Egg Free Coconut Flour Paleo Cake Recipes
SIMPLE COCONUT FLOUR CAKE
Provided by Katja from Savory Lotus
Number Of Ingredients 10
Steps:
- 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. Pour into prepared cake pan.
- Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.
COCONUT FLOUR CAKE
This coconut flour cake is light, moist, and wonderful tasting. It's a white cake that can be baked in layers or as a sheet cake. This cake is Paleo, gluten-free, and dairy-free with keto options.
Provided by The Coconut Flour
Categories Dessert
Time 57m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350° F. Line a 9-inch round cake pan with parchment paper and grease the sides of the cake pan with coconut oil or preferred fat.
- Place the egg whites in a large bowl and set them aside.
- Place the sugar and coconut oil in another large bowl, and using a stand mixer or hand mixer, cream the two together, until it looks like fluffy icing, about 10 minutes.
- Add coconut flour, baking powder, and salt to the creamed sugar and coconut oil, mix until combined. Set the bowl aside.
- Using a stand mixer or hand mixer, whip the egg whites until you have stiff peaks, about 6 minutes. The egg whites will look a little glossy and when you lift the whisk it will have egg whites that stay in a stiff peak.
- Pour the egg whites into the dry ingredients. Using a spatula, gently fold the egg whites with the dry ingredients until combined. Do this slowly to help the batter retain as much air as possible.
- Pour into a cake pan and bake for 25-32 minutes, until the cake is golden and a toothpick can be inserted into the baked cake and comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes and then take a knife and gently insert it along the edges to remove the cake from the pan. Then invert the pan onto the cooling rack to release the cake and allow it to fully cool before frosting.
Nutrition Facts : ServingSize 1 Slice (From 1 layer), Calories 97 calories, Fat 7.5g, Carbohydrate 11.9g (1.3g net carb), Fiber 1.5g, Protein 4g
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