Gluten Free Coconut Flour Organic Cake recipe photo
Gluten Free Coconut Flour Organic Cake Frosting recipe photo
Gluten Free Coconut Flour Organic Cake
Photos by recipe author

Preparation time: 15 minutes
Servings: 5-8

I give you a method for melting the coconut oil while greasing the pan, saving you a dish. You can certainly melt the coconut oil in one pan and grease the pan separately. Also, I add the coconut oil last just in case it is still pretty warm. The eggs already mixed with the other ingredients provides a bit of a buffer in case the oil is still too warm. Scrambled egg cake is not what we're after here.

Preheat the oven to 350 degrees. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil.

While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together.

Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet.

Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone.

Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack.

After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice.

Orange Coconut Oil Frosting

Be sure to melt your coconut oil in a glass bowl. I do this by putting the bowl over a small pan of simmering water.

  • 1/2 cup coconut oil, melted in a glass bowl
  • 9 drops of liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
  • 1 packed teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy.

At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it.

Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Shannon, Dexter, MI

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
is there any sweetener in the cake? or just in the icing?
# Posted By gfveg | 10/31/09 4:45 PM
The honey and orange juice are the sweeteners.
# Posted By Sarah | 10/31/09 9:16 PM
For the frosting recipe you indicated that stevia could be alternated with raw...? Raw what? Is it raw honey? Please advise. Thanks. BTW the cakes looks delicious in the photo. I am looking forward to trying the recipe. NL
# Posted By NL | 3/2/10 7:47 PM
Hi NL,

Yes, it's raw honey. I'm bad! Thank you for noticing that. :)
# Posted By Sarah | 3/3/10 8:55 PM
I would like to know if I could use 6 tablespoons of sugar or applesauce instead of the raw honey.
# Posted By anavictoria | 12/29/10 7:17 PM
I'm sure powdered sugar would work in the frosting.
# Posted By Sarah:) | 12/30/10 7:55 PM
Oh, these are good. You really have to watch the icing though. (it hardens really, and I mean really fast, once it is sitting on your counter.) But when it is the perfect consistency, it tastes really smooth and sweet. Make sure that you let the cake cool before frosting. I made that mistake and the frosting started to melt! I made cupcakes and they had a nice texture. I just cut the baking time in half, so about 15-20 minutes. You'll enjoy these!
# Posted By Angie | 2/26/11 12:05 PM
Can you sub the liquid stevia for the honey in the cake as well? If so what would the substitute amount be?
# Posted By Joel | 8/4/11 12:21 PM
Made this cake today and we ate most of it without frosting. It actually is a cross between a cake and custard because of the eggs and is so moist. Decided not to frost it but just added more than 1/2 fresh orange juice with pulp. Very yummy...thanks for the recipe.
# Posted By Nanale | 8/6/11 11:14 PM
couldi use lemon zest for th eicing and the cake?and also instead of coconut oil can i use butter or oliveoil????thanks
# Posted By demi | 12/6/11 8:36 AM
I think that you could use lemon zest. It would give it a slightly different flavor, but lemon and orange are both citrus fruits so I don't think it would make that much of a difference at all.
In the icing you need to use coconut oil, olive oil wouldn't work and I'm not sure about butter. But you might be able to substitute melted butter for the coconut oil in the cake.
Modify at your own risk. I've tried this recipe and it's fantastic! Hope this helps!
# Posted By Angie | 12/7/11 11:13 AM
I am so happy to find this recipe! I made this over a year ago (2?) and it was sooo good and I couldn't remember where I found it! This is so fun and interesting to make and I really enjoyed the flavor.
# Posted By Rachel Cobb | 12/10/11 9:09 PM
I live in the tropics (Belize, where coconuts and all their products are abundant, except coconut flour, which I am still looking for) and it is far too warm to make the icing as you mentioned. Any suggestions? Butter is not easy to get either.
# Posted By Susanne Leasure | 12/14/11 8:09 PM
Maybe a shortening based icing?
# Posted By Angie | 12/15/11 11:14 AM
Palm shortening would be a good substitute for frosting recipes.
# Posted By Sarah:) | 12/15/11 12:42 PM
I made this again for the third time but since I didn't have any oranges, I substituted lemon juice for the orange zest in the cake and lemon juice in the frosting as well. It turned out just as delicious! So if you don't have any oranges in the house, you can always substitute lemons. :)
# Posted By Angie | 12/30/11 5:59 PM
tastes like muffins i've made with coconut flour, not cake-like at all. oh well... will have as muffins for breakfast!
# Posted By sbf | 5/7/12 7:39 AM
My cake rose very high on one side. Odd. Will update after 35 mins are up.
# Posted By Tammy | 1/19/14 1:07 PM
This was DELICIOUS. Ive tried baking with coconut flour before, but never had a success. THIS was moist, fluffy, sweet but not too sweet, and above all a healthier alternative to flour/sugar/processed baking. I decided not to frost with coconut oil, but a cream cheese frosting. Perfect! Thank you!!!
# Posted By Trish | 3/12/14 11:14 AM
I'm SO thankful to find a frosting recipe made with stevia as the sweetener!!! Sugar of any kind feeds tumors so stevia is the sweetener I use. THANK YOU!
# Posted By amcken3 | 6/2/14 1:25 AM

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