Desserts/ Gluten Free/ Low Carb/ Vegetarian

Coconut Flour Vanilla Cake

coconut flour cake

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Enjoy these coconut flour vanilla cakes as an afternoon treat or a low carb snack with your coffee.

These little coconut flour cakes are baked in muffin tins and are almost like small Maderia cakes in texture.  I like to slather them in berries and whipped cream to serve but they are a great cake to play around with flavours.   I’ve made many variations of these cakes, but these are still an easy classic coconut flour cake to bake.

easy coconut flour cakes

I bake these cakes in a muffin tin with no cases as I have find that they easily pop out of the tin and there are too solid a cake to need a muffin tin.   These coconut flour cakes are a simple low carb vanilla cake that make a great afternoon tea cake too!

Baking with Coconut Flour

If you wanted an extra lighter sponge for these coconut cakes, then I would recommend that you separate the eggs and whisk the egg whites.  Fold the whipped egg whites into the cake batter and this is usually a great way to produce a light coconut flour cake.   

easy vanilla coconut cakes

Other Coconut Flour Cakes

Red Velvet Cupcakes

Rosewater & Pistachio Muffins

Mini Victoria Sponge Cakes

coconut flour cake

Coconut Flour Vanilla Cakes

An easy vanilla coconut flour cake baked in a muffin tin
4 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: coconut flour recipes, easy cake recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 cakes
Calories: 112kcal
Author: Angela Coleby


  • 1/4 cup coconut flour
  • 3 tablespoons butter, unsalted melted
  • 3 eggs medium
  • 3 tablespoons erythritol low carb sweetener
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder


  • Preheat the oven at 200 C/400 F degrees
  • Blend together the butter, eggs, erythritol, salt and vanilla.
  • Add the coconut flour and baking powder. Whisk until there are no lumps and it is a smooth batter.
  • Pour into greased muffin cups or greased muffin tray.
  • Bake for 15 minutes.
  • Serve topped with fresh cream and berries.  (optional)


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1cake | Calories: 112kcal | Carbohydrates: 4g | Protein: 3.8g | Fat: 8.8g | Fiber: 2.3g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Stacey Gillar
    August 24, 2019 at 10:33 am

    My husband found this recipe for his birthday and he thought it was pretty good. I thought it was a was a legit baked flour item but the consistency and flavor was more like a sweet bran muffin rather than a cake. I thought it was a pretty good idea for a keto sweet and enjoyed eating it. I even had a second one.

    • Reply
      Angela Coleby
      August 25, 2019 at 8:24 am

      Hope your husband had a great birthday!

  • Reply
    December 9, 2017 at 1:50 pm

    How many does this recipe make please? They look yummy!!

    • Reply
      Angela Coleby
      December 10, 2017 at 9:18 am

      It should make 6.

  • Reply
    August 4, 2016 at 11:29 am

    I have tried these at breakfast. I ommited the honey and sugar and ate them with cheese and ham. Absolutely great.

    • Reply
      Angela Coleby
      August 4, 2016 at 7:44 pm

      Sounds great!

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