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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



  • Cooking spray or coconut oil, for pan
  • 1 cup (110g) almond 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


  • Preheat the oven to 350˚F (175˚C) 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 flour, 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.


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 ?).
  • 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.