This coconut cake is lower in carbs than a regular cake due to the addition of almond and coconut flours and using a sugar substitute. I’ve made it several times and it’s quick and easy to make!
The ingredients are:
- Almond flour (not almond meal)
- All purpose flour
- Coconut flour
- Unsweetened shredded coconut
- Sugar substitute ( I used combo of Erythritol and Monkfruit)
- Milk ( I used 2 % and non dairy coconut milk)
- Egg (not pictured)
- Baking soda, salt
- Vanilla and coconut extracts
- Apple cider vinegar
The original recipe did not explain the reason for the use of apple cider vinegar in the cake. I was worried it would affect the flavor and wondered if it was really necessary. After doing a bit of research, I found that the vinegar when combined with baking soda produced a chemical reaction to give the cake some rise. Since there is not much gluten in the recipe, every little bit helps.
However, I discovered that you should not overmix the batter once the vinegar is added. Also, your oven should be up to temperature and ready to go. Letting the cake sit too long before baking will greatly affect the outcome of your cake. (ask me how I know…)
After two attempts, the cake finally came out great. Baking with almond and coconut flours is definitely very tricky and requires lots of trial and error. I’m really committed to maintaining a low carb lifestyle but my sweet tooth will not be ignored. So I will continue to try to perfect baking with nut flours.
I kept it simple and did not make an icing or glaze for the coconut cake. I used a dollop of coconut keto whipped cream and it was delicious!Print
This coconut cake is quick and easy to make; no mixer needed! It is a lower carb dessert with no added sugar. A tasty little cake to have on hand when a sweet craving hits and you want a treat.
1/2 cup all purpose flour
1/2 cup almond flour
2 tablespoons coconut flour
3/4 cup sugar substitute ( I used Monkfruit and Erythritol)
2/3 cup unsweetened coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk ( I used half dairy free unsweetened coconut milk, half 2 % milk)
4 tablespoons butter, melted and cooled
1 teaspoon vanilla
2 –3 teaspoons coconut extract
1 tablespoon apple cider vinegar
- Preheat oven to 375°. Use baking spray to coat a 8 inch round or square pan. Also place a piece a parchment paper on bottom of pan to prevent the cake from sticking.
- Into a large bowl, sift the dry ingredients and whisk together.
- In a smaller bowl, whisk the butter, milk, egg and extracts.
- Add the liquids in to the dry ingredients and mix until batter is smooth. Stir in the apple cider vinegar.
- Pour into pan and immediately bake in oven until the center springs back when lightly touched in center of cake.
- Cake should be done at approximately 30 minutes. Since all ovens are different, check the cake at 20 minutes. If browning too quickly, cover lightly with foil and bake up to 10 minutes longer.
- Cool on baking rack for 10 minutes and then invert onto rack to finish cooling.
*It’s very important not to overmix the batter once the vinegar has been added. Also, make sure the oven temperature is correct and bake the cake right away.
** Even though I changed the original recipe quite a bit to satisfy my preferences, I still like to give credit where credit is due. I found this recipe on the Bariatric Eating website.
Keywords: No sugar added coconut cake