the best tropical cake stacked up
Dairy Free Desserts Keto Ingredients

The Best Keto Tropical Cake Recipe (Gluten Free and Dairy Free)

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The Best Keto Tropical Cake Recipe (Gluten Free and Dairy Free)

The islands are still warm and filled with tropical delights at any time of the year!

This is one cake that can bring the taste of the tropics to your dessert time with all of the coconut and tropical culinary essential oils!

A piece of The Best Tropical Cake
A piece of The Best Tropical Cake

This is one of those classic cakes filled with the tropical taste of coconut and a touch of tropical oils/

It is perfect with a cup of coffee or tea!

You get a treat with this tropical cake because this version is not only gluten free, and keto but it is also dairy free!

The extra coconut flavor comes in with a coconut oil substitution for butter.

How to make The Best Keto Tropical Cake Recipe

Preheat your oven to 350 degrees F.

Set your eggs in a small bowl of warm water so your egg whites whip up easier.

You could also set them out to come to room temperature, but honestly I don’t ever remember so the warm water trick works great!

Line an 8×8 inch pan with parchment paper and set aside.

In a large bowl add in the almond flour, shredded coconut flakes, and monkfruit.

unsweetened coconut in a jar

You can use regular erythritol or allulose as well in place of monkfruit if you wish, just make sure it is granulated.

Add in the baking powder, baking soda, ground allspice, ground nutmeg, and ground ginger.

Whisk all of the dry ingredients with a whisk to evenly distribute the spices.

Now you need to separate the eggs and put the egg whites in a small mixing bowl. Set these aside for now.

Add in the vanilla extract, melted coconut oil and egg yolks to the dry mixture.

coconut cake batter before egg whites
The coconut cake batter before egg whites are folded in.

Helpful hint, stir with a wooden spoon. The batter will be a little thick and will not mix with a whisk very easily.

I add in the DoTerra Tropical Culinary Oil at this time. I opted for 10 drops because I know that the baking process will take away some of the strength of the tropical flavour.

doterra tropical culinary oil

It contains the tropical flavors of lime zest, grapefruit zest, lemon zest, orange zest and more.

Using this essential oil in place of zesting all of these fruits not only saves time but money as well!

Visit here to order a bottle of your own!

Set aside the cake batter and start whipping up the egg whites.

You need to whip the egg whites with a hand electric mixer or a stand mixer.

whipped egg whites

Whip the whites until you have soft fluffy white peaks. They should not be too stiff or dry.

Now using a rubber spatula, fold the egg whites into the cake batter in thirds.

folding in egg whites

Take one third of the whipped egg whites and fold it in. Proceed with the second third, fold, then the last third, fold.

Folding in is to scrape the sides of the bowl then push the spatula through the middle going down to the bottom of the bowl.

Then twist it up and fold the batter onto its self. Repeat until the whites are incorporated.

batter after egg whites are folded in to the Best Tropical cake

Now spread it evenly in your parchment lined pan and bake cake 20 minutes until a toothpick test is mostly clean with a few crumbs.

It is better to have it a little bit moist and cook the rest of the way as it cools versus a dry cake!

You are looking for the top of the cake to be a golden brown color, not too dark.

After you remove from the oven, let it cool on a wire rack before lifting out the parchment paper to cut.

I did not frost this cake, but opted for a sprinkling of some powdered erythritol instead!

I love how it looks like snow falling!

The Best Tropical Cake Keto Dairy Free Gluten Free
The Best Tropical Cake Keto Dairy Free Gluten Free

Store your cake in an airtight container up to 5 days.

If you want to freeze it you can.

I recommend wrapping each piece in plastic wrap and then putting all of the wrapped pieces in a large gallon ziploc bag.

  • Up the coconut flavor when you add in a few tablespoons of coconut rum!
  • You could always sub in rum extract if you want to stay away from actual rum alcohol.
  • Take it to another direction of tropical flavor when you add in some pineapple extract to get a pina colada flavor!
  • Turn this into a naturally flavored tropical fruit cake when you use pineapple juice in place of the unsweetened almond milk.
  • When you serve this up, dress it with some cool whip or homemade whip cream!
  • You can make this great cake even better when you add a cream cheese frosting to the top!
  • This would be the perfect tropical island cake for your hawaiian luau!
The Best Tropical Cake cut into squares

The Best Tropical Cake Recipe

Visit the tropical islands with this coconut cake filled to the brim with coconut flavor! This one also happens to be dairy free and is a great base to add extracts or additional flavors too if you feel adventurous! 4g carb/2g fiber for 1/12th of the cake.
Prep Time 30 mins
Cook Time 45 mins
Course Dessert, Desserts, keto dessert
Cuisine Hawaiian, Island, Jamaican

Ingredients
  

  • 1 1/2 cup almond flour
  • 3/4 cup shredded coconut
  • 3/4 cup monkfruit
  • 1/2 tsp of baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 large eggs separate yolks and egg whites
  • 1/4 cup coconut oil melted
  • 2 tbsp unsweetened almond milk
  • 10 drops doTerra TROPICAL Culinary oil Blend

Instructions
 

  • Preheat the oven at 350F degrees
  • Line an 8×8″ square baking tray with parchment paper and set aside.
  • In a large bowl, add all of the dry ingredients and combine.
  • Stir in the melted coconut oil, DoTerra Tropical Culinary Essential Oil and the egg yolks with the almond milk until everything is mixed together evenly then set aside.
  • Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.
  • Carefully fold the egg whites into the batter, rotating the bowl with each fold.
  • Pour the cake batter into prepared pan.
  • Bake the cake in the oven for 40-50 minutes. It should be golden brown and firm to the touch or toothpick tested clean.
  • Remove the cake from the oven.
  • Lift it gently out of the pan by two sides and place on a cooling rack.
  • Store in an air tight container and eat within a few days or freeze.
  • 4 g carb/ 2 g fiber per 1/12 of cake.
Keyword coconut, coconut cream, coconut shredded, dairy free keto, easy keto, gluten free cake, gluten free coconut cake, keto, spice cake, the best tropical cake, tropical cake

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a piece of the best tropical cake

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