Alright, let’s dive into the world of deliciousness with my Coconut Flour Coffee Cake. You know it’s good when it tastes like a tropical vacation but won’t leave you feeling guilty. This cake is the answer to your gluten-free prayers. Each bite is moist, sweet, and utterly satisfying.
Personally, I don’t share my Coconut Flour Coffee Cake with anyone. It’s my secret weapon for those “treat yourself” mornings. After a long shift at Keeper Coffee, I indulge in a slice (or three) with my coffee. It’s my little slice of heaven right here in Portland.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: American
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup shredded coconut (optional)
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry ingredients: In a large mixing bowl, whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon.
- Mix wet ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup coconut milk, and 1 tsp vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. For an extra touch, fold in 1/4 cup shredded coconut if desired.
- Transfer to pan: Pour the batter into the greased cake pan, smoothing the top with your spatula.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 3%
- Iron: 8%
- Vitamin C: 2%
- Magnesium: 15%
- Potassium: 6%
There you have it! Make this Coconut Flour Coffee Cake and keep it all to yourself. I won’t blame you if you become a little selfish with this treat. Enjoy!
Coconut Flour Coffee Cake
Personally, I don’t share my Coconut Flour Coffee Cake with anyone. It's my secret weapon for those "treat yourself" mornings. After a long shift at Keeper Coffee, I indulge in a slice (or three) with my coffee. It’s my little slice of heaven right here in Portland.
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 4 large eggs
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup shredded coconut optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry ingredients: In a large mixing bowl, whisk together 1/2 cup coconut flour, 1/4 cup tapioca flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon.
- Mix wet ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup coconut milk, and 1 tsp vanilla extract until smooth.
- Combine: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. For an extra touch, fold in 1/4 cup shredded coconut if desired.
- Transfer to pan: Pour the batter into the greased cake pan, smoothing the top with your spatula.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (per serving)
- Calcium: 3%
- Iron: 8%
- Vitamin C: 2%
- Magnesium: 15%
- Potassium: 6%
