Gluten Free Coconut Cake {Low in Sugar}

An easy gluten-free cake made with coconut, rolled oats and cornstarch.

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

Discovering this easy gluten-free coconut cake changed everything. 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.

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.

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.

This is a low-sugar cake. The coconut flavour isn’t strong. 

The recipe is adapted from The Recipe Rebel. I reduced the sugar & salt from her original recipe, added coconut milk and lemon zest. And I increased the butter a bit to make it easier to measure. This cake is lovely with orange flower water too.

Serve it with creme fraiche or lightly whipped cream. 

You can omit the lemon zest to keep the flavour focus on the coconut and vanilla. Another delicious and very pretty serving option is to make a batch of my lovely Lemon Curd. You could serve each slice of cake in a puddle of lemon curd or serve it alongside.

Gluten Free Coconut Cake {Low in Sugar}

Recipe by Bridget OlandCourse: Cooking with Bridget TV, DessertsDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This easy gluten-free coconut cake is quick to prepare. Mixed in a blender. Beautiful texture. No sandy gluten-free flour here. Recipe uses coconut, rolled oats and cornstarch instead.

Ingredients

• 3 large eggs, room temperature

• 1/2 cup 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

Directions

• Line the bottom of an 8” cake pan with parchment paper and grease the sides.
• Preheat the oven to 350 F.
• 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. 
• Add cornstarch and lemon zest and whirr until incorporated.
• Scrape batter into prepared pan. Bake for 25-30 minutes, until a tester comes out with only a few moist crumbs attached.
• Cool on a rack for 10 minutes before removing to a rack to finish cooling.    

Notes

• If necessary for your diet, use certified gluten-free rolled oats.