So, my parents are gluten-free and I have a few local friends that are too, so while I don’t typically bake gluten-free treats, I do love making them something that will knock their socks off and this coconut almond cake is exactly that.
Made with almond flour and a few other simple pantry ingredients, this cake is naturally gluten-free, so there is no need to buy specialty ingredients for this one. It all comes together in one bowl and when I say that it is moist, delicate and bursting with the most incredible flavor… I mean it.
Let’s get started…
This one comes together in about 5 minutes, so grab all of your ingredients and preheat your oven to 350 degrees.
In a large bowl, whisk 2/3 cup of a neutral oil with 4 large eggs, 1/2 teaspoon of coconut extract (or vanilla extract or both!), 1 tablespoon of orange or lemon zest, 1 tablespoon of orange or lemon juice and 1 1/4 cups of granulated sugar until everything is well combined.
Fold in 1 2/3 cups of almond flour, 2/3 cup of desiccated coconut and a pinch of salt until evenly distributed and transfer the batter into a greased and parchment lined loaf pan.
Bake the loaf for 50-60 minutes or until the center feels set and a toothpick will come out of the center of the loaf mostly clean (its ok to have a few moist crumbs on there, just not raw batter).
Note: I like to sprinkle some extra shredded coconut and course sugar over the top of the loaf about half way through the baking time, but this step is totally optional!
Let the cake cool completely before transferring it out of the loaf pan. This is a very important step! This cake is so moist that it is super delicate when it is still super warm and if you don’t let it cool completely, it will probably fall apart when you try to transfer it out of the loaf pan.
Would you take a look at the crumb on this beauty? And the flavor is something I cannot recommend highly enough. It is sweet, subtly tropical and nutty and just perfect!
If you have been looking for an easy and incredibly delicious gluten-free cake, whether you are gluten-free or not, I would highly recommend adding this one to your future baking plans!
Coconut Almond Cake
Ingredients
- 2/3 cup of a neutral oil
- 4 large eggs
- 1/2 teaspoon of coconut extract, vanilla extract or both
- 1 tablespoon of orange or lemon zest
- 1 tablespoon of orange or lemon juice
- 1 1/4 cups of granulated sugar
- 1 2/3 cups of superfine almond flour
- 2/3 cup of desiccated coconut
- a pinch of salt
- additional coconut (for optional topping)
Instructions
- Preheat your oven to 350°
- Grease a 9”x5” loaf pan and line with parchment paper
- In a large bowl, vigorously whisk 2/3 cup of a neutral oil and 4 large eggs until slightly thickened
- Add 1/2 teaspoon of coconut extract (or vanilla extract), 1 tablespoon of orange or lemon zest, 1 tablespoon of orange or lemon juice and 1 1/4 cups of granulated sugar and whisk until well combined
- Add 1 2/3 cups of almond flour, 2/3 cup of desiccated coconut and a pinch of salt and mix until just combined
- Transfer the batter into the prepared loaf pan and bake in a 350° oven for 5-60 minutes
- Allow the cake to cool fully in the loaf pan before transferring out and slicing
- Store leftovers in an airtight container at room temperature for up to 3 days
