Coconut Flour Sprinkle Cake Recipe

Name: Coconut Flour Sprinkle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Unsweetened Almond/coconut Milk; ⅛ Tablespoons Liquid Egg Whites; 2/3 cups Maple Syrup; 2 whole Eggs; 1-1/2 cup Coconut Flour; 4 teaspoons Baking Powder; 2 teaspoons Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Cinnamon; 1/4 cups Rainbow Sprinkles (optional)

Servings: persons

1
In a large mixing bowl, or in a food processor, beat all wet ingredients together until frothy.
2
Combine dry ingredients in a medium-sized mixing bowl. Slowly add the dry mixture into the wet mixture, but be sure not to over-mix. (I used my food processor and pulsed in the dry mix about 5-6 times.) Carefully fold in sprinkles, or skip this step if you are omitting them.
3
Scoop batter into your bundt pan. It should not pour in easily, as coconut flour is very absorbent. The consistency should be a mix between a bread dough and a batter.
4
Bake at 350u00b0F for 50 minutes. You will know your cake is done when it looks like it is beginning to burn on the top, and it is very firm to the touch.
5
Let the cake completely cool off of the stove before you flip it over onto a plate. The cake is extremely moist and will break if it does not completely cool first.
6
Nutrition info for each slice (10 slices in cake): 171.5 Calories, 3.9g fat, 26.7g carbohydrates, 7.8g protein

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Unsweetened Almond/coconut Milk, ⅛ Tablespoons Liquid Egg Whites, 2/3 cups Maple Syrup, 2 whole Eggs, and more.

Yes, Coconut Flour Sprinkle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Flour Sprinkle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions