This easy recipe for gluten free coconut cake is dairy free. You make this moist cake from scratch using coconut flour. The frosting I used does have dairy, but you could switch that out for whipped coconut cream for a completely dairy free dessert.
2 cups Gluten Free Flour
1/2 cup Coconut Flour
1 Tbsp. Baking Powder
1/2 tsp. Sea Salt
1 cup Granulated Sugar
1/4 cup Coconut Oil, melted
1/2 cup Avocado Oil
1 Tbsp. Vanilla Extract
3/4 cup Water, at room temperature
5 large Eggs, at room temperature & separated
1/2 tsp. Cream of Tartar
4 ounces Mascarpone Cheese
1/2 cup Powdered Sugar
2 tsp. Vanilla Extract
1/2 cup Heavy Whipping Cream
1/2 cup Unsweetened Coconut Flakes
1 - 14 ounce bag Sweetened Coconut Flakes
Preheat your oven to 350 degrees. Grease two nine inch cake pans with coconut oil or butter. Set aside.
In your stand mixer beat the egg whites and cream of tartar until they are fluffy. Set aside.
Using your mixer beat the egg yolks, sugar, melted coconut oil, avocado oil, vanilla and water until combined.
Add the gluten free flour, coconut flour, baking powder and salt to the wet mixture. Beat until combined into a nice batter.
Add the egg whites to the cake batter and gently fold in using a spatula. The batter should become lighter and fluffier with the combined egg whites.
Pour half of the batter into each greased, nine inch cake pan.
Bake at 350 degrees for 25-30 minutes. The cake will be slightly browned and a toothpick will come out clean when the cake is done.
Let stand for 10 minutes and then transfer the cakes to a cooling rack. Let the cakes cool completely before filling and frosting them.
I like to make the cakes the day before I'm going to frost them so they are completely cooled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dessert, cake, baking, dairy free