It shouldn't take more than 30 seconds using a manual whisk. In a large bowl, sift together coconut flour, baking soda, and salt. I hope this helps! Instructions. Try using it in smoothies (or frozen cocktails! You can also top the cake with lemon cream cheese frosting. Notify me of replies to my comment via email. I am so so happy to hear that!! Visit Savory Lotus' profile on Pinterest. Fold very gently into cake batter. Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper (. (I like to zest the lemon directly into the bowl.) Having the same amount of batter in both pans will ensure the layers bake in the same amount of time. Whisk until the wet ingredients are very well blended and no streaks of eggs remain. Coconut flour cake falls somewhere in between. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Store leftover cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Add 1/2 cup of the powdered sugar. Pull out the rainbow sprinkles and get ready to swirl on some extra frosting. You will have some extra coconut milk after making this recipe. You can experiment with flax eggs, but I honestly can’t recommend it, because it would be swapping out such a large quantity. Thank you for sharing! Thank you ,both my husband and I loved it! I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. In another bowl, whisk together 3 eggs, fat of choice, coconut milk, maple syrup/honey, and vanilla … Coconut flour cake is surprisingly moist and its flavor is unique, but it stays true to a certain nostalgia factor that I crave in any good birthday cake. Tucks strips of wax paper underneath the bottom of the cake to protect the plate. Thank you for sharing. Hi, do you use a liquid, runny honey in this recipe, or a whipped style honey? Set aside. Whisk the flour, baking powder, and salt in a medium bowl and set aside. Learn from my mistakes and do not try to stir it together in the open can or you will have a liquidy mess running down the can and onto your counter.) Coconut Flour Cake Recipe Tips: This coconut flour cake recipe will make a 6-inch mini layer cake. Preheat oven to 350 degrees. Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Stop stirring when the flour lumps are small (about the size of sprinkles). Thanks! Preheat oven to 350°F (177°C). Required fields are marked *. Increase the speed to medium high and beat for a full 2 to 3 minutes, until fluffy. Coconut flour is extremely absorbent, that is why recipes with coconut flour call for several eggs. Set aside. Could you use maple syrup as a substitute? Get our all-time MOST POPULAR treats. If you use all yolks, the coconut flour cake will be too heavy, all whites and it won’t be moist enough. Keep whisking until the batter becomes smooth and free … Thank you for sharing this kind review! Decorate as desired. I melt my coconut oil first then measure out the proper amount. Bake for 28 to 32 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched. Add the sugar, baking powder and salt and beat … Try this Gluten Free Carrot Cake.). Just made this cake today for my 34th birthday! Coconut flour is naturally high in fiber and protein, so it’s perfect for healthy baked desserts like this cake (and others on this list of 50 Healthy Desserts). Full-fat coconut milk works well in … I just used one 9″pan and baked for 28 minutes. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! Frosting can be refrigerated for up to 1 week or frozen for up to 3 months. 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