20 Delicious Coconut Flour Cake Recipes Gluten-Free

Craving something sweet but need a gluten-free option? Coconut flour is your new best friend! Light, fluffy, and packed with natural sweetness, it’s the perfect base for irresistible cakes. Whether you’re baking for a special occasion or just treating yourself, these 20 delicious coconut flour cake recipes will satisfy every craving—without the gluten. Get ready to indulge in moist, flavorful desserts that everyone will love!

Classic Coconut Flour Vanilla Cake

This light and fluffy coconut flour vanilla cake is naturally gluten-free but tastes just as indulgent as the classic version—perfect for birthdays or a simple afternoon treat.

• 1/2 cup coconut flour
• 6 large eggs, room temperature
• 1/2 cup melted coconut oil (or butter)
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened almond milk
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking soda, and salt until no lumps remain.
3. In another bowl, beat the eggs, then mix in the melted coconut oil, honey, almond milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. Let the batter rest for 5 minutes to thicken slightly.
5. Pour the batter into the prepared pan and bake for 28–32 minutes, or until the top springs back when lightly pressed and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this cake’s airy texture? Coconut flour absorbs moisture slowly, so that short rest time ensures a perfectly tender crumb.

Tip: For extra richness, frost with whipped coconut cream and fresh berries.

Chocolate Coconut Flour Cake

This rich, fudgy cake is gluten-free but so decadent, no one will guess it’s made with coconut flour! Perfect for when you’re craving something chocolatey without the guilt.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 4 large eggs
• 1/2 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1/2 cup coconut flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until no lumps remain.
3. In another bowl, beat 4 eggs, then stir in 1/2 cup maple syrup, 1/2 cup melted coconut oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth. Let the batter sit for 5 minutes to thicken slightly.
5. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of coconut flour gives this cake an ultra-moist, almost brownie-like texture—ideal for topping with fresh berries or a dollop of whipped cream.

Tip: For extra indulgence, drizzle with melted dark chocolate before serving!

Lemon Coconut Flour Pound Cake

This Lemon Coconut Flour Pound Cake is a bright, tender treat that’s naturally gluten-free but doesn’t skimp on flavor—perfect for afternoon tea or a sunny brunch.

• 1 cup coconut flour
• 1/2 cup melted coconut oil
• 4 large eggs, room temperature
• 3/4 cup honey or maple syrup
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together 1 cup coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 4 eggs, then mix in 3/4 cup honey, 1/2 cup melted coconut oil, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth.
4. Gradually fold the wet ingredients into the dry until just combined (the batter will be thick).
5. Spread evenly into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret to this cake’s delicate crumb? Coconut flour absorbs moisture slowly, so the texture stays luxuriously dense yet light. Tip: For extra zing, drizzle with a lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice) while still warm.

Coconut Flour Carrot Cake

This coconut flour carrot cake is moist, lightly sweet, and packed with warm spices—perfect for anyone craving a gluten-free treat that doesn’t skimp on flavor.

• 1 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 6 large eggs
• ½ cup melted coconut oil
• ½ cup maple syrup
• 1 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup chopped walnuts (optional)

1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. In a bowl, whisk together 1 cup coconut flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
3. In another bowl, beat 6 large eggs, then mix in ½ cup melted coconut oil, ½ cup maple syrup, and 1 tsp vanilla extract.
4. Stir the dry ingredients into the wet mixture until just combined. Fold in 2 cups grated carrots and ½ cup chopped walnuts (if using).
5. Pour batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean. Let cool before slicing.

The coconut flour gives this cake a tender crumb, while the maple syrup adds a subtle caramel note—no one will guess it’s grain-free!

Tip: For extra richness, top with a dollop of coconut cream frosting.

Blueberry Coconut Flour Cake

This moist and tender blueberry coconut flour cake is a gluten-free dream, bursting with juicy berries and a hint of tropical flavor.

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh blueberries

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/4 cup almond flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 4 large eggs, then mix in 1/3 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined. Fold in 1 cup fresh blueberries.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.

The coconut flour gives this cake a delicate crumb, while the blueberries add pops of sweetness in every bite—perfect for brunch or an afternoon treat.

Tip: For extra flavor, toss the blueberries in 1 tsp coconut flour before folding them in—this helps prevent sinking!

