 18 cm / 7 inch springform pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
- Separate the eggs and beat the egg whites until stiff, about 3 minutes. Take your time with this - it creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
- In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and almond milk and beat.
- Mix together the sifted coconut flour and baking powder and add to the egg yolk mix. Blend until combined.
- Last, fold in the egg whites in batches using a spatula. Carefully stir and fold until well-combined, ensuring you’re keeping the air bubbles intact.
- Pour the batter into the springform and bake for about 40 minutes or until a skewer inserted comes out clean. Check the cake after 20 minutes to make sure it does not over-brown. If necessary, place aluminium foil over the top to avoid burning.
- For the optional icing, mix together the ingredients, adding more cream/milk or more sweetener as necessary until it is spreadable. Pour over the top of the fully cooled cake and spread around the sides. Let the icing set before cutting.