Gluten-Free Cake

Gluten-Free Coconut Cake

The Spruce Eats / Kristina Vanni 

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 8

Gluten-free baking doesn't have to involve a bunch of ingredients you can't pronounce. This simple cake contains easy-to-find ingredients like dried coconut and almond flour and can be whipped up and ready to enjoy in under an hour. It's also easy to make, with only one dirty bowl and no fancy equipment required.

While the cake is gluten-free, it's also flourless, using unsweetened desiccated coconut instead of flour. Eggs and egg yolks act as a binder and it's sweetened with sugar and honey and flavored with vanilla. The cake comes out of the oven a beautiful golden color (thanks to the egg yolks) and can be topped with your favorite seasonal fruit or fresh berries. You can dust the top with powdered sugar or add a dollop of whipped cream or a scoop of ice cream. This dessert is sure to please all your guests, whether they follow a gluten-free diet or not!

Ingredients

  • 2 cups unsweetened desiccated coconut
  • 1 cup sugar
  • 1 tablespoon almond flour
  • 5 egg yolks
  • 2 eggs
  • 2 teaspoons honey
  • 1 teaspoon vanilla
  • 1 cup berries (or other fresh fruit)
  • Optional: Confectioners' sugar (for dusting)
  • Optional: Whipped cream or ice cream

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for Gluten-Free Coconut Cake
    The Spruce Eats / Kristina Vanni 
  2. Preheat the oven to 350 F. Grease an 8-inch round cake pan and set aside.

  3. In a large mixing bowl, combine the coconut, sugar, almond flour, egg yolks, eggs, honey, and vanilla. Mix well until combined.

    Mix the ingredients for Gluten-Free Coconut Cake
    The Spruce Eats / Kristina Vanni 
  4. Pour the cake batter into the prepared pan.

    Pour batter in to the pan for Gluten-Free Coconut Cake
    The Spruce Eats / Kristina Vanni 
  5. Bake for 30 minutes, or until golden brown and cooked through. If after 30 minutes the cake is still soft in the center, cover with aluminum foil and bake for an additional 5 to 10 minutes until set. This helps prevent over-browning.

    Bake the Gluten-Free Coconut Cake
    The Spruce Eats / Kristina Vanni 
  6. Remove cake from the pan and allow to cool.

    Let the Gluten-Free Coconut Cake cool
    The Spruce Eats / Kristina Vanni 
  7. Top with a dusting of confectioners' sugar (if using) and your favorite fresh fruit or berries.

    Top the Gluten-Free Coconut Cake with fruit
    The Spruce Eats / Kristina Vanni 
  8. The cake can be served warm, room temperature or chilled. Enjoy with a dollop of whipped cream or a scoop of ice cream, if desired.

    Gluten-Free Coconut Cake
    The Spruce Eats / Kristina Vanni 

Tips

  • Almond flour is made from finely ground blanched almonds and is also known as almond meal or ground almonds. If you are unsure, check the ingredients on the package. The only ingredient listed should be almonds. Almond flour will keep for up to one year when stored in a cool, dark place in a well-sealed container.
  • This recipe calls for unsweetened desiccated coconut. It is a finely grated or ground form of dried form of coconut that is unsweetened. Make sure you purchase this product rather than sweetened flaked coconut (most commonly found in stores and used in recipes), coconut chips, or coconut shavings (long, dried strips of coconut).