Banana Coconut Flour Cake

This naturally sweet, gluten-free cake is a tropical twist on classic banana bread—fluffy, moist, and packed with coconutty goodness.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/4 cups)
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded coconut (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together mashed bananas, eggs, 1/4 cup melted coconut oil, 1/3 cup honey, and 1 tsp vanilla until smooth.
3. Sift in 1/2 cup coconut flour, 1 tsp baking soda, and 1/4 tsp salt. Stir until just combined, then fold in 1/2 cup shredded coconut.
4. Pour batter into the pan, sprinkle with extra shredded coconut, and bake for 30–35 minutes until a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coconut flour gives this cake a delightfully tender crumb, while the shredded coconut adds a subtle crunch. Serve warm with a drizzle of honey for extra coziness!

Tip: For extra richness, swap the honey for coconut sugar and top with toasted coconut flakes.

Pineapple Coconut Flour Upside-Down Cake

This tropical twist on a classic dessert is naturally gluten-free and packed with sunny pineapple flavor—perfect for a sweet ending to any meal.

Ingredients:

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20 oz) can pineapple rings (juice drained, reserve 1/4 cup)
• 6 maraschino cherries, halved
• 3/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup granulated sugar
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup reserved pineapple juice

Instructions:

1. Prep the pan: Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, tilting to coat. Sprinkle 1/2 cup brown sugar evenly over the butter. Arrange pineapple rings in a single layer, then tuck cherry halves into the centers.
2. Make the batter: In a bowl, whisk together 3/4 cup coconut flour, 1/2 tsp baking powder, and 1/4 tsp salt. In another bowl, beat eggs with 1/2 cup granulated sugar until frothy. Stir in 1/3 cup melted coconut oil, 1 tsp vanilla, and 1/4 cup reserved pineapple juice. Gently fold dry ingredients into the wet until just combined.
3. Bake: Pour batter over the pineapple layer, smoothing the top. Bake for 30–35 minutes until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate.

The coconut flour gives this cake a delightfully tender crumb, while the caramelized pineapple topping stays irresistibly juicy. Serve slightly warm for maximum gooey goodness!

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it over the cake after flipping.

Almond Coconut Flour Cake

This lightly sweet, nutty cake is gluten-free but so tender you’d never guess—perfect for afternoon tea or a fuss-free dessert.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat eggs, then blend in 1/3 cup melted coconut oil, 1 tsp vanilla, and 1/2 cup almond milk.
4. Gradually fold dry ingredients into wet until just combined (don’t overmix). Pour batter into the pan.
5. Bake for 30–35 minutes until golden and a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The secret? Coconut flour keeps it moist while almond flour adds richness—no dense, crumbly texture here!

Tip: Top with toasted coconut flakes or a drizzle of honey for extra flair.

Matcha Coconut Flour Cake

This delicate, gluten-free cake is a dreamy matcha lover’s treat—lightly sweet, fluffy, and packed with earthy green tea flavor.

Ingredients:

• 4 large eggs, room temperature
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil, plus extra for greasing
• 2 tbsp high-quality matcha powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
2. In a bowl, whisk together 4 large eggs, 1/2 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Sift in 1/2 cup coconut flour, 2 tbsp matcha powder, 1/4 tsp salt, and 1/2 tsp baking soda. Stir until just combined (no lumps, but don’t overmix).
4. Pour batter into the prepared pan and bake for 25–28 minutes, or until the edges pull away and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The coconut flour gives this cake a tender crumb, while the matcha adds a vibrant, bittersweet kick—perfect with a dollop of whipped coconut cream.

Tip: For extra fluffiness, separate the eggs and fold in whipped egg whites at the end of step 3!

Coconut Flour Coffee Cake

This tender, lightly sweet coffee cake gets its fluffy texture from coconut flour, making it a gluten-free treat that still feels indulgent.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup full-fat coconut milk
• 2 tbsp coconut sugar (for topping)
• 1 tsp cinnamon (for topping)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
2. Whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat eggs with 1/3 cup melted coconut oil, 1/3 cup maple syrup, and 1 tsp vanilla until smooth. Gradually mix in dry ingredients, then stir in 1/2 cup coconut milk until batter is thick but pourable.
4. Pour batter into prepared pan. Mix 2 tbsp coconut sugar with 1 tsp cinnamon and sprinkle evenly over the top.
5. Bake for 28–32 minutes until the center springs back when lightly pressed. Cool 15 minutes before slicing.

The coconut milk keeps this cake incredibly moist, while the cinnamon-sugar topping adds just the right crunch. It’s perfect with afternoon tea or as a not-too-sweet breakfast treat.

Tip: For extra richness, drizzle slices with a little melted coconut butter before serving.

