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Last Updated on July 14, 2021
You’ll want an extra slice of this Strawberry coconut flour cake that is made with fresh strawberries . It’s topped with sweet strawberry cream cheese frosting that will put a smile on your face.
I love baking with coconut flour because it means that I can enjoy delicious gluten free recipes without feeling as though I’m missing out. I’ve made this cake for a birthday cake and have tried this recipe numerous times.
It’s still one of my favorite low carb keto cake recipes, ever.
Make certain to try me German Chocolate Cake Frosting as a fun and simple recipe, too!
STRAWBERRY COCONUT FLOUR CAKE
If you know me, you know that I’m always looking for a delicious gluten free layer cake. This is because I’m looking for something tasty with low bet carbs that I can literally eat straight from the cake pan. I think that this one of my favorite coconut flour recipes because it has the flavor of strawberries that make this recipe so good.
The reason why we love this simple cake recipe?
Mr. Bejelly is a strawberry snob and will only eat them because, hello they’re the best.
With several pounds of strawberries in the freezer, I was itching to make a strawberry paleo dessert and came up with this strawberry cake recipe.
Ok, this cake is not huge in stature. But who says that size determines the taste?
Anyone who has baked with coconut flour knows it’s not going to get light and fluffy like a traditional flour.
In the future, I’ll probably make cupcakes instead but if you want to get a nice tall cake, you’re going to have to quadruple the recipe. You can use a round cake pan for this and just make multiple ones.
There’s no way that the Mister is going to part with 4lbs of his precious berries for that so you get a photo of a cakette instead.
What you’ll need for this coconut flour cake recipe:
Just gather up the list of simple ingredients to make one of my favorite coconut flour recipes, ever. There’s a reason that this is at the top of my gluten free list. It’s low in net carbs and huge in cake flavor and taste!
- sea salt
- coconut flour
- vanilla extract
- baking soda
- baking powder
- coconut oil
- sea salt
- cream cheese
- grade maple syrup
- lemon juice
- Parchment paper
How to Make This Strawberry Coconut flour Cake Recipe:
What you’ll find from making this gluten free cake is that it’s really fun to do, too. Adding in the keto coconut flour gives you so many ideas on other ways that you can cook and bake with coconut flour!
Combine the cake ingredients
Combine the chopped strawberries, honey and Sea Salt in a saucepan over low heat and simmer for 35-40 minutes. Set aside and let cool. You should have roughly 1 1/2 cups of strawberry sauce when you are done.
Add in the dry cake ingredients
Combine the dry ingredients in a bowl and blend. Then add in the honey, coconut oil, eggs, vanilla, and 1 cup of the Strawberry sauce.
Cut parchment paper and add to your cake pans
Cut a piece of parchment paper to fit an 8″ cake pan and grease the sides of the pan with coconut oil. Pour the cake batter into the pan and bake at 350 for 25 – 30 minutes or until a toothpick comes out clean from the center. (make certain to preheat the oven to 350 degrees as well!)
Make the frosting for this coconut flour cake
To make the frosting combine the cream cheese, 1/2 cup of strawberry sauce, maple syrup, and lemon juice, and whip. Spread a thin layer on the finished cake.
Can you turn this recipe into a Coconut flour chocolate cake?
You can! Most of the ingredients will stay the same but you’ll just need to add in some cocoa powder in lieu of the strawberries. This simple cake option will create a gluten free cake batter that will help to create a delicious chocolate cake recipe!
What size cake pan do you use?
I love to make these cakes in a 9 inch round cake pan but you can easily use what inch cake pans that you like. Remember, this isn’t a light and fluffy cake recipe because of the low carb coconut flour that is used. That doesn’t mean that it won’t be delicious, but it just means that you’re not going to have a tall cake using coconut flour.
I think that once you make this cake, you’re going to find out that this really does make the best coconut flour cake recipe, ever.
What if I don’t have coconut oil?
If you find out that you don’t have coconut oil to make this cake, you can use whatever oil you have on hand. I also like to add in a splash of full fat coconut milk to this recipe and it pairs perfectly with the coconut flour. In my opinion, you can’t have too much coconut cake flavor in each and every bite!
