This tropical celebration cake is entirely gluten-free and comprises coconut flour for the starch.

This is the healthiest guilt-free cake I have ever made, and perfect if you are avoiding processed grain and flour.

If you’re looking for a naturally sweet, nourishing cake that doesn’t rely on wheat flour or refined sugar, this Coconut Paleo Cake is a beautiful place to start. Made with coconut flour, shredded coconut, dates, apples and crunchy hazelnuts, it’s packed with flavour and wholesome ingredients while remaining naturally gluten-free and grain-free.

Created for those following a paleo-inspired lifestyle, this rustic cake celebrates the natural sweetness of fruit and the richness of coconut. It’s perfect for afternoon tea, a healthy celebration cake or a satisfying dessert served warm with coconut yoghurt or a dollop of thick Greek yoghurt.

Simple to prepare and full of nourishing ingredients, it’s proof that wholesome baking can still feel wonderfully indulgent.

Why You’ll Love This Recipe

• Naturally gluten-free and grain-free
• Sweetened with dates and fresh apple
• Rich in fibre from coconut flour
• Perfect for birthdays, afternoon tea or brunch
• Easy to prepare with simple pantry ingredients
• Dairy-free and suitable for many dietary lifestyles

FAQ

Is coconut flour paleo?
Yes. Coconut flour is naturally grain-free and made from dried coconut flesh, making it a popular flour in paleo baking.

Can I make this cake dairy-free?
Absolutely. This recipe already uses rice milk instead of dairy milk, making it naturally dairy-free.

Can I freeze Coconut Paleo Cake?
Yes. Wrap individual slices well and freeze for up to three months. Defrost at room temperature before serving.

What can I serve with this cake?
Serve warm with coconut yoghurt, whipped coconut cream or a drizzle of almond butter for an extra-special dessert.

Coconut Paleo Cake

Recipe by Samantha Gowing

• Total Time0 hours
• YieldServes 6-8 1x
• DietGluten Free

If you’re looking for a naturally sweet, nourishing cake that doesn’t rely on wheat flour or refined sugar, this Coconut Paleo Cake is a beautiful place to start. Made with coconut flour, shredded coconut, dates, apples and crunchy hazelnuts, it’s packed with flavour and wholesome ingredients while remaining naturally gluten-free and grain-free.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1/2 cup goji berries 3/4 cup pitted dates, chopped 1 cup ml water 1 teaspoon orange blossom water 1 cinnamon stick 1 teaspoon vanilla 1 1/2 cups coconut flour 1 cup shredded coconut 1 cup hazelnuts, chopped 400 ml rice milk – you will need a little more if the mix is too dry from using coconut flour 2 apples, peeled, cored and sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 180 C.
2. Line a round cake tin with baking paper.
3. Put the dates, goji berries, water, orange blossom water, cinnamon and vanilla into a saucepan.
4. Simmer gently until most of the liquid has been absorbed – about 5 minutes.
5. Allow to cool, then transfer to a bowl.
6. Add the flour, coconut, nuts, and rice milk and mix to combine.
7. Spoon the mixture into the lined baking tin.
8. Arrange the sliced apple over the top of the cake and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

---

• Prep Time: 15
• Cook Time: 40-45
• Category: Paleo
• Cuisine: Cake