coconut cake without flour, sugar, oil or butter

This moist coconut cake doesn't require flour, sugar, oil, or butter, yet it tastes incredibly delicious and stays wonderfully moist.

Coconut cake is everyone favorite , but traditional recipes often contain ingredients like flour, sugar, oil, or butter that might not align with certain dietary preferences or restrictions. However, there's good news! You can still enjoy a scrumptious coconut cake that's free from these ingredients and remarkably delicious. This is a great recipe for a flourless, sugarless, oilless, and butterless coconut cake that doesn't compromise on taste.

For other healthy recipes try my 2 ingredients healthy peanut butter cookies, 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs and 3-Ingredients Almond Cookies(Gluten-Free + Dairy-Free + Vegan)

Jump to:

• Ingredients
• How to make coconut cake without flour, sugar, oil or butter
• Recipe tips
• Storage
• Common questions
• Other recipes to try
• Recipe video

Ingredients

• Eggs- you will need 2 large eggs.

• Sugar substitute- I've used erythritol and monk fruit sweetener, and I find them better than any other sweeteners because they don't have a bitter taste. Stevia is also an option I consider.

• Vanilla- to enhance the taste.

• Coconut milk-

• Desiccated coconut- Desiccated coconut is not the same as coconut flour. Desiccated coconut is finely grated dried coconut, while coconut flour is made from dried coconut after taking out its milk, and it's very fine, almost like powder.

• Baking powder-

• Salt-

How to make coconut cake without flour, sugar, oil or butter

1. Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.
2. In a mixing bowl, whisk together eggs, sweetener, and vanilla until well combined.
3. Add coconut milk, desiccated coconut and a pinch of salt. Stir until fully mixed.
4. Refrigerate the batter for 30 minutes to firm it up.
5. After chilling, add baking powder to the batter and mix thoroughly.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before cutting into squares.

Recipe tips

Ingredient Prep: Ensure all ingredients are at room temperature unless specified otherwise in the recipe. This helps with better incorporation and even baking.

Accurate Measurements: Use precise measurements for ingredients, especially with alternative ingredients like sweeteners or flours, as they can significantly affect the final outcome.

Mixing Technique: Mix the batter until just combined. Overmixing can result in a dense cake. Stir until ingredients are evenly distributed without overworking the batter.

Refrigeration Time: Allow the batter to refrigerate for the specified time. Chilling helps the ingredients bind together, creating a better texture and flavor.

Baking Time and Temperature: Preheat the oven and ensure it reaches the specified temperature before placing the cake inside. Follow the recommended baking time, but always check for doneness a few minutes earlier to prevent overbaking.

Cooling Period: Allow the cake to cool completely in the pan before slicing. This helps the cake set and ensures easier cutting without crumbling.

Baking powder after refrigeration: Adding the baking powder just before baking ensures that its leavening effect is maximized during the baking process. If added too early and left to rest in the batter, the baking powder might lose some of its potency, resulting in a less fluffy or risen cake.

Storage

1. Room Temperature: If the cake will be consumed within a day or two, store it in an airtight container at room temperature. Ensure the container seals well to maintain freshness.
2. Refrigeration: For longer storage, especially in warmer climates, refrigerate the cake. Place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
3. Freezing: To store for an extended period, wrap individual slices or the whole cake tightly in plastic wrap and then foil. Place it in a freezer-safe container or a zip-top bag. Label with the date for easy identification. It can be frozen for up to a few months.
4. Thawing: When ready to enjoy frozen cake, thaw it in the refrigerator overnight. This gradual thawing helps retain moisture. For a quick thaw, place it at room temperature for a few hours.

Common questions

1. Can I substitute other sweeteners for erythritol and monk fruit sweetener?
   • Yes, you can experiment with other natural sweeteners like stevia, xylitol, or even maple syrup or honey if the sugar content is not a concern.
2. Why does the recipe require refrigerating the batter?
   • Chilling the batter helps firm it up, making it easier to handle and providing better structure and texture to the cake.
3. Can I use shredded coconut instead of desiccated coconut?
   • Yes, shredded coconut can be used as a substitute. Just be aware that shredded coconut is not finely grated, which might slightly alter the texture of the cake.
4. Is this cake suitable for those with gluten intolerance?
   • Absolutely! This cake is gluten-free as it doesn't contain any flour or gluten-based ingredients.
5. How long will the cake stay fresh?
   • When stored properly, the cake can stay fresh for 3-4 days at room temperature and up to a week if refrigerated. It can also be frozen for longer-term storage.
6. Can I add other flavors or toppings to the cake?
   • Absolutely! You can experiment with adding nuts, chocolate chips, or a drizzle of sugar-free glaze to enhance the flavor profile.
7. Why is baking powder added after refrigerating the batter?
   • Baking powder is a leavening agent. Adding it just before baking ensures it remains active, resulting in a lighter and fluffier cake.

Other recipes to try

• 2 ingredients healthy peanut butter cookies

• 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs

• 2 ingredients coconut bars

• coconut pecan cookies

Recipe video