SIMPLE COCONUT FLOUR CAKE
Author: Katja from Savory Lotus
Yield: one 9 inch round cake
1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp unrefined sea salt
1/2 cup of ghee or coconut oil
1/4 cup full fat coconut milk
1/3 cup real maple syrup or honey
2 tsp vanilla extract
2 egg whites
ghee or coconut oil for oiling pan
Preheat oven to 350’F. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper (like this) cut into circle to fit the bottom.
In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla until foamy.
Add wet to dry and mix well to combine.
In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
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