Flourless Coconut Cake

If you’re looking for a simple dessert that’s both naturally gluten-free and deeply satisfying, this Flourless Coconut Cake is a must-try. Made with creamy ricotta, coconut flour, and shredded coconut, it’s rich, moist, and full of flavor. Also, this cake is without any traditional wheat flour so it’s a perfect option for gluten-free desserts. It’s the kind of cake that feels elegant enough for a dinner party, but easy enough to make on a lazy Sunday afternoon.

What I love most about this cake is the texture. The ricotta makes it soft and almost custardy and then the coconut flour gives it the perfect chew and coconutty flavour that I can’t get enough of. Also, I love the balance of sweetness this cake has, it is lightly sweet and not heavy at all. It’s perfect to eat as it is but also I really enjoy pairing it with fresh berries or jam.

The trick for making this cake the “melt in your mouth” consistency is separating the whites from the yolks. I love using this technique because whipping the egg whites on their own makes them super airy and gives the batter at the end some extra fluffiness, without even using baking powder.

Here’s what you’ll need:

• Ricotta cheese – adds moisture and richness
• Coconut flour – a naturally gluten-free flour that gives a light, cakey texture
• Eggs – to bind the cake and help it rise
• Maple syrup or honey – for natural sweetness
• Baking powder – just a bit to keep things fluffy
• Vanilla and lemon zest (optional) – for extra flavor depth

Tips

• Make sure the ricotta is well-drained if it’s very wet, this helps prevent a soggy center.
• Let the cake cool completely before slicing, as it sets more as it cools.
• A springform pan works beautifully for this cake, but any lined cake tin will do.
• Dust the top with a little powdered sugar before serving for a pretty finish.
• I baked mine in a 7-inch round pan for the perfect thickness—this is the one I use if you’re curious.

Storage:

Because this cake contains ricotta, it’s best stored in the fridge. Keep it in an airtight container for up to 5 days. Let slices come to room temperature before serving, or gently warm them up for the best texture.

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Flourless Coconut Cake

This rich and moist coconut ricotta cake is naturally gluten-free, made without wheat flour and packed with an irresistable coconut flavor. Perfect for a simple, satisfying dessert.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 8 servings

Course: Dessert

Calories: 260

Ingredients Method Notes

Ingredients

  

• 300 g ricotta (1 ¼ cups)
• 100 g granulated sugar (1/2 cup)
• 50 g butter (4 tbsp) soften
• 40 g coconut flour (1/4 cup + 2 tbsp)
• 50 g desiccated shredded coconut (1/4 tbsp)
• 1 tsp vanilla extract
• 1 tsp baking powder

Method

 

1. Preheat your oven to 350°F (175°C). Grease and line an 7-inch (18 cm) baking pan with parchment paper. You can use a regular pan or even better a spring form cake pan.
2. Whisk egg yolks and sugar in a large bowl until light and creamy, just about 5 minutes.
3. Add ricotta, vanilla extract, and soften butter to the bowl. Mix until smooth and well combined.
4. Mix in the dried shredded coconut and coconut flour until evenly incorporated.
5. In a separate bowl, whip the egg whites until they form stiff peaks.
6. Gently fold the whipped egg whites into the batter in three parts using a spatula, being careful not to deflate them. The best way to do it is by using a spatula and moving it from the bottom up slowly.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for about 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Let it cool slightly before serving. Enjoy!

Notes

• Whip the egg whites until stiff peaks form. One fun way to test if they’re ready is to turn the bowl upside down, if the egg whites stay put, you’re good to go. If they slide even a little, keep whipping. Just be careful with the flip, if they’re not fully whipped, you might end up with egg whites on the floor!
• Room temperature ingredients:
  It is best to bring the ricotta, eggs, and butter to room temperature before starting. This helps everything mix more evenly and gives the cake a smoother texture.
• Don’t overmix the batter:
  Once you add the coconut flour and desiccated coconut, mix just until combined. Overmixing can make the cake dense, especially since coconut flour is very absorbent.
• Folding egg whites gently:
  Fold in the egg whites in three parts using a spatula with slow, gentle movements to keep the airiness. This step is key to getting a light, fluffy cake.
• Let it rest before serving:
  The cake sets up as it cools, so give it at least 15–20 minutes to rest before slicing. It’s also delicious chilled!
• Pan suggestion:
  An 7-inch round or square pan works well.
• Flavor twist (optional):
  Add a bit of lemon zest or a dash of almond extract for an extra layer of flavor.

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