Strawberry Coconut Flour Cake

This tender, gluten-free cake is bursting with juicy strawberries and a hint of tropical coconut—perfect for a light dessert or afternoon treat.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/2 cup coconut sugar (or granulated sugar)
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup full-fat coconut milk
• 1 cup diced fresh strawberries

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a separate bowl, beat eggs and 1/2 cup coconut sugar until pale and slightly thickened, about 2 minutes. Stir in 1/3 cup melted coconut oil, 1 tsp vanilla extract, and 1/2 cup coconut milk.
4. Gently fold dry ingredients into the wet mixture until just combined. Fold in diced strawberries.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until the edges are golden and a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coconut flour gives this cake a delicate crumb, while the strawberries add pockets of jammy sweetness in every bite.

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it over the cooled cake.

Pumpkin Spice Coconut Flour Cake

This cozy, grain-free cake packs all the warmth of pumpkin spice into a tender, lightly sweet treat—perfect with your afternoon coffee or as a guilt-free dessert.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F and grease a 6-inch round cake pan.
2. In a bowl, whisk together pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
3. Sift in coconut flour, pumpkin pie spice, baking soda, and salt. Stir until just combined (batter will thicken as it sits).
4. Pour batter into the pan and bake for 28–32 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The coconut flour gives this cake a delightfully dense yet fluffy crumb, while the pumpkin spice lingers in every bite without overpowering.

Tip: For extra moisture, wrap the cooled cake in plastic and let it rest overnight before serving.

Coconut Flour Orange Cake

This tender Coconut Flour Orange Cake is bursting with citrusy sweetness and a delicate crumb—perfect for gluten-free bakers or anyone craving a sunny dessert.

• 1/2 cup coconut flour
• 6 large eggs, room temperature
• 1/2 cup honey (or maple syrup)
• 1/3 cup melted coconut oil
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the eggs, honey, melted coconut oil, orange juice, orange zest, and vanilla extract until smooth.
3. Sift in the coconut flour, baking soda, and salt. Stir until just combined (the batter will thicken as it sits).
4. Pour into the prepared pan and bake for 25–30 minutes, until the edges are golden and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret to this cake’s airy texture? Coconut flour absorbs moisture slowly, so letting the batter rest for 5 minutes before baking ensures no dry pockets.

Tip: For extra flair, drizzle with a simple glaze of powdered sugar and orange juice while the cake is still warm.

Raspberry Coconut Flour Cake

This tender, gluten-free cake is bursting with juicy raspberries and has a subtly sweet coconut flavor—perfect for a light dessert or afternoon treat.

Ingredients:

• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 4 large eggs
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries (plus extra for topping)
• 1 tbsp shredded coconut (optional, for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together coconut flour, salt, and baking soda.
3. In another bowl, beat eggs, honey, coconut oil, and vanilla extract until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined. Fold in raspberries.
5. Pour batter into the prepared pan and smooth the top. Bake for 25–28 minutes, or until a toothpick comes out clean.
6. Let cool for 10 minutes, then transfer to a wire rack. Top with extra raspberries and a sprinkle of shredded coconut if desired.

The coconut flour gives this cake a delicate, almost melt-in-your-mouth texture, while the raspberries add a bright pop of tartness. It’s naturally sweetened but feels indulgent!

Tip: For extra moisture, brush the warm cake with a thin layer of honey before adding toppings.

Chocolate Chip Coconut Flour Cake

This moist, gluten-free cake is packed with melty chocolate chips and has a subtly sweet coconut flavor—perfect for a quick dessert or afternoon treat!

Ingredients:

• ½ cup coconut flour
• ¼ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together ½ cup coconut flour, ¼ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
3. In another bowl, beat 4 large eggs, then mix in ½ cup maple syrup, ⅓ cup melted coconut oil, and 1 tsp vanilla extract.
4. Gently fold the dry ingredients into the wet mixture until just combined. Stir in ½ cup chocolate chips.
5. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

The coconut flour gives this cake a tender crumb, while the chocolate chips add pockets of gooey richness—no one will guess it’s gluten-free!

Tip: For extra coconut flavor, toast shredded coconut and sprinkle it over the cooled cake.

Coconut Flour Zucchini Cake

This moist, subtly sweet Coconut Flour Zucchini Cake is a gluten-free delight that lets summer’s favorite squash shine—without weighing you down.

• 1 cup coconut flour
• 1/2 cup melted coconut oil, plus extra for greasing
• 4 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups grated zucchini (squeezed dry with a towel)
• 1/4 cup shredded coconut (optional, for topping)

1. Preheat oven to 350°F. Grease an 8-inch round cake pan with coconut oil.
2. In a bowl, whisk together 1 cup coconut flour, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 4 eggs, then mix in 1/2 cup melted coconut oil, 1/3 cup maple syrup, and 1 tsp vanilla.
4. Fold dry ingredients into the wet mixture until just combined, then gently stir in grated zucchini.
5. Pour batter into the pan, smooth the top, and sprinkle with shredded coconut (if using). Bake for 30–35 minutes until a toothpick comes out clean.

