Gluten-Free Coconut Flour Cake Recipe – Almond & Ghee Delight

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Coconut Flour Cake – Almond & Ghee Delight

Introduction

Oh, this cake! It’s a little slice of heaven, honestly. I first stumbled upon coconut flour baking when trying to cater to a friend’s gluten intolerance, and I was amazed at how delicious it could be. This Gluten-Free Coconut Flour Cake is incredibly moist, subtly sweet, and has a beautiful, delicate crumb. The combination of almond flour and ghee just elevates everything – it’s a truly special treat. And the best part? It’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average gluten-free cake. It’s packed with flavour, naturally sweetened, and uses ingredients that are not only delicious but also offer some nutritional benefits. It’s perfect for birthdays, festivals, or just a cozy afternoon with a cup of chai. Plus, it’s a fantastic option if you’re looking for a lighter, healthier dessert.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1 cup coconut flour (approx. 96g)
• 1 cup almond flour (approx. 96g)
• 1 cup arrowroot flour (approx. 120g)
• 1 teaspoon baking soda (approx. 4g)
• 1 cup coconut milk (full-fat recommended, approx. 240ml)
• 1 cup ghee, melted (approx. 227g)
• ½ cup raw honey (approx. 165g)
• 2 tablespoons raw honey (approx. 40g – for frosting)
• 1 tablespoon vanilla extract (approx. 15ml)
• 4 eggs

Ingredient Notes

Let’s talk ingredients! I’ve learned a few things over the years, and I want to share them with you.

Coconut Flour: Benefits and Usage

Coconut flour is a fantastic gluten-free alternative. It’s incredibly absorbent, so a little goes a long way. It also adds a subtle coconut flavour that complements the other ingredients beautifully.

Almond Flour: A Gluten-Free Baking Staple

Almond flour provides a lovely texture and richness to the cake. Make sure to use blanched almond flour for the best results – it’s finer and will give you a smoother crumb.

Ghee: The Golden Fat of Ayurveda

Ghee is clarified butter, and it’s a staple in Indian cooking for a reason! It adds a wonderful nutty flavour and moisture to baked goods. Plus, it has a higher smoke point than butter, making it ideal for baking.

Arrowroot Flour: A Natural Thickener

Arrowroot flour helps bind the cake and creates a light, airy texture. If you don’t have it, don’t worry – I’ve included substitution options in the FAQs!

Raw Honey: Natural Sweetener & Flavor Profile

I prefer raw honey for its natural sweetness and subtle floral notes. It also adds a lovely moisture to the cake. You can use maple syrup as a substitute, but the flavour will be slightly different.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Grease two 6-inch springform pans. This is super important – coconut flour sticks easily!
2. In a large bowl, whisk together the coconut flour, almond flour, arrowroot flour, and baking soda. Make sure everything is well combined.
3. In a separate bowl, combine the coconut milk, melted ghee, ½ cup raw honey, and vanilla extract. Give it a good whisk until everything is smooth and emulsified.
4. Now, slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Don’t overmix!
5. Add the eggs one at a time, blending thoroughly after each addition. This helps ensure the cake rises properly.
6. Divide the batter evenly between the prepared springform pans.
7. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

For the Frosting:

1. Refrigerate a can of full-fat coconut milk overnight.
2. Scoop out the solidified coconut cream (leaving the watery liquid behind).
3. Whip the coconut cream with 2 tablespoons of raw honey and a splash of vanilla extract until light and fluffy.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Texture

The key to a perfect coconut flour cake is moisture. Coconut flour is very absorbent, so it’s important to use enough liquid.

Preventing a Dry Cake

Don’t overbake! Start checking for doneness around 25 minutes. A slightly underbaked cake is better than a dry one.

Working with Coconut Flour

Coconut flour can be tricky. It tends to clump, so make sure to whisk it well before adding the wet ingredients.

Variations

Want to switch things up? Here are a few ideas:

Vegan Coconut Flour Cake

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Gluten-Free & Nut-Free Option (Seed Flour Substitution)

Replace the almond flour with sunflower seed flour or pumpkin seed flour.

Spice Level: Adding Cardamom or Nutmeg

A teaspoon of cardamom or nutmeg adds a lovely warmth to the cake. My grandmother always added a pinch of cardamom to her cakes!

Festival Adaptations: Diwali or Birthday Cake

Decorate with edible flowers or silver leaf for a festive touch.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of fresh fruit or a sprinkle of chopped nuts. A cup of masala chai is the perfect accompaniment.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I substitute the ghee with coconut oil?

Yes, you can! Use an equal amount of melted coconut oil. The flavour will be slightly different, but still delicious.

What if I don’t have arrowroot flour?

You can substitute it with tapioca starch or cornstarch. Use the same amount.

How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean, it’s done!

Can this cake be made ahead of time?

Yes, you can bake the cake a day or two in advance. Store it well-wrapped at room temperature. Frost it just before serving.

What are some other frosting options besides coconut whipped cream?

A simple cream cheese frosting or a lemon glaze would also be delicious!