Ingredients
The following ingredients have 8 Servings
- 1-1/2 cups cassava flour (Otto's or Bob's brands preferred and recommended)
- 1 cup granulated unrefined sugar
- 2/3 cup coconut oil ( or lard, melted and cooled slightly)
- 2/3 cup coconut milk (room temperature or warm (not chilled))
- 1/2 cup collagen (<—see link (DISCOUNT code is BEAUTIFUL10 at check out) for the best pesticide-free 3rd party tested collagen)
- 6 Tablespoons coconut flour
- 1/4 cup filtered water
- 1 Tablespoon real vanilla extract
- 2 Tablespoons gelatin
- 1 Tablespoon + 1 teaspoon apple cider vinegar
- 3/4 teaspoon baking soda (sifted)
- 1/2 teaspoon sea salt
Instruction
- Preheat oven to 350 degrees Fahrenheit. Grease two 8" cake pans (or smaller, if preferred), then line with circles of parchment paper that cover the bottom of each pan. Set aside.
- In large bowl combine dry ingredients: cassava flour, unrefined sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
- In medium bowl combine wet ingredients: fat of choice, coconut milk, water, vanilla and apple cider vinegar.
- Add wet ingredients to dry ingredients. Use handheld beaters, and mix to combine.
- Pour and spread batter evenly between both cake pans.
- Bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. (Closer to 20 minutes yields a tender topped cake. Closer to 25 minutes creates a crispy edged and topped cake.) Set aside to cool completely while you make the frosting.
- Decorate with AIP Buttercream Frosting, AIP Strawberry Buttercream Frosting or AIP Chocolate Ganache Frosting. Chill for three hours or overnight before serving. (Leftovers keep in the fridge, well wrapped, for 3 days, or freeze for up to 3 months.)
