Don’t be fooled by the dark color of this baby – that’s just a result of the coconut sugar and maple syrup. This is a delightful vanilla cake that comes out moist and dense, but doesn’t leave you feeling heavy after enjoying a piece (or two!).
Prep time: 10 minutes Cook time: 28-30 minutes Total time: 40 minutes
Yield: 12 servings
3/4 cup coconut flour
1/4 cup arrowroot flour
1/4 cup almond meal
1 1/4 cups coconut sugar
4 pastured eggs
1/4 cup grade B maple syrup
1/4 cup palm shortening
1 cup grass-fed salted butter, melted (extremely casein-sensitive people can use 1 cup clarified butter)
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1. Preheat oven to 350ºF. Grease cake pan with oil of your choice.
2. Mix together dry ingredients in a large bowl until combined evenly.
3. Fold in vanilla, eggs, maple syrup, and butter one at a time. This will keep the very light arrowroot flour from flying out of your bowl and ensure that the batter comes out consistent. Beat for about 2 minutes after all of these ingredients are added.
4. Add palm shortening and mix slowly at first, increasing to a higher speed again as the chunks break up. Beat for another 2 minutes.
5. Once an even batter has been created, pour into your cake pan and cook for 28-30 minutes, or until a toothpick comes out clean. Allow to cool after baking before removing the cake from the pan to decorate it.
6. Top with icing (such as my Dark Chocolate Icing) and decorations of your choice and dig in! If you want the icing to sink in more, place in the fridge for 20 minutes or until ready to serve and it will melt in nicely.