Preparing a soft coconut gluten-free cake for breakfast is one of the simplest ways to start the day with something genuine, fragrant and homemade. This recipe is intended for those looking for a light, quick dessert that is naturally gluten-free — perfect both for people with specific dietary needs and for anyone who loves the delicate, enveloping flavors of coconut.
The texture is soft and moist in the right measure, thanks to the combination of eggs whipped with sugar and the addition of milk and oil, which make the batter airy without the need for complicated techniques.
The base is made with rice flour and potato starch, two ingredients that guarantee a light and fluffy result. Desiccated coconut adds aroma and an exotic note that pairs wonderfully with chocolate chips, perfect for making each slice even more indulgent.
It is an ideal cake for breakfast, but also for a simple and healthy snack, to accompany with tea, coffee or a plant-based drink.
This easy and quick gluten-free coconut cake is prepared in just a few minutes and bakes in the oven at 356°F for about 40 minutes.
The result is a homemade cake that smells wonderful, suitable for the whole family and perfect to keep for several days without losing softness.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
SOFT COCONUT GLUTEN-FREE CAKE
- 1 cup rice flour
- 7/8 cup potato starch
- 1 1/4 cup desiccated coconut
- 3 eggs
- 7 tbsp vegetable oil
- 7/8 cup milk
- 2/3 cup erythritol (or sugar)
- 1 packet baking powder
- chocolate chips (to taste)
Tools
SOFT COCONUT GLUTEN-FREE CAKE
- 1 Cake pan springform pan
- 1 Chopper chopper
- 1 Hand mixer hand mixer
Steps
Whip the eggs with the sugar Beat with the whisk until you get a pale, fluffy mixture.
Add the oil
and then add the milk.
Sift in the rice flour and potato starch, folding them in gradually with gentle movements until incorporated.
Also fold in the desiccated coconut with the baking powder and mix until you get a homogeneous batter.
Finish with the chocolate chips Add them at the end, mixing briefly.
Bake Pour the batter into a pan about 8.7–9.5 in. Bake at 356°F for about 40 minutes.
FAQ (Questions & Answers)
Can I replace the rice flour?
Yes, you can use a ready-made gluten-free flour blend, but rice flour makes the cake lighter and fluffier.
Can I use plant-based milk?
Of course. Almond, rice or coconut milk work great and keep the cake moist.
Can the cake be frozen?
Yes. Slice it, wrap the slices individually and freeze for up to 2 months.
How long does the gluten-free coconut cake keep?
It stays soft for 3–4 days if kept under a cake dome or in an airtight container.
