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Simple Coconut Flour Cake

  • Author: Katja from Savory Lotus
  • Yield: one 9 inch round cake 1x

Ingredients

Scale

Instructions

  1. 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.
  2. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla until foamy.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour into prepared cake pan.
  6. Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.

Notes

  • 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.
  • There have been a few questions about how I measure my coconut oil. I melt my coconut oil first then measure out the proper amount. I find it to be a more accurate way to do it.