Sugar-Free Coconut Flour Cake
Moist and delicate single-layer cake made with coconut flour and topped with whipped cream frosting. Naturally gluten-free and sweetened only with erythritol.
Ingredients
Ingredients
- 80 g coconut flour
- 6 eggs
- 80 g butter or coconut oil, melted
- 100 g powdered erythritol
- 120 ml coconut cream
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- 200 ml heavy cream (frosting)
- 30 g powdered erythritol (frosting)
- 0.5 tsp vanilla extract (frosting)
Nutrition (estimated)
high confidenceRecipe total: 2220 kcal · P 55.9g · C 63g · F 197.8g
Estimated from 11 of 11 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Preheat oven to 170°C/340°F. Grease and line a 23cm round cake tin.
- 2Whisk the eggs with erythritol until light and fluffy.
- 3Mix in melted butter, coconut cream and vanilla extract.
- 4Fold in coconut flour, baking powder and salt. The batter will thicken; let it stand for 5 minutes.
- 5Pour into the tin and bake 30 to 35 minutes until golden and a toothpick comes out clean.
- 6Cool completely on a wire rack.
- 7Whip heavy cream with erythritol and vanilla until stiff peaks form. Spread over the cooled cake and serve.
Questions and answers
How long does Sugar-Free Coconut Flour Cake take to make?
About 50 minutes: 15 min prep and 35 min cooking.
What ingredients do you need for Sugar-Free Coconut Flour Cake?
9 ingredients: coconut flour, eggs, butter or coconut oil, powdered erythritol, coconut cream, vanilla extract, baking powder, salt, heavy cream.
How many servings does this Sugar-Free Coconut Flour Cake recipe make?
10 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sugar-Free Coconut Flour Cake?
About 222 kcal, with 5.6 g protein, 6.3 g carbohydrate and 19.8 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Sugar-Free Coconut Flour Cake recipe suit?
It is gluten-free, keto and sugar-free.
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