Gluten-Free Coconut Flour Cake Recipe

If you’re looking for a light and sweet dessert that beats your regular chocolate cake, try this gluten-free coconut flour cake that you can make in an hour. Coconut works wonders in desserts and this recipe brings a classic take on a coconut cake. This coconut flour cake is moist and fluffy and already tastes great even without frosting. Have it as a dessert to end any meal, even for breakfast paired with a hot cup of joe.

Gluten-Free Coconut Flour Cake Recipe

How To Make Gluten-Free Coconut Flour Cake (Maria Liberati Copycat)

Enjoy slices of a light and sweet dessert that you can make in just 1 hour. This heavenly coconut flour cake inspired by Maria Liberati's Coconut Cloud Dessert has the perfect sweet taste and moist texture that you'll love in a classic coconut dessert.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr


  • 1 cup rice flour
  • 1 cup coconut flour
  • ¾ cup sugar
  • 4 oz butter, softened, plus extra butter for pan
  • 5 medium eggs
  • 1 tsp baking powder, gluten-free
  • 1 lemon, (lemon zest only)
  • 1 pinch salt

To Serve:

  • powdered sugar


  1. Separate the egg whites and egg yolks, then set the egg whites aside.

  2. Beat the egg yolks, add the sugar and mix them into a cream.

  3. Add in the butter and lemon zest and beat again.

  4. In a separate bowl, place the flour and baking powder. Add it into the egg yolk mixture, a little at a time.

  5. In a separate bowl beat the egg whites and a pinch of salt to firm peaks. Then fold the egg whites into the mixture. 

  6. Butter and flour a square or round 8-inch cake pan with rice flour or potato starch.

  7. Place in the batter. Bake for 40 to 45 minutes at 350 degrees F.

  8. Serve and enjoy.


  • Sugar: 20g
  • :
  • Calcium: 59mg
  • Calories: 355kcal
  • Carbohydrates: 45g
  • Cholesterol: 102mg
  • Fat: 16g
  • Fiber: 6g
  • Iron: 1mg
  • Potassium: 78mg
  • Protein: 7g
  • Saturated Fat: 5g
  • Sodium: 271mg
  • Trans Fat: 1g
  • Vitamin A: 659IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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