Easy Gluten free Coconut flour cake
Easy Gluten free Coconut flour cake is my new favorite. I used coconut sugar for sweetener and coconut milk for the dairy free option. For butter replacement I used coconut oil as coconut oil is more suitable for an Autoimmune condition. The only allergen in this recipe is egg. And you can definitely substitute egg also with something that will be best for your digestive system..
I love this snack as it help curb my sugar and carb craving. . I enjoy how chewy coconut flour is. No need of flavoring as the coconut flavor is nice enough. The snack is more on the dry side and conserve longer.
The recipe can be made keto by using the perfect keto sugar like stevia.
Ingredients
1 cup of coconut flour
1/2 cup of coconut oil (melted at room temperature)
2/3 cup of coconut Sugar
6 eggs white (3 whole eggs and 3 egg-white)
1tsp of Salt
Instructions
1
In a large bowl, beat 3 whole eggs, coconut sugar, coconut milk until light.
2
Add a mixture of coconut flour, baking soda, salt to the mixture.
3
Mix well and set aside.
4
In a separate bowl, beat other 3 egg white until off peak.
5
Fold the egg foam into the cake batter and mix gently.
6
Bake for 30mn or until fork inserted in center comes out clean.
What temp do you bake at (350 or 375?) It looks like mini bundts or crueller/donuts in the photo, but what pan is recipe best for (size and shape for the cake, or table for various forms). I would hate to over or under bake making a sheet cake if this was suited for small individual mini cakes or larger cupcakes (yumm).
I love coconut – this sounds delicious and yet simple coconut in its unaltered best.
For the cake mold, I use mini silicone mold of approximate Diameter.2.7 inch, height:1.2 inch, approx. 2oz/ per cell.
350F is the temp I used, but watch out not to over bake depending on the oven type.