Coconut Flour Mini Cake

Coconut Flour Mini Cake- A darn easy, gluten free cake that will feed just 2-4 people. This delicious cake needs just a handful of simple ingredients and is quick to make.

Ingredients Needed

• Coconut flour
• Baking powder
• Salt
• Sugar
• Eggs
• Vanilla
• Milk
• Oil

Can I Substitute Regular Flour for This Cake?

Coconut flour can be a fussy ingredient to work with. I don’t recommend using regular flour for this recipe. However, if you are looking to make a version with the regular flour, check out this recipe for Yellow Cake for Two.

Can I Use Dairy Free Milk?

Yes. I used oat milk for this cake and it turned out perfect. Both versions are OK to use with this.

Oil

I like to use sunflower oil for baking ( see the recipe card ). However, you can go with your preferred brand/type of oil. I do recommend using a neutral tasting oil.

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Recipe Notes

Your Pan

I made this cake twice. Once in a mini loaf pan ( approx 5 in) and once in a 6 inch round pan. They both work great for this amount of batter. Baking time is the same for both. See the recipe card for the ones I like/used.

Frosting

This cake will go great with any type/flavor of frosting. Pictured is a simple chocolate buttercream. You can go homemade or just grab a can from the grocery store…your choice! If you are looking for some ideas, browse the frosting section of the recipe index.

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Yield: approx 4 -6 slices

Coconut Flour Mini Cake

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A darn easy, gluten free cake that will feed just 2-4 people. This delicious cake needs just a handful of simple ingredients and quick to make.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 1/2 cup coconut flour
• 1 tsp baking powder
• dash of salt
• 1/3 cup sugar
• 2 eggs
• 1 egg white
• 2 TBSP oil
• 1/4 cup milk
• splash of vanilla

Instructions

1. Preheat oven to 350 degrees. Grease a small ( approx 5 in ) loaf pan or a 6 inch round baking pan.
2. In a bowl, whisk together coconut flour, baking powder, sugar and salt. Add in eggs, egg white, oil, milk and vanilla. Mix until fully combined.
3. Spread evenly into the prepared pan. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.

Recommended Products

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• 
  La Tourangelle, Organic High Oleic Sunflower Oil, Neutral Oil For Medium to High Heat Cooking and Skin Care, Non GMO, Pesticide and Chemical Free, 16.9 Fl Oz
• 
  Pam Cooking Spray, Baking, 5 oz, 2pk
• 
  Fat Daddio's PRD-62 Round Cake Pan, 6 x 2 Inch, Silver
• 
  Watkins Original Gourmet Baking Vanilla Extract, with Pure Vanilla Extract, 11 Ounce (Packaging may vary)
• 
  Cuisinart 4pc Mini Loaf Pan Set- CMBM-4LP
• 
  Bob's Red Mill, Organic Gluten Free Coconut Flour, 16 Ounce

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 95mgSodium: 246mgCarbohydrates: 12gFiber: 6gSugar: 5gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate