This is the best keto coconut flour cake I've ever tasted! Moist, light and incredibly fluffy, this easy sugar free cake comes in at just 0.8g net carbs per slice. Plenty of ideas for low carb toppings and frostings in the post!
Table of contents
It's no secret that I'm crazy about baking. In the Keto Desserts cookbook that I just published there's TONS of great keto cake recipes, from carrot cake to Black Forest cake.
Well, this coconut flour cake definitely would have deserved to be in the cookbook. Coconut flour can be tricky to bake with, because it behaves so differently from almond flour and other low carb flours. It likes more eggs and more fat, otherwise the end result can be brittle or dense.
I've been getting plenty of requests for more pure coconut flour recipes recently. That's why I've decided to create this coconut keto cake. And boy, I'm pleased with the result! This vanilla flavoured sponge cake is perfect for celebrations and would make a wonderful low carb birthday cake!
The secret to supreme fluffiness? Separating the eggs, beating the egg whites until stiff and folding them in last. Trust me, this hack will literally change your life! The result is an incredibly light and fluffy crumb, while the cake is delightfully moist.
Is coconut flour keto?
Yes, coconut flour is perfect for a keto diet! 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.
A little coconut flour goes a long way because it absorbs around 3 times as much liquid as other flours. It is rich in healthy fats, high in fibre and low in carbs. Read more about the benefits of coconut flour here.
Ingredients for coconut flour cake
- 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's 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's suspended in alcohol or water and not in glucose syrup. The vanilla also lessens the coconut taste.
- Almond milk - make sure it's unsweetened.
How to make a light & fluffy coconut flour cake
Time to get started! 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.
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 beat.
Mix together the sifted ½ cup 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...
...until it looks like the image above.
Pour the batter into the springform and bake for about 40 minutes. 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.
It's done when a skewer inserted comes out clean and the top is raised and feels springy to the touch.
Be sure to let it cool fully before you remove it from the cake pan. Keto cakes with coconut flour are very fragile when hot and firm up as they cool.
Topping ideas
So many possibilities! I decided to frost my cake with a sugar free icing, but let me give you a few more ideas:
Sugar free vanilla icing (as seen in the images): Mix ⅓ cup powdered sweetener with about 2 tbsp almond milk or 3-4 tbsp heavy cream (double cream) plus ½ tsp 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 tsp vanilla extract. Place in fridge for 10 - 15 minutes for the frosting to stiffen up.
Lemon glaze: Mix 4 tbsp melted butter, 4 tbsp cream, 4 tbsp powdered sweetener and the juice of 1 lemon. Let the glaze cool and thicken, then spoon over the coconut flour cake.
... or simply dust the cake with powdered sweetener! Make sure you do this only once it's fully cooled to prevent the sweetener go wet.
Recipe variations
I have used butter and cream in this recipe. If you prefer a dairy free keto cake, simply replace the butter with coconut oil and the cream in the frosting with full fat coconut milk (use only the firm coconut cream part).
You could turn this cake into a Victoria Sponge cake by slicing it in half and spreading whipped cream and sugar free strawberry jam in the middle. Alternatively, make two single layer cakes and reduce the baking time to about 30 minutes. Or make a coconut flour pound cake!
Or consider adding a handful of blueberries or raspberries into the batter before baking!
Last but not least, you could drizzle this cake with a mix of my Keto Caramel Sauce and melted sugar free chocolate!
I'm planning to turn this cake into a coconut flour chocolate cake recipe soon. I think adding 8 tbsp cocoa powder and 4 tbsp heavy cream should do the trick. Watch this space!
How to store keto cake
Store covered at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze for up to 3 months.
More keto desserts with coconut flour
The Best Keto Coconut Flour Cookies - the ultimate recipe for coconut flour cookies. Soft, moist and crazy easy!
Cinnamon Swirl Coconut Flour Mug Cake - A popular keto coconut mug cake with a luscious cinnamon swirl.
Keto Chocolate Mug Cake - this keto chocolate cake is to die for! It's my go-to when I want a quick cake treat.
Keto Coconut Flour Muffins with Blueberries - Classic sugar free muffins that my kids request time and time again.
Keto Pumpkin Muffins with Coconut Flour - Bookmark this recipe for pumpkin season!
Tried this recipe? Give it a star rating below!
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Keto Coconut Flour Cake (Vanilla)
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 eggs large, separated, room temperature
- ½ cup / 114g butter melted and cooled
- 2 tsp vanilla extract
- 2 tbsp almond milk unsweetened
- ½ cup / 60g coconut flour
- ⅔ cup / 107g powdered sweetener
- 1 ½ tsp baking powder
Sugar Free Vanilla Icing (optional)
- ⅓ cup / 50g powdered sweetener
- 4 tbsp double cream (heavy cream) or 2 tbsp almond milk
- ½ tsp vanilla extract
Instructions
- 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.
Icing
- 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.
Video
Notes
Nutrition
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Rebecca says
If I wanted to bake this in a 9"x13" cake pan, would you recommend doubling or tripling the recipe? Thanks!
Katrin Nürnberger says
That's a pretty large cake pan. You would probably have to triple the recipe. And adjust the baking time as well, it may take longer. Be sure to cover the top of the pan once the cake is golden to prevent over-browning.
