Vanilla Cake with Maple Syrup (Coconut Flour)

This Coconut Flour Cake is perfectly fluffy and naturally sweetened with maple syrup. Gluten-free and Paleo friendly, this recipe is simple to make.

½ cup coconut flour (53 g)
4 large eggs (198 g)
¼ cup extra-virgin olive oil (56 g)
2 tsp. baking powder (6 g)
2 tsp. pure vanilla extract (16 g)
⅓ cup pure maple syrup (106 g)
¼ tsp. sea salt (2 g)
2 Tbsp. water, as needed (22 g)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and lightly spray two 6" cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8" cake pan for this recipe, instead.

In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt and water. Use a whisk to mix well, breaking up any clumps.

Pour the batter into the two prepared pans. Bake the two 6" pans for 25 minutes, or until the top looks lightly golden and the center feels firm to a light touch. An 8" cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.

Once the cake is cool, you can frost it with your favourite topping. You'll get a 2-layer cake if you use the two 6" pans, or a single layer with the 8" pans.

This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavour and texture.

Makes 8 servings.

Cook's Notes:

How do you measure coconut flour? I measure coconut flour by scooping the measuring cup into the bag of flour, getting a heaping scoop and then I level off that measurement with the back of a knife. It’s important to be very precise when measuring coconut flour, because even an extra Tbsp. can affect the final outcome. Use the weights included in the recipe below if you want to be extra-accurate.
Can I use a different sweetener? This recipe calls for a liquid sweetener because coconut flour needs a LOT of moisture to bake properly. If you use a granulated sweetener, like coconut sugar, the resulting cake will be brown and you might need a little extra moisture to compensate.
To Make Cupcakes: This recipe will make 8 cupcakes, as written and they will need to bake for 20 minutes. I use a ¼ cup measure to scoop the batter into the cupcake liners, FYI. Don’t be tempted to skip the cupcake liners - they will guarantee that the cupcakes will easily release from the pan.