Yellow Cake {coconut flour}

To make a two layer cake, double this recipe.

You can also make cupcakes from this recipe. Spread the batter across six to eight muffin liners (I use the parchment muffin liners) and bake for about 20 minutes.

Servings: slices

Calories: 158kcal

Ingredients

½ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 large egg whites
½ cup maple syrup or honey
¼ cup coconut milk or other milk
2 tablespoons olive oil
1 tablespoon vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C, or gas mark 4).
Prepare a six, seven, or 8 inch cake pan by greasing it with oil and place parchment paper on the bottom of the pan. You can also use springform pans. (Note: double this recipe for a two-layer cake).
Add the flour, baking soda, salt to a bowl and blend with a fork or mix with a standing mixer.
Add the eggs, egg whites, honey, coconut milk, olive oil, and vanilla extract to the bowl and blend well. Let the batter sit for a moment to allow the coconut flour to fully absorb the moisture.
Fill baking pan with the batter and bake for 40 minutes or until the center of the cake is fully baked.
Cool and frost.
Store covered for a few days at room temperature, or the refrigerator for a few weeks.

Nutrition