The coconut flour gives this cake a tender, almost custardy crumb, while the zucchini keeps it irresistibly moist—no one will guess it’s gluten-free!

Tip: For extra richness, drizzle slices with a little melted coconut butter before serving.

Peach Coconut Flour Cake

This tender, gluten-free cake is bursting with juicy peaches and a hint of tropical coconut—perfect for summer gatherings or a cozy afternoon treat.

Ingredients:

• 1 cup coconut flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup canned coconut milk
• 1 tsp vanilla extract
• 2 ripe peaches, thinly sliced
• 1 tbsp honey (for glaze, optional)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat the eggs, then mix in 1/2 cup melted coconut oil, 1/2 cup coconut milk, and 1 tsp vanilla extract until smooth.
4. Fold the wet ingredients into the dry mixture until just combined (the batter will be thick). Spread evenly into the pan.
5. Arrange peach slices over the batter in a circular pattern. Bake for 35–40 minutes until the edges are golden and a toothpick comes out clean.
6. Cool for 15 minutes, then drizzle with 1 tbsp honey (if using) for a glossy finish.

The coconut flour gives this cake a delightfully dense yet moist crumb, while the peaches caramelize slightly for a fruity contrast. Tip: For extra flavor, toss the peach slices with a pinch of cinnamon before baking!

Coconut Flour Cheesecake

This dreamy, grain-free cheesecake is rich, creamy, and just sweet enough—plus, the coconut flour crust adds a subtly nutty flavor you’ll love.

Ingredients

• Crust: 1 cup coconut flour, 1/4 cup melted coconut oil, 2 tbsp maple syrup, 1/4 tsp salt
• Filling: 2 (8 oz) blocks cream cheese, softened, 1/2 cup full-fat coconut milk, 1/2 cup honey, 2 tsp vanilla extract, 3 large eggs

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Make the crust: In a bowl, mix 1 cup coconut flour, 1/4 cup melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until crumbly. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. Make the filling: Beat cream cheese until smooth. Add 1/2 cup coconut milk, 1/2 cup honey, and 2 tsp vanilla, blending well. Add eggs one at a time, mixing just until combined.
4. Pour filling over the crust. Bake for 35–40 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4+ hours.

The coconut flour crust stays delightfully crisp, while the filling stays luxuriously creamy—no water bath needed!

Tip: For clean slices, dip your knife in hot water before cutting.

Apple Cinnamon Coconut Flour Cake

This cozy, gluten-free cake is packed with warm cinnamon and tender apples, making it a perfect fuss-free dessert or afternoon treat.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup melted coconut oil
• 4 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 medium apple, peeled and diced (about 1 cup)

Instructions:

1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. In a bowl, whisk together 1/2 cup coconut flour, 1 tsp cinnamon, 1/4 tsp salt, and 1/2 tsp baking soda.
3. In another bowl, mix 1/4 cup melted coconut oil, 4 eggs, 1/3 cup maple syrup, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into the wet mixture, then stir in the diced apple.
5. Spread batter into the pan and bake for 28–32 minutes, until a toothpick comes out clean.

The coconut flour gives this cake a delightfully tender crumb, while the maple syrup adds just the right touch of sweetness without overpowering the apples.

Tip: For extra flavor, toss the diced apple with an extra 1/2 tsp cinnamon before folding it into the batter.

Gingerbread Coconut Flour Cake

This warmly spiced cake is gluten-free but full of cozy flavor, with a tender crumb thanks to coconut flour and a hint of molasses.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/3 cup coconut sugar
• 1/4 cup molasses
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment.
2. Whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat eggs with 1/3 cup coconut sugar until frothy. Stir in 1/4 cup molasses, 1/4 cup melted coconut oil, and 1 tsp vanilla.
4. Fold dry ingredients into wet until just combined (batter will be thick). Spread into prepared pan and smooth the top.
5. Bake for 28–32 minutes until the center springs back when lightly pressed. Cool 10 minutes before turning out.

The coconut flour gives this cake a delicate, almost custardy texture that pairs perfectly with the bold gingerbread spices.

Tip: For extra moisture, brush the warm cake with a tablespoon of maple syrup before serving.

Conclusion

With these 20 delicious coconut flour cake recipes, gluten-free baking has never been easier—or tastier! Whether you’re craving a rich chocolate treat or a light citrusy delight, there’s something here for every occasion. We’d love to hear which recipe is your favorite—drop us a comment below, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!