I have come to realize over the years that cake is one of my favorite things. I don’t eat it as much as I used to and when I do it’s grain-free. I guess you could say I’ve changed my cake eating ways, but the love for cake is still in me. It’s why I believe when it comes to health, we can have our cake and eat it too. I know it’s a play on the old saying, and I’ve changed the meaning, but it’s the truth. We can have our cake (grain-free and refined sugar-free) AND we can still have our health. You don’t have to choose between health and desserts. You can have both. The ingredients may change a bit, but it’s worth it!
Back to cake and my love of cake. I have a story to tell you, I think I’ve turned on the gene that loves cake. I think I only attended weddings in high school so I could eat cake. My favorite is a white cake with white frosting. There was even a wedding where each table had a cake at a wedding reception and all of us around the table just ate the cake right on the stand with our forks. Oh, it was a good day. And in college I ate leftover birthday cake for breakfast. But somehow my love of sugar turned from fun (like it was at the wedding) to a crazy sugar-jail type craving that I couldn’t say no to and felt horrible after eating. That’s when I started really changing my diet.
On the topic of white cake, the closest thing I’ve ever tasted to the “real thing” is the Urban Posers cake in her book My Paleo Patisserie. (The only thing we’ve changed is we add butter as the fat and not palm shortening). And get her book. It is nothing like my recipes which are quick and easy to make. She brings the art of baking back into Paleo cooking and it’s the most beautiful cookbook I’ve truly ever seen. I can literally eat everything in there and Jenni is such a talented baker and photographer.
This coconut cake is very much like a pound cake. It has a rich and buttery taste and isn’t super dry like many recipes can when you use coconut flour. It’s the perfect cake that isn’t too sweet and you can make to top with lemon curd or whipped cream or really any other frosting you desire. I also have made it and just eaten it plain.
Ingredients
1/3 cup coconut flour
1 teaspoon baking powder
3 teaspoons Stevita stevia
1/4 teaspoon salt
4 eggs
2 Tablespoon raw honey
1/4 cup canned coconut milk
1/3 cup grass fed organic butter, melted (or coconut oil)
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees and butter a round cake pan and line with parchment paper. The parchment paper is extremely important and without it the cake will stick to the cake pan
- In a small bowl mix together the dry ingredients: coconut flour, baking powder, stevia and salt
- In a medium sized bowl mix together the wet ingredients with a hand mixer or a stand mixer for 30 seconds: the eggs, honey, coconut milk, butter and vanilla
- Add the dry ingredients to the wet ingredients and mix until combined. Coconut flour takes a little while to mix into the dry ingredients and also to thicken up a bit. Let the batter sit in the bowl for about a minute to make sure the dough is the right consistency
- Pour the batter evenly in the parchment paper lined cake pan and bake for 32-35 minutes and starting to golden brown around the edges
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 3 teaspoons Stevita stevia
- 1/4 teaspoon salt
- 4 eggs
- 2 Tablespoon raw honey
- 1/4 cup canned coconut milk
- 1/3 cup grass fed organic butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees and butter a round cake pan and line with parchment paper. The parchment paper is extremely important and without it the cake will stick to the cake pan
- In a small bowl mix together the dry ingredients: coconut flour, baking powder, stevia and salt
- In a medium sized bowl mix together the wet ingredients with a hand mixer or a stand mixer for 30 seconds: the eggs, honey, coconut milk, butter and vanilla
- Add the dry ingredients to the wet ingredients and mix until combined. Coconut flour takes a little while to mix into the dry ingredients and also to thicken up a bit. Let the batter sit in the bowl for about a minute to make sure the dough is the right consistency
- Pour the batter evenly in the parchment paper lined cake pan and bake for 32-35 minutes and starting to golden brown around the edges
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