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.
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.
Ingredients
- 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
Instructions
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Separate the egg whites and egg yolks, then set the egg whites aside.
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Beat the egg yolks, add the sugar and mix them into a cream.
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Add in the butter and lemon zest and beat again.
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In a separate bowl, place the flour and baking powder. Add it into the egg yolk mixture, a little at a time.
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In a separate bowl beat the egg whites and a pinch of salt to firm peaks. Then fold the egg whites into the mixture.
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Butter and flour a square or round 8-inch cake pan with rice flour or potato starch.
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Place in the batter. Bake for 40 to 45 minutes at 350 degrees F.
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Serve and enjoy.
Nutrition
- 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
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