Martha McIlvanie says
I just took the your cake recipe out of the oven, it is cooled and came out of pan beautifully, the aroma is very nice. I think I will put a lemon glaze on it as it may be dry, I tasted the crumbs. The cake is for a 80 year old diabetic. I think she will like it.
I changed 2 things, I did sift, but not knowing grams, the closest I got was 1/2 cup. Guess it worked. The second item was the sweetener, I don't know if you have SF instant vanilla pudding mix in the UK/London, but I use them a lot when I don't want the sugar. I put 1 small 1.43oz pack of the instant pudding instead of the sweetener. I did not add extra liquid, as I used 2 large eggs and 7 small eggs. It worked and I am going to freeze it when it cools more as the luncheon is Sunday 10/3. THANK YOU for your work getting a great cake for diabetics.
Katrin Nürnberger says
How interesting that you use instant vanilla pudding mix. Thanks for letting us know your tweaks!
Vanessa says
Amazing and easy too. So fab to have found another keto friendly food I can include to help get a variety and stop me craving a non keto cake. Thanks so much for sharing.
Angela says
Hi. I have made this cake many times now and even my non keto family love this cake! Do you happen to know if I add cocoa powder will I need to increase or reduce any of the other ingredients? Thinking of trying a chocolate orange cake, substitute the vanilla for orange extract.
Thanks.
Katrin Nürnberger says
If you use about 1/4 cup or 4 tbsp cocoa powder I'd increase the amount of almond milk as well by probably 2 tbsp. This would be my starting point. Do try the batter and see if the taste is good and the batter texture is right!
Angela says
Thanks for your reply. 4tbsp of cocoa and an extra 2tbsp was the perfect amount. Perfect with a BIG dollop of whipped cream. Thank you ever so much, this has certainly helped my my need for the odd chocolate fix!
Katrin Nürnberger says
That's so good to hear!
Sofie says
It's delicious, so smooth and light. Tasted amazing with some custard.
Liz says
Really wanting to make this cake but only have powdered swerve on hand. Is it the same amount as the sweetener you listed? Thanks in advance.
Katrin Nürnberger says
Yes, that should be the same. It's a 1:1 sugar alternative, correct?
Liz says
Yes, 1:1 replacement for sugar. Thank you!
Bethan McGuigan says
Just made this- it’s delicious! Sliced in half once cooled- put some jam in the middle and the icing on top. Feels like I’m having proper cake ! Thanks Karin.
Naomi winkel says
My 13 year old daughter made this cake to take to our church lunch today. It was a huge success. Everyone liked the taste. We will make this again.
Katrin Nürnberger says
So glad you all like the cake!
Carolyn Stoker says
Any idea how long to bake this if I turn this into a pound cake? Any other changes you would suggest for this?
Thanks
Katrin Nürnberger says
I think it may take a little longer. I would try with 50 minutes and see where you're at.
Janet M Watson says
This cake is delicious. I added a little bit extra vanilla (I always do). For the topping I used some heavy crème and toasted some coconut and then topped it off with a dusting of Swerve powdered sugar.
Andrea Davis says
So the almond milk in the ingredients isn't mentioned in the instructions but it turns out it doesn't matter - this cake is amazing. First cake I've eaten that doesn't feel like I'm having 'alternative' cake. Not too keen on the frosting but that's the cooling taste of the erythritol. I've had it for dessert and breakfast so far. Would like to try some other flavours e.g. lemon. Love the fact I'm using coconut flour which I have a ton of, rather than extra fine almond flour which is very expensive.
Katrin Nürnberger says
Glad you liked the cake! And thanks for the heads up - I've added it in.
Bill Heller says
I'm looking forward to trying this. I've had a lot of DRY coconut flour issues. Can substitutions be made? adding cocoa, using vegan butter and coconut milk instead of almond?
Thanks
Bill Heller
Katrin Nürnberger says
If you add cocoa, you'll probably need a little more wet ingredients such as butter or almond milk to stick to the same batter consistency. You can definitely use any kind of milk. I haven't tried baking with vegan butter, so I don't know how it behaves. However, using coconut oil instead of butter always works.
Anna says
Hi Katrin! I can’t wait to make this I just know it will be delicious......I always have half and half in the fridge and usually oat milk....could I use one of those instead of the almond milk?
Thanks for all the great recipes
Katrin Nürnberger says
Yes, that should work just fine! I've now even had readers make it without the almond milk and apparently it still works just as well.
Fehmida Kola says
Hi katrin
Once again, thank you for sharing your wonderful recipes. Can I use regular milk instead of almond milk?
Thanks in advance
Katrin Nürnberger says
Yes, any milk works!
Karen says
Looking forward to trying this one, love the other recipes I have tried so far! Thanks.
Anita says
Do you think this recipe would still work if I skip the powdered sweetener? I can't get it where I live, and after 2 years on keto I find anything sweetened is way to sweet for me. Thanks.
Katrin Nürnberger says
Yes, but if you leave it out altogether I would definitely not use the almond milk. Maybe also add an additional tsp of vanilla to give it more taste?