I have been baking gluten-free for a few years now.  While most of my cakes/cupcakes have ended up good, the texture was never really ‘cakey’.  I figured that was what gluten free baking was to be forever.

Then, Patrick and I attended the Gluten-free Expo in Toronto.  We bought these cupcakes that were AMAZING.  They were made with coconut flour AND were egg-free.  I have been trying to duplicate them since.

Coconut flour recipes usually call for a whole bunch of eggs.  Since we are egg-free that makes following a recipe impossible.

Sunday we had THE BEST EVER gluten-free, egg-free, dairy-free cake.  All of the experimenting finally paid off.


  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1 cup potato starch (not flour)
  • 1 cup sugar (whatever sugar suits you – it’s a whole lot of sugar but hey, it’s cake right?)
  • 1 tsp xanthum gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 can coconut milk
  • 1/3 cup room temperature water
  • 1 tsp egg replacer whisked with 1/4 cup warm water
  • 3 Tbsp oil (olive or coconut work)
  • 1 generous Tbsp agave nectar
  • 1 Tbsp vanilla
  1. Prepare two 9″ round cake pans by lightly spraying with olive oil and then dusting with starch
  2. Preheat the oven to 360 degrees (don’t put it on convection – I tried, doesnt’ work)
  3. Whisk together the dry ingredients
  4. Add the wet ingredients and blend until smooth
  5. (we added 1/2 cup chocolate chips at this point)
  6. Pour half the batter into each pan
  7. Using wet hands, smooth out the top of each cake
  8. Bake in the middle of the oven for about 30 minutes (I start with 20 and then do the toothpick test every five minutes)

For the frosting:

  • 2 cups icing sugar
  • 1/2 cup cocoa powder
  • 1/4 cup butter (to be totally dairy free you can use vegan butter or try coconut oil)
  • 1 tsp vanilla
  • 2-3 Tbsp cream, OJ, coconut milk, almond milk, water, etc.

Beat them all together adjusting sugar and liquid to desired consistency.