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gluten-free coconut cake on white plate

Gluten-Free Coconut Cake

Matteo
This Gluten-Free Coconut Cake is a moist, naturally dairy-free dessert made with wholesome ingredients. A celebration of flavor and texture, it’s perfect for cozy fall evenings or festive occasions. Based on a traditional Tuscan favorite and reinvented without wheat, this cake is full of nostalgic sweetness and tropical charm.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine Gluten Free, Italian
Servings 8 slices
Calories 345 kcal

Equipment

  • mixing bowls
  • whisk
  • 9-inch Round Cake Pan
  • oven
  • parchment paper
  • wire rack

Ingredients
  

Dry Ingredients

  • 1 3/4 cups gluten-free all-purpose flour with xanthan gum
  • 1 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup maple syrup or agave nectar
  • 1/2 cup melted coconut oil
  • 3 large eggs room temperature
  • 1 cup canned full-fat coconut milk
  • 2 tsp pure vanilla extract
  • 1 tsp apple cider vinegar

Optional Topping

  • coconut whipped cream or coconut whipped topping
  • toasted coconut flakes for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a large bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, maple syrup, vanilla, and apple cider vinegar until smooth.
  • Pour the wet mixture into the dry and gently fold until fully combined. Do not overmix.
  • Transfer the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with whipped coconut cream and toasted coconut, if desired.

Notes

Let the batter rest for 5–10 minutes before baking for best texture. Make it vegan by using flax eggs and be sure to use a gluten-free flour blend with xanthan gum for structure.

Nutrition

Calories: 345kcalCarbohydrates: 32gProtein: 5gFat: 23gSaturated Fat: 18gCholesterol: 62mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 12gVitamin A: 70IUCalcium: 40mgIron: 1.8mg
Keyword Coconut, dairy-free, gluten-free
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