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June 24, 2014 Cakes

Gluten Free Coconut Cake (dairy free and refined sugar free options)

This gluten free coconut cake is everything you know a coconut cake should be: it’s light, soft, sweet, full of coconut flavor, and has a nice tender crumb!
Sweet, fluffy, and flavorful gluten free coconut cake!

Sometimes I feel like writing and sometimes I don’t.

Sweet, fluffy, and flavorful gluten free coconut cake!

Today I don’t.

Sweet, fluffy, and flavorful gluten free coconut cake!

So I probably shouldn’t, because I’ll end up writing something really weird about aliens or extinct mammoths, and then I’ll come back here later and look at it and wonder how I even started thinking about extinct mammoths.

Sweet, fluffy, and flavorful gluten free coconut cake!

So instead, I’m going to let this gluten free coconut cake speak for itself. It is light and fluffy and moist and sweet and delicate and the coconut inside of it adds a nice crunch.

Sweet, fluffy, and flavorful gluten free coconut cake!Sweet, fluffy, and flavorful gluten free coconut cake!

There you have it.

So go make yourself some gluten-free coconut cake. This is something you NEED to do.

Sweet, fluffy, and flavorful gluten free coconut cake!

Coconut Cake
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Gluten-free light and fluffy coconut cake.
Author: Linnaea
Recipe type: Dessert
Serves: 10
Ingredients
  • ¾ cup rice flour
  • ¾ cup cornstarch, tapioca starch, or potato starch
  • 2 tablespoons coconut flour
  • 1 teaspoon guar gum
  • ¼ cup sugar (for refined sugar free version skip the sugar and add ¼ cup more honey instead)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup honey
  • ¼ cup coconut oil (not coconut butter)
  • ¼ cup butter (note: For dairy free version use coconut butter or olive oil)
  • 1 large egg
  • 1 cup coconut milk (from the carton, not the can)
  • 1 tablespoon vanilla extract
  • 3 tablespoons sour cream (for dairy free version use mayonnaise)
  • 1 tablespoon apple cider vinegar
  • ½ cup coconut, lightly toasted (see below recipe for how to toast coconut)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grease two 8 inch springform cake pans.
  3. Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.
  4. Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.
  5. While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.
  6. Add the melted honey, coconut oil, and butter. Beat until combined.
  7. Add the dry ingredients and the lightly toasted coconut. Stir until just combined.
  8. Divide the batter evenly between the two cake pans.
  9. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool the cakes completely before frosting. See below recipe for frosting options.
  11. Sprinkle with more toasted coconut.
  12. Best served the day it is baked, but you can serve it the next day.
Notes
Can be made refined sugar free: Simply replace the ¼ cup sugar with ¼ cup honey. Can be made dairy free: Replace the sour cream with mayonnaise and the butter with coconut butter or olive oil. See below for frosting recipes and how to toast coconut.
3.2.1311

For frosting, I used my Chocolate Buttercream Frosting, but you could also use this Basic Cream Cheese Frosting.

For instructions on how to toast coconut, visit this page.

Sweet, fluffy, and flavorful gluten free coconut cake!Gluten free, dairy free, and refined sugar free light and fluffy coconut cake.

Did you enjoy this gluten free coconut cake? Comment below with more gluten-free cakes you’d like to see on the blog!

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Categories: Cakes Tags: coconut cake, dairy free, dairy free coconut cake, dairy free dessert, dairy free recipe, gluten free coconut cake, Gluten-Free Recipe, refined sugar free, refined sugar free dessert

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Comments

  1. Reena says

    May 29, 2016 at 1:05 am

    Hi this cake looks good and all the ingredients sounds good also except you have suggested mayonnaise for sour cream replacement. Mayonnaise is dairy also. Have you tried a coconut yoghurt or some other dairy free alternative?

    Reply
    • Linnaea says

      May 31, 2016 at 1:13 pm

      Hey there Reena! Mayonnaise doesn’t necessarily contain dairy. I actually have a homemade mayo recipe (contains apple cider vinegar, eggs, olive oil, salt, and pepper). I hope this works for you! Let me know if you make the cake & how it turns out. 🙂

      Reply
  2. nok says

    July 30, 2016 at 9:25 am

    Could you suggest anything else instead of guar gum as I can’t find it here:D

    Reply
    • Linnaea says

      July 31, 2016 at 5:35 pm

      Yes, I can! In this cake you could replace the guar gum with 1:1 xanthan gum or 1:2 gelatin (half as much gelatin as you’d use guar or xanthan gum). Hope that helps!

      Reply
  3. Tiffany says

    April 24, 2017 at 7:31 pm

    Hi there! I made this cake once and my family loved it! I was wanting to make it again but was wondering if it would make well as cupcakes? Thanks for your input!:-)

    Reply
    • Linnaea says

      May 2, 2017 at 9:14 pm

      Hey Tiffany,
      Yes, you can definitely make this as cupcakes! Just do a shorter cooking time (maybe shave off 5-10 minutes)!

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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