Gluten Free Coconut Cake {Low in Sugar & Easy}

Gluten free coconut cake, a low sugar white cake that you mix in a blender.

I never, ever, thought I’d make a cake in a blender.

I learned to cook from my mom, although there were never any lessons per se. I think I learned just by being around so much cooking and baking activity, and a certain level of knowledge sort of seeped into me.

Gluten free coconut cake, a low sugar white cake that you mix in a blender.

One thing I learned early on is to not over mix anything. It stuck with me so to this day I rarely use the beaters, and almost all of my mixing uses old fashioned elbow grease.

But then I came across this recipe.

Gluten free coconut cake, a low sugar white cake that you mix in a blender.

An easy gluten free cake made with coconut, oatmeal and cornstarch.

I was in search of a gluten-free white cake recipe to use for my husband’s birthday cake and the coconut in this recipe – a full cup and a half – caught my eye.

I don’t do much gluten-free baking but I have done enough to know that the texture of GF baked goods can often be a little gritty.

You won’t find that with this gluten free coconut cake recipe. The texture is a little on the dense side (in a good way) and it’s extra moist.

The recipe is adapted from The Recipe Rebel. I reduced the sugar & salt from her original recipe and added the lemon zest. This cake is lovely with orange flower water too.

Serve it with creme fraiche or lightly whipped cream.

Gluten Free Coconut Cake


  • 3 eggs, room temperature
  • 7 Tbsp. butter, room temperature
  • 1 tsp. vanilla
  • 2 Tbsp. coconut milk
  • 1 ½ cups unsweetened shredded coconut
  • ½ cup old fashioned or quick oats (not instant)
  • ½ cup sugar
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup cornstarch
  • Zest of one lemon
  1. Line the bottom of an 8” cake pan with parchment paper and grease the sides.
  2. Preheat the oven to 350 F.
  3. Place eggs, butter, vanilla, coconut milk, shredded coconut, oats, sugar, baking powder, and salt in a blender or food processor. Whirr until smooth, scraping down the sides as necessary. 
  4. Add cornstarch and lemon zest and whirr until incorporated.
  5. Scrape batter into prepared pan. Bake for 20-25 minutes, until a tester comes out with only a few moist crumbs attached.
  6. Cool on a rack for 10 minutes before removing to a rack to finish cooling.



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