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 — without any traditional wheat flour. 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 makes this cake extra special is its texture: the ricotta keeps it tender and custardy, while the coconut flour and desiccated coconut add a subtle chew and that unmistakable coconutty warmth. It’s lightly sweetened, not overly heavy, and delicious on its own — or served with a dollop of yogurt, whipped cream, or fresh berries on the side.

Because this cake uses coconut flour (which absorbs a lot of moisture), you don’t need much of it — making it perfect if you’re working with a small pantry or avoiding gluten. There’s no fancy technique involved, either: just mix, pour, and bake.

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.

Flourless Coconut Cake

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

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Prep Time 15 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 a baking pan with parchment paper.
2. Whisk egg yolks and sugar in a large bowl until light and creamy.
3. Add ricotta, vanilla extract, and soften butter to the bowl. Mix until smooth and well combined.
4. Mix in the dried 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.
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. A fun way to test if they’re ready is to gently 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:
  Preferably, 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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