Recipe: Gluten-free coconut flour cake

Home Cooking Recipe: Gluten-free coconut flour cake


From Sina Weibo@CPSIS, the original party is from



  1. Mix coconut flour and oil, stir, add xanthan gum (pectin), baking powder, stevia, water, stir

  2. Add about 10g of egg white, stir until the egg white is blended, and the batter is 'loose'

  3. Add the remaining egg white, carefully fold into the batter and continue to fold until it is evenly distributed. Pour the batter into a greased baking tray or mold

  4. After baking for 5 minutes at 200 degrees, lower it to 150 degrees and continue to bake for 25-30 minutes. Pressing the middle part of the cake with your finger will bounce back

  5. Cool, you can squeeze the cream


1. If possible, cool the cake upside down (similar to the angel food cake) to prevent the cake from escaping. During the cooling process, the cake will be a little sinking on the list. If the cake is flattened, it means that the baking is not enough. 2. Xanthan gum and pectin can make the cake soft and elastic, help the baking powder to work, and produce small bubbles, if not, The cake density will be bigger, but the taste will not be affected.

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