Tips for frosting this simple Coconut Flour Cake
With a frosting so simple and easy to make, you’re going to find out the coconut flour baking is so easy. There’s a reason that I stopped buying frosting from the store and it’s because I love making my own simple recipe instead.
Adding coconut cream to your cake recipe
I also know that some people like to add on coconut cream, but I’m a bit more simple when it comes to flavor. I love my frosting recipe so much, I’d easily give it 5 stars over and over again.
What if my cake sticks to the pan?
If you find that your coconut flour cake is sticking to the pan, you’re going to need to change up a few things. First and foremost, you can sprinkle a bit of coconut flour on the cake pans and see if that helps.
You can also make certain that the cake gets to room temperature before trying to remove it from the pan as well. This tends to help it loosen it’s grip and become easier to remove.
Is there a substitute coconut flour in this recipe?
If you’re looking for a way to use something other than coconut flour for this coconut layer cake, you can take out the cup coconut flour and see what you think about using almond flour instead. Some people prefer a gluten free cake with almond flour while others want that coconut flour texture and taste.
I always have good luck when I use coconut flour so for me, this tends to be the flour that I stick to.
Can you add any sweetness to this simple coconut flour cake?
You can. Just by adding in a little bit of vanilla extract and coconut sugar, you can easily add in some simple sweetness, too. You can always also top with cream cheese frosting to give this low carb coconut cake a sweet and delicious bite each and every time.
Why is it important to preheat an oven?
Is it crazy to think that I used to skip the step of preheating an oven? Back in the day, I just thought it wasn’t all that important. Crazy right? But trust me – when this recipe gives instructions preheat oven, you need to be certain that you’re going to preheat oven to 350 degrees right away.
This makes certain that the low carb cake recipe is cooked all the way through in a way that it doesn’t burn it or overcook it.
How to store leftover low carb cake
The great thing about this low carb cake recipe is that it sets up nicely to enjoy later. Just be certain that you store this coconut flour cake in the fridge until you’re ready to eat it again. I’ve made this cake recipe a lot and I’ve never had issues with storing the leftovers of this flour cake.
When it’s time to enjoy, you just need to take this coconut oil cake recipe out of the oven and let it come to room temperature. This is the best way to get that flavor from the cake that I’ve grown to love and enjoy.
Can you freeze coconut cake?
You bet! Just pop the cake into the freezer in a freezer safe container and store it for later! It’s just as simple as that!
Can you make others flavors of this cake?
You bet! You can change out the fruit and other flavors to make this cake recipe taste any which way that you want.
How do you unthaw frozen cake?
The easiest way to unthaw coconut flour cake is to take it out of the freezer and place it in the fridge. This will unthaw it quickly and have it ready to eat and enjoy in no time at all.
If you like this Paleo Strawberry cake recipe, you’ll love:
Grain-free Pineapple Upside Down Cake
Strawberry Coconut Flour Cake
You'll want an extra slice of this Strawberry coconut flour cake that is made with fresh strawberries . It's topped with sweet strawberry cream cheese frosting that will put a smile on your face.
- 1 lb of Strawberries, washed and quartered
- 1 Tablespoon honey
- 1/8 teaspoon sea salt
- 1/2 cup coconut flour
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup coconut oil
- 1/8 teaspoon sea salt
- 1 Tablespoon honey
- 4 oz of cream cheese, at room temperature
- 2 Tablespoons maple syrup
- 1 teaspoon lemon juice
For the Strawberry Sauce:
- Combine the chopped strawberries, honey and sea salt in a saucepan over low heat and simmer for 35-40 minutes. Set aside and let cool. You should have roughly 1 1/2 cups of strawberry sauce when you are done.
For the Cake:
- Combine the dry ingredients in a bowl and blend. Then add in the honey, coconut oil,eggs, vanilla and 1 cup of the Strawberry sauce.
- Cut a piece of parchment paper to fit an 8" cake pan and grease the sides of the pan with coconut oil. Pour the cake batter in the pan and bake at 350 for 25 - 30 minutes or until a toothpick come out clean from the center.
For the Frosting:
- To make the frosting combine the cream cheese, 1/2 cup of strawberry sauce, maple syrup and lemon juice and whip with a hand blender. Spread a thin layer on the finished cake.
