Coconut Flour Paleo Cake

A classic vanilla coconut flour paleo cake, gluten-free and sweetened only with honey or maple syrup. Great with all types of frosting or made into cupcakes.

Photo by Martha H.
Adapted from ourfourforks.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ourfourforks.com

Ingredients

  • For the cake:

  • 2

    whole organic eggs

  • 3

    organic egg whites

  • 1

    cup non-dairy milk

  • 1/3

    cup honey or maple syrup

  • 1

    tablespoon pure vanilla extract

  • 3/4

    cups organic coconut flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • For the glaze:

  • 1/4

    cup coconut oil, melted

  • 1/4

    cup coconut cream - melted

  • 1/4

    cup cashews, soaked at least 4 hours, and drained

  • 2

    tablespoons honey or maple syrup

  • 1/4

    teaspoon salt

  • shredded coconut (optional)

Directions

For the cake: Preheat the oven to 350 degrees Fahrenheit. Mix the eggs, egg whites, non-dairy milk, liquid sweetener and vanilla extract in a large bowl with a hand blender until frothy. In a separate bowl, mix together the remaining ingredients. Add the dry ingredients to the wet and mix until well combined, being careful not to over mix. Pour the mixture into a greased pan of your choice and bake for 40-45 minutes, until golden brown. Allow to fully cool in the pan before removing. For the glaze: Add all ingredients to a high speed blender and blend until very smooth. Put in the freezer for 5-10 minutes to thicken before glazing cake. Top with shredded coconut (optional)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: