Coconut Flour Paleo Cake

By MJH

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.

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)

Details

Adapted from ourfourforks.com

Preparation

Step 1

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)