maple-coconut vanilla cake

If you are just beginning your journey into grain-free paleo baking, then you must try this simple, gut-healing dessert.

WHY I love this cake:

This recipe is a great "basic" cake that you can customize to suit any occasion.

In the summer, I cover it with maple-syrup whipped cream and strawberries to create a strawberry shortcake, for birthdays, I drizzle it with homemade chocolate sauce and throw some candles on top! On special mornings, I add in blueberries for a delicious breakfast treat! You can even pour the batter into muffin tins and make muffins.

This basic cake recipe can be used in a variety of ways!

Should you sweeten this cake with Maple Syrup or Raw Honey?

Sweetening with maple syrup adds a rich, earthy flavor with caramel and toasty undertones, while raw honey offers a floral, fruity sweetness with a slightly tangy, more pronounced natural flavor. I typically use whichever I have on hand!

Why I love Coconut flour:

Coconut flour is one of my favorite baking flours, and here’s why: it’s super easy to digest! There have been many occasions where I’ve had to sit by and watch others enjoy dessert. I’m extremely sensitive to regular flour and sugar, and they often cause me to break out in eczema. Over the years, I’ve had to find alternatives. Luckily, I discovered coconut flour and have been enjoying experimenting with it and trying out new recipes!

Made from dried and finely ground coconut, this gluten-free and grain-free flour is not only delicious but also packed with fiber. Your tummy will definitely thank you for that slice of cake! The high fiber content acts as a prebiotic, nourishing those happy, beneficial bacteria in your gut. While coconut flour is incredibly versatile, it can be a bit tricky to work with since it requires extra liquid.

---

maple coconut vanilla cake

INGREDIENTS:

1/2 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 cup maple syrup or raw honey

1 tablespoon vanilla extract

4 eggs

1 teaspoon apple cider vinegar

1/3 cup melted butter or coconut oil

1 tablespoon + 2 teaspoons liquid of choice: whole milk, coconut milk, oat milk, or nut milk (if you want it to be paleo, use coconut milk)

Instructions:

Preheat your oven to 350°F. Grease your cake pan and line the bottom with a circle of parchment paper.

1. Mix dry ingredients. In a large bowl, whisk together the coconut flour, baking powder, baking soda, and sea salt.

2. Mix wet ingredients. In a separate bowl, whisk together the eggs, maple syrup (or honey), vanilla extract, apple cider vinegar, and your milk of choice until well combined and slightly foamy.

3. Combine. Add the melted (and slightly cooled) butter or coconut oil to the wet mixture, then pour the wet ingredients into the dry ingredients. Whisk thoroughly until no lumps remain — the batter will be thicker than a typical cake batter, which is normal for coconut flour. Let it sit for 5 minutes to allow the flour to absorb the liquid.

4. Pour and bake. Pour batter into the prepared pan and smooth the top evenly. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

5. Cool completely in the pan for 10 minutes, then transfer to a wire rack. Coconut flour cakes are delicate when warm, so let it cool fully before frosting or slicing