slice of gluten-free vanilla layer cake with vegan chocolate frosting on a white plate

Coconut Flour Vanilla Layer Cake

This vanilla layer cake and its frosting are grain-free, nut-free, dairy-free, Paleo diet-friendly, and—believe it or not—oh, so delicious!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Servings: 10 slices
Calories: 340kcal




  • Preheat the oven to 350 degrees Fahrenheit.
  • Beat the eggs, coconut milk, honey and stevia (if using) together with vanilla and any flavor extracts until smooth, creamy and uniform in both color and texture.
  • Sift together the coconut flour, baking powder and sea salt, and add to the egg mixture. Continue to beat until a smooth batter forms.
  • Gently fold nuts, cacao nibs, diced fruit, etc. into the batter, if using.
  • Grease and flour two 8-inch, round cake pans.
  • Spoon the cake batter into the greased and floured pans. Shake them to even out the batter and smooth it out with the back of a spoon or a rubber spatula.
  • Bake for 30-35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean.
  • Let cool completely before assembling and frosting your cake.



Serving: 1slice | Calories: 340kcal | Carbohydrates: 30g | Protein: 11g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 196mg | Sodium: 228mg | Potassium: 244mg | Fiber: 9g | Sugar: 16g | Vitamin A: 285IU | Vitamin C: 0.6mg | Calcium: 63mg | Iron: 3.2mg
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