Chocolate Hazelnut Tart
8th April 2015
Classic Vanilla Coconut Flour Paleo Cake
9th April 2015
Ingredients
- 8 pastured eggs
- 2 tsp pure vanilla extract
- 2 tbsp apple cider vinegar
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil, ghee or butter (I used a combo of coconut oil & grass-fed butter)
- 1/2 cup Coconut Flour
- 1/2 cup cacao or cocoa powder
- 1 1/2 tsp baking soda
- 1/4 tsp Himalayan Crystal Salt
- 1/2 cup shredded coconut unsweetened
Servings:
Instructions
- In a small bowl, combine coconut flour, cacao or cocoa powder, baking soda and sea salt. Set aside.
- In a kitchen mixer or large bowl, beat together eggs, melted oil, vanilla, honey and apple cider vinegar. If you don't have a stand mixer, a hand mixer works just fine.
- Add dry ingredients to wet and blend. Once batter is blended and smooth, stir in shredded coconut by hand.
- Line two 9-inch cakes pans with parchment paper and grease the sides with coconut oil. Pour batter evenly into both pans.
- Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. My cakes were done at about 24 minutes.
- Once done, remove from the oven to cool. Once cool, frost one of the cake tops with the frosting and stack the other cake on top. Then, frost the entire top and sides of the cake.
- Store any uneaten cake in the refrigerator.
- Enjoy!
