Simple Coconut Flour Cake

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 2 Egg whites
  • 3 Eggs

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1/3 cup Maple syrup or honey, real

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Coconut flour
  • 1/4 tsp Sea salt, unrefined
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Ghee or coconut oil

• Dairy

  • 1/2 cup Ghee

Found on savorylotus.com

Description

Ingredients

• ½ cup coconut flour (I use this brand)
• ½ tsp baking soda
• ¼ tsp unrefined sea salt (like this)
• 3 eggs
• ½ cup of ghee (like this) or coconut oil (like this), melted
• ¼ cup full fat coconut milk (where to buy BPA and additive free coconut milk)
• ⅓ cup real maple syrup or honey
• 2 tsp vanilla extract
• 2 egg whites
• ghee or coconut oil for oiling pan

Directions

• Preheat oven to 350F. 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.