This sugar free coconut cake is lower in carbs than a regular cake due to the addition of almond and coconut flours and using a sugar substitute. It's a tried and true favorite at my house and a must try for all the coconut lovers!
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)
- Butter
- Egg (not pictured)
- Baking soda, salt
- Vanilla and coconut extracts
- Apple cider vinegar
How does vinegar improve baked goods?
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 over mix 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...) Over mixing can deflate the rise and the texture of the cake will not be as good.
How to make Sugar Free Coconut Cake
Whisk the dry ingredients together to remove any lumps. In a separate bowl, whisk all the wet ingredients together. (except vinegar).
Pour the wet mixture into the dry. Spray a baking pan with non stick baking spray. Then quickly stir the vinegar into the batter. Pour batter in the pan and bake for 20-30 minutes.
Gluten free baking with almond and coconut flours can be tricky and requires some trial and error. But it is so worth it in the end. This cake was delicious and my tasters could not tell it was sugar free.
If you are a coconut lover like me, try some of my other sugar free desserts such as Coconut pound cake, Coconut Macaroons and Coconut Cream Pie.
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!
Sugar Free Coconut Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 - 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This sugar free 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.
Ingredients
½ cup all purpose flour
½ cup almond flour
2 tablespoons coconut flour
¾ cup sugar substitute ( I used Monkfruit and Erythritol)
⅔ cup unsweetened coconut
1 teaspoon baking soda
½ teaspoon salt
½ cup dairy free unsweetened coconut milk
½ cup 2% low fat milk *
4 tablespoons butter, melted and cooled
1 egg
1 teaspoon vanilla
2 -3 teaspoons coconut extract
1 tablespoon apple cider vinegar
Instructions
- 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.
Notes
*You can use a variety of milk in this recipe. I have also tried just whole milk and half and half
*It's very important not to over mix the batter once the vinegar has been added. Also, make sure the oven temperature is correct and bake the cake right away.
*I stored the covered cake at room temperature for 3 days before it began to get a bit stale. You can also freeze the cake in an airtight container for up to 3 months.
** 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.
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