Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
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Gluten FreeLow CarbVegetarian
Enjoy these coconut flour vanilla cakes as an afternoon treat or a low carb snack with your coffee.
These little coconut flour cakes are baked in muffin tins and are almost like small Maderia cakes in texture. I like to slather them in berries and whipped cream to serve but they are a great cake to play around with flavours. I’ve made many variations of these cakes, but these are still an easy classic coconut flour cake to bake.
I bake these cakes in a muffin tin with no cases as I have find that they easily pop out of the tin and there are too solid a cake to need a muffin tin. These coconut flour cakes are a simple low carb vanilla cake that make a great afternoon tea cake too!
Baking with Coconut Flour
If you wanted an extra lighter sponge for these coconut cakes, then I would recommend that you separate the eggs and whisk the egg whites. Fold the whipped egg whites into the cake batter and this is usually a great way to produce a light coconut flour cake.
Other Coconut Flour Cakes
Red Velvet Cupcakes
Mini Victoria Sponge Cakes
Coconut Flour Vanilla Cakes
Angela Coleby
An easy vanilla coconut flour cake baked in a muffin tin
4.67 from 3 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Desserts
Cuisine American
Servings 6 cakes
Calories 112 kcal
Ingredients
- ¼ cup coconut flour
- 3 tablespoons butter, unsalted melted
- 3 eggs medium
- 3 tablespoons erythritol low carb sweetener
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
Instructions
Preheat the oven at 200 C/400 F degrees
Blend together the butter, eggs, erythritol, salt and vanilla.
Add the coconut flour and baking powder. Whisk until there are no lumps and it is a smooth batter.
Pour into greased muffin cups or greased muffin tray.
Bake for 15 minutes.
Serve topped with fresh cream and berries. (optional)
Notes
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1cakeCalories: 112kcalCarbohydrates: 4gProtein: 3.8gFat: 8.8gFiber: 2.3g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Lorraine
PS just for me, and it's easy to "third" made 2 muffins.
Reply
Angela Coleby
Yum!
Lorraine
These were quick and yummy. A keeper! Can't wait to try more of your recipes.
Reply
Angela Coleby
Delighted to hear!Thanks for leaving a review and enjoy the other recipes!
Reply
Estelle
Can i make this on a cake pan?
Reply
Angela Coleby
I haven't tried it but think it should work. Keep an eye on the cooking time.
Reply
Jessica
Hi is it the granular or powdered sugar?
Reply
Angela Coleby
Either will work.
Reply
Jivika
Is there a way i can replace eggs to something like flax gel or curd in the recipe
Reply
Angela Coleby
I've not tried it with flax gel but it may work.
Reply
Stacey Gillar
My husband found this recipe for his birthday and he thought it was pretty good. I thought it was a was a legit baked flour item but the consistency and flavor was more like a sweet bran muffin rather than a cake. I thought it was a pretty good idea for a keto sweet and enjoyed eating it. I even had a second one.
Reply
Angela Coleby
Hope your husband had a great birthday!
Reply
Dita
How many does this recipe make please? They look yummy!!
Reply
Angela Coleby
It should make 6.
Reply
Eliza
I have tried these at breakfast. I ommited the honey and sugar and ate them with cheese and ham. Absolutely great.
Reply
Angela Coleby
Sounds great!
Reply