Amount Per Serving: Calories: 285Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 250mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 5g
© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.
This looks delicious and so easy! That’s my favorite combination. I can see bringing these to our neighborhood summer parties! Thank you 🙂
Wow that looks really good, another recipe I want to try from your blog.
Strawberries are so delicious!
You’re so smart to freeze some up! That looks delicious!
It took me a couple of years to figure out I need to freeze berries, lol.
I’m not a baker but this cake looks great and I love strawberry and lemon cakes. I know who I’m visiting when I’m in your neck of the woods. LOL !
Come on by! I’d love a visit and share a meal.
I love strawberries. You always have the yummiest looking food on here!
Thanks Debra 🙂
Mmm…. I LOVE strawberry cake!!! =)
Wow — that looks delicious! Great photo.
I think that would be just as yummy as a big one.
We love anything with strawberries – that sounds delicious!
Sounds delicious! I’ve never used coconut flour before. 🙂
That looks really good!
Came back to pick up the recipe!
Ooh, looks so tasty!
I don’t eat Paleo Style but I will say this cake looks amazing and I could totally see myself eating it , even the ingredients sound tasty.
My daughter loves coconut flour and I’ll have to share this recipe with her. Great photo too!
That looks really delicious!
Despite being short it sure does look good.
Yummy and healthy!
Oh, that looks good! I’ll have to try it.
What a great picture. It looks so delicious.
Made this cake yesterday for a potluck, I have to admit I was nervous as I don’t like trying new recipes on people, but it was a success, several people left with the recipe. I do have a question, your frosting looks so smooth, how do you whip it together? Mine was all lumpy with cream cheese, I ended up pushing it through a sieve and it still had some cheese spots through it. I did skip the lemon (personal taste). Thinking next time (because there will be a next time!) I would heat up the cream cheese some before mixing and letting it cool. Anyhow, I’d like to know your secret, this made for a great gluten-free dessert.
I’m so glad you like it 🙂 I can’t wait until fresh strawberries are here in Oregon as I am so ready to make this cake again. Anyhow, I let my cream cheese come up to room temperature until it is super soft. I also have warmed it in a pan so that works great too if you’re pressed for time. Then just use a mixer and it will be super smooth. 🙂
Thank you for the tip!
This looks amazing! Will this recipe work for cupcakes too? Going to make a batch for my sons birthday party!
Yep, it should work just fine. Just reduce the cook time since they will bake faster.
Great thank you! Can’t wait to serve 🙂
This looked so wonderful that I couldn’t wait to make it and with our daughters MANY allergies, if I substitute coconut milk (refrigerated) for the cream cheese we have a winner (and we don’t find many of them). I think that there may be a typo In the directions (#2) it doesn’t say to add the eggs hand vanilla. I am assuming that they are included in the wet ingredients. Thank you, thank you, thank you 🙂
Speaking of typos, hand = and. Sorry
No worries 🙂
I hope you enjoy it hun and thanks for catching that!
Hi, Kelly. How would you convert the baking time of this cake for a bundt pan? (I’ve tripled the recipe.)
Goodness, you will probably need to cook it 30 – 40 minutes longer. Use a toothpick to gage when it’s done.
I have made this once and it was great-I’m trying to use it for and 5 pan layer cake which calls for a full cake mix – so would I need to double ? And u spoke of possibly adding more coconut flour ? To give to more thickness?
It’ll be a first for my family try something like this – I’m hoping to surprise them 🙂
I would double it hun and I hope they enjoyed it.
This is delicious! I added in some Enjoy Life chocolate chips, and used raspberries instead of strawberries, but it was divine! I made these as cupcakes instead, but that frosting recipe is incredible! Thank you for sharing 🙂
Yum! So glad you enjoyed it hun!
If you want a fluffier cake separate eggs and whip the whites to a meringue; cream the yolks with oil & honey. Add dry ingredients. Fold egg whites into batter 1/4 c. At a time until fluffy
Thanks for the tip Avi!
If I want to make this sugar free with a replacement sugar and no honey, do I need to add more liquid somewhere?
Yes, you could do apple sauce