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I call this gluten-free almond coconut cake my “comfort cake.”  It’s homey, rustic, healthy, and it’s easy to make with pantry staples.

As I write this, it’s the first day of self isolation and remote learning due to the Coronavirus. The girls are set up next to me “working” (and therefore it’s taken me nearly an hour to write this sentence!😅). These are surreal and unsettled times. But we’re trying to stay in the moment and embrace gratitude for all the little things. And, of course, when life feels shaky, I cook. It grounds me. It’s something tangible when everything else seems uncertain. This almond coconut cake is just the kind of thing I love to bake. It’s homey and rustic. It’s sweet and comforting. It’s nutritious and easy. And it feels like a little gift to myself (and to my family). VIDEO BELOW!

Close up of a slice of almond cake on a plate topped with whipped cream and fruit alongside.

Moist coconut almond cake

The cake is easy to make using almond flour, coconut flour and unsweetened shredded coconut (making it gluten-free, as always!). In fact, there are no added fats such as oil or butter in this cake. The flours and coconut provide enough richness all on their own. The moist texture is amplified by honey, which is also the only sweetener in the cake. 

Close up of a slice of almond coconut cake with a bite taken out.

Best almond coconut cake

This is a healthy cake, but that doesn’t mean that it skimps on flavor! The honey lends a subtle floral aroma, and a splash of almond extract gives it an irresistible sweet almond flavor. 

Passover almond cake

This cake gets its lift just from eggs. Since it doesn’t contain leaveners, this is the perfect treat for Passover if you celebrate.

Overhead side-view shot of the almond coconut cake.

How do you make almond coconut cake?

This is a really easy cake using pantry staples:

  • Whisk together the dry ingredients, including almond flour, coconut flour, unsweetened shredded coconut and salt. 
  • Combine 4 egg yolks with honey and almond extract. Stir the dry ingredients into the wet ingredients and mix until smooth.
Process shot divided into four quadrants showing the steps for making almond coconut cake.
  • Beat 4 egg whites to soft peaks. 
  • Fold the egg whites into the batter, then bake the cake in an 8-inch cake pan! 
Process shot divided into four quadrants showing how to beat egg whites to soft peaks and how to fold it into the batter.

How do you serve almond coconut cake?

You can serve this cake on its own (with tea, coffee or a glass of milk, if you’d like!) for what has to be the BEST SNACK ON THE PLANET. However, if you want to dress things up, you can dollop the cake with whipped cream and serve it with fresh fruit (in the summer, go for fresh berries and/or peaches, and in the winter think segmented oranges). It’s an elegant, light dessert for nearly any occasion. Oh, and p.s. this cake is awesome for breakfast. Just saying. 

Close up of a slice of cake topped with whipped cream, orange segments and strawberries.

Can you make the cake ahead?

Yes! The cake can be stored at room temperature for up to 1 day and can be refrigerated for up to 2 days (just be sure to store it in an airtight container or wrap it tightly). It also freezes beautifully! I cut it into wedges then freeze them in an airtight container so that I can sneak a slice whenever the mood strikes (just to reiterate: cake slices are the best breakfast ever!). 

Almond coconut cake on a cooling rack.

Tips for making this recipe:

  • You’ll need an 8-inch cake pan for this recipe. If you don’t have one you can use a 9-inch pan, but the cake will be thinner (you’ll also need to reduce the cooking time to 20 minutes). I prefer light colored cake pans, as dark pans can cause the bottom and sides to brown too quickly.
  • I always recommend using an inexpensive baking scale when cooking with gluten-free flours, not only because it’s SO MUCH EASIER (no measuring cups needed!), but also because it’s much more accurate. However, you can measure by the cup if you don’t have one.

Other easy cake recipes:

Watch the video!

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Overhead shot of the almond coconut cake topped with whipped cream and fruit.
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Healthy Almond Coconut Cake (Paleo, Naturally Sweetened, Dairy-Free)

This lightly sweetened cake is rich and moist. Nobody can believe how simple and healthful it really is! It can be served either on its own or dressed up with whipped cream (or whipped coconut cream for a dairy-free version) and fresh fruit. If you want to turn it into a birthday cake, slather it with your favorite frosting (this chocolate whipped cream frosting is the BEST!). You can also cook this in a 9-inch cake pan, although the cake will be thinner (reduce the cooking time to 20 minutes).
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: almond coconut cake, healthy almond cake, paleo almond cake
Servings: 6 -8 people
Author: Nicki Sizemore

Ingredients

Cake

  • Cooking spray or coconut oil, for pan
  • 1 cup (110g) almond meal/flour
  • ¼ cup (25g) coconut flour
  • ¼ cup (25g) unsweetened shredded coconut
  • ¼ teaspoon plus pinch fine sea salt, divided
  • 4 eggs, separated
  • ½ cup (167g) honey (plus more for serving, if you wish)
  • ½ teaspoon almond extract

Toppings (optional)

  • Lightly sweetened whipped cream or whipped coconut cream
  • Fresh fruit, such as berries and/or orange segments

Instructions

  • Preheat the oven to 350˚ with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub with coconut oil. Line the bottom of the pan with parchment and spritz the parchment with a bit more oil.
  • In a medium bowl, whisk together the almond meal, coconut flour, shredded coconut and ¼ teaspoon sea salt. Use your fingers to sift break up any clumps of flour.
  • In a large bowl, mix the 4 egg yolks (reserve the whites) with the honey and almond extract. Add the dry ingredients and stir until well combined.
  • In a separate bowl, beat the egg whites with a pinch of salt until they have doubled in volume and have formed soft peaks (the mixture should look thick and white, and when you lift up the beaters you should see a point that flops over). Stir one-third of the whites into the batter until smooth. Using a spatula, gently fold the remaining whites into the batter. Scrape the batter into the prepared pan and spread evenly, smoothing the top with a spatula.
  • Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Cool in pan 10 minutes then run a small knife or off-set spatula along inside of pan. Flip the cake onto a cooling rack, remove the parchment (if it stuck to the bottom), then flip it upright and let it cool completely.
  • Serve the cake either on its own or with a drizzle of honey, or dress it up with a dollop of whipped cream and fresh fruit.

Notes

Do Ahead: The cooled cake can be stored in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 2 days. It can also be frozen for up to 3 months (I cut it into wedges before freezing, so that I can sneak a slice when the mood strikes 😊).
Tips:
  • You’ll need an 8-inch cake pan for this recipe. If you don’t have one you can use a 9-inch pan, but the cake will be thinner (you’ll also need to reduce the cooking time to 20 minutes). I prefer light colored cake pans, as dark pans can cause the bottom and sides to brown too quickly.
  • I always recommend using an inexpensive baking scale when cooking with gluten-free flours, not only because it’s SO MUCH EASIER (no measuring cups needed!), but also because it’s much more accurate. However, you can measure by the cup if you don’t have one.

*This post contains Amazon affiliate links to products I use and love!

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I’d love to hear what you’re cooking, and I’m happy to answer any questions! Be sure to tag any photos so that I can share! @FromScratchFast