To be honest, I didn’t think it was possible… to bake a cake this delicious using JUST coconut flour. My favorite paleo-friendly cakes (chocolate cake, vanilla cake) usually call for a blend of gluten-free flours, but this coconut flour cake is surprisingly good – I’m talking birthday cake level good. This is the perfect cake for those of you who can’t eat nuts but still want to enjoy a slice of cake on your birthday.
Speaking of birthdays… I turned 30… over two months ago. I’m finally ready to talk about it.
I know, I know, 30 isn’t old… unless you’re a teenager reading my blog, in which case you think I’m ancient. Roby wanted to do something special for it, so we took a trip to the west coast (it was my first time there). We went to San Francisco and Vegas – and while both were really nice, I have to say – I think I prefer the east coast. Ask me again in the dead of winter and I might have a different answer for you.
That said, I got to see one of my favorite artists perform live. If you’ve read my “about me” section, you know I’m a big Mariah Carey fan. Well, she happened to be in Vegas and we happened to see her perform. She was incredible. Easily my favorite part of the trip… when it turned midnight (east coast time – which Roby had to point out because I was too busy watching MC) – she sang my FAVORITE song: Fantasy. I might have cried a little.
Anyway, I think this cake is great considering it’s nut-free and paleo-friendly. If you or a loved one have a nut-allergy, this is the cake to make. Top it with your favorite frosting (or not) and celebrate with cake!
Ingredients
- 1 cup coconut flour
- ½ teaspoon baking soda
- 1 cup non-dairy milk coconut milk or almond milk will work
- 6 eggs room temperature
- 4 tablespoons coconut oil
- ÂĽ cup maple syrup
- 1 cup chocolate chips optional but recommended
Instructions
- Preheat oven to 350°F.
- Add the coconut flour and baking soda to a bowl and mix well.
- Add the non-dairy milk, eggs, coconut oil and maple syrup to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
- Pour the batter into a greased or parchment-lined 9” round pan.
- Bake at 350°F for 1 hour or until a toothpick comes out clean.
- Allow the bread to cool on a wire rack. Once completely cool, remove it from the pan and serve.
Georgina says
What a great recipe. How can I make it sugar-free? How much erythritol should be used?
Monica says
This came out good I put honey instead of maple syrup and it still was good!
My Heart Beets says
Monica, so happy to hear that! 🙂
Frank says
I made this yesterday with Cocoanut Sugar and Whipping Cream! Very good! Thank you!
My Heart Beets says
Frank, that’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Angela says
How about substituting the maple for bananas or dates. Do you a ratio?
baking says
Should coconut oil be in the liquid form? Can I substitute it with butter or ghee?
My Heart Beets says
Hi, I used 4 tablespoons of solid/room temp coconut oil. Hope that helps! Let me know what you think of the cake!
Regina Ann says
Maple syrup negatively impacts my blood sugar. Could agave syrup be substituted? Thanks!
My Heart Beets says
Regina, I think that would work because it has the same consistency – if you try, please let me know!
Simmy says
Is it possible to substitute the eggs in this for an egg substitute? Has anyone tried?
Airyfairycelt says
Yes, husband will love this one. I can’t have it (eggs) but I am mainly savoury!
Does it freeze alright?
Megan says
This cake is perfect! I’ve been eating it for breakfast 🙂 The only change I made was to reduce the maple syrup to 2 Tbsp, and add 2Tbsp no sugar added applesauce with stevia drops, to taste. I left out the chocolate chips, and have been using the chocolate avocado pumpkin mousse recipe found on Made To Glow’s blog as frosting.
Any idea how long this will last on the counter? Do you think freezing would dry it out to much?
My Heart Beets says
Megan, I’m happy to hear that!! And thanks for sharing your substitutions 🙂 I usually keep baked goods on the counter for 1-2 days then put them in the fridge after that. I think freezing would be fine too but I haven’t tried it – if you do, please let me know!
Sue says
Can I still use dairy milk if I’d like? Would it still taste good?
My Heart Beets says
Hi Sue, I’m sure it’ll taste just fine. Let me know what you think!