If you prefer, substitute coconut sugar with another another granulated sugar, such as maple sugar. Up to you.
Servings: 8servings
Calories: 188kcal
Ingredients
3largeeggs
¼cupcoconut sugar
1teaspoonbaking soda
1teaspoonapple cider vinegar (or other vinegar)
1tablespoonlemon juice
¼cupavocado oilor olive oil
1tablespoonvanilla extract
1cupalmond flour
Instructions
Preheat the oven to 325° F.
Prepare an 8 inch round cake pan by rubbing oiling on the inside, and then cut out a circular piece of parchment paper to place on the bottom of the pan. This allows you to remove the cake from the pan without it sticking. To yield the circle size I need, I place the cake pan on a piece of parchment paper and trace a circle around the pan.
Separate the egg yolks and whites. Place the yolks in a separate mixing bowl, and then beat the egg whites with the vinegar until it’s just starting to get bubbly.
To the yolks add the coconut sugar, baking soda, oil, vanilla, and whisk to blend well.
Add the lemon juice to the egg yolk batter and whisk to blend well.
Fold the whipped egg whites into the yolk mixture, and then finally add the almond flour to the batter and whisk to blend well.
Bake for about 20 minutes, or until the center is not soft and a toothpick inserted in the center comes out clean.
Cool the cake and then run a knife along the outer edge of the cake to make it easy to remove.
Finally, remove the parchment paper from the bottom of the cake, layer with strawberries and whipped cream, or frost it like a layer cake, and enjoy!