COCONUT FLOUR CAKE
COCONUT FLOUR CAKE
Serves: 8
Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: Overnight
Ready In: 1 hour 20 minutes + Overnight
Accommodates: PHASE 1
This cake ensures that I never actually miss the taste and texture of traditional cake. This little coconut flour cake is perfectly paired with strawberries and cashew cream. Hands down it’s my favorite cake creation.
Pictured is a 3-layer heart-shape cake. However, this recipe will also fill two 9-inch round pans or 12 cupcake tins.
INGREDIENTS
Cashew Cream Frosting (make night before):
Cake:
DIRECTIONS
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top. Save remaining milk for another use.
Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: Overnight
Ready In: 1 hour 20 minutes + Overnight
Accommodates: PHASE 1
This cake ensures that I never actually miss the taste and texture of traditional cake. This little coconut flour cake is perfectly paired with strawberries and cashew cream. Hands down it’s my favorite cake creation.
Pictured is a 3-layer heart-shape cake. However, this recipe will also fill two 9-inch round pans or 12 cupcake tins.
INGREDIENTS
Cashew Cream Frosting (make night before):
- 1 cup raw cashews
- 1 cup coconut cream*
- 2/3 cup honey
Cake:
- 4 eggs
- 1/2 cup coconut oil, softened
- 1/2 cup honey
- 2 Tbsp coconut milk
- 3/4 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 lb. fresh strawberries, diced
DIRECTIONS
- Fill a medium sized saucepan half way with water. Bring water to a boil over high heat. Add the cashews and reduce to medium heat. Allow to simmer for 30 minutes or until soft enough to crumble when pressed. Be sure water is covering cashews while they simmer.
- Once cashews are softened, add them to a powerful blender along with the coconut cream and honey. Blend until completely smooth. Transfer the cream to a glass bowl and allow to chill in the refrigerator overnight for best results.
- Preheat oven to 350 degrees. Generously grease 3 small round cake pans (6-7 inches) with coconut oil.
- In a medium sized bowl, using an electric mixer, combine the eggs, coconut oil, honey and coconut milk.
- Add in the flour and salt, continuing to mix until smooth. Add the baking soda and vinegar last. Mix until just incorporated.
- Divide the batter evenly amongst the pans, smoothing out the tops. Place in the oven and bake for approximately 20 minutes or until cakes begin to brown around the edges and are cooked through. Remove from the oven and allow to cool, about 20 minutes.
- Use the prepared cashew cream frosting between each layer and on top of the cake. Garnish with LOTS of fresh strawberries!
*I generally get coconut cream by refrigerating 1 can of coconut milk and removing the solidified cream at the top. Save remaining milk for another use.