Gluten-Free Keto Coconut Cake

Gluten-Free Keto Coconut Cake


  •  2 cups coconut flour
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1⁄4 tsp. fine sea salt
  • ¾ cup sugar
  • 4 oz. softened butter
  • 4 eggs
  • 2 cans coconut milk
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut
  • Mixed seeds and nuts for decoration (chia, flax, pine nuts…)


  1. Pre-heat oven to 350ºF
  2. Line a bread tin or a square cake pan with parchment paper (or grease with butter and flour) and set aside.
  3. Whisk first four ingredients together in a bowl.
  4. In an electric mixer beat sugar, vanilla, and butter on medium until fluffy, about 3 minutes.
  5. Add eggs one at a time, beating after each addition until smooth.
  6. Alternate adding half the coconut milk, then half the flour mixture, mixing well between each addition, continue with the remaining halves of each until fully blended.
  7. Stir in the shredded coconut.
  8. Let sit at least 30 minutes.
  9. Pour into baking molds and decorate with mixed seeds and nuts.
  10. Bake in the oven for about 40 minutes or until a toothpick comes out clean.
  11. Remove from oven and let cool before serving.
  12. Serve with a scoop of cardamom or vanilla ice cream, whichever you like the most.


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