2/3 cup & 1/4 cup sifted Coconut Flour
2 Tablespoons Rumford Aluminum free Baking Powder
3/4 teaspoon salt (Real brand or himalayan)
2 Tablespoons Arrowroot Powder
6 eggs, separated, so you can beat the egg whites
1 cup MonkSweet Plus (or 1 cup Erythritol plus 1 teaspoon clear stevia)
2 cups coconut milk (Pacific brand original unsweetened is my favorite)
1 Tablespoon Vanilla
1 teaspoon Almond Extract
3/4 cup oil
Preheat oven to 350F.
Sift all dry ingedients into a bowl and set aside.
Beat egg whites until they look like meringue and set aside.
Beat the egg yolks, sweeteners, vanilla, and almond extract in a mixing bowl until well blended. Gradually add milk and dry ingredients, alternating until all are mixed well.
Add oil and mix well.
Finally, mix in the beaten egg whites.
Bake at 350 for 30-35 minutes in a 9×13 or 11×14 depending on how thick you want the cake. We like cake a little thinner, so typically do the 11×14 pan. Line the pan with parchment paper if you want to take it out and decorate it. I almost never do that. I grease the pan and pour the batter in and we eat the cake straight from the pan.
This cake can also be baked in two nine inch pans for 25-30 minutes. See the wedding cake photo below. Not my strong suit but with the help of a dear friend, we actually had homemade, sugar free, grain free, decorated wedding cake for Hannah! So, it can be done…
If you want to remove it from the pan, cool it ten minutes in the pan and then, dump it out onto a cooling rack. (Be sure you lined the pan with parchment paper to make it easy to remove from the pan.)
This is the cake we used for Hannah’s wedding cake and it got rave reviews, so we have continued to use this recipe several times a year.