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!

Course Dessert

Cuisine GAPS, Gluten Free, Paleo, Vegetarian

Diet Gluten Free, Halal, Kosher, Low Lactose, Vegetarian

Keyword coconut flour

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 340kcal

1 dozen pasture-raised eggs
2 cups coconut milk
½–¾ cup raw honey to taste OR ¼–1/3 cup honey plus 2 tsp. liquid or powdered stevia, to taste
2 tsp. vanilla extract
2 cups coconut flour plus extra for flouring the pan
1 tsp. baking powder
½ tsp. sea salt
virgin coconut oil for greasing the pan
1 tsp. flavoring extract (cinnamon, orange, coffee, almond, etc.) (optional)
¼–½ cup chopped nuts chocolate chips, minced fruit, etc. (optional)
1 double batch Avocado Chocolate Mousse and Cake Frosting (optional)

Get Recipe Ingredients

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.

Adapted from Cooking with Coconut Flour.